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Estimation of the iron bioavailability in green vegetables using an in vitro digestion/Caco-2 cell model.

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Title: Estimation of the iron bioavailability in green vegetables using an in vitro digestion/Caco-2 cell model.
Authors: Rodriguez-Ramiro, I.1 (AUTHOR) i.rodriguez-ramiro@uea.ac.uk, Dell'Aquila, C.1 (AUTHOR), Ward, J.L.1 (AUTHOR), Neal, A.L.1 (AUTHOR), Bruggraber, S.F.A.1 (AUTHOR), Shewry, P.R.1 (AUTHOR), Fairweather-Tait, S.1 (AUTHOR)
Source: Food Chemistry. Dec2019, Vol. 301, pN.PAG-N.PAG. 1p.
Subjects: Vegetables, Bioavailability, Broccoli, Food composition, Organic acids, Iron deficiency, Cabbage, Iron-based superconductors
Abstract: • The relative bioavailability of iron in digests of five vegetables was in the order cabbage > broccoli ≥ pepper > kale > spinach. • Low molecular weight iron was released during simulated digestion of cabbage. • Sugars, organic acids and amino acids were detected in the low molecular weight iron fractions of cabbage digest. • Fructose 1,6-biphosphate increased iron uptake in Caco-2 cells. • Higher iron bioavailability in cabbage could result from complexation with sugars. It is estimated that over 30% of the global population is anaemic, half of which is due to iron deficiency. The bioavailability of iron from vegetables is low and variable, and influenced by food composition and matrix. We have therefore determined the relative bioavailability of iron in five types of green vegetable, spinach, broccoli, savoy cabbage, curly kale and green pepper, by measuring the ferritin response in a simulated digestion/Caco-2 cell model. Savoy cabbage gave the highest ferritin response and analysis of the digest showed that the iron was present in low molecular weight fractions which contained glucose, fructose, organic acids and amino acids. The addition of fructose 1,6-biphosphate to the Caco-2 cells increased iron uptake 2-fold. These results demonstrate that cabbage was the best source of bioavailable iron out of the vegetables studied and suggest that the formation of complexes with fructose derivatives contribute to increase the iron bioavailability. [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: 138317545
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  Data: Estimation of the iron bioavailability in green vegetables using an in vitro digestion/Caco-2 cell model.
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  Data: <searchLink fieldCode="AR" term="%22Rodriguez-Ramiro%2C+I%2E%22">Rodriguez-Ramiro, I.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> i.rodriguez-ramiro@uea.ac.uk</i><br /><searchLink fieldCode="AR" term="%22Dell'Aquila%2C+C%2E%22">Dell'Aquila, C.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Ward%2C+J%2EL%2E%22">Ward, J.L.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Neal%2C+A%2EL%2E%22">Neal, A.L.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Bruggraber%2C+S%2EF%2EA%2E%22">Bruggraber, S.F.A.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Shewry%2C+P%2ER%2E%22">Shewry, P.R.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Fairweather-Tait%2C+S%2E%22">Fairweather-Tait, S.</searchLink><relatesTo>1</relatesTo> (AUTHOR)
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  Data: <searchLink fieldCode="JN" term="%22Food+Chemistry%22">Food Chemistry</searchLink>. Dec2019, Vol. 301, pN.PAG-N.PAG. 1p.
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  Data: <searchLink fieldCode="DE" term="%22Vegetables%22">Vegetables</searchLink><br /><searchLink fieldCode="DE" term="%22Bioavailability%22">Bioavailability</searchLink><br /><searchLink fieldCode="DE" term="%22Broccoli%22">Broccoli</searchLink><br /><searchLink fieldCode="DE" term="%22Food+composition%22">Food composition</searchLink><br /><searchLink fieldCode="DE" term="%22Organic+acids%22">Organic acids</searchLink><br /><searchLink fieldCode="DE" term="%22Iron+deficiency%22">Iron deficiency</searchLink><br /><searchLink fieldCode="DE" term="%22Cabbage%22">Cabbage</searchLink><br /><searchLink fieldCode="DE" term="%22Iron-based+superconductors%22">Iron-based superconductors</searchLink>
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  Label: Abstract
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  Data: • The relative bioavailability of iron in digests of five vegetables was in the order cabbage > broccoli ≥ pepper > kale > spinach. • Low molecular weight iron was released during simulated digestion of cabbage. • Sugars, organic acids and amino acids were detected in the low molecular weight iron fractions of cabbage digest. • Fructose 1,6-biphosphate increased iron uptake in Caco-2 cells. • Higher iron bioavailability in cabbage could result from complexation with sugars. It is estimated that over 30% of the global population is anaemic, half of which is due to iron deficiency. The bioavailability of iron from vegetables is low and variable, and influenced by food composition and matrix. We have therefore determined the relative bioavailability of iron in five types of green vegetable, spinach, broccoli, savoy cabbage, curly kale and green pepper, by measuring the ferritin response in a simulated digestion/Caco-2 cell model. Savoy cabbage gave the highest ferritin response and analysis of the digest showed that the iron was present in low molecular weight fractions which contained glucose, fructose, organic acids and amino acids. The addition of fructose 1,6-biphosphate to the Caco-2 cells increased iron uptake 2-fold. These results demonstrate that cabbage was the best source of bioavailable iron out of the vegetables studied and suggest that the formation of complexes with fructose derivatives contribute to increase the iron bioavailability. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  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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      – Type: doi
        Value: 10.1016/j.foodchem.2019.125292
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      – Code: eng
        Text: English
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        PageCount: 1
        StartPage: N.PAG
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      – SubjectFull: Vegetables
        Type: general
      – SubjectFull: Bioavailability
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      – SubjectFull: Broccoli
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      – SubjectFull: Food composition
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      – SubjectFull: Organic acids
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      – SubjectFull: Iron deficiency
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      – SubjectFull: Cabbage
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      – SubjectFull: Iron-based superconductors
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              Text: Dec2019
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              Y: 2019
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