Effect of Calcium, Tannic Acid, Phytic Acid and Pectin over Iron Uptake in an In Vitro Caco-2 Cell Model

2014 ◽  
Vol 158 (1) ◽  
pp. 122-127 ◽  
Author(s):  
M. Andrews ◽  
L. Briones ◽  
A. Jaramillo ◽  
F. Pizarro ◽  
M. Arredondo
Keyword(s):  
Phytic Acid ◽  
Tannic Acid ◽  
Iron Uptake ◽  
Cell Model

Inhibition of Iron Uptake by Phytic Acid, Tannic Acid, and ZnCl2:  Studies Using an In Vitro Digestion/Caco-2 Cell Model

2002 ◽  
Vol 50 (2) ◽  
pp. 390-395 ◽  
Author(s):  
Raymond P. Glahn ◽  
Gary M. Wortley ◽  
Paul K. South ◽  
Dennis D. Miller
Keyword(s):  
Phytic Acid ◽  
Tannic Acid ◽  
Iron Uptake ◽  
Cell Model ◽  
In Vitro Digestion

scholarly journals Effects of ascorbic acid, phytic acid and tannic acid on iron bioavailability from reconstituted ferritin measured by anin vitrodigestion–Caco-2 cell model

2008 ◽  
Vol 101 (7) ◽  
pp. 972-981 ◽  
Author(s):  
Fuxia Jin ◽  
Charles Frohman ◽  
Theodore W. Thannhauser ◽  
Ross M. Welch ◽  
Raymond P. Glahn
Keyword(s):  
Ascorbic Acid ◽  
Phytic Acid ◽  
Tannic Acid ◽  
Cell Model ◽  
Iron Bioavailability ◽  
Molar Ratio ◽  
Plant Type ◽  
Inhibiting Effect ◽  
Negative Effect

The effects of ascorbic acid (AA), phytate and tannic acid (TA) on Fe bioavailability from Fe supplied as reconstituted ferritin were compared with FeSO4using anin vitrodigestion–Caco-2 cell model. Horse spleen apoferritin was chemically reconstituted into an animal-type ferritin (HSF) and a plant-type ferritin (P-HSF) according to the typical ratios of Fe:P found in these molecules. In the presence of AA (Fe:AA molar ratio of 1:20), significantly more Fe was absorbed from FeSO4(about 303 %), HSF (about 454 %) and P-HSF (about 371 %) when compared with ferrous sulfate or ferritin without AA. Phytic acid (PA; Fe:PA molar ratio of 1:20) significantly reduced Fe bioavailability from FeSO4(about 86 %), HSF (about 82 %) and P-HSF (about 93 %) relative to FeSO4and the ferritin controls. Treatment with TA (Fe:TA molar ratio of 1:1) significantly decreased Fe bioavailability (about 97 %) from both FeSO4and the ferritin samples. AA was able to partially reverse the negative effect of PA (Fe:PA:AA molar ratio of 1:20:20) on Fe bioavailability but did not reverse the inhibiting effect of TA (Fe:TA:AA molar ratio of 1:1:20) on Fe bioavailability from ferritin and FeSO4. Overall, there were no significant differences in bioavailable Fe between P-HSF, HSF or FeSO4. Furthermore, the addition of AA (a known promoter) or the inhibitors, PA and TA, or both, did not result in significant differences in bioavailable Fe from ferritin relative to FeSO4. The results suggest that Fe in the reconstituted ferritin molecule is easily released duringin vitrodigestion and interacts with known promoters and inhibitors.

The Use of Caco-2 Cells to Estimate Fe Absorption in Humans - a Critical Appraisal

2010 ◽  
Vol 80 (45) ◽  
pp. 307-313 ◽  
Author(s):  
Ann-Sofie Sandberg
Keyword(s):  
Iron Uptake ◽  
Iron Absorption ◽  
Cell Model ◽  
Iron Bioavailability ◽  
Dietary Factors ◽  
Cell Uptake ◽  
Epithelial Cell Line ◽  
Cellular Iron ◽  
Cellular Iron Uptake

The Caco-2 cell model is widely used to assess the bioaccessibility/availability of iron from foods and diets. Analysis of iron uptake in this human epithelial cell line is usually preceded by a two-step digestion to simulate the conditions in the stomach and small intestine. Moreover, culturing the cells on inserts permits the measurement of iron transport. The cellular iron uptake is determined by direct measurements using radioisotopes, or indirectly by measurement of ferritin, the intracellular storage form of iron. There is a good correlation between Caco-2 cell uptake and human iron bioavailability for a number of dietary factors known to affect iron absorption. However, recent data suggest that in some cases there is no correlation. Possible reasons for such discrepancies, the benefits, and limitations of the Caco-2 cell model are discussed. In conclusion, in vitro experiments with Caco-2 cells are important tools for ranking foods with respect to bioavailability, for mechanistic studies of iron absorption, and for studies of dietary factors influencing absorption. The results need to be confirmed in humans.

scholarly journals Homogenization, lyophilization or acid-extraction of meat products improves iron uptake from cereal–meat product combinations in an in vitro digestion/Caco-2 cell model

2008 ◽  
Vol 101 (6) ◽  
pp. 816-821 ◽  
Author(s):  
Helena Pachón ◽  
Rebecca J. Stoltzfus ◽  
Raymond P. Glahn
Keyword(s):  
Iron Uptake ◽  
Iron Absorption ◽  
Cell Model ◽  
Meat Product ◽  
Meat Products ◽  
In Vitro Digestion ◽  
Chicken Liver ◽  
Acid Extraction ◽  
Fortified Cereal

The effect of processing (homogenization, lyophilization, acid-extraction) meat products on iron uptake from meat combined with uncooked iron-fortified cereal was evaluated using an in vitro digestion/Caco-2 cell model. Beef was cooked, blended to create smaller meat particles, and combined with electrolytic iron-fortified infant rice cereal. Chicken liver was cooked and blended, lyophilized, or acid-extracted, and combined with FeSO4-fortified wheat flour. In the beef–cereal combination, Caco-2 cell iron uptake, assessed by measuring the ferritin formed by cells, was greater when the beef was blended for the greatest amount of time (360 s) compared with 30 s (P < 0·05). Smaller liver particles (blended for 360 s or lyophilized) significantly enhanced iron uptake compared to liver blended for 60 s (P < 0·001) in the liver–flour combination. Compared to liver blended for 60 s, acid-extraction of liver significantly enhanced iron uptake (P = 0·03) in the liver–flour combination. Homogenization of beef and homogenization, lyophilization, or acid-extraction of chicken liver increases the enhancing effect of meat products on iron absorption in iron-fortified cereals.

scholarly journals Application of mucin and Caco‐2/goblet cell co‐cultures to refine the in vitro digestion/Caco‐2 cell model for iron uptake

2006 ◽  
Vol 20 (4) ◽  
Author(s):  
Fuxia Jin ◽  
Gretchen McAuliffe ◽  
Mike Rutzke ◽  
Michael Shuler ◽  
Ross M. Welch ◽  
...  
Keyword(s):  
Goblet Cell ◽  
Iron Uptake ◽  
Cell Model ◽  
In Vitro Digestion

scholarly journals The development of a novel ferric phytate compound for iron fortification of bouillons (part I)

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Swarnim Gupta ◽  
Edwin Habeych ◽  
Nathalie Scheers ◽  
Sylvie Merinat ◽  
Brigitte Rey ◽  
...  
Keyword(s):  
Phytic Acid ◽  
Ferrous Sulfate ◽  
Iron Uptake ◽  
Cell Model ◽  
Iron Fortification ◽  
Colour Stability ◽  
Inhibiting Effect ◽  
Corn Protein ◽  
Sensory Effects ◽  
Reasonable Cost

AbstractIn a series of two studies, we report the development (this study) and evaluation (part II) of a novel ferric phytate compound designed as a condiment iron fortificant. Condiments are used as iron fortification vehicles to reduce the prevalence  of iron deficiency. The challenge for iron fortificants in e.g. a bouillon matrix is to avoid undesired sensory effects and to ensure a reasonable cost. We added phytic acid to chelate iron, and hydrolysed protein to counteract the inhibiting effect of phytic acid on iron bioaccessibility. We characterised four novel ferric phytate compounds, destabilised by hydrolysed plant protein or amino acids. Colour stability of fortified bouillons with ferric phytate compounds was superior to bouillons fortified with ferrous sulfate. The iron-phytate-hydrolysed corn protein compound (Fe-PA-HCP) resulted in highest cellular ferritin induction in Caco-2 cells, in both vegetable (36.1 ± 13.40 ng/mg protein) and chicken (73.9 ± 19.93 ng/mg protein) bouillon matrices as observed in the human Caco-2/HepG2 cell model. Iron uptake (as estimated by ferritin production) from the Fe-PA-HCP compound was about 55% (chicken bouillon) and 66% (vegetable bouillon) of the iron uptake from ferrous sulfate. Based on this study, the Fe-PA-HCP compound was chosen for further evaluation (part II).

Ascorbic Acid can Reverse the Inhibition of Phytic Acid, Sodium Oxalate and Sodium Silicate on Iron Absorption in Caco-2 cells

2018 ◽  
Vol 88 (1-2) ◽  
pp. 65-72 ◽  
Author(s):  
Wanling He ◽  
Xiaoli Li ◽  
Ke Ding ◽  
Yuanxiao Li ◽  
Wang Li
Keyword(s):  
Ascorbic Acid ◽  
Phytic Acid ◽  
Sodium Silicate ◽  
Ferrous Iron ◽  
Iron Uptake ◽  
Iron Absorption ◽  
Cell Model ◽  
Heme Iron ◽  
Iron Bioavailability ◽  
Sodium Oxalate

Abstract. The objective of the present study is to determine the effect of phytic acid (PA), sodium oxalate (SO) and sodium silicate (SS) on non-heme iron bioavailability in both the presence and absence of ascorbic acid (AA) using an in vitro digestion/Caco-2 cell model, and the levels of AA needed to promote Fe absorption from Fe complexed with PA, SO or SS were also determined. The results indicated that adding PA at 1:1, 3:1, 5:1 and 10:1 molar as compared to Fe decreased ferrous iron uptake by 55.80 %(P < 0.05), 72.33 % (P < 0.05), 73.32 % (P < 0.05), and 73.26 % (P < 0.05), respectively. Adding SS at 1:1, 3:1, 5:1 and 10:1 molar as compared to Fe also decreased ferrous iron uptake by 51.40 % (P < 0.05), 66.12 %(P < 0.05), 60.19 % (P < 0.05) and 45.11 % (P < 0.05), respectively. Adding SO at 5:1 and 10:1 molar as compared to Fe decreased ferrous iron uptake by 40.81 % (P < 0.05) and 33.14 % (P < 0.05), respectively. When adding AA to iron plus organic acid medias reached molar ratios of 5:5:1 AA:PA:Fe, 3:5:1 AA:SO:Fe and 5:5:1 AA:SS:Fe, iron absorption from FeSO4 were significantly increased (P < 0.05). However, no significant effect was observed in iron absorption from FeCl3 when adding AA to the media. The results showed that PA, SS or SO decreases iron uptake from ferrous Fe, and AA can counteract their inhibiting effect on ferrous iron absorption and thus increase ferrous iron uptake. The results may be important for elucidating factors affecting iron bioavailability in the small intestine and for the development of foods with improved iron bioavailability.

Synergistic promoting influence of citric acid, spinach and garlic on the bioavailability of iron and zinc from legumes

2016 ◽  
Author(s):  
Yu-Wei Luo ◽  
Jing Li
Keyword(s):  
Citric Acid ◽  
Phytic Acid ◽  
Tannic Acid ◽  
Positive Influence ◽  
Negative Effects ◽  
Plant Foods ◽  
Zinc Bioavailability ◽  
Iron And Zinc ◽  
Negative Effect

Inherent phytic acid and tannins interfere with bioavailability of iron and zinc from plant-based foods. Food acidulants, b-carotene-rich vegetables and Allium spices are understood to promote mineral in vitro bioavailability from legumes. In this study, it has been verified whether these promoters would counter negative effects of phytate and tannin on bioavailability of iron and zinc from legumes. Combinations of promoters – citric acid, spinach and garlic with phytic acid and tannin exogenously added individually were examined for their influence on iron and zinc bioavailability from the legumes. Effect of these promoters was generally dominant in the presence of phytic acid or tannic acid. The negative effect of the inhibitor was not only annulled, but also the positive influence of the promoter was fully retained. This information helps to evolve diet-based strategy to maximize mineral bioavailability and prevent deficiency situations prevalent in population dependent on plant foods.

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