1
|
Sun B, Tan B, Zhang P, Zhu L, Wei H, Huang T, Li C, Yang W. Iron deficiency anemia: a critical review on iron absorption, supplementation and its influence on gut microbiota. Food Funct 2024; 15:1144-1157. [PMID: 38235788 DOI: 10.1039/d3fo04644c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2024]
Abstract
Iron deficiency anemia (IDA) caused by micronutrient iron deficiency has attracted global attention due to its adverse health effects. The regulation of iron uptake and metabolism is finely controlled by various transporters and hormones in the body. Dietary iron intake and regulation are essential in maintaining human health and iron requirements. The review aims to investigate literature concerning dietary iron intake and systemic regulation. Besides, recent IDA treatment and dietary iron supplementation are discussed. Considering the importance of the gut microbiome, the interaction between bacteria and micronutrient iron in the gut is also a focus of this review. The iron absorption efficiency varies considerably according to iron type and dietary factors. Iron fortification remains the cost-effective strategy, although challenges exist in developing suitable iron fortificants and food vehicles regarding bioavailability and acceptability. Iron deficiency may alter the microbiome structure and promote the growth of pathogenic bacteria in the gut, affecting immune balance and human health.
Collapse
Affiliation(s)
- Bolun Sun
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
- School of Nursing, Wenzhou Medical University, Wenzhou 325035, China
| | - Beibei Tan
- School of Agriculture and Food, Faculty of Science, University of Melbourne, Australia
| | - Panxue Zhang
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
| | - Lianlian Zhu
- School of Nursing, Wenzhou Medical University, Wenzhou 325035, China
| | - Huamao Wei
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
| | - Tao Huang
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
| | - Chao Li
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
| | - Wenge Yang
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
| |
Collapse
|
2
|
Milani RF, Mauri AA, Sanches VL, Morgano MA, Cadore S. Trace Elements in Soy-Based Beverages: A Comprehensive Study of Total Content and In Vitro Bioaccessibility. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:4986. [PMID: 36981895 PMCID: PMC10048851 DOI: 10.3390/ijerph20064986] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 03/06/2023] [Accepted: 03/10/2023] [Indexed: 06/18/2023]
Abstract
Soy-based beverages are one of the most consumed plant-based beverages, which have been used as a substitute for dairy products. Soy is a source of several nutrients (vitamins, minerals, and phenolic compounds, etc.) and its consumption is usually associated with several benefits, such as the prevention of cardiovascular diseases, cancer, and osteoporosis. However, non-essential trace elements can be found in these beverages. Thus, a comprehensive study concerning trace elements Al, As, Cd, Co, Cr, Cu, Fe, Li, Mn, Ni, Pb, Sb, Se, Sn, Sr, and Zn in soy-based beverages was proposed. In vitro digestion allowed to simulate the gastrointestinal juice (bioaccessibility) and the Caco-2 cells culture model was applied for the bioavailability assay. Trace elements measures were performed by inductively coupled plasma optical emission spectrometry (ICP OES). Multivariate analysis classified soy-based beverages according to their soy source (isolate protein, hydrosoluble extract, and beans); Al, Cu, Fe, Mn, Sr, Se, and Zn bioaccessible fractions corresponded to approximately 40%-80% of their total content, and soy-based beverages were found to be a good Fe, Se, and Zn source. However, our results showed risk exposure assessment from daily consumption of one glass of soy-based beverage can contribute to 3.5% and 0.9% of Al Provisional Tolerable Weekly Intake (PTWI) for children and adults, respectively.
Collapse
Affiliation(s)
- Raquel Fernanda Milani
- Institute of Food Technology (ITAL), P.O. Box 139, Campinas 13070-178, SP, Brazil
- Institute of Chemistry, University of Campinas, P.O. Box 6154, Campinas 13083-970, SP, Brazil
| | | | - Vitor Lacerda Sanches
- Institute of Chemistry, University of Campinas, P.O. Box 6154, Campinas 13083-970, SP, Brazil
| | | | - Solange Cadore
- Institute of Food Technology (ITAL), P.O. Box 139, Campinas 13070-178, SP, Brazil
- Institute of Chemistry, University of Campinas, P.O. Box 6154, Campinas 13083-970, SP, Brazil
| |
Collapse
|
3
|
Milani RF, Sanches VL, Morgano MA, Cadore S. Trace elements in ready-to-drink ice tea: Total content, in vitro bioaccessibility and risk assessment. Food Res Int 2020; 137:109732. [PMID: 33233300 DOI: 10.1016/j.foodres.2020.109732] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Revised: 08/13/2020] [Accepted: 09/09/2020] [Indexed: 01/05/2023]
Abstract
Tea is one of the most consumed non-alcoholic beverages in world and it has been frequently associated to health benefits. Besides its nutrient composition, non-essential trace elements associated with toxic effects may also be present. Ever since food components undergo biotransformation process along gastrointestinal tract after ingestion, it is important to evaluate both total and bioavailable content of trace elements. Therefore, this study aimed to provide comprehensive data concerning the influence of the in vitro digestion on sixteen trace elements present in ready-to-drink ice tea (black, green, mate and white tea). Essential minerals (Co, Cr, Cu, Fe, Mn, Se and Zn) and inorganic contaminants (Al, As, Cd, Li, Ni, Pb, Sb, Sn and Sr) contents were determined by ICP OES after microwave acid digestion. Bioaccessibility evaluation was carried out by simulating the gastric (pepsin) and intestinal juice (pancreatin and bile salts) and bioavailability used Caco-2 cells culture as an intestinal epithelial model. Moreover, tannins were evaluated by UV-VIS spectroscopy. Multivariate analysis allowed classifying ice tea samples in three groups, based on their trace elements profile. Al, Cu, Sr, Mn and Zn bioaccessible fractions corresponded to, approximately, 40-60% of their total content. For Mn, bioaccessibility and bioavailability presented the same pattern (green ice tea > black ice tea > mate ice tea) whilst Sr bioavailability in green tea were 50% higher than in black tea samples.
Collapse
Affiliation(s)
- Raquel Fernanda Milani
- Institute of Food Technology, PO Box 139, 13070-178, Campinas, SP, Brazil; Institute of Chemistry, University of Campinas, P.O. Box 6154, 13083-970, Campinas, SP, Brazil.
| | - Vitor Lacerda Sanches
- Institute of Chemistry, University of Campinas, P.O. Box 6154, 13083-970, Campinas, SP, Brazil
| | | | - Solange Cadore
- Institute of Chemistry, University of Campinas, P.O. Box 6154, 13083-970, Campinas, SP, Brazil
| |
Collapse
|
4
|
Rusu IG, Suharoschi R, Vodnar DC, Pop CR, Socaci SA, Vulturar R, Istrati M, Moroșan I, Fărcaș AC, Kerezsi AD, Mureșan CI, Pop OL. Iron Supplementation Influence on the Gut Microbiota and Probiotic Intake Effect in Iron Deficiency-A Literature-Based Review. Nutrients 2020; 12:E1993. [PMID: 32635533 PMCID: PMC7400826 DOI: 10.3390/nu12071993] [Citation(s) in RCA: 72] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Revised: 06/30/2020] [Accepted: 07/01/2020] [Indexed: 12/15/2022] Open
Abstract
Iron deficiency in the human body is a global issue with an impact on more than two billion individuals worldwide. The most important functions ensured by adequate amounts of iron in the body are related to transport and storage of oxygen, electron transfer, mediation of oxidation-reduction reactions, synthesis of hormones, the replication of DNA, cell cycle restoration and control, fixation of nitrogen, and antioxidant effects. In the case of iron deficiency, even marginal insufficiencies may impair the proper functionality of the human body. On the other hand, an excess in iron concentration has a major impact on the gut microbiota composition. There are several non-genetic causes that lead to iron deficiencies, and thus, several approaches in their treatment. The most common methods are related to food fortifications and supplements. In this review, following a summary of iron metabolism and its health implications, we analyzed the scientific literature for the influence of iron fortification and supplementation on the gut microbiome and the effect of probiotics, prebiotics, and/or synbiotics in iron absorption and availability for the organism.
Collapse
Affiliation(s)
- Ioana Gabriela Rusu
- Department of Food Science, University of Agricultural Science and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (I.G.R.); (R.S.); (D.C.V.); (C.R.P.); (S.A.S.); (A.C.F.); (A.D.K.); (C.I.M.)
| | - Ramona Suharoschi
- Department of Food Science, University of Agricultural Science and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (I.G.R.); (R.S.); (D.C.V.); (C.R.P.); (S.A.S.); (A.C.F.); (A.D.K.); (C.I.M.)
| | - Dan Cristian Vodnar
- Department of Food Science, University of Agricultural Science and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (I.G.R.); (R.S.); (D.C.V.); (C.R.P.); (S.A.S.); (A.C.F.); (A.D.K.); (C.I.M.)
| | - Carmen Rodica Pop
- Department of Food Science, University of Agricultural Science and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (I.G.R.); (R.S.); (D.C.V.); (C.R.P.); (S.A.S.); (A.C.F.); (A.D.K.); (C.I.M.)
| | - Sonia Ancuța Socaci
- Department of Food Science, University of Agricultural Science and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (I.G.R.); (R.S.); (D.C.V.); (C.R.P.); (S.A.S.); (A.C.F.); (A.D.K.); (C.I.M.)
| | - Romana Vulturar
- Department of Molecular Sciences, University of Medicine and Pharmacy Iuliu Hatieganu, 400349 Cluj-Napoca, Romania;
- Cognitive Neuroscience Laboratory, University Babes-Bolyai, 400327 Cluj-Napoca, Romania
| | - Magdalena Istrati
- Regional Institute of Gastroenterology and Hepatology “Prof. Dr. Octavian Fodor”, 400158 Cluj-Napoca, Romania;
| | - Ioana Moroșan
- Faculty of Medicine, University of Medicine and Pharmacy “Iuliu Hatieganu”, 400349 Cluj-Napoca, Romania;
| | - Anca Corina Fărcaș
- Department of Food Science, University of Agricultural Science and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (I.G.R.); (R.S.); (D.C.V.); (C.R.P.); (S.A.S.); (A.C.F.); (A.D.K.); (C.I.M.)
| | - Andreea Diana Kerezsi
- Department of Food Science, University of Agricultural Science and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (I.G.R.); (R.S.); (D.C.V.); (C.R.P.); (S.A.S.); (A.C.F.); (A.D.K.); (C.I.M.)
| | - Carmen Ioana Mureșan
- Department of Food Science, University of Agricultural Science and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (I.G.R.); (R.S.); (D.C.V.); (C.R.P.); (S.A.S.); (A.C.F.); (A.D.K.); (C.I.M.)
| | - Oana Lelia Pop
- Department of Food Science, University of Agricultural Science and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (I.G.R.); (R.S.); (D.C.V.); (C.R.P.); (S.A.S.); (A.C.F.); (A.D.K.); (C.I.M.)
| |
Collapse
|
5
|
Dabour N, Dyab N, Kheadr E. Iron fortification of reduced‐fat bioyoghurt containing either short‐ or long‐chain inulin. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12575] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Nassra Dabour
- Functional Foods and Nutraceuticals Laboratory (FFNL) Department of Dairy Science and Technology Faculty of Agriculture University of Alexandria Alexandria 21545 Egypt
| | - Noha Dyab
- Functional Foods and Nutraceuticals Laboratory (FFNL) Department of Dairy Science and Technology Faculty of Agriculture University of Alexandria Alexandria 21545 Egypt
| | - Ehab Kheadr
- Functional Foods and Nutraceuticals Laboratory (FFNL) Department of Dairy Science and Technology Faculty of Agriculture University of Alexandria Alexandria 21545 Egypt
| |
Collapse
|
6
|
Esmaeilnejad Moghadam B, Keivaninahr F, Fouladi M, Rezaei Mokarram R, Nazemi A. Inulin addition to yoghurt: Prebiotic activity, health effects and sensory properties. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12579] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
| | - Fatemeh Keivaninahr
- Department of Food Science and Technology Faculty of Agriculture Tabriz University TabrizIran
| | - Masoumeh Fouladi
- Department of Chemical Engineering University of Sistan and Baluchestan Zahedan Iran
| | - Reza Rezaei Mokarram
- Department of Food Science and Technology Faculty of Agriculture Tabriz University TabrizIran
| | - Aylar Nazemi
- Department of Food Science and Technology Faculty of Agriculture Tabriz University TabrizIran
| |
Collapse
|
7
|
Feruś K, Drabińska N, Krupa-Kozak U, Jarocka-Cyrta E. A Randomized, Placebo-Controlled, Pilot Clinical Trial to Evaluate the Effect of Supplementation with Prebiotic Synergy 1 on Iron Homeostasis in Children and Adolescents with Celiac Disease Treated with a Gluten-Free Diet. Nutrients 2018; 10:nu10111818. [PMID: 30469412 PMCID: PMC6266607 DOI: 10.3390/nu10111818] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2018] [Revised: 10/31/2018] [Accepted: 11/16/2018] [Indexed: 12/13/2022] Open
Abstract
Iron deficiency anemia (IDA) occurs in 15–46% of patients with celiac disease (CD), and in some cases, it may be its only manifestation. Studies in animal models have shown that prebiotics, including inulin, may help to increase intestinal absorption of iron. The aim of this study was to evaluate the effect of a prebiotic, oligofructose-enriched inulin (Synergy 1), on iron homeostasis in non-anemic children and adolescents with celiac disease (CD) in association with a gluten-free diet (GFD). Thirty-four CD patients (4–18 years old) were randomized into two groups receiving Synergy 1 (10 g/day) or a placebo (maltodextrin) for three months. Before and after intervention, blood samples were collected from all patients for assessment of blood morphology, biochemical parameters and serum hepcidin concentration. We found that serum hepcidin concentration after the intervention was significantly decreased by 60.9% (p = 0.046) in the Synergy 1 group, whereas no significant difference was observed in the placebo group. No differences in morphological and biochemical blood parameters (including ferritin, hemoglobin and C-reactive protein (CRP)) were observed after intervention in either group. Given that hepcidin decrease may improve intestinal iron absorption, these results warrant further investigation in a larger cohort and especially in patients with IDA.
Collapse
Affiliation(s)
- Klaudia Feruś
- Department of Pediatrics, Gastroenterology and Nutrition, Collegium Medicum Faculty of Medicine, University of Warmia & Mazury, Oczapowskiego 2 Str., 10-719 Olsztyn, Poland.
| | - Natalia Drabińska
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland.
| | - Urszula Krupa-Kozak
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland.
| | - Elżbieta Jarocka-Cyrta
- Department of Pediatrics, Gastroenterology and Nutrition, Collegium Medicum Faculty of Medicine, University of Warmia & Mazury, Oczapowskiego 2 Str., 10-719 Olsztyn, Poland.
| |
Collapse
|
8
|
Preparation of Oligosaccharides by Degradation of Polysaccharides from Chinese Jujube and Its Biological Activity. INT J POLYM SCI 2018. [DOI: 10.1155/2018/6464051] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
This study examined the degradation of polysaccharides to oligosaccharides in Chinese jujube fruits. Using a response surface model, the degradation conditions of polysaccharides under acid hydrolysis and enzymatic hydrolysis were optimized in laboratory conditions. A degradation rate of 66.9% was obtained under optimum acid hydrolysis conditions: 0.6 mol/L hydrochloric acid, 3% substrate concentration, and 1 h reaction time. A degradation rate of 41.4% was obtained under optimum enzyme hydrolysis conditions: 4.0 mL cellulose solution (10 mg/mL), 0.3 mL substrate solution (20 mg/mL), 0.7 mL citric acid buffer solution (pH 5), and 7.3 h reaction time. Using the stimulation effect for strain J-4 intestinal probiotic proliferation, the biological activity of oligosaccharides was determined. The results showed that the oligosaccharides from enzyme hydrolysis encouraged intestinal probiotic proliferation.
Collapse
|
9
|
Christides T, Ganis JC, Sharp PA. In vitro assessment of iron availability from commercial Young Child Formulae supplemented with prebiotics. Eur J Nutr 2018; 57:669-678. [PMID: 27942845 PMCID: PMC5845627 DOI: 10.1007/s00394-016-1353-3] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2016] [Accepted: 11/29/2016] [Indexed: 12/11/2022]
Abstract
PURPOSE Iron is essential for development and growth in young children; unfortunately, iron deficiency (ID) is a significant public health problem in this population. Young Child Formulae (YCF), milk-derived products fortified with iron and ascorbic acid (AA, an enhancer of iron absorption) may be good sources of iron to help prevent ID. Furthermore, some YCF are supplemented with prebiotics, non-digestible carbohydrates suggested to enhance iron bioavailability. The aim of our study was to evaluate iron bioavailability of YCF relative to prebiotic and AA concentrations. We hypothesised that YCF with the highest levels of prebiotics and AA would have the most bioavailable iron. METHODS We used the in vitro digestion/Caco-2 cell model to measure iron bioavailability from 4 commercially available YCF with approximately equal amounts of iron, but varying amounts of: AA and the prebiotics fructo- and galacto-oligosaccharides. Caco-2 cell ferritin formation was used as a surrogate marker for iron bioavailability. RESULTS The YCF with the highest concentration of prebiotics and AA had the highest iron bioavailability; conversely, the YCF with the lowest concentration of prebiotics and AA had the lowest. After the addition of exogenous prebiotics, so that all tested YCF had equivalent amounts, there was no longer a significant difference between YCF iron bioavailability. CONCLUSION Our results suggest that ascorbic acid and prebiotics in YCF improve iron bioavailability. Ensuring that iron is delivered in a bioavailable form would improve the nutritional benefits of YCF in relation to ID/IDA amongst young children; therefore, further exploration of our findings in vivo is warranted.
Collapse
Affiliation(s)
- Tatiana Christides
- Department of Life and Sports Sciences, Faculty of Engineering and Science, University of Greenwich, Medway Campus, Chatham Maritime, Kent, ME4 4TB, UK.
| | - Julia Clark Ganis
- Department of Life and Sports Sciences, Faculty of Engineering and Science, University of Greenwich, Medway Campus, Chatham Maritime, Kent, ME4 4TB, UK
| | - Paul Anthony Sharp
- Metal Metabolism Group, Diabetes and Nutritional Sciences Division, School of Medicine, King's College London, London, UK
| |
Collapse
|
10
|
Aly E, López-Nicolás R, Darwish AA, Frontela-Saseta C, Ros-Berruezo G. Supplementation of infant formulas with recombinant human lactoferrin and/or galactooligosaccharides increases iron bioaccessibility as measured by ferritin formed in Caco-2 cell model. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.08.030] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|
11
|
Bergillos-Meca T, Cabrera-Vique C, Artacho R, Moreno-Montoro M, Navarro-Alarcón M, Olalla M, Giménez R, Seiquer I, Ruiz-López MD. Does Lactobacillus plantarum or ultrafiltration process improve Ca, Mg, Zn and P bioavailability from fermented goats' milk? Food Chem 2015; 187:314-21. [PMID: 25977032 DOI: 10.1016/j.foodchem.2015.04.051] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2014] [Revised: 02/08/2015] [Accepted: 04/13/2015] [Indexed: 11/17/2022]
Abstract
Ca, Mg, Zn and P bioavailability from two experimental ultrafiltered fermented goats' milks (one of them with the probiotic Lactobacillus plantarum and another one without it), and fermented goats' milk samples available in the market were evaluated. Solubility, dialysability and a model combining simulated gastrointestinal digestion and mineral retention, transport and uptake by Caco-2 cells were used to assess bioavailability. The highest Ca, Mg, Zn and P bioavailability values always corresponded to the fermented milk developed by our research group, which could be explained by the effect of milk ultrafiltration. The fermented milk with L. plantarum showed higher Ca retention than the ones without the microorganism, and major Ca uptake when compared to commercial products. This fact could be attributed to a positive effect exerted by the probiotic strain.
Collapse
Affiliation(s)
- Triana Bergillos-Meca
- Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus de Cartuja, 18071 Granada, Spain.
| | - Carmen Cabrera-Vique
- Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus de Cartuja, 18071 Granada, Spain
| | - Reyes Artacho
- Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus de Cartuja, 18071 Granada, Spain
| | - Miriam Moreno-Montoro
- Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus de Cartuja, 18071 Granada, Spain
| | - Miguel Navarro-Alarcón
- Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus de Cartuja, 18071 Granada, Spain
| | - Manuel Olalla
- Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus de Cartuja, 18071 Granada, Spain
| | - Rafael Giménez
- Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus de Cartuja, 18071 Granada, Spain
| | - Isabel Seiquer
- Departamento de Fisiología y Bioquímica de la Nutrición Animal, CSIC, Camino del Jueves, 10100 Granada, Spain
| | - Maria Dolores Ruiz-López
- Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus de Cartuja, 18071 Granada, Spain
| |
Collapse
|
12
|
Apolinário AC, de Lima Damasceno BPG, de Macêdo Beltrão NE, Pessoa A, Converti A, da Silva JA. Inulin-type fructans: A review on different aspects of biochemical and pharmaceutical technology. Carbohydr Polym 2014; 101:368-78. [DOI: 10.1016/j.carbpol.2013.09.081] [Citation(s) in RCA: 188] [Impact Index Per Article: 18.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2013] [Revised: 09/10/2013] [Accepted: 09/21/2013] [Indexed: 01/22/2023]
|
13
|
Staffolo MD, Martino M, Bevilacqua A, Montero M, Rodríguez MS, Albertengo L. Chitosan interaction with iron from yoghurt using an in vitro digestive model: comparative study with plant dietary fibers. Int J Mol Sci 2011; 12:4647-60. [PMID: 21845102 PMCID: PMC3155375 DOI: 10.3390/ijms12074647] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2011] [Revised: 06/04/2011] [Accepted: 07/08/2011] [Indexed: 11/17/2022] Open
Abstract
The objective of this work was to investigate the interaction of chitosan with iron from yoghurt by an in vitro gastrointestinal tract model. Taking into account that chitosan is a polysaccharide included in fiber definition by Codex Alimentarius; chitosan behavior was studied and compared with different plant fiber (wheat, bamboo, apple, psyllium and inulin) behaviors, in the same in vitro conditions. Ferrous sulfate was added to yoghurts with each type of fiber. The gastric environment was simulated with HCl (pH 1.0-2.0). The duodenal environment was simulated with NaHCO(3) (pH 6.8-7.2) and a dialysis tubing cellulose membrane. Results showed that chitosan had the highest iron retention percentages (53.2% at 30 min; 56.8% at 60 min) interacting in a more pronounced manner with iron than the plant fibers used in this work.
Collapse
Affiliation(s)
- Marina Dello Staffolo
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET–CCT La Plata, Fac. Cs. Exactas, Universidad Nacional de La Plata, La Plata, 47 y 116, 1900, Argentina; E-Mails: (M.M.); (A.B.)
| | - Miriam Martino
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET–CCT La Plata, Fac. Cs. Exactas, Universidad Nacional de La Plata, La Plata, 47 y 116, 1900, Argentina; E-Mails: (M.M.); (A.B.)
| | - Alicia Bevilacqua
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET–CCT La Plata, Fac. Cs. Exactas, Universidad Nacional de La Plata, La Plata, 47 y 116, 1900, Argentina; E-Mails: (M.M.); (A.B.)
| | - Mirta Montero
- Instituto de Química del Sur (INQUISUR), CONICET–CCT Bahía Blanca, Departamento de Química, Universidad Nacional del Sur, Av. Alem 1253, Bahía Blanca, 8000, Argentina; E-Mails: (M.M.); (M.S.R.); (L.A.)
| | - María Susana Rodríguez
- Instituto de Química del Sur (INQUISUR), CONICET–CCT Bahía Blanca, Departamento de Química, Universidad Nacional del Sur, Av. Alem 1253, Bahía Blanca, 8000, Argentina; E-Mails: (M.M.); (M.S.R.); (L.A.)
| | - Liliana Albertengo
- Instituto de Química del Sur (INQUISUR), CONICET–CCT Bahía Blanca, Departamento de Química, Universidad Nacional del Sur, Av. Alem 1253, Bahía Blanca, 8000, Argentina; E-Mails: (M.M.); (M.S.R.); (L.A.)
| |
Collapse
|
14
|
Yang Z, Yi Y, Gao C, Hou D, Hu J, Zhao M. Isolation of inulin-type oligosaccharides from Chinese traditional medicine: Morinda officinalis How and their characterization using ESI-MS/MS. J Sep Sci 2010; 33:120-5. [PMID: 20091714 DOI: 10.1002/jssc.200900396] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Inulin-type oligosaccharides with different DP were prepared by size-exclusion chromatography and purity of each oligosaccharide was determined by HPLC equipped with cyclodextrin-bond column. The purities of obtained inulin-type oligosaccharides with different DP were more than 98% by one-step process. The DP and molecular weight were obtained through ESI-MS in negative mode. The characterization of the inulin-type oligosaccharides with different DP was studied by MS/MS spectra obtained by collision-induced dissociation of molecular ions ([M-H](-)). When the DP was lower, the fragment ions were formed through cross-ring cleavages of two bonds within the sugar ring and glycosidic cleavages. However, with the increase of DP, the ions resulting from glycosidic cleavages between two sugar residues were predominant.
Collapse
Affiliation(s)
- Zhenmin Yang
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, PR China
| | | | | | | | | | | |
Collapse
|
15
|
Laparra JM, Barberá R, Alegría A, Glahn RP, Miller DD. Purified Glycosaminoglycans from Cooked Haddock May Enhance Fe Uptake Via Endocytosis in a Caco-2 Cell Culture Model. J Food Sci 2009; 74:H168-73. [DOI: 10.1111/j.1750-3841.2009.01216.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
16
|
|
17
|
Laparra JM, Glahn RP, Miller DD. Different responses of Fe transporters in Caco-2/HT29-MTX cocultures than in independent Caco-2 cell cultures. Cell Biol Int 2009; 33:971-7. [PMID: 19524686 DOI: 10.1016/j.cellbi.2009.06.001] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2008] [Revised: 04/24/2009] [Accepted: 06/03/2009] [Indexed: 01/03/2023]
Abstract
The human intestinal epithelium is composed of several cell types, mainly enterocytes and goblet (mucin-secreting) cells. This study compares the cellular response of Fe transporters in Caco-2, HT29-MTX, and Caco-2/HT29-MTX co-culture models for Fe bioavailability. Caco-2 cells in vitro differentiate into enterocyte-like cells and HT29-MTX cell lineage into a mucin-secreting cellular population. Cell cultures were exposed to digests of Fe+3, Fe+3/ascorbic acid, cooked fish (high-available Fe) or white beans (low-available Fe). Cell responses as shown by mRNA expression of the main Fe transporters, DMT1 and DcytB, and cell ferritin formation were monitored. In Caco-2/HT29-MTX co-cultures, the mucin layer lowered the pool of free Fe to diffuse towards the cell brush border membrane of enterocytes, which was accompanied of an upregulation of DMT1 mRNA expression. In contrast, cultures exposed to digests of fish or white beans showed no significant differences in the regulation of Fe transporters.
Collapse
|
18
|
Laparra JM, Glahn RP, Miller DD. Bioaccessibility of phenols in common beans ( Phaseolus vulgaris L.) and iron (Fe) availability to Caco-2 cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:10999-11005. [PMID: 18983154 DOI: 10.1021/jf802537t] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Samples of common and biofortified beans ( Phaseolus vulgaris ), both raw and cooked (autoclaved at 120 degrees C for 20 min) were analyzed for their polyphenol composition. Polyphenols were identified via HPLC-UV/diode array detection. Cooking favored the extraction of polyphenols without the need of a hydrolysis step, a fact that is of interest because this is the usual form in which beans are consumed. The main differences between white and colored beans were the presence of free kaempferol (13.5-29.9 microg g(-1)) and derivatives (kaempferol-3-O-glucoside) (12.5-167.5 microg g(-1)), only in red and black beans. An in vitro digestion (pepsin, pH2; pancreatin-bile extract, pH 7) was applied to beans to estimate bioaccessibility of individual polyphenols. Kaempferol from seed coats exhibited high bioaccessibility (45.4-62.1%) and a potent inhibitor effect on Fe uptake at concentrations ranging from 0.37 to 1.30 microM. Caco-2 cell ferritin formation was used to evaluate Fe uptake. Cell Fe uptake was significant only from white beans.
Collapse
Affiliation(s)
- José Moisés Laparra
- Department of Food Science, Cornell University, Ithaca, New York 14853, USA.
| | | | | |
Collapse
|
19
|
Laparra JM, Tako E, Glahn RP, Miller DD. Isolated glycosaminoglycans from cooked haddock enhance nonheme iron uptake by Caco-2 cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:10346-10351. [PMID: 18850715 DOI: 10.1021/jf8015927] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
This study continues previous research to confirm that glycosaminoglycans (GAGs) exert a positive effect on promoting iron uptake by Caco-2 cells. Cooked haddock was digested with papain, and GAGs were further purified on the basis of their sulfur content. Reverse phase chromatography (RP-HPLC) and digestion with chondroitinase ABC (Chase) (50 mU/mg) were used to approach the identification of the GAGs. FeCl 3 was mixed with the purified GAGs, and Fe uptake was measured by ferritin formation using an in vitro digestion/Caco-2 cell model. The identificative analyses suggest that chondroitin/dermatan sulfate-related structures promote Fe uptake by Caco-2 cells; however, this effect was lower (40%) than that observed with whole fish muscle. Chase eliminated the positive effect on Fe uptake. These results indicate that specific GAGs may contribute to the enhancing effect of meat on Fe absorption. Further in vivo studies addressing these aspects of the meat factor are needed.
Collapse
Affiliation(s)
- José Moisés Laparra
- Department of Food Science, Cornell University, Ithaca, New York 14853, USA.
| | | | | | | |
Collapse
|