The iron content and ferritin contribution in fresh, dried, and toasted nori, <i>Pyropia yezoensis</i>

Masuda, Taro; Yamamoto, Ami; Toyohara, Haruhiko

doi:10.1080/09168451.2014.968087

Cited by 14 publications

(8 citation statements)

References 44 publications

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“…These levels of minerals in algae are consistent with another report indicating that Fucus, Laminaria, wakame, Chondrus, and nori contain ~3-11% DW Na and K and 0.4-1% DW Ca and Mg (Rupérez 2002). Additionally, clinical studies assessing the Fe bioavailability from several types of cooked algae have determined it to range from 12-22%, which is higher than the Fe bioavailability of 5-12% typically observed in those consuming vegetarian diets (Masuda, Yamamoto, andToyohara 2015, García-Casal et al 2007).…”

Section: Overview Of Nutritional and Phytochemicals In Algaesupporting

confidence: 89%

Impact of thermal processing on the nutrients, phytochemicals, and metal contaminants in edible algae

Redan

2020

Critical Reviews in Food Science and Nutrition

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Edible algae products have increasingly become a larger component of diets worldwide. Algae can be a source of essential micronutrients and bioactive phytochemicals, although select varieties also often contain elevated concentrations of heavy metal contaminants. Due to the effects thermal processing of foodstuffs can have on levels of nutrients, phytochemicals, and contaminants, it is important to consider the role processing has on the levels of these components in algae food products. Here, we evaluate the literature covering how different types of processing, including commercial thermal application and in-home preparation, affect constituents such as vitamins, minerals, carotenoids, pigment compounds, and metal contaminants. Overall, the literature suggests that there are optimum processing conditions and specific cooking techniques that can be used to increase retention of important nutritional components while also reducing concentrations of metal contaminants. Although further research is needed on how thermal processing affects individual compounds in algae and their ultimate bioavailability, these data should be taken into consideration in order to inform design of product processing to both increase retention of nutritional components and limit metal contaminants.

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Section: Overview Of Nutritional and Phytochemicals In Algaesupporting

confidence: 89%

Impact of thermal processing on the nutrients, phytochemicals, and metal contaminants in edible algae

Redan

2020

Critical Reviews in Food Science and Nutrition

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“…In tofu gel, ferritin maintained a similar oligomeric structure, which contained thousands of iron. We can presume that ferritin is present in various foods, including those of plant origin. , Despite such significant nutritional values, soybeans are not always regarded as an important staple food for humans worldwide. In addition to nutritional evaluations, further research on the utilization and development of soybean seeds as a substantial food material is needed.…”

Section: Discussionmentioning

confidence: 99%

Soybean Ferritin Forms an Iron-Containing Oligomer in Tofu Even after Heat Treatment

Masuda

2015

J. Agric. Food Chem.

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Ferritin, a multimeric iron storage protein distributed in almost all living kingdoms, has been highlighted recently as a nutritional iron source in plant-derived foodstuffs, because ferritin iron is suggested to have high bioavailability. In soybean seeds, ferritin contributes largely to the net iron contents. Here, the oligomeric states and iron contents of soybean ferritin during food processing (especially tofu gel formation) were analyzed. Ferritin was purified from tofu gel as an iron-containing oligomer (approximately 1000 Fe atoms per oligomer), which was composed of two types of subunits similar to the native soybean seed ferritin. Circular dichroism spectra also showed no differences in α-helical structure between native soybean ferritin and tofu ferritin. The present data demonstrate that ferritin was stable during the heat treatment (boiling procedure) in food processing, although partial denaturation was observed at temperatures higher than 80 °C.

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“…They can also absorb heavy metals, such as arsenic, cadmium, lead, nickel, and copper [64]. Further, their concentration highly depends on different factors such as the seawater quality in which they grow [131].…”

Section: Mineral and Trace Elementsmentioning

confidence: 99%

Whole Alga, Algal Extracts, and Compounds as Ingredients of Functional Foods: Composition and Action Mechanism Relationships in the Prevention and Treatment of Type-2 Diabetes Mellitus

Burgos

Macho-González

Garcimartín

et al. 2021

IJMS

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Type-2 diabetes mellitus (T2DM) is a major systemic disease which involves impaired pancreatic function and currently affects half a billion people worldwide. Diet is considered the cornerstone to reduce incidence and prevalence of this disease. Algae contains fiber, polyphenols, ω-3 PUFAs, and bioactive molecules with potential antidiabetic activity. This review delves into the applications of algae and their components in T2DM, as well as to ascertain the mechanism involved (e.g., glucose absorption, lipids metabolism, antioxidant properties, etc.). PubMed, and Google Scholar databases were used. Papers in which whole alga, algal extracts, or their isolated compounds were studied in in vitro conditions, T2DM experimental models, and humans were selected and discussed. This review also focuses on meat matrices or protein concentrate-based products in which different types of alga were included, aimed to modulate carbohydrate digestion and absorption, blood glucose, gastrointestinal neurohormones secretion, glycosylation products, and insulin resistance. As microbiota dysbiosis in T2DM and metabolic alterations in different organs are related, the review also delves on the effects of several bioactive algal compounds on the colon/microbiota-liver-pancreas-brain axis. As the responses to therapeutic diets vary dramatically among individuals due to genetic components, it seems a priority to identify major gene polymorphisms affecting potential positive effects of algal compounds on T2DM treatment.

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The iron content and ferritin contribution in fresh, dried, and toasted nori, Pyropia yezoensis

Cited by 14 publications

References 44 publications

Impact of thermal processing on the nutrients, phytochemicals, and metal contaminants in edible algae

Impact of thermal processing on the nutrients, phytochemicals, and metal contaminants in edible algae

Soybean Ferritin Forms an Iron-Containing Oligomer in Tofu Even after Heat Treatment

Whole Alga, Algal Extracts, and Compounds as Ingredients of Functional Foods: Composition and Action Mechanism Relationships in the Prevention and Treatment of Type-2 Diabetes Mellitus

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