Effect of soaking and inositol phosphate content on in vitro mineral availability in edible seaweeds
Seaweeds are an ideal food-safe natural source of minerals with a potential use in human nutrition. However, the presence of phytate and different treatments before consumption could modify mineral availability. The content and in vitro mineral availability after a simulated gastrointestinal digesti...
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| Veröffentlicht in: | Journal of applied phycology 2019-06, Vol.31 (3), p.1981-1989 |
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| container_end_page | 1989 |
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| container_issue | 3 |
| container_start_page | 1981 |
| container_title | Journal of applied phycology |
| container_volume | 31 |
| creator | Sánchez-Moya, Teresa Martínez-Hernández, Valerie M. López-Nicolás, Rubén González-Bermúdez, Carlos A. Ros-Berruezo, Gaspar Frontela-Saseta, Carmen |
| description | Seaweeds are an ideal food-safe natural source of minerals with a potential use in human nutrition. However, the presence of phytate and different treatments before consumption could modify mineral availability. The content and in vitro mineral availability after a simulated gastrointestinal digestion of wakame (
Undaria pinnatifida
), nori (
Porphyra
spp.), sea salad (
Ulva lactuca
,
Palmaria palmata
,
Undaria pinnatifida
,
Porphyra
spp
.
,
Laminaria
spp
.
), and sea spaghetti (
Himanthalia elongata
) were studied. Experiments were assessed after a soaking treatment of seaweeds with cold (20 °C) or hot (70 °C) water, as usually processing before eating. Moreover, inositol phosphate content was determined in the edible macroalgae and the molar ratio phytate/mineral was used as a predictor of the relative availability of minerals. Overall, edible analyzed seaweeds showed a high Ca, Fe, P, and K contents, highlighting wakame for all the studied minerals. In all cases, soaking in cold water showed the highest soluble and dialyzable mineral fractions. High content of phytic acid (IP6) was observed in sea salad (≈ 25 mg (100 g)
−1
); meanwhile, sea spaghetti showed the lowest IP6 content (3.9 mg (100 g)
−1
). The low molar ratios Phy/Ca and Phy/Zn obtained in seaweeds could indicate an adequate availability. However, ratios Phy/Fe could compromise the iron availability in wakame, nori, and sea spaghetti. Results obtained confirm that external factor such as soaking, gastrointestinal digestion, and inositol phosphates can affect the mineral availability. Consumption of edible seaweeds can be recommended for the necessary intake of available minerals and trace elements. |
| doi_str_mv | 10.1007/s10811-018-1677-x |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_2129779291</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2129779291</sourcerecordid><originalsourceid>FETCH-LOGICAL-c316t-506a3eed577d53cd0d59a9ee0388316686d1dae635434978d488835e137bc5e13</originalsourceid><addsrcrecordid>eNp1kD1PwzAURS0EEqXwA9gsMQf8kia2R1SVD6kSC8yWG7-0Lqkd7LS0_x5HQWJiesM99z7pEHIL7B4Y4w8RmADIGIgMKs6z4xmZQMmLrARenZMJkzlkQnK4JFcxbhljUoCYELNoGqx76hsavf60bk21M9Q6H23vW9ptfOw2ukdae9ejS6RLKT3YPni6sw6Dbqk-aNvqlW1tfxpSNHbVIo2ovxFNvCYXjW4j3vzeKfl4WrzPX7Ll2_Pr_HGZ1QVUfVaySheJLzk3ZVEbZkqpJSIrhEhAJSoDRmNVlLNiJrkwM5GCEqHgq3o4U3I37nbBf-0x9mrr98GllyqHXHIuczlQMFJ18DEGbFQX7E6HkwKmBplqlKmSTDXIVMfUycdOTKxbY_hb_r_0AwoqeD4</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2129779291</pqid></control><display><type>article</type><title>Effect of soaking and inositol phosphate content on in vitro mineral availability in edible seaweeds</title><source>SpringerLink Journals - AutoHoldings</source><creator>Sánchez-Moya, Teresa ; Martínez-Hernández, Valerie M. ; López-Nicolás, Rubén ; González-Bermúdez, Carlos A. ; Ros-Berruezo, Gaspar ; Frontela-Saseta, Carmen</creator><creatorcontrib>Sánchez-Moya, Teresa ; Martínez-Hernández, Valerie M. ; López-Nicolás, Rubén ; González-Bermúdez, Carlos A. ; Ros-Berruezo, Gaspar ; Frontela-Saseta, Carmen</creatorcontrib><description>Seaweeds are an ideal food-safe natural source of minerals with a potential use in human nutrition. However, the presence of phytate and different treatments before consumption could modify mineral availability. The content and in vitro mineral availability after a simulated gastrointestinal digestion of wakame (
Undaria pinnatifida
), nori (
Porphyra
spp.), sea salad (
Ulva lactuca
,
Palmaria palmata
,
Undaria pinnatifida
,
Porphyra
spp
.
,
Laminaria
spp
.
), and sea spaghetti (
Himanthalia elongata
) were studied. Experiments were assessed after a soaking treatment of seaweeds with cold (20 °C) or hot (70 °C) water, as usually processing before eating. Moreover, inositol phosphate content was determined in the edible macroalgae and the molar ratio phytate/mineral was used as a predictor of the relative availability of minerals. Overall, edible analyzed seaweeds showed a high Ca, Fe, P, and K contents, highlighting wakame for all the studied minerals. In all cases, soaking in cold water showed the highest soluble and dialyzable mineral fractions. High content of phytic acid (IP6) was observed in sea salad (≈ 25 mg (100 g)
−1
); meanwhile, sea spaghetti showed the lowest IP6 content (3.9 mg (100 g)
−1
). The low molar ratios Phy/Ca and Phy/Zn obtained in seaweeds could indicate an adequate availability. However, ratios Phy/Fe could compromise the iron availability in wakame, nori, and sea spaghetti. Results obtained confirm that external factor such as soaking, gastrointestinal digestion, and inositol phosphates can affect the mineral availability. Consumption of edible seaweeds can be recommended for the necessary intake of available minerals and trace elements.</description><identifier>ISSN: 0921-8971</identifier><identifier>EISSN: 1573-5176</identifier><identifier>DOI: 10.1007/s10811-018-1677-x</identifier><language>eng</language><publisher>Dordrecht: Springer Netherlands</publisher><subject>Algae ; Availability ; Biomedical and Life Sciences ; Calcium ; Cold water ; Computer simulation ; Dialysis ; Dietary minerals ; Digestion ; Digestive system ; Ecology ; Food sources ; Freshwater & Marine Ecology ; Gastrointestinal tract ; Human nutrition ; Inositol phosphate ; Inositol phosphates ; Iron ; Life Sciences ; Minerals ; Nutrition ; Pasta ; Phosphates ; Phytic acid ; Plant Physiology ; Plant Sciences ; Porphyra ; Ratios ; Seaweeds ; Soaking ; Trace elements ; Undaria pinnatifida ; Zinc</subject><ispartof>Journal of applied phycology, 2019-06, Vol.31 (3), p.1981-1989</ispartof><rights>Springer Nature B.V. 2018</rights><rights>Journal of Applied Phycology is a copyright of Springer, (2018). All Rights Reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c316t-506a3eed577d53cd0d59a9ee0388316686d1dae635434978d488835e137bc5e13</citedby><cites>FETCH-LOGICAL-c316t-506a3eed577d53cd0d59a9ee0388316686d1dae635434978d488835e137bc5e13</cites><orcidid>0000-0001-6325-8672</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s10811-018-1677-x$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s10811-018-1677-x$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27901,27902,41464,42533,51294</link.rule.ids></links><search><creatorcontrib>Sánchez-Moya, Teresa</creatorcontrib><creatorcontrib>Martínez-Hernández, Valerie M.</creatorcontrib><creatorcontrib>López-Nicolás, Rubén</creatorcontrib><creatorcontrib>González-Bermúdez, Carlos A.</creatorcontrib><creatorcontrib>Ros-Berruezo, Gaspar</creatorcontrib><creatorcontrib>Frontela-Saseta, Carmen</creatorcontrib><title>Effect of soaking and inositol phosphate content on in vitro mineral availability in edible seaweeds</title><title>Journal of applied phycology</title><addtitle>J Appl Phycol</addtitle><description>Seaweeds are an ideal food-safe natural source of minerals with a potential use in human nutrition. However, the presence of phytate and different treatments before consumption could modify mineral availability. The content and in vitro mineral availability after a simulated gastrointestinal digestion of wakame (
Undaria pinnatifida
), nori (
Porphyra
spp.), sea salad (
Ulva lactuca
,
Palmaria palmata
,
Undaria pinnatifida
,
Porphyra
spp
.
,
Laminaria
spp
.
), and sea spaghetti (
Himanthalia elongata
) were studied. Experiments were assessed after a soaking treatment of seaweeds with cold (20 °C) or hot (70 °C) water, as usually processing before eating. Moreover, inositol phosphate content was determined in the edible macroalgae and the molar ratio phytate/mineral was used as a predictor of the relative availability of minerals. Overall, edible analyzed seaweeds showed a high Ca, Fe, P, and K contents, highlighting wakame for all the studied minerals. In all cases, soaking in cold water showed the highest soluble and dialyzable mineral fractions. High content of phytic acid (IP6) was observed in sea salad (≈ 25 mg (100 g)
−1
); meanwhile, sea spaghetti showed the lowest IP6 content (3.9 mg (100 g)
−1
). The low molar ratios Phy/Ca and Phy/Zn obtained in seaweeds could indicate an adequate availability. However, ratios Phy/Fe could compromise the iron availability in wakame, nori, and sea spaghetti. Results obtained confirm that external factor such as soaking, gastrointestinal digestion, and inositol phosphates can affect the mineral availability. Consumption of edible seaweeds can be recommended for the necessary intake of available minerals and trace elements.</description><subject>Algae</subject><subject>Availability</subject><subject>Biomedical and Life Sciences</subject><subject>Calcium</subject><subject>Cold water</subject><subject>Computer simulation</subject><subject>Dialysis</subject><subject>Dietary minerals</subject><subject>Digestion</subject><subject>Digestive system</subject><subject>Ecology</subject><subject>Food sources</subject><subject>Freshwater & Marine Ecology</subject><subject>Gastrointestinal tract</subject><subject>Human nutrition</subject><subject>Inositol phosphate</subject><subject>Inositol phosphates</subject><subject>Iron</subject><subject>Life Sciences</subject><subject>Minerals</subject><subject>Nutrition</subject><subject>Pasta</subject><subject>Phosphates</subject><subject>Phytic acid</subject><subject>Plant Physiology</subject><subject>Plant Sciences</subject><subject>Porphyra</subject><subject>Ratios</subject><subject>Seaweeds</subject><subject>Soaking</subject><subject>Trace elements</subject><subject>Undaria pinnatifida</subject><subject>Zinc</subject><issn>0921-8971</issn><issn>1573-5176</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNp1kD1PwzAURS0EEqXwA9gsMQf8kia2R1SVD6kSC8yWG7-0Lqkd7LS0_x5HQWJiesM99z7pEHIL7B4Y4w8RmADIGIgMKs6z4xmZQMmLrARenZMJkzlkQnK4JFcxbhljUoCYELNoGqx76hsavf60bk21M9Q6H23vW9ptfOw2ukdae9ejS6RLKT3YPni6sw6Dbqk-aNvqlW1tfxpSNHbVIo2ovxFNvCYXjW4j3vzeKfl4WrzPX7Ll2_Pr_HGZ1QVUfVaySheJLzk3ZVEbZkqpJSIrhEhAJSoDRmNVlLNiJrkwM5GCEqHgq3o4U3I37nbBf-0x9mrr98GllyqHXHIuczlQMFJ18DEGbFQX7E6HkwKmBplqlKmSTDXIVMfUycdOTKxbY_hb_r_0AwoqeD4</recordid><startdate>20190601</startdate><enddate>20190601</enddate><creator>Sánchez-Moya, Teresa</creator><creator>Martínez-Hernández, Valerie M.</creator><creator>López-Nicolás, Rubén</creator><creator>González-Bermúdez, Carlos A.</creator><creator>Ros-Berruezo, Gaspar</creator><creator>Frontela-Saseta, Carmen</creator><general>Springer Netherlands</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7TN</scope><scope>7X2</scope><scope>8FE</scope><scope>8FH</scope><scope>8FK</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>F1W</scope><scope>GNUQQ</scope><scope>H95</scope><scope>HCIFZ</scope><scope>L.G</scope><scope>LK8</scope><scope>M0K</scope><scope>M7N</scope><scope>M7P</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><orcidid>https://orcid.org/0000-0001-6325-8672</orcidid></search><sort><creationdate>20190601</creationdate><title>Effect of soaking and inositol phosphate content on in vitro mineral availability in edible seaweeds</title><author>Sánchez-Moya, Teresa ; Martínez-Hernández, Valerie M. ; López-Nicolás, Rubén ; González-Bermúdez, Carlos A. ; Ros-Berruezo, Gaspar ; Frontela-Saseta, Carmen</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c316t-506a3eed577d53cd0d59a9ee0388316686d1dae635434978d488835e137bc5e13</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Algae</topic><topic>Availability</topic><topic>Biomedical and Life Sciences</topic><topic>Calcium</topic><topic>Cold water</topic><topic>Computer simulation</topic><topic>Dialysis</topic><topic>Dietary minerals</topic><topic>Digestion</topic><topic>Digestive system</topic><topic>Ecology</topic><topic>Food sources</topic><topic>Freshwater & Marine Ecology</topic><topic>Gastrointestinal tract</topic><topic>Human nutrition</topic><topic>Inositol phosphate</topic><topic>Inositol phosphates</topic><topic>Iron</topic><topic>Life Sciences</topic><topic>Minerals</topic><topic>Nutrition</topic><topic>Pasta</topic><topic>Phosphates</topic><topic>Phytic acid</topic><topic>Plant Physiology</topic><topic>Plant Sciences</topic><topic>Porphyra</topic><topic>Ratios</topic><topic>Seaweeds</topic><topic>Soaking</topic><topic>Trace elements</topic><topic>Undaria pinnatifida</topic><topic>Zinc</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Sánchez-Moya, Teresa</creatorcontrib><creatorcontrib>Martínez-Hernández, Valerie M.</creatorcontrib><creatorcontrib>López-Nicolás, Rubén</creatorcontrib><creatorcontrib>González-Bermúdez, Carlos A.</creatorcontrib><creatorcontrib>Ros-Berruezo, Gaspar</creatorcontrib><creatorcontrib>Frontela-Saseta, Carmen</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Oceanic Abstracts</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>ProQuest Central Student</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>SciTech Premium Collection</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><collection>ProQuest Biological Science Collection</collection><collection>Agricultural Science Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biological Science Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><jtitle>Journal of applied phycology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Sánchez-Moya, Teresa</au><au>Martínez-Hernández, Valerie M.</au><au>López-Nicolás, Rubén</au><au>González-Bermúdez, Carlos A.</au><au>Ros-Berruezo, Gaspar</au><au>Frontela-Saseta, Carmen</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of soaking and inositol phosphate content on in vitro mineral availability in edible seaweeds</atitle><jtitle>Journal of applied phycology</jtitle><stitle>J Appl Phycol</stitle><date>2019-06-01</date><risdate>2019</risdate><volume>31</volume><issue>3</issue><spage>1981</spage><epage>1989</epage><pages>1981-1989</pages><issn>0921-8971</issn><eissn>1573-5176</eissn><abstract>Seaweeds are an ideal food-safe natural source of minerals with a potential use in human nutrition. However, the presence of phytate and different treatments before consumption could modify mineral availability. The content and in vitro mineral availability after a simulated gastrointestinal digestion of wakame (
Undaria pinnatifida
), nori (
Porphyra
spp.), sea salad (
Ulva lactuca
,
Palmaria palmata
,
Undaria pinnatifida
,
Porphyra
spp
.
,
Laminaria
spp
.
), and sea spaghetti (
Himanthalia elongata
) were studied. Experiments were assessed after a soaking treatment of seaweeds with cold (20 °C) or hot (70 °C) water, as usually processing before eating. Moreover, inositol phosphate content was determined in the edible macroalgae and the molar ratio phytate/mineral was used as a predictor of the relative availability of minerals. Overall, edible analyzed seaweeds showed a high Ca, Fe, P, and K contents, highlighting wakame for all the studied minerals. In all cases, soaking in cold water showed the highest soluble and dialyzable mineral fractions. High content of phytic acid (IP6) was observed in sea salad (≈ 25 mg (100 g)
−1
); meanwhile, sea spaghetti showed the lowest IP6 content (3.9 mg (100 g)
−1
). The low molar ratios Phy/Ca and Phy/Zn obtained in seaweeds could indicate an adequate availability. However, ratios Phy/Fe could compromise the iron availability in wakame, nori, and sea spaghetti. Results obtained confirm that external factor such as soaking, gastrointestinal digestion, and inositol phosphates can affect the mineral availability. Consumption of edible seaweeds can be recommended for the necessary intake of available minerals and trace elements.</abstract><cop>Dordrecht</cop><pub>Springer Netherlands</pub><doi>10.1007/s10811-018-1677-x</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0001-6325-8672</orcidid></addata></record> |
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| subjects | Algae Availability Biomedical and Life Sciences Calcium Cold water Computer simulation Dialysis Dietary minerals Digestion Digestive system Ecology Food sources Freshwater & Marine Ecology Gastrointestinal tract Human nutrition Inositol phosphate Inositol phosphates Iron Life Sciences Minerals Nutrition Pasta Phosphates Phytic acid Plant Physiology Plant Sciences Porphyra Ratios Seaweeds Soaking Trace elements Undaria pinnatifida Zinc |
| title | Effect of soaking and inositol phosphate content on in vitro mineral availability in edible seaweeds |
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