Assessment of iron bioavailability from different bread making processes using an in vitro intestinal cell model.
Assessment of iron bioavailability from different bread making processes using an in vitro intestinal cell model.
复制标题
DOI：
10.1016/j.foodchem.2017.01.130
复制
发表时间：
2017-08-01
期刊：
影响因子：
8.8
通讯作者：
Fairweather-Tait S
中科院分区：
文献类型：
--
作者：
Rodriguez-Ramiro I;Brearley CA;Bruggraber SF;Perfecto A;Shewry P;Fairweather-Tait S
比较了三种商业面包烘焙工艺中铁的有效性。酸面团面包烘焙过程完全降解植酸，一个主要的铁螯合剂。更多的铁释放模拟消化酸面团面包。最高的铁吸收达到酸面团面包在模拟混合餐。酸面团面包加工过程可能更有利于铁营养。肌醇六磷酸（IP 6）是谷物和面包中的主要铁螯合剂。本研究的目的是调查三种商业烘焙工艺（酸面团，传统酵母和Chorleywood面包制作工艺（CBP））对全麦面包中IP 6含量的影响，其对Caco-2细胞中铁吸收的影响以及这些面包中铁的预测生物利用度，模拟混合餐。与全麦面粉相比，酸面团工艺完全降解了IP 6，而CBP和传统工艺将其降低了75%。在模拟消化后，在溶液中释放的铁是8倍高的酸面团面包比其他人，但没有观察到细胞铁吸收的差异。此外，当将铁添加到不同的面包digestive中时，只有酸面团面包在Caco-2细胞中引起了显着的铁蛋白反应（与其他面包相比为4.8倍），这表明酸面团面包可以有助于改善铁营养。
Fe availability in three commercial bread baking process was compared. The sourdough bread baking process fully degraded phytic acid, a main Fe chelator. More Fe was released by simulated digestion from sourdough bread. The highest Fe uptake was achieved with sourdough bread in a simulated mixed-meal. The sourdough bread process could be more beneficial for iron nutrition. Myo-inositol hexakisphosphate (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.