Iron Bioavailability in Two Commercial Cultivars of Wheat: Comparison between Wholegrain and White Flour and the Effects of Nicotianamine and 2′-Deoxymugineic Acid on Iron Uptake into Caco-2 Cells
Iron Bioavailability in Two Commercial Cultivars of Wheat: Comparison between Wholegrain and White Flour and the Effects of Nicotianamine and 2′-Deoxymugineic Acid on Iron Uptake into Caco-2 Cells
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DOI：
10.1021/jf5026295
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发表时间：
2014-10-22
影响因子：
6.1
通讯作者：
Fairweather-Tait, Susan J.
中科院分区：
文献类型：
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作者：
Eagling, Tristan;Wawer, Anna A.;Fairweather-Tait, Susan J.
通过测量Caco-2细胞中铁蛋白的产生来评估由两种商业小麦品种制成的未发酵白色和全麦面包中的铁生物利用度。使面包经受模拟胃肠道消化，并将酶施用于Caco-2细胞。虽然Riband谷物含有较低的铁浓度比里亚托，铁的生物利用度较高。从里亚尔托面粉制成的白色面包或从任何品种的全麦面包中，细胞都没有吸收铁，但Riband白色面包产生了小的铁蛋白反应。结果可能与面包中植酸盐含量的差异有关，尽管可溶性植酸一铁中的铁在细胞模型中被证明是生物可利用的。烟酰胺是植物体内参与铁运输的铁螯合剂，它比抗坏血酸或2？-脱氧mugineic酸，另一种存在于植物中的金属螯合剂。
Iron bioavailability in unleavened white and wholegrain bread made from two commercial wheat varieties was assessed by measuring ferritin production in Caco-2 cells. The breads were subjected to simulated gastrointestinal digestion and the digests applied to the Caco-2 cells. Although Riband grain contained a lower iron concentration than Rialto, iron bioavailability was higher. No iron was taken up by the cells from white bread made from Rialto flour or from wholegrain bread from either variety, but Riband white bread produced a small ferritin response. The results probably relate to differences in phytate content of the breads, although iron in soluble monoferric phytate was demonstrated to be bioavailable in the cell model. Nicotianamine, an iron chelator in plants involved in iron transport, was a more potent enhancer of iron uptake into Caco-2 cells than ascorbic acid or 2?-deoxymugineic acid, another metal chelator present in plants.