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.

Co‐products of beef processing enhance non‐haem iron absorption in an in vitro digestion/caco‐2 cell model

2018 ◽  
Vol 54 (4) ◽  
pp. 1256-1264 ◽  
Author(s):  
Elisabeth A. A. O'Flaherty ◽  
Paraskevi Tsermoula ◽  
Eileen E. O'Neill ◽  
Nora M. O'Brien
Keyword(s):  
Iron Absorption ◽  
Cell Model ◽  
In Vitro Digestion ◽  
Beef Processing ◽  
Haem Iron

scholarly journals Solubility and Impact of Ascorbic Acid on the in vitro Bioavailability of Two Casein-Based Iron Fortificants from Reconstituted Milk

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1836-1836
Author(s):  
Magalie Sabatier ◽  
Joeska Husny ◽  
Marine Nicolas ◽  
Stèphane Dubascoux ◽  
Mary Bodis ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Iron Uptake ◽  
Iron Absorption ◽  
In Vitro Digestion ◽  
Iron Level ◽  
Similar Amount ◽  
Soluble Iron ◽  
Reconstituted Milk ◽  
The Impact

Abstract Objectives The two objectives were 1) to evaluate the solubility of two iron casein complexes (ICCs) under a condition mimicking gastric pH, 2) to evaluate the impact of ascorbic acid (AA) on the in vitro iron absorption of ICCs after incorporation in reconstituted whole milk powder. Methods The in vitro solubility was determined over time after addition of diluted HCl (pH 1.7), ultracentrifugation and measurement of iron appearing in the supernatant by ICP-OES (n = 2). The impact of AA on iron uptake from the Fe compounds in reconstituted milk was determined using the in vitro digestion coupled with the Caco-2 cell model and the measurement of ferritin/total protein produced by the cells (n = 3). The molar ratio of AA to iron of 2 to 1 recommended by the WHO for iron absorption optimization has been tested with an iron level corresponding to 3.3 mg Fe/serving of milk. Ferrous sulfate (FeSO4), the reference compound for iron bioavailability and micronized ferric pyrophosphate (FePP), main salt used for milk fortification were used as references. Results The dissolution test showed a rapid solubilization of iron from the ICCs i.e., &gt;75 ± 19.3% at 5 min and &gt;89 ± 0.3% at 90 min. The kinetics of soluble iron from the complexes were like that from FeSO4. The solubility of FePP was only 37.6 ± 4.7% at 90 min. Without AA, the iron uptake from FeSO4 was lower than expected translating into a relative in vitro bioavailability (iRBA) of FePP and of the two ICCs to FeSO4 of 66, 169 and 215%. This might be explained by a rapid conversion of soluble iron from FeSO4 into Fe3+ and insoluble iron hydroxide when the pH increased from 2 to &gt;7 during in vitro digestion. However, with the addition of AA in the milk, iron uptake by the cells was found to be increased to levels of 341.8 ± 8.9, 124 ± 12.2, 403.1 ± 117.8 and 362.9 ± 36.9 ng ferritin/mg protein for FeSO4, FePP and the two ICCs respectively. This translates into iRBAs to FeSO4 of 36% for FePP and of 118 and 106% for the two ICCs. Conclusions The solubility and the demonstrated impact of AA on Fe uptake suggest that ICCs are absorbed to a similar amount as FeSO4 and thus provide an excellent source of Fe. Funding Sources Société des Produits Nestlé, NPTC Konolfingen, Switzerland.

Effects of Ingredient Incorporation into Sausage Meat on the Micellarisation and uptake of α-tocopherol by Caco-2 Human Intestinal Cells

2008 ◽  
Vol 14 (1) ◽  
pp. 79-86 ◽  
Author(s):  
O. Kenny ◽  
Y. O'Callaghan ◽  
N.M. O'Brien
Keyword(s):  
Olive Oil ◽  
Cellular Uptake ◽  
Sunflower Oil ◽  
Cell Model ◽  
Linseed Oil ◽  
Meat Products ◽  
In Vitro Digestion ◽  
Soya Protein ◽  
Two Phase

Ingredients are incorporated into meat and meat products to produce a ``healthier'' product. However, the effect of ingredient addition on availability of nutrients endogenous to foods is generally not considered. This study investigated the availability and cellular uptake of α-tocopherol from supplemented sausages with the aid of an in vitro digestion procedure coupled with a Caco-2 cell model. Sausages were formulated with the addition of 3% or 10% ingredients (wheat bran, oat bran, soya protein, whey protein, olive oil, linseed oil, sunflower oil, and wheatgerm oil) and subjected to a two-phase in vitro system that simulates the digestive process in humans. Micelles were isolated from the digestate by ultracentrifugation. Of the ingredients selected for addition to sausage meat, only sunflower oil, and wheatgerm oil enhanced the micellarization of α-tocopherol, resulting in increased transfer from the test food to micelles. When ingredients were added at the 3% supplementation level, olive oil enhanced cellular uptake of α-tocopherol. Cellular uptake was not enhanced further with higher oil supplementation (3% vs. 10%). These results indicated that addition of ingredients to sausages (fibres, protein derivatives or vegetable oils) did not have a detrimental effect on α-tocopherol uptake and olive oil at the 3% supplementation level enhanced α-tocopherol availability.

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 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 Iron availability of a fortified processed wheat cereal: a comparison of fourteen iron forms using an in vitro digestion/human colonic adenocarcinoma (CaCo-2) cell model

2005 ◽  
Vol 93 (1) ◽  
pp. 65-71 ◽  
Author(s):  
Gary Wortley ◽  
Steven Leusner ◽  
Carolyn Good ◽  
Eric Gugger ◽  
Raymond Glahn
Keyword(s):  
Cell Model ◽  
Phase 1 ◽  
In Vitro Digestion ◽  
Similar Data ◽  
Colonic Adenocarcinoma ◽  
Breakfast Cereal ◽  
Ferrous Fumarate ◽  
Phase Study ◽  
Fortified Cereal

In this three-phase study we first compared the availability of fourteen Fe forms in a wheat-based ready-to-eat breakfast cereal using an in vitro digestion/human colonic adenocarcinoma (CaCo-2) cell model. We then investigated the effect of milk and/or coffee on those fortified cereals found in phase 1 to show promising increases in Fe availability. The Fe forms assessed in phase 1 were reduced (control), carbonyl, electrolytic, FePO4, FeSO4, FeCO3, Na2FeEDTA, Ferrochel® (Albion Laboratories, Clearfield, UT, USA; ferrous bis-glycinate), encapsulated ferrous fumarate, FeSO4, ferrous lactate and Biofer® (LipoTech, Britwell Salome, Oxfordshire; FeSO4), SQM® (Sea-Questra-Min Iron; Quali Tech, Chaska, MN, USA; polysaccharide-complexed FeSO4) and Sun Active® (Taiyo Kagaku, Yokkaichi, Japan). All these forms increased Fe uptake compared with the unfortified cereal. Relative to the control, the following increases in Fe availability were observed: electrolytic, 52 %; ferrous fumarate, 30–35 %; Sun Active, 78 %; Ferrochel, 125 %; Na2FeEDTA, 291 %. Recent human studies have shown similar data with regard to Ferrochel, FeSO4 and Na2FeEDTA, with the latter being more bioavailable. Our phase-2 studies indicated that the addition of milk to FeSO4-fortified cereal increased Fe availability, but this availability was markedly decreased by the addition of coffee to the digest. Conversely, a loss in availability from Na2FeEDTA was observed with the addition of milk; however, the addition of coffee did not markedly affect Fe availability from this form. In phase-3 studies we observed increased Fe availability upon the addition of milk to cereals containing Ferrochel, FeSO4, Sun Active, a mixture of reduced Fe and Na2FeEDTA or reduced Fe. For these forms we did not assess the behaviour after the addition of coffee. In conclusion, when considering possible fortificants for optimizing Fe bioavailability within a foodstuff, it is of paramount importance to consider the interaction between the fortified foodstuffs and other components of the meal (such as milk and coffee with a breakfast).

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 Bioavailability of iron in geophagic earths and clay minerals, and their effect on dietary iron absorption using an in vitro digestion/Caco-2 cell model

2013 ◽  
Vol 4 (8) ◽  
pp. 1263 ◽  
Author(s):  
Gretchen L. Seim ◽  
Cedric I. Ahn ◽  
Mary S. Bodis ◽  
Flavia Luwedde ◽  
Dennis D. Miller ◽  
...  
Keyword(s):  
Clay Minerals ◽  
Iron Absorption ◽  
Cell Model ◽  
In Vitro Digestion ◽  
Dietary Iron

scholarly journals Almond milk fermented with different potentially probiotic bacteria improves iron uptake by intestinal epithelial (Caco-2) cells

2015 ◽  
Vol 4 (1) ◽  
Author(s):  
Neus Bernat ◽  
Maite Cháfer ◽  
Amparo Chiralt ◽  
Jose Moisés Laparra ◽  
Chelo González-Martínez
Keyword(s):  
Dairy Products ◽  
Iron Uptake ◽  
Cell Model ◽  
In Vitro Digestion ◽  
Enzymatic Activities ◽  
Probiotic Bacteria ◽  
Cow Milk ◽  
Intestinal Epithelial ◽  
Energetic Metabolism

New fermented almond milks were developed, using different potentially probiotic bacteria, in order to meet the current demand for healthy, versatile non-dairy products. An in vitro digestion/Caco-2 cell model was used to evaluate the effect of both non-fermented and fermented almond milks on the mitochondrial enzymatic activities of enterocytes. Moreover, macrophages were challenged with the in-vitro digested samples and the production of pro-inflammatory biomarkers TNF-a and IL-6 was quantified. Enzymatic activities of cell cultures seemed to be stimulated by the exposure to both fermented and non-fermented almond milks. Both biomarkers decreased (p< 0.05) in fermented almond milks with either B. bifidum or B. longum. Results showed that fermented almond products favored the energetic metabolism of enterocytes and had a lower inflammatory response than non-fermented almond milk, suggesting its benefits for the management of allergies/intolerances. Moreover, the fermentation process enhanced the uptake of iron by Caco-2 cells, especially when using L. rhamnosus and either B. bifidum or B. longum as starters, thus improving the product bioactivity. Therefore, new non-dairy fermented products with functional properties were developed, which might be positioned as alternatives to cow-milk products for sensitized groups of population (allergic and/or intolerant to cow milk or anemic population, among others).

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