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RESEARCH PRODUCT
Iron Bioavailability in Fortified Fruit Beverages Using Ferritin Synthesis by Caco-2 Cells
Antonio CillaSara PeralesMaría Jesús LagardaReyes BarberáRosaura Farrésubject
food.ingredientIronBiological Availabilitychemistry.chemical_elementEnzyme-Linked Immunosorbent AssayZincBeveragesHydrolysisfoodCaseinSkimmed milkAnimalsHumansFood sciencebiologyfood and beveragesGeneral ChemistryMicronutrientBioavailabilityFerritinZincMilkchemistryFruitFerritinsFood Fortifiedbiology.proteinCaco-2 CellsGeneral Agricultural and Biological SciencesDigestiondescription
The bioavailability of iron from fortified fruit beverages was estimated by an in vitro system including enzymatic digestion, iron uptake by Caco-2 cells, and ferritin formation determined via an enzyme immunoassay (ELISA). Thus, the aim of the present study was to assess iron bioavailability as influenced by the presence of known dietary promoter and inhibitory factors in fortified fruit beverages containing iron and/or zinc and/or skimmed milk. No negative effect (p > 0.05) derived from micronutrient interaction can be ascribed to zinc supplementation on iron availability. Besides, the presence of caseinophosphopeptides derived from casein hydrolysis during digestion may confer enhancing effects on iron absorption in samples with milk added with respect to nonadded samples (p < 0.05). Therefore, from a nutritional point of view, individuals in need of optimal iron absorption may choose dairy samples to ensure optimal iron bioavailability.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2008-08-30 | Journal of Agricultural and Food Chemistry |