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.

Phytic Acid Degradation as a Means of Improving Iron Absorption

2004 ◽  
Vol 74 (6) ◽  
pp. 445-452 ◽  
Author(s):  
Hurrell
Keyword(s):  
Ascorbic Acid ◽  
Phytic Acid ◽  
Iron Absorption ◽  
Low Cost ◽  
Molar Ratio ◽  
Infant Formulas ◽  
Complementary Foods ◽  
Acid Degradation ◽  
Negative Effect ◽  
Single Meal

Phytic acid is a potent inhibitor of native and fortification iron absorption and low absorption of iron from cereal- and/or legume-based complementary foods is a major factor in the etiology of iron deficiency in infants. Dephytinization of complementary foods or soy-based infant formulas is technically possible but, as phytic acid is strongly inhibitory at low concentrations, complete enzymatic degradation is recommended. If this is not possible, the phytic acid to iron molar ratio should be decreased to below 1:1 and preferably below 0.4:1. Complete dephytinization of cereal- and legume-based complementary foods has been shown to increase the percentage of iron absorption by as much as 12-fold (0.99% to 11.54%) in a single-meal study when the foods were reconstituted with water. The addition of milk, however, inhibits iron absorption and overcomes the enhancing effect of phytic acid degradation. Dephytinization can therefore be strongly recommended only for cereal/legume mixtures reconstituted with water, especially low-cost complementary foods destined for infants in developing countries. In countries where infant cereals are consumed with milk, ascorbic acid addition can more easily be used to overcome the negative effect of phytic acid on iron absorption. Similarly with soy-based infant formulas, especially if manufactured from low-phytate isolates, ascorbic acid can be used to ensure adequate iron absorption.

Review: Effect of Some Components of Milk- and Soy-Based Infant Formulas on Mineral Bioavailability

2001 ◽  
Vol 7 (3) ◽  
pp. 191-198 ◽  
Author(s):  
M. Jovaní ◽  
R. Barberá ◽  
R. Farré
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Phytic Acid ◽  
Iron Absorption ◽  
Mineral Elements ◽  
Molar Ratio ◽  
Zinc Absorption ◽  
Infant Formulas ◽  
Mineral Bioavailability ◽  
Negative Effect

Infants’ high nutritional needs are fulfilled by mother’s milk or infant formulas to provide all the necessary nutrients, among them minerals. Minerals uptake depends not only on mineral content but also on their bioavailability which, in turn, is affected by the different components of the infant formulas. An understanding of these effects would help to improve mineral bioavailability. This work reviews the influence of endogenous (proteins and phytates) and added (ascorbic and citric acid) components in infant formulas on the bioavailability of nutritionally important mineral elements (calcium, zinc, iron and copper) and their interactions. Special attention is given to the influence of protein, which is positive for calcium and negative for iron absorption. The marked negative effect of phytates on iron and zinc absorption can be counteracted by a dephytinization process. Of the added compounds, ascorbic acid has a positive effect on iron absorption that depends on the molar ratio between ascorbic acid and iron. In fact, adding ascorbic acid can counteract the negative effect of phytic acid on iron absorption but does not alter the effect of phytic acid on zinc absorption. The null effect of an increase in citric acid content can be ascribed to the fact that the citrate contents of infant formulas are already high. One of the most important element interactions is the negative effect of calcium on zinc and iron intestinal absorption and also the interaction between zinc and iron. These interactions deserve our attention because these minerals are essential to infants’ growth and development.

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

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.

scholarly journals Impact of Ascorbic Acid on the In Vitro Iron Bioavailability of a Casein-Based Iron Fortificant

Nutrients ◽  
2020 ◽  
Vol 12 (9) ◽  
pp. 2776
Author(s):  
Magalie Sabatier ◽  
Andreas Rytz ◽  
Joeska Husny ◽  
Stéphane Dubascoux ◽  
Marine Nicolas ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Iron Uptake ◽  
Iron Bioavailability ◽  
Molar Ratio ◽  
Similar Amount ◽  
Iron Chelate ◽  
Ferric Pyrophosphate ◽  
Simulated Digestion ◽  
The Impact

A new iron–casein complex (ICC) has been developed for iron (Fe) fortification of dairy matrices. The objective was to assess the impact of ascorbic acid (AA) on its in vitro bioavailability in comparison with ferrous sulfate (FeSO4) and ferric pyrophosphate (FePP). A simulated digestion coupled with the Caco-2 cell culture model was used in parallel with solubility and dissociation tests. Under diluted acidic conditions, the ICC was as soluble as FeSO4, but only part of the iron was found to dissociate from the caseins, indicating that the ICC was an iron chelate. The Caco-2 cell results in milk showed that the addition of AA (2:1 molar ratio) enhanced iron uptake from the ICCs and FeSO4 to a similar level (p = 0.582; p = 0.852) and to a significantly higher level than that from FePP (p < 0.01). This translated into a relative in vitro bioavailability to FeSO4 of 36% for FePP and 114 and 104% for the two ICCs. Similar results were obtained from water. Increasing the AA to iron molar ratio (4:1 molar ratio) had no additional effect on the ICCs and FePP. However, ICC absorption remained similar to that from FeSO4 (p = 0.666; p = 0.113), and was still significantly higher than that from FePP (p < 0.003). Therefore, even though iron from ICC does not fully dissociate under gastric digestion, iron uptake suggested that ICCs are absorbed to a similar amount as FeSO4 in the presence of AA and thus provide an excellent source of iron.

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.

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 In vitroavailability of zinc from infant foods with increasing phytic acid contents

2001 ◽  
Vol 86 (2) ◽  
pp. 241-247 ◽  
Author(s):  
Donwina Bosscher ◽  
Zhengli Lu ◽  
Geert Janssens ◽  
Micheline Van Caillie-Bertrand ◽  
Harry Robberecht ◽  
...  
Keyword(s):  
Phytic Acid ◽  
Absorption Spectrometry ◽  
Molar Ratio ◽  
Milk Formula ◽  
Phytic Acid Content ◽  
Infant Foods ◽  
Flame Atomic Absorption ◽  
Negative Effect ◽  
Zn Availability

Anin vitromethod was used to determine the availability of Zn from infant foods containing increasing amounts of phytate, and to quantify the effect of the phytate:Zn molar ratio on the availability. During thein vitroassay, digestive conditions of infants, younger and older than 4 months of age, were carefully simulated since the solubility of phytate–Zn complexes during digestion is pH dependent. Availability was measured with a continuous flow dialysisin vitroprocedure with previous intralumen digestive stage. Zn concentrations were determined with flame atomic absorption spectrometry. Phytic acid content was measured with HPLC. Adding phytate to infant formula lowered Zn availability to 2·84 (SD 0·17) % WHEN THE PHYTATE:ZN MOLAR RATIO INCREASED TO 2·2 (P<0·05), AS COMPARED WITH COWS' MILK-BASED FORMULA (6·65 (sd 0·55) %). Availability from vegetables (23·83 (sd 2·17) %) significantly decreased (P<0·05) at a ratio > 7·9 (15·12 (sd 1·63) %). Zn availability from soyabean-based formula (2·26 (sd 0·36) %) was lower (P<0·05) compared with cows' milk-based formula (6·65 (sd 0·55) %). Availability between soyabean- and cows' milk-based formula was similar (P>0·05) when a phytate:Zn ratio of 2·2 (2·84 (sd 0·17) %) was obtained in the cows' milk formula. The negative effect of phytic acid on Zn availability was dependent on the type of the food and the phytate content, and should be considered when using soyabean-based formulas during early infancy.

The Effect of Calcium Salts, Ascorbic Acid and Peptic pH on Calcium, Zinc and Iron Bioavailabilities from Fortified Human Milk using an in vitro Digestion/Caco-2 Cell Model

2005 ◽  
Vol 75 (3) ◽  
pp. 171-178 ◽  
Author(s):  
Etcheverry ◽  
Wallingford ◽  
Miller ◽  
Glahn
Keyword(s):  
Ascorbic Acid ◽  
Human Milk ◽  
Cell Model ◽  
In Vitro Digestion ◽  
Zinc Uptake ◽  
Cell Uptake ◽  
Whey Protein Concentrate ◽  
Calcium Salts ◽  
Peptic Digestion

The calcium, zinc, and iron bioavailabilities of human milk with commercial and noncommercial human milk fortifiers (HMFs) were evaluated under a variety of conditions: peptic digestion at pH 2 and pH 4, supplementation of ascorbic acid, and addition of three calcium salts. The noncommercial HMFs consisted of casein phosphopeptides (CPPs), alpha-lactalbumin, colostrum, and hydrolyzed whey protein concentrate (WPC). They were mixed with human milk (HM) and calcium, zinc, and iron were added. Ascorbic acid (AA) was added in certain studies. The commercial HMFs were Nestlé FM-85, Similac HMF (SHMF), and Enfamil HMF (EHMF). All HMFs were compared to S-26/SMA HMF. Results showed that the peptic pH (2 vs. 4) had no effect on mineral bioavailability. Addition of different calcium salts had no effect on calcium cell uptake and cell ferritin levels (an indicator of iron uptake), however, the addition of calcium glycerophosphate/gluconate increased zinc uptake by Caco-2 cells. Addition of AA significantly increased ferritin levels, with no effect on calcium or zinc uptake. Among the commercial HMFs, FM-85 was significantly lower in zinc uptake than S-26/SMA, and HM+EHMF was significantly higher than HM+S-26/SMA. Cell ferritin levels were significantly higher for HM+S-26/SMA than for all other commercial fortifiers. None of the commercial HMFs were different from HM+S-26/SMA in calcium uptake.

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