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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...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2018
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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. |
format | Online Article Text |
id | pubmed-6024851 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2018 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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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