Food Biofortification Research Articles

Impact of chickpea biofortification on the bioaccessibility of micronutrients and their relationship to obesity-linked biological activities

Micronutrient deficiencies are a critical factor in the development of obesity. This work aimed to determine the Se and Zn bioaccessibility on biofortified chickpea flour and evaluate their impact on the antioxidant and anti-inflammatory activities. The greatest increase (235 %) in isoflavones was observed in the ZnSO4-treatment compared to the control. Malonylated-formononetin-glucoside was the major isoflavone (43 %–50 %) found in the treatments. Na2SeO3-treated seeds showed the highest Se accumulation, while the greatest Zn accumulation was found in ZnSO4-treated seeds. Se bioaccesibility followed the order: Germinated Control>ZnSO4 > ZnSeO3 > ZnSO₄ + Na2SeO3 > Na2SeO3, while in the seeds biofortified with Zn salts showed the order: Germinated Control>ZnSeO3 > ZnSO₄ + Na2SeO3 > Na2SeO3 > ZnSO4. All treatments showed antioxidant activity. Na2SeO3-treatment (15.625 μg/mL) showed a significant reduction of 52 % in NO production compared to the Germinated Control. These findings demonstrated the biological value of food biofortification in providing minerals in the diet to combat the oxidative stress characteristic of obesity.

Functional food biofortification in increasing red and black rice production through the use of nano silica organic fertilizer

Functional food biofortification in increasing red and black rice production through the use of nano silica organic fertilizer

Anaemia among schoolchildren; A narrative review

Anaemia is a significant problem in the developing world, such as Sub-Saharan Africa (SSA), with the greatest burden of disease experienced in children. Although extensive research on anaemia has been done among the pre-schoolers, less is documented about schoolchildren. Thus, the current review intends to summarise recent data on the prevalence and risk factors of anaemia among schoolchildren aged 5-18 years across SSA for planning mitigating interventions. A review was conducted on published English articles in Sub-Saharan countries providing estimates on anaemia prevalence and risk factors using databases from PubMed and Google Scholar from January 2010 to April 2021. A total of 41 articles were identified for review. Based on eligibility criteria, 18 articles were included in the current review. The review showed that the prevalence of anaemia among schoolchildren ranged from 11% (Ethiopia) to 83% (Nigeria). Generally, infection (56%), eating less protein and vegetables (33%), age (22%) and sex (16%) of the child were the significant risk factors for anaemia among schoolchildren. The current review established that anaemia is directly associated with infection, less consumption of protein and vegetables, age and sex of the child. Effective public health strategies such as biofortification of food are needed to improve micronutrient intake among older children.

Afrika yerli bitkilerinin insan ve hayvan beslenme güvenliğine katkısı: Kuzeybatı Nijerya’da baobab kullanımından içgörü

In this study, we looked into how the baobab, an indigenous plant of Africa, affected households of Hausa-Fulani in Northwestern Nigeria's nutrition security. The study employed a mixed data set from 239 households. Specifically, we looked at how baobab contributed to the nutritional security of children under the age of five and how baobab was used to manage livestock. We also described the features of Hausa-Fulani families in Northwestern Nigeria. The data were analyzed using multinomial regression models and descriptive statistics. The Focus Group Discussion showed that baobab enhances a child's nutritional status. The multinomial regression analysis supported this since baobab consumption was found to positively influence weight gain. Numerous ethnoveterinary functions of baobab were also reported. It was concluded that baobab contributes significantly to the nutritional security of households in the study area. We thus urge the use of baobab for food bio-fortification and the necessity for research to boost the indigenous food systems of Africa. The result of this study will help encourage the utilization of baobab plant parts in the fortification of diets and strengthen the value chain system of the plant.

Bioaccumulation of selenium in halotolerant microalga Dunaliella salina and its impact on photosynthesis, reactive oxygen species, antioxidative enzymes, and neutral lipids

Selenium (Se) is an essential element for living systems, however, toxic at higher levels. In the present study, Dunaliella salina cells were exposed to different Se concentrations for their growth (EC50 195 mg L−1) as well as Se accumulation. The cells exposed to 50 mg L−1 Se showed photoautotrophic growth parallel to control and accumulated 65 μg Se g−1 DW. A decrease in photosynthetic quantum yield, chlorophyll content, and the increase in intracellular reactive oxygen species, proline content, and lipid peroxidation accompanied by higher neutral lipid accumulation, were recorded at higher Se level. The enzymes superoxide dismutase and catalase played a pivotal role in antioxidative defense. Heterogeneity in accumulated carotenoids at varying concentrations of selenium was prevalent. The cells exposed to 200 mg L−1 Se resulted in the disorganization of organelles. Thus, the Se enriched biomass obtained at 50 mg L−1 may be explored for bio-fortification of food and feed.

Biofortification of Iron, Zinc, and Iodine in Crops Using Transgenic Techniques

Malnutrition is a very big issue in poor nations, particularly in Asia and Africa, where millions of pre-school-aged children with pregnant women suffer from it. Because they eat a carbohydrate-rich but micronutrient-scant plant-based diet, poor individuals are more vulnerable to malnutrition and hidden hunger. The spread of high-yielding varieties but low-micronutrient cultivars exacerbated the malnutrition. Supplementation & food fortification of staple foods with minerals are two ways that can be used to track the issue of proper nutrition safety. However, fortified and dietary supplements are also not possible or cost-effective for iodine, particularly iron. To treat micronutrient deficiencies, genetic biofortification of crops has recently developed as a self-targeted and non-recurrent strategy. Because there wasn't enough genetic variation in the crossable gene pools, most traditional breeding methods were limited. Furthermore, it lacks the micronutrient and iodine accumulation-related modulation of target gene expression. At this point, genetic engineering-based food biofortification appears to be a potential strategy to solve hidden hunger, particularly in areas where breeding is difficult due to a scarcity of genetic diversity. If there is insufficient genetic variability and fixable major gene effects, genetic engineering will be a viable option for enhancing micronutrients at targeted levels. Transgenic technologies are one method that can be used to improve genotypes by changing specific metabolic pathways with different genes.

Developing a definition of biofortification through the synthesis of food biofortification publications: a scoping review protocol.

The objective of this review is to develop a definition of biofortification through the synthesis of food biofortification publications and to document the breadth of the research on this topic. Biofortification of a food source is a human health intervention. Due to the varying definitions of this concept, biofortification can be difficult to describe. Originally, biofortification was defined as the use of plant breeding methods to produce staple foods dense in minerals and vitamins. Research using the term focused on mineral, vitamin, and protein improvement of staple foods. However, the field has expanded to include non-staple foods as well as different methodological approaches to biofortification (eg, transgenic, molecular breeding). Researchers require a broad overview of the evidence and consensus on a definition to ensure effective communication within this scientific community. Inclusion criteria will be broad to ensure that existing definitions of biofortification are captured across the different areas of study in this field. The review will consider research published in English. Inclusion will not be limited by participant type, date of publication, or context. The concept will be strictly biofortification. A broad search strategy will be utilized for AGRICOLA, AGRIS, Web of Science, PubAg, CINAHL, PubMed, Cochrane Library, Epistemonikos, JBI Evidence Synthesis, Google Scholar, and Washington State University Libraries' integrated catalog. A limited search for gray literature will be conducted. The data extracted will include study and author characteristics. Tables and figures will demonstrate the breadth of the evidence.

Spontaneous Riboflavin-Overproducing Limosilactobacillus reuteri for Biofortification of Fermented Foods.

Riboflavin-producing lactic acid bacteria represent a promising and cost-effective strategy for food biofortification, but production levels are typically insufficient to support daily human requirements. In this study, we describe the novel human isolate Limosilactobacillus reuteri AMBV339 as a strong food biofortification candidate. This strain shows a high natural riboflavin (vitamin B2) overproduction of 18.36 μg/ml, biomass production up to 6 × 1010 colony-forming units/ml (in the typical range of model lactobacilli), and pH-lowering capacities to a pH as low as 4.03 in common plant-based (coconut, soy, and oat) and cow milk beverages when cultured up to 72 h at 37°C. These properties were especially pronounced in coconut beverage and butter milk fermentations, and were sustained in co-culture with the model starter Streptococcus thermophilus. Furthermore, L. reuteri AMBV339 grown in laboratory media or in a coconut beverage survived in gastric juice and in a simulated gastrointestinal dialysis model with colon phase (GIDM-colon system) inoculated with fecal material from a healthy volunteer. Passive transport of L. reuteri AMBV339-produced riboflavin occurred in the small intestinal and colon stage of the GIDM system, and active transport via intestinal epithelial Caco-2 monolayers was also demonstrated. L. reuteri AMBV339 did not cause fecal microbiome perturbations in the GIDM-colon system and inhibited enteric bacterial pathogens in vitro. Taken together, our data suggests that L. reuteri AMBV339 represents a promising candidate to provide riboflavin fortification of plant-based and dairy foods, and has a high application potential in the human gastrointestinal tract.

Spaghetti Enriched with Inulin: Effect of Polymerization Degree on Quality Traits and α-Amylase Inhibition

Inulin is considered a dietary fiber and represents a noteworthy ingredient for food biofortification due to its health effects and its neutral taste. The aim of the work was the evaluation of the quality of pasta produced using whole-meal flours of two ancient Sicilian landraces (Senatore Cappelli-CAP and Timilia—TIM) fortified with two types of inulin (long-chain topinambur inulin IT and low-chain chicory inulin IC), at two different levels of substitution (2 and 4%) to evaluate its possible effect on α-amylase inhibition. The color indices L* and a* were mainly influenced by cultivars, while IT improved the sensory attributes, mainly the elasticity sensation, and influenced less the other sensory attributes: adhesiveness, color, odor, taste, and Over Quality Score for both landraces. The cooking quality was linked mainly to the landrace used, due to the very different gluten matrix of CAP and TIM. IC and IT showed promising α-Amy inhibitory activity with comparable IC50 values of 0.45 ± 0.04 and 0.50 ± 0.06 mg/mL. The enrichment of spaghetti with inulin with an inhibitory effect on α-amylase determined the hypoglycemic properties of pasta, thus lowering the corresponding IC50 value.

Effect of Se-Enriched Irrigation Water and Soil Texture on Biomass Production and Elemental Composition of Green Pea and Carrot and Their Contribution to Human Se Intake

Selenium (Se)-deficient diets are a problem in large areas of the world and can have serious health consequences, thus, the biofortification of foods with Se has been an important research field for several decades. The effect of Se-enriched irrigation water was investigated regarding the Se concentration in green peas and carrots. A pot experiment was set up in a greenhouse with irrigation water containing 0, 100, and 500 µg Se L−1 with sand, silty sand and silt soil types. Most of the treatments only slightly reduced the biomass, while the 500 µg Se L−1 treatment caused a significant decrease in the dry weight of carrot root. Treatment with irrigation water containing 100 µg Se L−1 increased the Se content in green peas and carrots 76 and 75 times, respectively, producing foodstuffs where 100 g of a fresh product covered 395% and 92% of the recommended dietary allowance, respectively, averaged over the three soil types. The Se concentration was higher for green peas in sand and carrots in silt. The treatments had little effect on the concentrations of other nutrients. The enrichment of irrigation water with Se may thus be a suitable method for the biofortification and production of functional food under certain conditions.

Hepato-renal toxicity of Myristica fragrans Houtt. (Myristicaceae) seed extracts in rats

ObjectivesMyristica fragrans is used in many parts of the world as a common spice and herbal medicine for managing a wide variety of ailments. The rich nutritional factors in M. fragrans seeds show potential application in food biofortification; however, the long-term safety of using a high dose of the seeds needs to be validated. This study seeks to investigate how oral administration of high doses of methanol (ME) and n-hexane (NHE) extracts of M. fragrans seed for one or two weeks affects the histology and serum markers of kidney and liver of rats. MethodsAdult male Swiss mice (6–7 weeks, 20–30 g) were used for acute toxicity study by standard methods, while male Wistar rats (6–8 weeks, 100–120 g) were used for sub-acute toxicity test. The sixty rats were distributed into five groups of 12 rats each: Group 1 received normal saline, groups 2 and 3 were orally treated with 500 and 1000 mg/kg b.w/day ME while groups 4 and 5 were fed 500 and 1000 mg/kg b.w/day NHE, respectively for 14 days. Six rats from each group were sacrificed on days 8 and 15 after 24 h of fasting. Markers of kidney and liver status of test and control animals were compared using one-way analysis of variance. ResultsThe presence of terpenoids, flavonoids, alkaloids, phenols, steroids, and tannins were detected in both extracts, although at varying levels. There was no obvious sign of toxicity nor mortality in acute toxicity test after 24 h of administration of extracts up to 5000 mg/kg b.w. However, there were significant (p < 0.5) elevations in urea, total bilirubin and creatinine concentrations, alkaline phosphatase, aspartate and alanine aminotransferases, and lactate dehydrogenase activities in rats fed extracts for seven or fourteen days relative to control. Furthermore, the n-hexane extract at 1000 mg/kg elicited some histological changes consistent with hepatotoxicity. ConclusionsAlthough the extracts were rich in some essential phytochemicals, this study demonstrated that long-term administration of high doses of the extracts elicits hepato-renal toxicities. Hence, consuming a large amount of the seed over a long duration is discouraged.

Determination of Antioxidant Compounds, Antibacterial Activity and Minerals Content of Broccoli

The aim of this study was to examine the antioxidant compounds, antibacterial activity and minerals content of broccoli stem and floret. The antioxidant activity was determined by measuring total phenolic content (TPC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH). The antibacterial activity was determined using paper disc method against two bacteria namely Klebsiella sp, Escherichia coli, Staphylococcus aureus and P. aeruginosa. Minerals concentrations of broccoli stem and floret were determined using atomic absorption spectrometry. The results showed that floret sample had significantly (P &lt;0.05) higher total phenol content and antioxidant activity compared to stem sample. The result showed that the acetone extracts of broccoli stem and floret were effective against all the bacteria tested. The majority of the broccoli materials were rich in some of the essential minerals like Na, K, Ca, Mg, Mn, Cu, Fe, and Zn, which are known to be beneficial for health. In general, the concentrations of minerals in the broccoli stem and floret were detected. broccoli floret higher minerals concentration of K, Ca, Mg, Mn, Cu, Fe, and Zn of floret than stem. Results showed part of plant effect of the antioxidant compounds and minerals content. Results of the present study provide vital data on the availability of some antioxidant compounds and essential minerals, which can be useful to provide dietary information for designing value-added foods and for food bio fortification.

Fighting the COVID-19 Pandemic through Biofortification: Innovative Approaches to Improve the Immunomodulating Capacity of Foods

Nutrients such as vitamins C and D and selenium have potential for the reduction of risk and amelioration of COVID-19 disease. Although different foods contain these nutrients, their natural concentration is not sufficient to provide the required daily intake to exert immunomodulating activity. Herein, innovative approaches, including pre- and postharvest practices for the biofortification of foods (i.e., eggs, tomato, acerola, mushrooms, wheat, and chickpea) with immunomodulating nutrients are described. Enhancement of the immune system through consumption of biofortified foods along with vaccination would be a realistic approach to aid in the reduction of risk and amelioration of COVID-19 disease.

Benefits and Limitations of Non-Transgenic Micronutrient Biofortification Approaches

Increasing the amount of micronutrients in diets across the world is crucial to improving world health. Numerous methods can accomplish this such as the biofortification of food through biotechnology, conventional breeding, and agronomic approaches. Of these, biofortification methods, conventional breeding, and agronomic approaches are currently globally accepted and, therefore, should be the primary focus of research efforts. This review synthesizes the current literature regarding the state of biofortified foods through conventional breeding and agronomic approaches for crops. Additionally, the benefits and limitations for all described approaches are discussed, allowing us to identify key areas of research that are still required to increase the efficacy of these methods. The information provided here should provide a basal knowledge for global efforts that are combating micronutrient deficiencies.

Zinc-biofortified lettuce in aeroponic system

Zinc (Zn) deficiency can be mitigated by several procedures, including food biofortification. Agronomic biofortification is a process that aims to increase the concentration of mineral elements in plants through fertilization. Therefore, the objectives of this study were to evaluate the possibility of producing zinc-biofortified curly lettuce in an aeroponic system and to establish the appropriate zinc dose to be used. The experiment was conducted in a greenhouse under aeroponic system, with the Filó lettuce cultivar. The treatments consisted of four doses of Zn (25, 50, 75 and 100 μmol L−1 of Zn), plus the control (0 μmol L−1 of Zn). The source of Zn used was ZnSO4.7H2O. The experiment was set up in a completely randomized design with four repetitions. The nutrient solution was changed once a week and monitored daily by measuring the pH. Thirty-seven days after transplantation, the following variables were evaluated: fresh shoot mass, dry mass of leaves, stem and root system, Zn concentrations and accumulation in leaves, stem and root, shoot and root system ratio, total root length, specific root surface area and total root volume. No symptoms of Zn toxicity were seen the plants. The greatest accumulation of Zn occurred in the roots, followed by the leaves and stem. Lettuce shoot mass increased to 224.19 g with increasing Zn concentration in the solution to 47.2 μmol. Under the conditions of study, the curly lettuce cultivar can be considered biofortified with 50 μmol L−1 of Zn, without affecting the productive characteristics of the crop.

Plant Polyphenols-Biofortified Foods as a Novel Tool for the Prevention of Human Gut Diseases.

Plant food biofortification is recently receiving remarkable attention, as it aims to increase the intake of minerals, vitamins, or antioxidants, crucial for their contribution to the general human health status and disease prevention. In this context, the study of the plant’s secondary metabolites, such as polyphenols, plays a pivotal role for the development of a new generation of plant crops, compensating, at least in part, the low nutritional quality of Western diets with a higher quality of dietary sources. Due to the prevalent immunomodulatory activity at the intestinal level, polyphenols represent a nutritionally relevant class of plant secondary metabolites. In this review, we focus on the antioxidant and anti-inflammatory properties of different classes of polyphenols with a specific attention to their potential in the prevention of intestinal pathological processes. We also discuss the latest biotechnology strategies and new advances of genomic techniques as a helpful tool for polyphenols biofortification and the development of novel, healthy dietary alternatives that can contribute to the prevention of inflammatory bowel diseases.

Biofortification of Chicken Eggs with Vitamin K-Nutritional and Quality Improvements.

National nutrition surveys have shown that over half of all adults in Ireland, the United Kingdom (UK), and the United States of America (USA) have low vitamin K intakes. Thus, dietary strategies to improve vitamin K intakes are needed, and vitamin K biofortification of food may be one food-based approach. The primary aim of our study was to establish whether increasing the vitamin K3 content of hen feed can increase the vitamin K content of eggs, and the secondary aims were to examine the effects on hen performance parameters, as well as egg and eggshell quality parameters. A 12 week hen feeding trial was conducted in which Hyline chickens were randomized into four treatment groups (n = 32/group) and fed diets containing vitamin K3 (as menadione nicotinamide bisulfite) at 3 (control), 12.9, 23.7, and 45.7 mg/kg feed. Vitamin K1, menaquinone (MK)-4, MK-7, and MK-9 were measured in raw whole eggs via a liquid chromatography tandem mass spectrometry method. MK-4 was the most abundant form of vitamin K (91–98%) found in all eggs. Increasing the vitamin K3 content of hen feed over the control level significantly (p < 0.001) enhanced the MK-4 content of eggs (mean range: 46–51 µg/100 g, representing ~42–56% of US Adequate Intake values). Vitamin K biofortification also led to significant (p < 0.05) increases in the yellowness of egg yolk and in eggshell weight and thickness, but no other changes in egg quality or hen performance parameters. In conclusion, high-quality vitamin K-biofortified eggs can be produced with at least double the total vitamin K content compared to that in commercially available eggs.

Production of a Complementary Food: Influence of Cowpea Soaking Time on the Nutritional, Antinutritional, and Antioxidant Properties of the Cassava-Cowpea-Orange-Fleshed Potato Blends.

Soaking and incorporation of legumes for fortification are essential to a complementary food production process. Cassava, orange-fleshed potato, and cowpeas are sustainably cheap, locally available, and underutilized for food biofortification. This study investigated the effect of cowpea soaking time (3, 6, and 9 h) on different composition ratios of cassava, cowpea, and orange-fleshed sweet potato (CCP) blends (50 : 40 : 10 (EC), 50 : 30 : 20 (FC), 50 : 20 : 30 (GC), and 50 : 50 : 0 (HC)). Each blend was assayed for pH, antinutrient, antioxidant, and proximate contents. Results obtained showed that the CCP blends were significantly influenced by the length of cowpea soaking. Moisture and fiber content decreased significantly (P ≤ 0.05) with increased steeping time (3 to 9 h) for the cassava-cowpea-OFSP blends. The blends were significantly different (P ≤ 0.05) in terms of their protein, fiber, fat, ash, and carbohydrate contents. The moisture content of the EC blend was significantly different from only FC and HC blends, respectively. Six (6) hours of soaking showed no significant difference in the nutritional composition of the flour samples compared with 9 hours. The soaking length optimizes the health and nutrient-promoting factors in the various blend samples while also reaffirming cowpeas as a viable biofortification option for use in complementary food production.

Soil Nutrient Management Practices Influence the Carotenoid Content and Profile of Orange Fleshed Sweet Potato Variety (UMUSPO 3)

Food bio fortification holds a lot of promise for the alleviation of hidden hunger. The appropriate soil nutrient management methods that will maximize the pro vitamin A content of bio fortified Orange fleshed sweet potatoes bio fortified was evaluated in the present research. The carotenoid content and profile of OFSP variety grown on soils given five different nutrient managements were compared. The soil management treatments given were: Poultry manure at 10 x 103 kg /ha (VB1); Poultry manure at 5 x 103 kg/ha;( VB2): Poultry manure at 2.5 x 103 kg/ha + NPK at 200 kg/ha + Agrolyser at 2.7 kg/ha, (VB3) Agrolyser at 2.7 kg/ha + NPK at 200 kg/ha; (VB4) Poultry manure at 5.0 x 103 kg/ha + NPK at 200 kg/ha, (VB5) NPK 15:15:15 at 400 kg/ha. Carotenoids were extracted from the potato samples and analyzed using High performance Liquid Chromatography (HPLC). The best treatment that promoted high pro vitamin A carotenoid content was soil treatment with Poultry manure (5x 103 kg/ha+ NPK (200kg/ha). This soil treatment led to the highest contents of α-carotene (6.14μg/g); 13-cis-β-carotene (12.36μg/g); All-trans-β-carotene (87.89μg/g) and 9-cis-β-carotene (2.99μg/g). The best soil management treatment for the highest yield of β-cryptoxanthin (7.95μg/g) was poultry manure at 2.5kg/ha +NPK at 200kg/ha.

Recent update on lactic acid bacteria producing riboflavin and folates: application for food fortification and treatment of intestinal inflammation.

Lactic acid bacteria (LAB), widely used as starter cultures for the fermentation of a large variety of food, can improve the safety, shelf life, nutritional value and overall quality of the fermented products. In this regard, the selection of strains delivering health-promoting compounds is now the main objective of many researchers. Although most LAB are auxotrophic for several vitamins, it is known that certain strains have the capability to synthesize B-group vitamins. This is an important property since humans cannot synthesize most vitamins, and these could be obtained by consuming LAB fermented foods. This review discusses the use of LAB as an alternative to fortification by the chemical synthesis to increase riboflavin and folate concentrations in food. Moreover, it provides an overview of the recent applications of vitamin-producing LAB with anti-inflammatory/antioxidant activities against gastrointestinal tract inflammation. This review shows the potential uses of riboflavin and folates producing LAB for the biofortification of food, as therapeutics against intestinal pathologies and to complement anti-inflammatory/anti-neoplastic treatments.