Estimation of the iron bioavailability in green vegetables using an in vitro digestion/Caco-2 cell model

A - Papers appearing in refereed journals

Rodriguez-Ramiro, I., Dell'Aquila,C., Ward, J. L., Neal, A. L., Bruggaber, S. F. A, Shewry, P. R. and Fairweather-Tail, S. 2019. Estimation of the iron bioavailability in green vegetables using an in vitro digestion/Caco-2 cell model. Food Chemistry. 301 (15 December), p. 125292.

AuthorsRodriguez-Ramiro, I., Dell'Aquila,C., Ward, J. L., Neal, A. L., Bruggaber, S. F. A, Shewry, P. R. and Fairweather-Tail, S.
Abstract

It is estimated that over 30% of the global population is anaemic, half of which is due to iron deficiency. The bioavailability of iron from vegetables is low and variable, and influenced by food composition and matrix. We have therefore determined the relative bioavailability of iron in five types of green vegetable, spinach, broccoli, savoy cabbage, curly kale and green pepper, by measuring the ferritin response in a simulated digestion/Caco-2 cell model. Savoy cabbage gave the highest ferritin response and analysis of the digest showed that the iron was present in low molecular weight fractions which contained glucose, fructose, organic acids and amino acids. The addition of fructose 1,6-biphosphate to the Caco-2 cells increased iron uptake 2-fold. These results demonstrate that cabbage was the best source of bioavailable iron out of the vegetables studied and suggest that the formation of complexes with fructose derivatives contribute to increase the iron bioavailability.

KeywordsIron uptake; 1H NMR spectroscopy; Simulated gastrointestinal digestion; Vegetarian diets
Year of Publication2019
JournalFood Chemistry
Journal citation301 (15 December), p. 125292
Digital Object Identifier (DOI)doi:10.1016/j.foodchem.2019.125292
Open accessPublished as green open access
FunderBiotechnology and Biological Sciences Research Council
Funder project or codeSpeciation and bioavailability of iron in plant foods
Publisher's version
Copyright license
Publisher copyright
Output statusPublished
Publication dates
Online29 Jul 2019
Publication process dates
Accepted28 Jul 2019
PublisherElsevier Sci Ltd
ISSN0308-8146

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