Dr. Massimiliano D’Imperio Ph.D, Post Doc ISPA-CNRSupervisor: Dr. Francesco Serio.

La Biofortificazione degli ortaggi: nuove opportunità per un'alimentazione personalizzata

Conferenza di Dipartimento di Scienze Bio-Alimentari del DiSBA-CNR. Bari, 6-7/dicembre/2018.

Biofortification process toimprovenutritional quality ofleafy vegetablesCicloXXVIIIScuoladiDottoratoinScienzedellaPiantaeTecnologieperl’Ambiente,Indirizzo:ProduzioniVegetali.

Dr.FrancescoSerio(RicercatoreISPA-CNR)IstitutodiScienzedelleProduzioniAlimentari

Prof.PietroSantamariaDipartimentodiScienzeAgro-AmbientalieTerritoriali.

- Introduction biofortification process- WorkflowandTrendsinscientific fieldBiofortification process our results- Silicon- Calcium- Iodine- WorkinprogressTailored food- Potassium- Conclusion

Index

Biofortification isamethodforimprovingthenutritionalcontentsofplant forhumannutrition.

Introduction,Biofortification

Mechanismsofbiofortification:

• ↑ofnutritionalfactorsintheedibleparts

• ↓ theanti-nutritionalfactors

(e.g.,Ca,Si,I,Se,Fe,Zn,Mg,Cufolic acid,carotenoids,

glucosinolates)

(e.g.,phytates,oxalates)

Introduction,Biofortification

Chemical andnutritional analysis

Targetspecies

Selection ofnutrient

Selection methods andprotocol

Marketing Socioeconomicadvantage

Clinicalstudies

Aims,Workflowchart

Advantages

• Treatmalnutritioninunderdevelopedanddevelopedcountries

•↑nutritional quality

Aims,Workflowchart

• Newproducts

Biofortification,trendsinscientific field

• Increase ofNutrients (organicand/ormineral)inedible partsofproducts

• 2018- 12%nutritionalefficiency

Biofortification,trendsinscientific field

Bioaccessibility isthepercentageofnutrientsreleasedfromthefoodduringthedigestionprocess

Bioavailabilityisthepercentageofnutrientsabsorbedinintestinaltractafterdigestionprocess

BioaccessibilityBioavalability

SiBiofortification

↑Sicontents insix leafyvegetables

↑Sibioaccessibilityafterinvitro digestionprocess

↑Sibioavailabilitycichoryand↓Swiss chard

↑Beneficial effectshumanosteoblast

D’ImperioM.,etal.,2015.J Sci FoodAgric,96:751–756.; D’ImperioM.,etal.,2017.InVitroCellularDevBiol-Animal, 53:217-224. D’ImperioM.,etal.,2018.ScientiaHorticulturae. 235,258-263

Sicontents

Different cooking processAssessment ofbioaccessibility

SiBiofortification

Montesanoetal.,2016.ScientificReports

CaBiofortification

…toassessCabioaccessibilitybyusinganinvitrodigestionmethod.

TheaimofthisstudywastoobtainCabiofortificatedleafyvegetables

…toquantifytheoxalatecontent,primaryanti-nutritionalfactor;

CaBiofortificationResults

↑ Ca (9,5%) ↓ Mg (12%)

+25%+33%

D’ImperioM.,etal.,2016.FoodChemistry.213:149–156.

Iodine Biofortification,Polignanocarrots

• Different cooking methods(steaming – boiling)

• Four different genotypeofBrassicaceae

Iodine Biofortification,Brassicaceae

DipartimentodiScienzeAgro-AmbientalieTerritoriali(DISAAT)dell’UniversitàdegliStudidiBari

ManagementofNutrientiSolution(increase ond/orreducemineralcompostion ofNutrient solution• Si,I,Ca,Se,B,K,ect.

Mineral andorganic biofortification

L-Phenylalanine isknowntoinducethefeedbackinhibitionofchorismate mutaseorarogenate dehydrataseenzymesforphenylalaninesynthesis,andthesupplyofphenylalaninewasexpectedtoincreasethesynthesisofPABA

L-Glutamicacidisaprecursorinfolatebiosynthesis,andthesupplyofglutamicacidwasexpectedtoactivatefolatesynthesis.

UOS-LECCEUOS-BARI

WorkInProgress,FolateBiofortification

The soilless system is a easy tool for increase the nutrient content in edible parts of vegetables…

Biofortification,Generalconclusion

• Chronickidneydisease(CKD)Chronickidneydisease,alsocalledchronickidneyfailure,describesthegraduallossofkidneyfunction.

Calibratedfoodsforspecificphysiologicalconditions

Thepatientswithimpairedkidneyfunction,itisofcourseprudenttorecommendarestrictionofhigh-potassiumfoods.(↓theconsumptionofvegetables).

• ↓fiber,bioactivecompounds,vitamines (C,folate,D,E),bioactive compounds (carotenoids,polyphenols),Ca,MgandZn,;

• Alterationofgutmicrobiota

Tailored food

Tailoredfood,generalconclusion

The soilless system is a easy tool for produce Tailored food…

Grazie per l’attenzionee-mail: massimiliano.dimperio@ispa.cnr.it, francesco.serio@ispa.cnr.it

FrancescoSerioAngeloParenteFrancescoMontesanoMariaGonnellaFiorenzaMinerviniAngelaCardinaliNicolaGentileDonatoButtaro

MassimilianoRennaPietroSantamariaAngeloSignoreDonatoButtaroVitoLinsalata

MirianaDuranteGiovanniMita

DiSAATUOS-LECCEUOS-BARI

Dep.UnitofHumanAnatomyandHistology

SilviaColucciGiacominaBrunetti

Direttore:Dott.AntonioF.Logrieco