Zinc availability from zinc-enriched yeast studied with an in vitro digestion/Caco-2 cell culture model

2022 ◽  
pp. 126934
Author(s):  
Maria Maares ◽  
Claudia Keil ◽  
Luise Pallasdies ◽  
Maximilian Schmacht ◽  
Martin Senz ◽  
...  
Keyword(s):  
Cell Culture ◽  
In Vitro Digestion ◽  
Cell Culture Model ◽  
Zinc Availability ◽  
Culture Model

Use of White Beans instead of Red Beans May Improve Iron Bioavailability from a Tanzanian Complementary Food Mixture

2010 ◽  
Vol 80 (1) ◽  
pp. 24-31 ◽  
Author(s):  
Mercy G. Lung’aho ◽  
Raymond P. Glahn
Keyword(s):  
Cell Culture ◽  
In Vitro Digestion ◽  
Iron Bioavailability ◽  
Complementary Food ◽  
Nutrient Concentrations ◽  
Cell Culture Model ◽  
Food Ingredients ◽  
Culture Model ◽  
Food Mixture

In the study presented, an in vitro digestion/Caco-2 cell culture model was used to assess the amount of bioavailable iron from a modified Tanzanian complementary food formulation. The main objective of the study was to determine whether a change from red beans to white beans in the complementary food recipe would improve iron bioavailability from the mixture, as recent studies had indicated that iron bioavailability in white beans is significantly higher compared to that in the colored beans. The white beans had a significantly higher (p<0.0001) amount of ferritin formation (13.54 ng/mg) when compared to all other porridge ingredients including the red beans (2.3 ng/mg), and it is plausible that the complementary food formulated with the white beans may be superior to that formulated with the red beans, with reference to iron bioavailability. The results are important as they suggest that substitution of complementary food ingredients with high anti-nutrient concentrations with those that have lower anti-nutrient concentrations may improve iron bioavailability from complementary food home-recipes.

scholarly journals Decreased Citrate Improves Iron Availability from Infant Formula: Application of an In Vitro Digestion/Caco-2 Cell Culture Model

1998 ◽  
Vol 128 (2) ◽  
pp. 257-264 ◽  
Author(s):  
Raymond P. Glahn ◽  
Cindy Lai ◽  
Jean Hsu ◽  
John F. Thompson ◽  
Mingruo Guo ◽  
...  
Keyword(s):  
Cell Culture ◽  
Infant Formula ◽  
In Vitro Digestion ◽  
Iron Availability ◽  
Cell Culture Model ◽  
Culture Model

Bioavailability of Elemental Iron Powders in Bread Assessed with an In vitro Digestion/Caco-2 Cell Culture Model

2006 ◽  
Vol 70 (3) ◽  
pp. S199-S203 ◽  
Author(s):  
Chi Kong Yeung ◽  
Dennis D. Miller ◽  
Zhiqiang Cheng ◽  
Raymond E Glahn
Keyword(s):  
Cell Culture ◽  
In Vitro Digestion ◽  
Cell Culture Model ◽  
Iron Powders ◽  
Elemental Iron ◽  
Culture Model
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