La Biofortificazione degli ortaggi: nuove opportunità per un'alimentazione personalizzata - Dr. Massimiliano D'Imperio Ph.D, Post Doc ISPA-CNR Dr ...
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La Biofortificazione degli
ortaggi: nuove opportunità per
un'alimentazione personalizzata
Dr. Massimiliano D’Imperio Ph.D, Post Doc ISPA-CNR
Dr. Francesco Serio (Ricercatore ISPA)
Mostra Convegno Novel Farm Pordenone,
13/febbraio/2019.
Index - Introduction biofortification process - Work flow and Trends in scientific field Biofortification process our results - Silicon - Calcium - Iodine Tailored food - Potassium - Conclusion
Introduction,
Biofortification
Biofortification is a method for
improving the nutritional
contents of plant for human
nutrition.
Introduction, Biofortification
Mechanisms of biofortification:
• ↑of nutritional factors (e.g., Ca, Si, I, Se, Fe, Zn, Mg, Cu
in the edible parts folate, carotenoids,
glucosinolates)
• ↓ the anti-nutritional factors (e.g., phytates, oxalates )
Aims, Work flow chart
Selection of nutrient
Target species
Selection methods and protocol
Chemical and nutritional analysis Clinical
studies
Marketing Socio economic
advantage
Aims, Work flow chart
Advantages
• Treat malnutrition in underdeveloped and
developed countries
• ↑ nutritional quality
• New products
Biofortification, trends in scientific field
Biofortification,
trends in scientific field
• Increase of Nutrients (organic
and/or mineral) in edible parts
of products
• 2018 - 12% nutritional efficiency
Bioaccessibility
Bioavalability
Bioaccessibility is the
percentage of nutrients
released from the food
during the digestion process
Bioavailability is the
percentage of nutrients
absorbed in intestinal tract
after digestion process
Si Biofortification
↑ Si contents in six leafy ↑ Si bioaccessibility after
vegetables in vitro digestion process
↑ Si bioavailability ↑ Beneficial effects
cichory and↓Swiss chard human osteoblast
D’Imperio M., et al., 2015. J Sci Food Agric, 96:751–756.; D’Imperio M., et al., 2017. In Vitro Cellular Dev
Biol-Animal, 53:217-224. D’Imperio M., et al., 2018. Scientia Horticulturae. 235, 258-263Si Biofortification
Si contents
Assessment of
Different cooking process bioaccessibility
Montesano et al., 2016. Scientific ReportsCa Biofortification
The aim of this study was to
obtain Ca biofortificated leafy
vegetables
…to quantify the oxalate content,
primary anti-nutritional factor;
…to assess Ca
bioaccessibility by using an
in vitro digestion method.Ca Biofortification
Results
↑ Ca (9,5%) ↓ Mg (12%)
+25%
+33%
D’Imperio M., et al.,
2016. Food Chemistry.
213:149–156.Iodine Biofortification, Polignano carrots
Iodine Biofortification,
Brassicaceae
• Four different genotype
of Brassicaceae
• Different cooking methods
(steaming – boiling)
Dipartimento di Scienze Agro-
Ambientali e Territoriali (DISAAT)
dell’Università degli Studi di BariIodine content in raw samples of four Brassica
genotypes grown with three iodine levels
(mg/L) in the nutrient solution.
I harvest (08/01/2018)
60
Kale
I (µg/100 g FW)
50
Broccoli raab
40 Mizuna
Red Mustard
30
20
10
0
0 0,75 1,5
II harvest (30/01/2018)
80
70 Kale
I (µg/100 g FW)
Broccoli raab
60
Mizuna
50
Red Mustard
40
30
20
Gonnella et al., 2019. 10
Submitted, Nutrients 0
0 0,75 1,5Biofortification,
General conclusion
The soilless system is a
easy tool for increase the
nutrient content in edible
parts of vegetables…Tailored food
Calibrated foods for specific physiological conditions
• Chronic Kidney Disease (CKD)
Chronic kidney disease, also called chronic kidney failure, describes
the gradual loss of kidney function.
The patients with impaired kidney function, it
is of course prudent to recommend a
restriction of high-potassium foods.
(↓ the consumption of vegetables).
• ↓ fiber, bioactive compounds, vitamines (C, folate, D, E),
bioactive compounds (carotenoids, polyphenols), Ca, Mg and
Zn,;
• Alteration of gut microbiotaTailored food
Swiss chard and spinach
K200 (200 mg/L)
K50-d7 (50 mg/L last 7 days)
K50 (50 mg/L)Tailored food
↓ (32%) K content
↑Ca content ↓ Oxalate content
K, Mg and Ca
Not significant differentTailored food, general
conclusion
The soilless system is a
easy tool for produce
Tailored food…@: massimiliano.dimperio@ispa.cnr.it
francesco.serio@ispa.cnr.it
Direttore: Dott. Antonio F. Logrieco
Dr. Massimiliano D'Imperio, Ph.D
Institute of Sciences of Food Production (ISPA)
National Council of Research (CNR)
Via G. Amendola, 122/O, 70125, Bari (Italy)
Mobile phone: ++39 380 79 13 364You can also read
