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Microgreens Production with Low Potassium Content for Patients with Impaired Kidney Function

Chronic kidney disease represents a global problem together with other so-called ‘lifestyle-related diseases’. Unlike the healthy population, for the patients with impaired kidney function, it is of course prudent to recommend a restriction of high-potassium foods. Thus, it is suggested to limit the...

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Autores principales: Renna, Massimiliano, Castellino, Maria, Leoni, Beniamino, Paradiso, Vito Michele, Santamaria, Pietro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6024851/
https://www.ncbi.nlm.nih.gov/pubmed/29861444
http://dx.doi.org/10.3390/nu10060675
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author Renna, Massimiliano
Castellino, Maria
Leoni, Beniamino
Paradiso, Vito Michele
Santamaria, Pietro
author_facet Renna, Massimiliano
Castellino, Maria
Leoni, Beniamino
Paradiso, Vito Michele
Santamaria, Pietro
author_sort Renna, Massimiliano
collection PubMed
description Chronic kidney disease represents a global problem together with other so-called ‘lifestyle-related diseases’. Unlike the healthy population, for the patients with impaired kidney function, it is of course prudent to recommend a restriction of high-potassium foods. Thus, it is suggested to limit the consumption of vegetables, because they generally contain high concentrations of potassium. At the same time, a lower consumption of vegetables reduces the intake of healthy compounds such as vitamins, fibers, and antioxidants, which also reduces the vegetables’ potential benefit in chronic kidney disease patients. Microgreens are an emerging class of specialty crop that represent a nutritious and refined food. In this study, for the first time, some chicory (local variety ‘Molfetta’ and cultivar ‘Italico a costa rossa’) and lettuce (cultivar ‘Bionda da taglio’) genotypes were grown using a hydroponic system with different potassium (K) levels (0, 29.1, 58.4, and 117 mg L(−1)) in order to produce microgreens with a low potassium content. The crop performances, cations content, proximate composition, and antioxidant activity were analyzed. Independent of the genotype, the K content in the microgreens was successfully reduced using a nutrient solution (NS), without K or with 29.1 mg K L(−1), which supplied between 103 and 129 mg of K 100 g(−1) FW (about 7.7–8.6% of the K daily intake that was recommended for the patients that were affected by chronic kidney disease). Whereas, 100 g of microgreens that were grown by using an NS with 58.4 or 117 mg K L(−1) supply between 225 and 250 mg of K (about 15.8–16.5% of the K daily intake recommended for patients affected by chronic kidney disease). No differences were observed in terms of the shoot height, dry matter, proximate composition, and visual quality. A slightly lower yield was observed using an NS with a K concentration <58.4 mg L(−1). These results suggest that by using an NS without K or with low K concentrations, it is possible to obtain a useful reduction of K in microgreens, without negatively affecting the quality. Unlike conventional vegetables, the microgreens that were produced in the present study could reduce the potassium intake in patients with impaired kidney function who were accustomed to eating vegetable-based dishes.
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spelling pubmed-60248512018-07-08 Microgreens Production with Low Potassium Content for Patients with Impaired Kidney Function Renna, Massimiliano Castellino, Maria Leoni, Beniamino Paradiso, Vito Michele Santamaria, Pietro Nutrients Article Chronic kidney disease represents a global problem together with other so-called ‘lifestyle-related diseases’. Unlike the healthy population, for the patients with impaired kidney function, it is of course prudent to recommend a restriction of high-potassium foods. Thus, it is suggested to limit the consumption of vegetables, because they generally contain high concentrations of potassium. At the same time, a lower consumption of vegetables reduces the intake of healthy compounds such as vitamins, fibers, and antioxidants, which also reduces the vegetables’ potential benefit in chronic kidney disease patients. Microgreens are an emerging class of specialty crop that represent a nutritious and refined food. In this study, for the first time, some chicory (local variety ‘Molfetta’ and cultivar ‘Italico a costa rossa’) and lettuce (cultivar ‘Bionda da taglio’) genotypes were grown using a hydroponic system with different potassium (K) levels (0, 29.1, 58.4, and 117 mg L(−1)) in order to produce microgreens with a low potassium content. The crop performances, cations content, proximate composition, and antioxidant activity were analyzed. Independent of the genotype, the K content in the microgreens was successfully reduced using a nutrient solution (NS), without K or with 29.1 mg K L(−1), which supplied between 103 and 129 mg of K 100 g(−1) FW (about 7.7–8.6% of the K daily intake that was recommended for the patients that were affected by chronic kidney disease). Whereas, 100 g of microgreens that were grown by using an NS with 58.4 or 117 mg K L(−1) supply between 225 and 250 mg of K (about 15.8–16.5% of the K daily intake recommended for patients affected by chronic kidney disease). No differences were observed in terms of the shoot height, dry matter, proximate composition, and visual quality. A slightly lower yield was observed using an NS with a K concentration <58.4 mg L(−1). These results suggest that by using an NS without K or with low K concentrations, it is possible to obtain a useful reduction of K in microgreens, without negatively affecting the quality. Unlike conventional vegetables, the microgreens that were produced in the present study could reduce the potassium intake in patients with impaired kidney function who were accustomed to eating vegetable-based dishes. MDPI 2018-05-26 /pmc/articles/PMC6024851/ /pubmed/29861444 http://dx.doi.org/10.3390/nu10060675 Text en © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Renna, Massimiliano
Castellino, Maria
Leoni, Beniamino
Paradiso, Vito Michele
Santamaria, Pietro
Microgreens Production with Low Potassium Content for Patients with Impaired Kidney Function
title Microgreens Production with Low Potassium Content for Patients with Impaired Kidney Function
title_full Microgreens Production with Low Potassium Content for Patients with Impaired Kidney Function
title_fullStr Microgreens Production with Low Potassium Content for Patients with Impaired Kidney Function
title_full_unstemmed Microgreens Production with Low Potassium Content for Patients with Impaired Kidney Function
title_short Microgreens Production with Low Potassium Content for Patients with Impaired Kidney Function
title_sort microgreens production with low potassium content for patients with impaired kidney function
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6024851/
https://www.ncbi.nlm.nih.gov/pubmed/29861444
http://dx.doi.org/10.3390/nu10060675
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