Stability and bio accessibility of heme iron from Glycine max and Vigna unguiculata for the enhancement strategies in yoghurt fortification
The most difficult circumstance is that iron deficiency is the world's second most common disease, primarily affecting children and women. Rhizobium, a symbiotic bacterium that infects the root nodules of legume plants, aids in the process. They were isolated using any of the legume plants'...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-06-01
|
| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154323001035 |
| _version_ | 1797823109841027072 |
|---|---|
| author | N.V. Kanimozhi M. Sukumar |
| author_facet | N.V. Kanimozhi M. Sukumar |
| author_sort | N.V. Kanimozhi |
| collection | DOAJ |
| description | The most difficult circumstance is that iron deficiency is the world's second most common disease, primarily affecting children and women. Rhizobium, a symbiotic bacterium that infects the root nodules of legume plants, aids in the process. They were isolated using any of the legume plants' root nodules. Seeds of Glycine max (Soya bean) and Vigna Unguiculata (Cow pea) were treated with isolated Rhizobium species and planted. On the 35th day, the plant nodules were harvested, and the leghaemoglobin was isolated. The two plants were compared and the cowpea was found to have higher leghaemoglobin levels. This plant's nodulation profile under stress conditions is being studied. The non-heme iron in spinach was then analysed. This supplement must be combined with the fortified soy yoghurt. Heme iron fortified soy yoghurt has higher bioavailability than non-heme iron fortified soy yoghurt. |
| first_indexed | 2024-03-13T10:19:11Z |
| format | Article |
| id | doaj.art-ce0405e23cac48f7a49ce37aee4411e2 |
| institution | Directory Open Access Journal |
| issn | 2666-1543 |
| language | English |
| last_indexed | 2024-03-13T10:19:11Z |
| publishDate | 2023-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj.art-ce0405e23cac48f7a49ce37aee4411e22023-05-21T04:35:49ZengElsevierJournal of Agriculture and Food Research2666-15432023-06-0112100596Stability and bio accessibility of heme iron from Glycine max and Vigna unguiculata for the enhancement strategies in yoghurt fortificationN.V. Kanimozhi0M. Sukumar1Centre for Food Technology, A.C. Tech, Anna University, Chennai, 600025, Tamil Nadu, IndiaCorresponding author.; Centre for Food Technology, A.C. Tech, Anna University, Chennai, 600025, Tamil Nadu, IndiaThe most difficult circumstance is that iron deficiency is the world's second most common disease, primarily affecting children and women. Rhizobium, a symbiotic bacterium that infects the root nodules of legume plants, aids in the process. They were isolated using any of the legume plants' root nodules. Seeds of Glycine max (Soya bean) and Vigna Unguiculata (Cow pea) were treated with isolated Rhizobium species and planted. On the 35th day, the plant nodules were harvested, and the leghaemoglobin was isolated. The two plants were compared and the cowpea was found to have higher leghaemoglobin levels. This plant's nodulation profile under stress conditions is being studied. The non-heme iron in spinach was then analysed. This supplement must be combined with the fortified soy yoghurt. Heme iron fortified soy yoghurt has higher bioavailability than non-heme iron fortified soy yoghurt.http://www.sciencedirect.com/science/article/pii/S2666154323001035HemeIron deficiencyRhizobiumFortificationYogurt |
| spellingShingle | N.V. Kanimozhi M. Sukumar Stability and bio accessibility of heme iron from Glycine max and Vigna unguiculata for the enhancement strategies in yoghurt fortification Journal of Agriculture and Food Research Heme Iron deficiency Rhizobium Fortification Yogurt |
| title | Stability and bio accessibility of heme iron from Glycine max and Vigna unguiculata for the enhancement strategies in yoghurt fortification |
| title_full | Stability and bio accessibility of heme iron from Glycine max and Vigna unguiculata for the enhancement strategies in yoghurt fortification |
| title_fullStr | Stability and bio accessibility of heme iron from Glycine max and Vigna unguiculata for the enhancement strategies in yoghurt fortification |
| title_full_unstemmed | Stability and bio accessibility of heme iron from Glycine max and Vigna unguiculata for the enhancement strategies in yoghurt fortification |
| title_short | Stability and bio accessibility of heme iron from Glycine max and Vigna unguiculata for the enhancement strategies in yoghurt fortification |
| title_sort | stability and bio accessibility of heme iron from glycine max and vigna unguiculata for the enhancement strategies in yoghurt fortification |
| topic | Heme Iron deficiency Rhizobium Fortification Yogurt |
| url | http://www.sciencedirect.com/science/article/pii/S2666154323001035 |
| work_keys_str_mv | AT nvkanimozhi stabilityandbioaccessibilityofhemeironfromglycinemaxandvignaunguiculatafortheenhancementstrategiesinyoghurtfortification AT msukumar stabilityandbioaccessibilityofhemeironfromglycinemaxandvignaunguiculatafortheenhancementstrategiesinyoghurtfortification |