Carbohydrate fractions from cooked fish promote iron uptake by Caco-2 cells

Journal of Nutrition

Volumn 134, Issue 7, 2004, Pages 1681-1689

  Huh, Eun Chul ^a   Hotchkiss, Arland ^b   Brouillette, Janine ^b   Glahn, Raymond P ^c  

^a Department of Obstetrics Gynecology   (United States)

^b EASTERN REGIONAL RESEARCH CENTER   (United States)

^c AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Caco 2 cells; In vitro digestion; Iron; Meat factor; Oligosaccharides

Indexed keywords

CARBOHYDRATE; ENZYME; FERRITIN; GLYCOSAMINOGLYCAN; IRON; NONHEME IRON PROTEIN; OLIGOSACCHARIDE; SEPHADEX;

AMINO ACID COMPOSITION; AMPEROMETRY; ANALYTIC METHOD; ANIMAL TISSUE; ANION EXCHANGE CHROMATOGRAPHY; ARTICLE; CELL CULTURE; CELL STRAIN CACO 2; CHROMATOGRAPHY; CONTROLLED STUDY; COOKING; EXTRACELLULAR MATRIX; FISH; FRACTIONATION; FREEZE DRYING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; HUMAN CELL; IN VITRO STUDY; INTESTINE CELL; IRON TRANSPORT; ISOTOPE LABELING; MUSCLE TISSUE; NONHUMAN; PH; PROTEIN ANALYSIS; SUPERNATANT;

ANIMALIA; MELANOGRAMMUS AEGLEFINUS;

EID: 3042742663     PISSN: 00223166     EISSN: None     Source Type: Journal    
DOI: 10.1093/jn/134.7.1681     Document Type: Article

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