Sprouted wheat grain with ferritin overexpression as a potential source of iron for cereal product fortification

Zielińska‐Dawidziak, Magdalena; Piasecka‐Kwiatkowska, Dorota; Warchalewski, J.R.; Makowska, Agnieszka; Gawlak, Magdalena; Nawrot, J.

doi:10.1007/s00217-013-2150-3

Cited by 8 publications

(4 citation statements)

References 34 publications

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“…This overexpression was observed both in different legumes and in wheat. The concentration of ferritin iron in soybean sprouts increased almost 70-fold, and more than 18 times in wheat, which accounted respectively more than 60% and 50% of total iron content [ 119 , 120 ]. This accumulation may be even higher if you take into account differences in the tolerance to the presence of iron in the culture medium or soil by varied genera and varieties of legume plants [ 121 ].…”

Section: Iron Biofortification Of Crop Plantsmentioning

confidence: 99%

Plant Ferritin—A Source of Iron to Prevent Its Deficiency

Zielińska‐Dawidziak

2015

Nutrients

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104

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Iron deficiency anemia affects a significant part of the human population. Due to the unique properties of plant ferritin, food enrichment with ferritin iron seems to be a promising strategy to prevent this malnutrition problem. This protein captures huge amounts of iron ions inside the apoferritin shell and isolates them from the environment. Thus, this iron form does not induce oxidative change in food and reduces the risk of gastric problems in consumers. Bioavailability of ferritin in human and animal studies is high and the mechanism of absorption via endocytosis has been confirmed in cultured cells. Legume seeds are a traditional source of plant ferritin. However, even if the percentage of ferritin iron in these seeds is high, its concentration is not sufficient for food fortification. Thus, edible plants have been biofortified in iron for many years. Plants overexpressing ferritin may find applications in the development of bioactive food. A crucial achievement would be to develop technologies warranting stability of ferritin in food and the digestive tract.

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Section: Iron Biofortification Of Crop Plantsmentioning

confidence: 99%

Plant Ferritin—A Source of Iron to Prevent Its Deficiency

Zielińska‐Dawidziak

2015

Nutrients

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104

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“…The selection of the iron fortificant also depends on the characteristics of the food vehicle. 88 The color of the iron compound is often a critical factor when fortifying lightly colored foods. In this case, the use of more soluble iron compounds (e.g., iron sulfate) may lead to development of off-colors and off-flavors owing to chemical interactions of the fortificant with other components of the food material.…”

Section: Ironmentioning

confidence: 99%

“…The selection of the iron fortificant also depends on the characteristics of the food vehicle . The color of the iron compound is often a critical factor when fortifying lightly colored foods.…”

Section: Micronutrients Commonly Used To Fortify Condiments and Seaso...mentioning

confidence: 99%

Industrial processing of condiments and seasonings and its implications for micronutrient fortification

Mejía

Aguilera

Martín‐Cabrejas

et al. 2015

Annals of the New York Academy of Sciences

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Opportunities exist for micronutrient fortification of condiments and seasonings to combat vitamin or mineral deficiencies. This paper reviews the available technologies for industrial processing of condiments and seasonings and their fortification with micronutrients. The industrial processes to manufacture commonly consumed condiments and seasonings, such as soy sauce, bouillon cubes, fish sauce, spices, and other relevant products, are described. The impact of processing on fortification is evaluated, considering both the type of vehicle and the fortificant used. The analyzed technologies represent effective strategies for mineral fortification, particularly with iodine and iron. However, fortification with vitamins has been more challenging, owing to sensory changes of the finished product and a poor stability of the fortificant when using certain vehicles. Therefore, more studies are needed in this area in collaboration with governments, the food industry, and vitamin suppliers. Despite the technical difficulties encountered, the current processing technologies for the production of condiments and seasonings can be adapted and refined to allow their successful fortification with micronutrients.

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“…However, the pre‐treatments for germination have different effects on whole grains. Salt stress can improve the bioaccessibility of iron in germinated whole grains (Zielińska‐Dawidziak et al., 2014). Low‐temperature stress and anaerobic stress can promote the accumulation of phenolic compounds in germinated whole grains and thus improve their antioxidant activity, which plays a key role in improving the nutritional level of germinated whole grains (Li et al., 2015).…”

Section: Introductionmentioning

confidence: 99%

Effect of pre‐treatment on the functional properties of germinated whole grains: A review

et al. 2021

Cereal Chem

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Background and objectives:The pre-treatments for germination of whole grains, including soaking, stress, non-thermal processing treatments, and other methods, have been gained great attention for improving biological activity and functional properties of whole grains. The objective of this review was to summarize the effects of pre-treatments on the γaminobutyric acid (GABA), phenolics, dietary fiber, and mineral bioaccessibility in germinated whole grains for the development and utilization of them as functional food products or ingredients. Findings:The GABA, phenolics, dietary fiber, and mineral bioaccessibility in germinated whole grains were increased by 10-55 mg /100 g, 0.1-1.5 mg/g, 0.39%-4.92%, and 2%-12%, respectively, after pre-treatment for germination compared with only soaking. The contents of GABA and total phenolic in germinated whole grains increased by 56.92% and 11.24%, respectively, by ultrasonic pre-treatment.The contents of GABA and total phenolic in germinated whole grains increased by 38.89% and 70%, respectively, by high hydrostatic pressure pre-treatment.After cold plasma pre-treatment, the contents of GABA and total phenolic in germinated whole grains increased by 47.37% and 37%, respectively. Therefore, nonthermal processing pre-treatments have a significant promoting effect on GABA synthesis and phenolic accumulation for germinated whole grains, such as ultrasound, cold plasma, and high hydrostatic pressure. Conclusions:Non-thermal processing pre-treatment has been a promising strategy for developing healthy and nutritious whole-grain foods. According to the existing research results, high hydrostatic pressure and low-temperature plasma can promote GABA and phenolic in germinated whole grains, while ultrasound can not only increase the content of GABA and phenolic in germinated whole grains, but also increase the bioaccessibility of calcium and iron. Therefore, ultrasound can promote nutrients in germinated whole grains better than other non-thermal processing methods. It is very important for choosing pre-treatment methods for germination to obtain whole grains with increased functional properties. Significance and novelty:This review may provide a compilation of information that pre-treatments can improve the biological activity and development of functional foods from the sources of germinated whole grains.

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Sprouted wheat grain with ferritin overexpression as a potential source of iron for cereal product fortification

Cited by 8 publications

References 34 publications

Plant Ferritin—A Source of Iron to Prevent Its Deficiency

Plant Ferritin—A Source of Iron to Prevent Its Deficiency

Industrial processing of condiments and seasonings and its implications for micronutrient fortification

Effect of pre‐treatment on the functional properties of germinated whole grains: A review

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