期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 62, 期 42, 页码 10320-10325出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf5026295
关键词
iron; wheat; caco-2 cells; phytate; nicotianamine; 2 '=deoxymugineic acid ascorbic acid
资金
- Biotechnology and Biological Sciences Research Council (BBSRC) of the United Kingdom
- Biotechnology and Biological Sciences Research Council [BBS/E/C/00005206, BB/G005656/1] Funding Source: researchfish
- BBSRC [BBS/E/C/00005197, BBS/E/C/00005206, BB/G005656/1] Funding Source: UKRI
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.
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