Estimation of the iron bioavailability in green vegetables using an in vitro digestion/Caco-2 cell model.
Estimation of the iron bioavailability in green vegetables using an in vitro digestion/Caco-2 cell model.
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DOI：
10.1016/j.foodchem.2019.125292
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发表时间：
2019-12
期刊：
影响因子：
8.8
通讯作者：
I. Rodriguez-Ramiro;Caterina Dell'Aquila;Jane L. Ward;Andrew L. Neal;S. Bruggraber;Peter R. Shewry;Susan J. Fairweather-Tait
中科院分区：
文献类型：
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作者：
I. Rodriguez-Ramiro;Caterina Dell'Aquila;Jane L. Ward;Andrew L. Neal;S. Bruggraber;Peter R. Shewry;Susan J. Fairweather-Tait
据估计，全球超过30%的人口患有贫血症，其中一半是由于缺铁。蔬菜中铁的生物利用度低且多变，受食物成分和基质的影响。因此，我们通过在模拟消化/Caco-2细胞模型中测量铁蛋白反应，确定了五种绿色蔬菜（菠菜、西兰花、沙瓦卷心菜、卷曲羽衣甘蓝和青椒）中铁的相对生物利用度。萨沃伊卷心菜对铁蛋白的反应最高，消化分析表明，铁存在于含有葡萄糖、果糖、有机酸和氨基酸的低分子量组分中。在Caco-2细胞中加入果糖1,6-二磷酸使铁的摄取增加了2倍。这些结果表明，白菜是所研究蔬菜中铁的最佳生物利用度来源，并表明与果糖衍生物形成配合物有助于提高铁的生物利用度。
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.