Effects of dietary factors on iron uptake from ferritin by Caco-2 cells
Effects of dietary factors on iron uptake from ferritin by Caco-2 cells
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DOI：
10.1016/j.jnutbio.2007.02.001
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发表时间：
2008-01-01
影响因子：
5.6
通讯作者：
Loennerdal, Bo
中科院分区：
文献类型：
--
作者：
Kalgaonkar, Swati;Loennerdal, Bo
现在，通过传统的植物育种方法和转基因方法，用铁蛋白(Ft)形式的铁(Fe)生物强化主食是可能的。植物和动物中的FT-Fe被人体吸收良好(25%-30%)，但对影响其吸收的饮食因素知之甚少。我们使用人肠道Caco-2细胞，比较动物Ft和FeSO4对铁的吸收，以确定植酸、抗坏血酸、单宁酸、钙和血红素等抑制剂和促进剂的效果。当融合后的细胞与Fe-59标记的FeSO4和饮食因素共同孵育时，不同的饮食因素与铁的摩尔比(植酸：铁，10：1；抗坏血酸：铁，50：1；单宁酸：铁，50：1；钙：铁，10：1和氯化血红素：铁，10：1)都抑制了对FeSO4的摄取，除抗坏血酸外，证实了早期的研究。相反，除了单宁外，这些饲料因素对未消化的Ft或体外消化的Ft的铁吸收影响很小或没有影响。然而，在pH为2的条件下，Ft的体外消化结果与FeSO4的结果相似。这些结果表明，未消化的和消化的Ft都发生了铁的吸收，但可能是通过不同的机制。本文所示的Fe-Ft稳定性可以最大限度地减少铁对食品的氧化作用。(C)2008 Elsevier Inc.保留所有权利。
Biofortification of staple foods with iron (Fe) in the form of ferritin (Ft) is now possible, both by conventional plant breeding methods and transgenic approaches. Ft-Fe from plants and animals is absorbed well (25-30%) by human subjects, but little is known about dietary factors affecting its absorption. We used human intestinal Caco-2 cells and compared Fe absorption from animal Ft and FeSO4 to determine the effects of inhibitors and enhancers, such as phytic acid, ascorbic acid, tannic acid, calcium and heme. When postconfluent cells were coincubated with Fe-59-labeled (1 mu M) FeSO4 and dietary factors, at different molar ratios of dietary factor to Fe (phytic acid:Fe, 10:1; ascorbic acid:Fe, 50:1; tannic acid:Fe, 50:1; calcium:Fe, 10:1 and hemin:Fe, 10:1), all inhibited uptake from FeSO4, except ascorbate, confirming earlier studies. In contrast, these dietary factors had little or no effect on Fe uptake from undigested Ft or Ft digested in vitro at pH 4, except tannins. However, results after in vitro digestion of Ft at pH 2 were similar to those obtained for FeSO4. These results suggest that Fe uptake occurs from both undigested as well as digested Ft but, possibly, via different mechanisms. The Fe-Ft stability shown here could minimize Fe-induced oxidation of Fe-supplemented food products. (c) 2008 Elsevier Inc. All rights reserved.