Novel Beta-Casein Nanocarriers for Oral Iron Delivery

Foods

Dark green leafy vegetables (DGLVs) are considered as important sources of iron and vitamin A. However, iron concentration may not indicate bioaccessibility. The objectives of this study were to compare the nutrient content and iron bioaccessibility of five sweet potato cultivars, including three orange-fleshed types, with other commonly consumed DGLVs in Ghana: cocoyam, corchorus, baobab, kenaf and moringa, using the in vitro digestion/Caco-2 cell model. Moringa had the highest numbers of iron absorption enhancers on an "as-would-be-eaten" basis, β-carotene (14169 µg/100 g; p < 0.05) and ascorbic acid (46.30 mg/100 g; p < 0.001), and the best iron bioaccessibility (10.28 ng ferritin/mg protein). Baobab and an orange-fleshed sweet potato with purplish young leaves had a lower iron bioaccessibility (6.51 and 6.76 ng ferritin/mg protein, respectively) compared with that of moringa, although these three greens contained similar (p > 0.05) iron (averaging 4.18 mg/100 g) and β-carotene levels. The ascorbic acid concentration of 25.50 mg/100 g in the cooked baobab did not enhance the iron bioaccessibility. Baobab and the orange-fleshed sweet potato with purplish young leaves contained the highest levels of total polyphenols (1646.75 and 506.95 mg Gallic Acid Equivalents/100 g, respectively; p < 0.001). This suggests that iron bioaccessibility in greens cannot be inferred based on the mineral concentration. Based on the similarity of the iron bioaccessibility of the sweet potato leaves and cocoyam leaf (a widely-promoted "nutritious" DGLV in Ghana), the former greens have an added advantage of increasing the dietary intake of provitamin A.

After the rapid decrease in the prevalence of iron deficiency and iron-deficiency anemia in the Venezuelan population when a national program for fortification of flours with iron and vitamins was instituted, we studied micronutrient interactions in Venezuelan diets. One hundred human adults were fed three cereal-based diets, labelled with either 59 Fe or 55 Fe in six studies. Each diet contained different concentrations of vitamin A (from 0.37 to 2.78 mmol/100 g cereal) or b-carotene (from 0.58 to 2.06 mmol/100 g cereal). The presence of vitamin A increased iron absorption up to twofold for rice, 0.8-fold for wheat and 1.4-fold for corn. b-carotene increased absorption more than threefold for rice and 1.8-fold for wheat and corn, suggesting that both compounds prevented the inhibitory effect of phytates on iron absorption. Increasing the doses of vitamin A or b-carotene did not further significantly increase iron absorption. We measured the iron remaining in solution performing in vitro studies in which the pH of solutions was adjusted from 2 to 6 in the presence of vitamin A or b-carotene. All of the iron from ferrous fumarate was soluble after changing the pH of the solution containing 3.4 mmol of b-carotene to 6.0. Vitamin A was less effective. However, 78 { 18% of iron was soluble in the presence of 3.3 mmol of vitamin A, whereas with no vitamin addition, only 26 { 13% of iron was soluble (õ0.05). Vitamin A and b-carotene may form a complex with iron, keeping it soluble in the intestinal lumen and preventing the inhibitory effect of phytates and polyphenols on iron absorption. J. Nutr. 128: 646-650, 1998. KEY WORDS: • iron • vitamin A • b-carotene • humans • phytates MATERIALS AND METHODS 1 Supported in part by CONICIT, Caracas, Venezuela. One hundred and four adult subjects (27 men and 77 women from 2 The costs of publication of this article were defrayed in part by the payment Valencia City, Venezuela) voluntarily participated in this study. The of page charges. This article must therefore be hereby marked ''advertisement'' Committee for the Protection of Human Subjects of the Venezuelan in accordance with 18 USC section 1734 solely to indicate this fact.

Foods, 2015

Iron and vitamin A deficiencies in childhood are public health problems in the developing world. Introduction of cereal-based complementary foods, that are often poor sources of both vitamin A and bioavailable iron, increases the risk of deficiency in young children. Alternative foods with higher levels of vitamin A and bioavailable iron could help alleviate these micronutrient deficiencies. The objective of this study was to compare iron bioavailability of-carotene-rich sweet potato-based complementary foods (orange-flesh based sweet potato (OFSP) ComFa and cream-flesh sweet potato based (CFSP) ComFa with a household cereal-based complementary food (Weanimix) and a commercial cereal (Cerelac ®), using the in vitro digestion/Caco-2 cell model. Iron bioavailability relative to total iron, concentrations of iron-uptake inhibitors (fibre, phytates, and polyphenols), and enhancers (ascorbic acid, ß-carotene and fructose) was also evaluated. All foods contained similar amounts of iron, but bioavailability varied: Cerelac ® had the highest, followed by OFSP ComFa and Weanimix, which had equivalent bioavailable iron; CFSP ComFa had the lowest bioavailability. The high iron bioavailability from Cerelac ® was associated with the highest levels of ascorbic acid, and the lowest levels of inhibitors; polyphenols appeared to limit

The Journal of Nutrition, 1998

After the rapid decrease in the prevalence of iron deficiency and iron-deficiency anemia in the Venezuelan population when a national program for fortification of flours with iron and vitamins was instituted, we studied micronutrient interactions in Venezuelan diets. One hundred human adults were fed three cereal-based diets, labelled with either 59 Fe or 55 Fe in six studies. Each diet contained different concentrations of vitamin A (from 0.37 to 2.78 mmol/100 g cereal) or b-carotene (from 0.58 to 2.06 mmol/100 g cereal). The presence of vitamin A increased iron absorption up to twofold for rice, 0.8-fold for wheat and 1.4-fold for corn. b-carotene increased absorption more than threefold for rice and 1.8-fold for wheat and corn, suggesting that both compounds prevented the inhibitory effect of phytates on iron absorption. Increasing the doses of vitamin A or b-carotene did not further significantly increase iron absorption. We measured the iron remaining in solution performing in vitro studies in which the pH of solutions was adjusted from 2 to 6 in the presence of vitamin A or b-carotene. All of the iron from ferrous fumarate was soluble after changing the pH of the solution containing 3.4 mmol of b-carotene to 6.0. Vitamin A was less effective. However, 78 { 18% of iron was soluble in the presence of 3.3 mmol of vitamin A, whereas with no vitamin addition, only 26 { 13% of iron was soluble (õ0.05). Vitamin A and b-carotene may form a complex with iron, keeping it soluble in the intestinal lumen and preventing the inhibitory effect of phytates and polyphenols on iron absorption.

The Journal of Nutrition, 1998

After the rapid decrease in the prevalence of iron deficiency and iron-deficiency anemia in the Venezuelan population when a national program for fortification of flours with iron and vitamins was instituted, we studied micronutrient interactions in Venezuelan diets. One hundred human adults were fed three cereal-based diets, labelled with either 59 Fe or 55 Fe in six studies. Each diet contained different concentrations of vitamin A (from 0.37 to 2.78 mmol/100 g cereal) or b-carotene (from 0.58 to 2.06 mmol/100 g cereal). The presence of vitamin A increased iron absorption up to twofold for rice, 0.8-fold for wheat and 1.4-fold for corn. b-carotene increased absorption more than threefold for rice and 1.8-fold for wheat and corn, suggesting that both compounds prevented the inhibitory effect of phytates on iron absorption. Increasing the doses of vitamin A or b-carotene did not further significantly increase iron absorption. We measured the iron remaining in solution performing in vitro studies in which the pH of solutions was adjusted from 2 to 6 in the presence of vitamin A or b-carotene. All of the iron from ferrous fumarate was soluble after changing the pH of the solution containing 3.4 mmol of b-carotene to 6.0. Vitamin A was less effective. However, 78 { 18% of iron was soluble in the presence of 3.3 mmol of vitamin A, whereas with no vitamin addition, only 26 { 13% of iron was soluble (õ0.05). Vitamin A and b-carotene may form a complex with iron, keeping it soluble in the intestinal lumen and preventing the inhibitory effect of phytates and polyphenols on iron absorption.

The Journal of Nutrition, 2020

Background Sweetpotato and potato are fast-maturing staple crops and widely consumed in low- and middle-income countries. Conventional breeding to biofortify these crops with iron could improve iron intakes. To our knowledge, iron absorption from sweetpotato and potato has not been assessed. Objective The aim was to assess iron absorption from regular and iron-biofortified orange-fleshed sweetpotato in Malawi and yellow-fleshed potato and iron-biofortified purple-fleshed potato in Peru. Methods We conducted 2 randomized, multiple-meal studies in generally healthy, iron-depleted women of reproductive age. Malawian women (n = 24) received 400 g regular or biofortified sweetpotato test meals and Peruvian women (n = 35) received 500 g regular or biofortified potato test meals. Women consumed the meals at breakfast for 2 wk and were then crossed over to the other variety. We labeled the test meals with 57Fe or 58Fe and measured cumulative erythrocyte incorporation of the labels 14 d afte...

2016

Iron is an essential micronutrient which carries oxygen in the blood. Iron deficiency anemia is a worldwide health problem especially for women and children. There are two forms of iron-heme and non-heme. The iron in meat is about 40 percent heme and 60 percent non-heme. Much of the iron in the vegetarian diet, however, is in the non-heme from. Vegetarian people, requires 1.8 times more iron compare to non-vegetarian people. Dark green leafy vegetables are the valuable sources of iron, even better on a per calorie basis than meat. Many local, wild and underexploited green leafy vegetables are the good supplier of iron and other valuable micronutrients. They are short duration in nature and accumulates higher amount of biomass within small life periods without much care and precaution. An increase in iron content of up to 3 mg/100 g was obtained in some bio-fortified leafy vegetable. This was about 40 times higher than the traditional leafy vegetable. The best ways for iron fortifica...

Food Research International, 1999

There is a high prevalence of iron de®ciency anaemia in many developing countries today; especially in vegetarian women. The major cause of this state is low bioavailability of nonheme iron from vegetarian diets. An investigation was undertaken to improve bioavailable contents of nonheme iron from vegetarian meals. Forty-eight meals with combinations of roti (unleavened whole cereal pancake) of one of the six cereals and one of the four commonly consumed green leafy vegetables (GLV) along with 35 meals with cereal roti and fruit vegetable/legume were tested for their in vitro dialysability of iron using simulated gastrointestinal conditions and standardised protocol with 59 Fe as a tracer. Average bioavailable iron density of GLV-based meals was signi®cantly higher (1.20.7 mg /1000 kcal) as against the value in prevailing dietary patterns having cereal-legume or cereal-fruit vegetable combinations (0.360.17 mg/1000 kcal, p40.001). Around 31 GLV-based meals were identi®ed as having higher amounts of bioavailable iron density than 0.75 mg/1000 kcal. Thus, one such GLV-based meal per day will increase gross as well as bioavailable iron intake which will help in meeting daily requirements of iron especially for vegetarian women of reproductive age.

International Social Science Journal, 2001

İstanbul Suriçi (Fatih) Hazire ve Türbelerinde Hattat ve Hattatları Bilinen Mezar Taşları (YL Tezi), 2024

Tez, iki ana parçadan oluşur. Bunlar; Suriçi (Fatih) hazire ve türbelerinde bulunan hattat mezar taşları ile hattatları bilinen mezar taşlarıdır. Mezar taşlarının bir hattata ait olduğunu en basit şekilde kitabesinde “hattat” ibaresinin geçip geçmediğine bakarak anlamak mümkündür. Bununla birlikte hattat olup da kitabesinde bunun belirtilmediği mezar taşları da mevcuttur ki önemli miktarda hattat mezar taşı da bu kābildendir. Bunlar başta Tuhfe-i Hattâtîn olmak üzere hat sanatı tarihi için önemli kaynaklara müracaat edilerek tespit edilmiştir. Hattatları bilinen derken kastettiğimiz şey ise mezar taşı kitabesini hangi hattatın yazdığını bilinen mezar taşlarıdır. Bunu tespit etmenin kolay yolu mezar taşının genellikle en alt bölümde hattat imzasının (ketebe) yer alıyor oluşudur. Bununla birlikte imzanın olmadığı fakat kitabeyi hangi hattatın yazdığını ya kaynaklar dolayısıyla bilinen veya mâkul ölçütlerle izahatını yaparak tahmin ettiğimiz mezar taşları da tezde kendisine yer bulmuştur.