The Experts below are selected from a list of 327 Experts worldwide ranked by ideXlab platform
Xiaoguang Yang - One of the best experts on this subject based on the ideXlab platform.
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effect of nafeedta fortified Soy Sauce on zinc absorption in children
Food & Function, 2015Co-Authors: Tongxiang Ren, Rui Wang, Jianhua Piao, Jing Wang, Xiaoguang YangAbstract:NaFeEDTA has been applied in many foods as an iron fortificant and is used to prevent iron deficiency in Fe-depleted populations. In China, Soy Sauce is fortified with NaFeEDTA to control iron deficiency. However, it is unclear whether Fe-fortified Soy Sauce affects zinc absorption. To investigate whether NaFeEDTA-fortified Soy Sauce affects zinc absorption in children, sixty children were enrolled in this study and randomly assigned to three groups (10 male children and 10 female children in each group). All children received daily 3 mg of (67)Zn and 1.2 mg of dysprosium orally, while the children in the three groups were supplemented with NaFeEDTA-fortified Soy Sauce (6 mg Fe, NaFeEDTA group), FeSO₄-fortified Soy Sauce (6 mg Fe, FeSO₄ group), and no iron-fortified Soy Sauce (control group), respectively. Fecal samples were collected during the experimental period and analyzed for the Zn content, (67)Zn isotope ratio and dysprosium content. The Fe intake from NaFeEDTA-fortified and FeSO₄-fortified groups was significantly higher than that in the control group (P < 0.0001). The daily total Zn intake was not significantly different among the three groups. There were no significant differences in fractional Zn absorption (FZA) (P = 0.3895), dysprosium recovery (P = 0.7498) and Zn absorption (P = 0.5940) among the three groups. Therefore, NaFeEDTA-fortified Soy Sauce does not affect Zn bioavailability in children.
Shigehiro Kataoka - One of the best experts on this subject based on the ideXlab platform.
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functional effects of japanese style fermented Soy Sauce shoyu and its components
Journal of Bioscience and Bioengineering, 2005Co-Authors: Shigehiro KataokaAbstract:The functional effects of Japanese style fermented Soy Sauce (shoyu) have been studied. Soy Sauce promotes digestion, because the consumption of a cup of clear soup containing Soy Sauce enhances gastric juice secretion in humans. Soy Sauce possesses antimicrobial activity against bacteria such as Staphylococcus aureus, Shigella flexneri, Vibrio cholera, Salmonella enteritidis, nonpathogenic Escherichia coli and pathogenic E. coli O157:H7. Soy Sauce also contains an antihypertensive component. An angiotensin I-converting enzyme inhibitor having antihypertensive effects was found in Soy Sauce. The active compound was identified as nicotianamine, which comes from Soybeans. Soy Sauce exhibits anticarcinogenic effects. Giving diets containing Soy Sauce to mice inhibit benzo[a]pyrene (BP)-induced forestomach neoplasia. The anticarcinogenic compounds in Soy Sauce were identified. The flavor components of Japanese style fermented Soy Sauce, such as 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF), which is a characteristic flavor component of Japanese style fermented Soy Sauce and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) and 4-hydroxy-5-methyl-3(2H)-furanone (HMF) exhibit antioxidant activities and anticarcinogenic effects on BP-induced mice forestomach neoplasia when fed following carcinogen exposure. The feeding of a diet containing 10% Soy Sauce to male C3H mice for 13 months also reduces the frequency and multiplicity of spontaneous liver tumors. HDMF and HEMF also exhibit anticataract effects in the spontaneous cataract rat (ICR/f rat). Fermented Soy Sauce contains three tartaric isoflavone derivatives called shoyuflavones. These shoyuflavones were shown to have inhibitory activities against histidine decarboxylase, which produces histamine, a mediator of inflammation, allergy and gastric acid secretion. Soy Sauce also exhibits antiplatelet activity. beta-Carbolines were isolated from Soy Sauce as the active compounds. Soybeans and wheat, which are the main raw materials of Soy Sauce, are allergenic foods. However, recent studies by enzyme-linked immunosorbent assay showed the absence of Soybean and wheat allergens in Soy Sauce.
Richard F Hurrell - One of the best experts on this subject based on the ideXlab platform.
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iron absorption from fish Sauce and Soy Sauce fortified with sodium iron edta
The American Journal of Clinical Nutrition, 2003Co-Authors: Meredith C Fidler, Lena Davidsson, Thomas Walczyk, Richard F HurrellAbstract:Background: Fish Sauce and Soy Sauce have been suggested as food vehicles for iron fortification in Asia. NaFeEDTA is a potentially useful fortificant because it can be added to these condiments without causing precipitation during storage. Objectives: The objectives were to evaluate iron absorption from NaFeEDTA-fortified fish Sauce and Soy Sauce against a reference fortificant (FeSO 4 ), to compare iron absorption from NaFeEDTA-fortified fish Sauce and Soy Sauce, and to evaluate the influence of fish Sauce and Soy Sauce per se on iron absorption. Design: Five separate iron-absorption studies were made in adult women (10 women per study). Iron absorption was measured on the basis of erythrocyte incorporation of 57 Fe or 58 Fe 14 d after the intake of labeled meals of rice or rice and vegetables. Fish Sauce or Soy Sauce (10 g) fortified with 5 mg Fe as NaFeEDTA or FeSO 4 was fed with selected meals. The results are presented as geometric means. Results: Iron absorption from NaFeEDTA- and FeSO 4 -fortified fish Sauce (3.3% and 3.1%. respectively) and Soy Sauce (6.1% and 5.6%., respectively) was not significantly different. No significant difference was observed when NaFeEDTA-fortified fish Sauce and Soy Sauce were compared directly (6.7% and 7.9%, respectively). Soy Sauce inhibited iron absorption from rice-based meals (8.5% without and 6.0% with Soy Sauce; P < 0.02), whereas fish Sauce did not affect iron absorption significantly. Conclusion: The relatively high iron absorption from NaFeEDTA-fortified fish Sauce and Soy Sauce and the acceptable organoleptic properties of NaFeEDTA indicate the potential usefulness of this iron fortificant in fish Sauce and Soy Sauce fortification programs.
Tongxiang Ren - One of the best experts on this subject based on the ideXlab platform.
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effect of nafeedta fortified Soy Sauce on zinc absorption in children
Food & Function, 2015Co-Authors: Tongxiang Ren, Rui Wang, Jianhua Piao, Jing Wang, Xiaoguang YangAbstract:NaFeEDTA has been applied in many foods as an iron fortificant and is used to prevent iron deficiency in Fe-depleted populations. In China, Soy Sauce is fortified with NaFeEDTA to control iron deficiency. However, it is unclear whether Fe-fortified Soy Sauce affects zinc absorption. To investigate whether NaFeEDTA-fortified Soy Sauce affects zinc absorption in children, sixty children were enrolled in this study and randomly assigned to three groups (10 male children and 10 female children in each group). All children received daily 3 mg of (67)Zn and 1.2 mg of dysprosium orally, while the children in the three groups were supplemented with NaFeEDTA-fortified Soy Sauce (6 mg Fe, NaFeEDTA group), FeSO₄-fortified Soy Sauce (6 mg Fe, FeSO₄ group), and no iron-fortified Soy Sauce (control group), respectively. Fecal samples were collected during the experimental period and analyzed for the Zn content, (67)Zn isotope ratio and dysprosium content. The Fe intake from NaFeEDTA-fortified and FeSO₄-fortified groups was significantly higher than that in the control group (P < 0.0001). The daily total Zn intake was not significantly different among the three groups. There were no significant differences in fractional Zn absorption (FZA) (P = 0.3895), dysprosium recovery (P = 0.7498) and Zn absorption (P = 0.5940) among the three groups. Therefore, NaFeEDTA-fortified Soy Sauce does not affect Zn bioavailability in children.
Jing Wang - One of the best experts on this subject based on the ideXlab platform.
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effect of nafeedta fortified Soy Sauce on zinc absorption in children
Food & Function, 2015Co-Authors: Tongxiang Ren, Rui Wang, Jianhua Piao, Jing Wang, Xiaoguang YangAbstract:NaFeEDTA has been applied in many foods as an iron fortificant and is used to prevent iron deficiency in Fe-depleted populations. In China, Soy Sauce is fortified with NaFeEDTA to control iron deficiency. However, it is unclear whether Fe-fortified Soy Sauce affects zinc absorption. To investigate whether NaFeEDTA-fortified Soy Sauce affects zinc absorption in children, sixty children were enrolled in this study and randomly assigned to three groups (10 male children and 10 female children in each group). All children received daily 3 mg of (67)Zn and 1.2 mg of dysprosium orally, while the children in the three groups were supplemented with NaFeEDTA-fortified Soy Sauce (6 mg Fe, NaFeEDTA group), FeSO₄-fortified Soy Sauce (6 mg Fe, FeSO₄ group), and no iron-fortified Soy Sauce (control group), respectively. Fecal samples were collected during the experimental period and analyzed for the Zn content, (67)Zn isotope ratio and dysprosium content. The Fe intake from NaFeEDTA-fortified and FeSO₄-fortified groups was significantly higher than that in the control group (P < 0.0001). The daily total Zn intake was not significantly different among the three groups. There were no significant differences in fractional Zn absorption (FZA) (P = 0.3895), dysprosium recovery (P = 0.7498) and Zn absorption (P = 0.5940) among the three groups. Therefore, NaFeEDTA-fortified Soy Sauce does not affect Zn bioavailability in children.
