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Assessment of iron bioavailability from different bread making processes using an in vitro intestinal cell model.

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Title: Assessment of iron bioavailability from different bread making processes using an in vitro intestinal cell model.
Authors: Rodriguez-Ramiro, I.1 i.rodriguez-ramiro@uea.ac.uk, Brearley, C.A.2, Bruggraber, S.F.A.3, Perfecto, A.1, Shewry, P.4, Fairweather-Tait, S.1
Source: Food Chemistry. Aug2017, Vol. 228, p91-98. 8p.
Subjects: Bread industry, Sourdough bread, Bioavailability, Inositol, Iron chelates, In vitro studies
Abstract: Myo-inositol hexa kis phosphate (IP6), is the main iron chelator in cereals and bread. The aim of this study was to investigate the effect of three commercial baking processes (sourdough, conventional yeast and Chorleywood Bread Making Process (CBP)) on the IP6 content of wholemeal bread, its impact on iron uptake in Caco-2 cells and the predicted bioavailability of iron from these breads with added iron, simulating a mixed-meal. The sourdough process fully degraded IP6 whilst the CBP and conventional processes reduced it by 75% compared with wholemeal flour. The iron released in solution after a simulated digestion was 8-fold higher in sourdough bread than with others but no difference in cellular iron uptake was observed. Additionally, when iron was added to the different breads digestions only sourdough bread elicited a significant ferritin response in Caco-2 cells (4.8-fold compared to the other breads) suggesting that sourdough bread could contribute towards improved iron nutrition. [ABSTRACT FROM AUTHOR]
Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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DbLabel: Engineering Source
An: 121938048
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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  Data: Assessment of iron bioavailability from different bread making processes using an in vitro intestinal cell model.
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  Data: <searchLink fieldCode="JN" term="%22Food+Chemistry%22">Food Chemistry</searchLink>. Aug2017, Vol. 228, p91-98. 8p.
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  Data: <searchLink fieldCode="DE" term="%22Bread+industry%22">Bread industry</searchLink><br /><searchLink fieldCode="DE" term="%22Sourdough+bread%22">Sourdough bread</searchLink><br /><searchLink fieldCode="DE" term="%22Bioavailability%22">Bioavailability</searchLink><br /><searchLink fieldCode="DE" term="%22Inositol%22">Inositol</searchLink><br /><searchLink fieldCode="DE" term="%22Iron+chelates%22">Iron chelates</searchLink><br /><searchLink fieldCode="DE" term="%22In+vitro+studies%22">In vitro studies</searchLink>
– Name: Abstract
  Label: Abstract
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  Data: Myo-inositol hexa kis phosphate (IP6), is the main iron chelator in cereals and bread. The aim of this study was to investigate the effect of three commercial baking processes (sourdough, conventional yeast and Chorleywood Bread Making Process (CBP)) on the IP6 content of wholemeal bread, its impact on iron uptake in Caco-2 cells and the predicted bioavailability of iron from these breads with added iron, simulating a mixed-meal. The sourdough process fully degraded IP6 whilst the CBP and conventional processes reduced it by 75% compared with wholemeal flour. The iron released in solution after a simulated digestion was 8-fold higher in sourdough bread than with others but no difference in cellular iron uptake was observed. Additionally, when iron was added to the different breads digestions only sourdough bread elicited a significant ferritin response in Caco-2 cells (4.8-fold compared to the other breads) suggesting that sourdough bread could contribute towards improved iron nutrition. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
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  Data: <i>Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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        Value: 10.1016/j.foodchem.2017.01.130
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      – Code: eng
        Text: English
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        PageCount: 8
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      – SubjectFull: Bread industry
        Type: general
      – SubjectFull: Sourdough bread
        Type: general
      – SubjectFull: Bioavailability
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      – SubjectFull: Inositol
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      – SubjectFull: Iron chelates
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      – SubjectFull: In vitro studies
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              Text: Aug2017
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