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- Publisher Website: 10.3390/nu9091005
- Scopus: eid_2-s2.0-85029388353
- PMID: 28895913
- WOS: WOS:000411973200088
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Article: Dietary Factors Modulate Iron Uptake in Caco-2 Cells from an Iron Ingot Used as a Home Fortificant to Prevent Iron Deficiency
Title | Dietary Factors Modulate Iron Uptake in Caco-2 Cells from an Iron Ingot Used as a Home Fortificant to Prevent Iron Deficiency |
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Authors | |
Keywords | Iron bioavailability Iron fortification Simulated gastrointestinal digestion |
Issue Date | 2017 |
Publisher | MDPI AG. The Journal's web site is located at http://www.mdpi.com/journal/nutrients/ |
Citation | Nutrients, 2017, v. 9 n. 9, article no. 1005 How to Cite? |
Abstract | Iron deficiency is a major public health concern and nutritional approaches are required to reduce its prevalence. The aim of this study was to examine the iron bioavailability of a novel home fortificant, the “Lucky Iron Fish™” (LIF) (www.luckyironfish.com/shop, Guelph, Canada) and the impact of dietary factors and a food matrix on iron uptake from LIF in Caco-2 cells. LIF released a substantial quantity of iron (about 1.2 mM) at pH 2 but this iron was only slightly soluble at pH 7 and not taken up by cells. The addition of ascorbic acid (AA) maintained the solubility of iron released from LIF (LIF-iron) at pH 7 and facilitated iron uptake by the cells in a concentration-dependent manner. In vitro digestion of LIF-iron in the presence of peas increased iron uptake 10-fold. However, the addition of tannic acid to the digestion reduced the cellular iron uptake 7.5-fold. Additionally, LIF-iron induced an overproduction of reactive oxygen species (ROS), similar to ferrous sulfate, but this effect was counteracted by the addition of AA. Overall, our data illustrate the major influence of dietary factors on iron solubility and bioavailability from LIF, and demonstrate that the addition of AA enhances iron uptake and reduces ROS in the intestinal lumen. © 2017 by the authors. Licensee MDPI, Basel, Switzerland. |
Persistent Identifier | http://hdl.handle.net/10722/266545 |
ISSN | 2023 Impact Factor: 4.8 2023 SCImago Journal Rankings: 1.301 |
ISI Accession Number ID |
DC Field | Value | Language |
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dc.contributor.author | Rodriguez-Ramiro, IRR | - |
dc.contributor.author | Perfecto, AP | - |
dc.contributor.author | Fairweather-Tait, SJ | - |
dc.date.accessioned | 2019-01-21T01:52:28Z | - |
dc.date.available | 2019-01-21T01:52:28Z | - |
dc.date.issued | 2017 | - |
dc.identifier.citation | Nutrients, 2017, v. 9 n. 9, article no. 1005 | - |
dc.identifier.issn | 2072-6643 | - |
dc.identifier.uri | http://hdl.handle.net/10722/266545 | - |
dc.description.abstract | Iron deficiency is a major public health concern and nutritional approaches are required to reduce its prevalence. The aim of this study was to examine the iron bioavailability of a novel home fortificant, the “Lucky Iron Fish™” (LIF) (www.luckyironfish.com/shop, Guelph, Canada) and the impact of dietary factors and a food matrix on iron uptake from LIF in Caco-2 cells. LIF released a substantial quantity of iron (about 1.2 mM) at pH 2 but this iron was only slightly soluble at pH 7 and not taken up by cells. The addition of ascorbic acid (AA) maintained the solubility of iron released from LIF (LIF-iron) at pH 7 and facilitated iron uptake by the cells in a concentration-dependent manner. In vitro digestion of LIF-iron in the presence of peas increased iron uptake 10-fold. However, the addition of tannic acid to the digestion reduced the cellular iron uptake 7.5-fold. Additionally, LIF-iron induced an overproduction of reactive oxygen species (ROS), similar to ferrous sulfate, but this effect was counteracted by the addition of AA. Overall, our data illustrate the major influence of dietary factors on iron solubility and bioavailability from LIF, and demonstrate that the addition of AA enhances iron uptake and reduces ROS in the intestinal lumen. © 2017 by the authors. Licensee MDPI, Basel, Switzerland. | - |
dc.language | eng | - |
dc.publisher | MDPI AG. The Journal's web site is located at http://www.mdpi.com/journal/nutrients/ | - |
dc.relation.ispartof | Nutrients | - |
dc.rights | This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License. | - |
dc.subject | Iron bioavailability | - |
dc.subject | Iron fortification | - |
dc.subject | Simulated gastrointestinal digestion | - |
dc.title | Dietary Factors Modulate Iron Uptake in Caco-2 Cells from an Iron Ingot Used as a Home Fortificant to Prevent Iron Deficiency | - |
dc.type | Article | - |
dc.identifier.email | Perfecto, AP: perfecto@hku.hk | - |
dc.identifier.authority | Perfecto, AP=rp02514 | - |
dc.description.nature | published_or_final_version | - |
dc.identifier.doi | 10.3390/nu9091005 | - |
dc.identifier.pmid | 28895913 | - |
dc.identifier.scopus | eid_2-s2.0-85029388353 | - |
dc.identifier.hkuros | 296682 | - |
dc.identifier.volume | 9 | - |
dc.identifier.issue | 9 | - |
dc.identifier.spage | article no. 1005 | - |
dc.identifier.epage | article no. 1005 | - |
dc.identifier.isi | WOS:000411973200088 | - |
dc.publisher.place | Switzerland | - |
dc.identifier.issnl | 2072-6643 | - |