In vitro measurement of available iron in fortified foods (original) (raw)
Related papers
Food Chemistry, 2011
The dialyzability method has been considered a convenient option for screening a large number of samples for iron bioavailability. A new setup that allows the rapid and efficient application of the dialyzability method has been recently proposed. To evaluate the new setup for its applicability in predicting iron and zinc bioavailability, dialyzable iron or zinc were compared with iron or zinc absorption. A series of solutions and meals that have been employed in published studies on iron or zinc absorption were prepared as described in the literature and digested in vitro using the new setup. Dialyzability was measured and correlated with published data on absorption. Iron or zinc dialyzability measured with the proposed setup correlated well with iron or zinc absorption. These results suggest that the new setup can be employed in the future applications for the prediction of iron or zinc bioavailability.
Iron fortification in foods and its absorption: A review
2019
The consequences of deficient of iron intake could be more dangerous than low energy diet in regular intake and it can cause anemia. The treatment of anemia is based on iron supplementation or by iron fortification in flour, bread and cereals, as these are the staple food. Fortification is the enrichment of the micronutrients in the food to overcome the deficiency. Iron fortification is a suitable strategy and long term goal to increase the iron intake. Controlling the iron deficiency anemia also depends on the enhanced gastrointestinal iron absorption and minimum quantity of iron absorption inhibitors. In vitro is the mimic of gastrointestinal digestion of human and provides important characterized strain data which is useful precursors to in vivo studies. This review article gives emphasis on major effect and application of iron fortified food to overcome iron deficient anemia.
Basic Sciences of Medicine, 2012
Introduction: Different nutrients added to nutritional formu lations can facilitate, reduce or b lock the iron absorption. Objective: The aims of this study was to assess the modulation of iron bioavailabily by other minerals and vitamins in an mu ltip le nutrient formu lation and in an aqueous iron solution. Material and Methods: We analyzed the iron dialy zability in the mu ltiple nutrients formu lation developed to simu late an enteral diet. Furthermo re, the iron dialy zability was determined in aqueous solutions containing 25 mg o f iron, which were added separately usual amounts of soluble fiber, salt mixture, vitamin mixture, calciu m and v itamin C. The d ialysed iron was measured by atomic absorption spectrometry. Results: In the multip le nutrients formu lation, we docu mented low bioavailab ility of iron (0.80 ± 0.01%). Co mpared with the aqueous iron solution (70.0 ± 6.0%), the addit ion of 135 mg of vitamin C increased the iron d ialy zability (90.0 ± 3.0%). There was reduction of iron dialysis after addit ion of soluble fiber (1.00 ± 0.01%), the v itamin mixture (25.00 ± 0.12%), salt mixture (2.00 ± 0.06%) and calciu m (0.80 ± 0.02%). Conclusion: The low iron bioavailability in the mu ltip le nutrients formulation can be attributed to the protein source and supply of fiber and calciu m, thereby affecting the absorption of iron.
Current Developments in Nutrition
Background: Fortified-blended foods (FBFs), particularly corn-soybean blend (CSB), are food aid products distributed in developing countries. The US Agency for International Development food aid quality review recommended developing extruded FBFs with the use of alternative commodities such as sorghum. Objective: The objective of the study was to determine bioavailable iron and vitamin A content from newly developed extruded corn, soybean, sorghum, and cowpea FBFs compared with the nonextruded traditional food aid FBFs, corn-soy blend 13 (CSB13) and corn-soy blend plus (CSB+). Methods: Eleven extruded FBFs-sorghum-cowpea (n = 7), sorghum-soy (n = 3), and corn-soy (n = 1)-along with 2 nonextruded FBFs-CSB13 and CSB+, and Cerelac (Nestlé), a commercially available fortified infant food, were prepared. Bioavailable iron and vitamin A contents were assessed by using the in vitro digestion/Caco-2 cell model. Dry FBFs, aqueous fractions, and Caco-2 cell pellet vitamin A contents were analyzed by HPLC. Dry FBF and aqueous fraction iron contents were measured by atomic absorptiometry, and bioavailable iron was assessed by measuring Caco-2 ferritin contents via ELISA. Results: Iron and vitamin A concentrations in Cerelac and dry FBFs ranged from 8.0 to 31.8 mg/100 g and 0.3 to 1.67 mg/100 g, respectively. All of the extruded FBFs contained 4-to 7-fold significantly higher (P < 0.05) aqueous fraction iron concentrations compared with CSB13 and CSB+. However, there were no significant differences in Caco-2 cell ferritin and vitamin A concentrations between extruded FBFs, nonextruded FBFs, and or the basal salt solution negative control. Conclusion: Results support the theory that the consumption of newly developed extruded sorghum-cowpea, sorghum-soy, and corn-soy FBFs would result in iron and vitamin A concentrations comparable to traditional nonextruded CSB13 and CSB+ FBFs. Curr Dev Nutr 2018;2:nzy021. in addition to sorghum (41%) (3). Both sorghum and cowpea are drought-tolerant, sustainable, and non-genetically modified grains, which is preferred by some food aid-recipient nations. Sorghum and cowpea are rich in iron and are complementary proteins (4, 5); however, sorghum and cowpea also contain the antinutritional factors phytates and tannins, which impair iron bioavailability (6-9). Extrusion is a food-processing technique that cooks food with the use of high temperature under high pressure in combination with moisture and mechanical shear (10). The desirable effects of this costeffective method are that it decreases viscosity; increases palatability, starch, and protein digestibility; and reduces antinutritional factor contents, thereby potentially improving iron bioavailability (11, 12). Extruded novel sorghum-cowpea, sorghum-soy, and corn-soy FBFs were developed based on the USAID FAQR recommendations (2) and USDA commodity requirements (13, 14) as part of the Micronutrient Fortified Food Aid Pilot Project (15). Traditional, nonextruded FBFs, CSB13 and ACB plus (CSB+), were procured to use as comparisons for the newly developed FBFs. The purpose of this study was to assess bioavailable iron and vitamin A concentrations of newly developed extruded sorghum-cowpea blend, sorghum-soy blend, and CSB14 FBFs compared with traditional nonextruded FBFs, CSB13 and CSB+, in the in vitro digestion/Caco-2 cell model. These micronutrient deficiencies were chosen because they are a substantial public health issue for many women and children throughout the world (16). The in vitro digestion/Caco-2 model was used because it is a widely used, inexpensive model to study the bioavailability of nutrients from foods and supplements (17-21). It has been successfully used to screen for iron bioavailability of a variety of complementary foods (22), lentils (23), wheat (24), cassava (25), and supplemented food stuffs (26). We use the term "bioavailable" to describe the amount of compound in the Caco-2 cells after they have been treated with aqueous fractions produced by in vitro digestion. To the best of our knowledge, this is the first study to use this model to assess both bioavailable iron and vitamin A. Methods Chemicals Unless stated otherwise, all reagents were purchased from Sigma-Aldrich or Fisher Scientific. Double deionized water was used for porridge preparation, in vitro digestion, reagent preparation, and vitamin A extraction. To prevent iron contamination, glassware used in the sample preparation, in vitro digestion, and iron analysis was acid washed by soaking in 5% nitric acid solution for no less than 12 h and rinsing with double deionized water before use. Acetonitrile, methanol, chloroform, hexane, and ethanol were HPLC grade.
British Journal of Nutrition, 2006
The Fe solubility test is a commonly used, easy and relatively cheap in vitro tool for predicting Fe bioavailability in food matrices. However, the outcome of a recent field trial comparing the effect on Fe status of Tanzanian infants of processed v. unprocessed complementary foods (CF), with otherwise the same composition, challenged the validity of this test for predicting Fe bioavailability. In the solubility test, significant more soluble Fe was observed in processed compared with unprocessed foods (mean 18.8 (sem 0.21) v. 4.8 (sem 0.23) %; P&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;lt;0.001). However, in the field trial, no significant difference in Fe status was seen between processed and unprocessed CF groups after 6 months&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;#39; follow-up. Therefore, twenty-four samples of these CF (twelve processed and twelve unprocessed batches) were analysed in triplicate for Fe availability using an in vitro digestion-Caco-2 cell culture method and results were compared with solubility results. Significantly more soluble Fe was presented to Caco-2 cells in the processed compared with unprocessed samples (mean 11.5 (sem 1.16) v. 8.5 (sem 2.54) %; P=0.028), but proportionally less Fe was taken up by the cells (mean 3.0 (sem 0.40) v. 11.7 (sem 2.22) %; P=0.007). As a net result, absolute Fe uptake was lower (not significantly) in processed compared with unprocessed CF (mean 1.3 (sem 0.16) v. 3.4 (sem 0.83) nmol/mg cell protein; P=0.052). These data clearly demonstrate that the Fe solubility test was not a good indicator of Fe bioavailability in these particular food matrices. In contrast, the results of an in vitro Caco-2 model supported the effects observed in vivo.
Effect of phytic acid on iron bioavailability in fortified infant cereals
Nutrition & Food Science, 2010
Purpose -Iron deficiency is an important nutritional problem that affects approximately 20 percent of world's population and especially infants. The aim of this paper is to determine the iron bioavailability by using in vitro method in commercial infant cereals. Design/methodology/approach -The ferrous iron dialyzability relative to total iron and phytic acid contents of six commercial infant cereals commonly consumed in Turkey were analyzed. Findings -Dialyzable ferrous iron was determined in samples 4, 5, and 6 as 2.51 AE 0.38, 4.12 AE 1.52, and 0.50 AE 0.08 percent, respectively ( p < 0.05). Phytic acid contents of the samples ranged from 118 to 161 mg/100 g. For all the samples calculated phytate:iron molar ratios were equal to or higher than 1 (ranged from 1.0 to 9.89). Originality/value -The phytate:iron molar ratio was not found as the major inhibitory factor on iron bioavailability. Other possible factors such as type of iron fortificant and possible interactions of iron with other ingredients in the formula can affect iron bioavailability. Therefore, at the formulation step amounts of all ingredients and their proportions to each other should be considered to reach optimum iron bioavailability.
Effect of inclusion of key foods on in vitro iron bioaccessibility in composite meals
Journal of Food Science and Technology, 2016
The in vitro bioaccessibility of iron in context to fortification of key foods to cereal based diets was studied to optimize the meals for enhanced iron bioaccessibility to meet the needs of vegetarian and non-vegetarian adult women. Four individual food items and thirty six composite meals were selected to represent a wide spectrum of meal ingredients. The four individual foods: chapati, rice, dal and saag were choosen on the basis of data reported on meal pattern of surveyed households of north India. The basic meals were then fortified with key food ingredients which may influence in vitro iron bioaccessibility. Eight selected key foods were salad, orange, lemonade, milk, curd, chicken, egg and tea. The results revealed that inclusion of 200 g of chicken, 135 g of salad and 120 g of orange to the basic meals of rice or chapati with either dal or saag enhanced iron bioaccessibility by 1.6 fold to 5.0 fold; 5.2 to 28.9 % and 4.7 to 10.7 %, respectively. The best enhancer of iron absorption for vegetarians was lemonade (250 ml) which resulted in 70.2 and 61.0 % increase of in vitro bioaccessibility of iron to the rice based meals with dal and saag, respectively. The inclusion of lemonade resulted in 1.3 fold increase in iron bioaccessibility in chapati based meals. The major inhibitors of iron bioaccessibility were egg and tea, the percent reduction caused by egg being 16.1 to 50.2 % while by tea, it was between 21.5 to 55.3 %. The study recommends that those vulnerable to iron deficiency should be encouraged to increase overall intake of iron from iron rich foods. The increase should be coupled with efforts to combine appropriate foods in the diet to enhance the bioaccessibility of iron and reduce inhibitory factors.
Iron availability in an enteral feeding formulation by response surface methodology for mixtures
Nutrición hospitalaria
The nutritional therapy with enteral diets has been getting specialized and those formulations to substitute the traditional diet for those patients who need to be fed by probe. This workís aim was to study the effect of the components of enteral diet formulation: fiber, calcium and medium-chain triglycerides, seeking optimize a formulation for the best dialysability of iron by Response Surface Methodology (RSM). The ingredients used for the formulations of the diet were chosen according to the ones commercialized in the modules of a standard enteral diet, with which it was made an experimental diet and the applicability of the experimental limits. The found results in the model have shown that it depends on the proportion of the nutrients that were manipulated in the experimental design. When the level curve was obtained for the iron dialysable, it could be verified that the binary interaction fiber-calcium was the one that presented more synergism for the appraised formulation. Be...
In Vitro and in Vivo Researches of the Iron Bioavailability in Fortified Bakery Products
2008
During food fortification, processing and storage, numerous physical-chemical and enzymatic processes take place which may greatly influence biological value of these products. Hereby, elaboration of a technologic process of fabrication of fortified products should be based on a profound study of the evolution of these micronutrients during technological process as well as during consumption. The main object of the present study was the investigation of the influence of the bread making procedure on iron bioavailability in iron fortified bread. The enzymatic degradation of the phytates (InsP6) was studied within gastro-intestinal digestion conditions in vitro. The study of iron bioavailability was performed in vivo on white laboratory rats. The study of the biochemical indices of the blood, collected from the laboratory animals, fed with fortified bread with 8 mg Fe/100 g product, made by the traditional method and by the lactic-acid fermentation method compared to the control group...