Uptake and retention of calcium, iron, and zinc from raw legumes and the effect of cooking on lentils in Caco-2 cells

Nutrition Research

Volumn 26, Issue 11, 2006, Pages 591-596

  Viadel, Blanca ^a   Barberá, Reyes ^a   Farré, Rosaura ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Caco 2 cells; Legumes; Minerals; Retention; Transport; Uptake

Indexed keywords

CALCIUM; IRON; MINERAL; OXALIC ACID; PHENOL; TANNIN; ZINC;

ARTICLE; BEAN; CALCIUM TRANSPORT; CELL STRAIN CACO 2; CHICKPEA; CONTROLLED STUDY; COOKING; DIGESTION; GASTROINTESTINAL TRACT; HUMAN; HUMAN CELL; IN VITRO STUDY; IRON TRANSPORT; LEGUME; LENTIL; NONHUMAN; PRIORITY JOURNAL; RAW FOOD; SOLUBILITY;

LENS CULINARIS;

EID: 33750964663     PISSN: 02715317     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.nutres.2006.09.016     Document Type: Article

References (34)

1. Sandberg A.S. Bioavailability of minerals in legumes. Br J Nutr Suppl 13 (2002) S281-S285
2. Elhardallou S.B., and Walker A.F. Binding of iron by three starchy legumes in the presence of iron alone, with calcium or with calcium, zinc, magnesium and copper. Int J Food Sci Nutr 43 (1992) 61-68
3. Benitez M.A., Grijalva M.I., and Valencia E. Total and soluble iron content and effect of certain inhibitors present in selected varieties of terapy bean (Phaseolus acutifolius). J Agric Food Chem 42 (1994) 1300-1302
4. Sahuquillo A., Barberá R., and Farré R. Bioaccessibility of calcium, iron and zinc from three legume simples. Nahrung/Food 47 (2003) 438-441
5. Hazell T., and Johnson I.T. In vitro estimation of iron availability from a range of plant foods: influence of phytate, ascorbate and citrate. Br J Nutr 57 (1987) 223-233
6. Lombardi-Boccia G., Di Lullo G., and Carnovale E. In-vitro iron dialysability from legumes: influence of phytate and extrusion cooking. J Sci Food Agric 55 (1991) 599-605
7. Lombardi-Boccia G., De Santis N., Di Lullo G., and Carnovale E. Impact of processing on Fe dialysability from bean (Phaseolus vulgaris L). Food Chem 53 (1995) 191-195
8. Ummadi P., Chenoweth W.L., and Uebersax M.A. The influence of extrusion processing on iron dialyzability, phytates and tannins in legumes. J Food Process Preserv 19 (1995) 119-131
9. Chitra U., Sing U., and Rao P.V. Effect of varieties and processing methods on the total and ionizable iron contents of grain legumes. J Agric Food Chem 45 (1997) 3859-3862
10. Lombardi-Boccia G., Lucarini M., Di Lullo G., Del Puppo E., Ferrari A., and Carnovale E. Dialysable, soluble and fermentable calcium from beans (Phaseolus vulgaris L.) as model for in vitro assessment of the potential calcium availability. Food Chem 61 (1998) 167-171
11. Sebastiá V., Barberá R., Farré R., and Lagarda M. Effects of legume processing on calcium, iron and zinc contents and dialysabilities. J Sci Food Agric 81 (2001) 1180-1185
12. Lombardi-Boccia G., Ruggeri R., Aguzzi A., and Cappelloni M. Globulins enhance in vitro iron but not zinc dialysability: a study on six legumes. J Trace Elem Med Bio 17 (2003) 1-5
13. Pinto M., Robine-Leon S., Appay M.D., Kedinger M., Triadou N., Dussaulx E., et al. Enterocyte-like differentiation and polarization of the human colon carcinoma cell line Caco-2 in culture. Cell 47 (1983) 323-330
14. Ekmekcioglu C.A. Physiological approach for preparing and conducting intestinal bioavailability studies using experimental systems. Food Chem 76 (2002) 225-230
15. Glahn R.P., Lai C., Hsu J., Thompson J.F., and Guo M. Decreased citrate improves iron availability from infant formula: application of an in vitro digestion/Caco-2 cell culture model. J Nutr 128 (1998) 257-264
16. Jovaní M., Barberá R., Farré R., and Martín de Aguilera E. Calcium, iron and zinc uptake from digests of infant formulas by Caco-2 cells. J Agric Food Chem 49 (2001) 3480-3485
17. Jovaní M., Viadel B., Laparra M., Barberá R., and Farré R. Improvement of analytical conditions of mineral Caco-2 cells uptake assays. Food Sci Technol Int 10 (2004) 197-201
18. Etcheverry P., Wissler J., Wortley G., and Glahn R. Caco-2 cell iron uptake from human milk and infant formula. Nutr Res 24 (2004) 573-579
19. Yeung C.K., Glahn R.P., and Miller D.D. Iron bioavailability from common raisin-containing food assessed with an in vitro digestion/Caco-2 cell culture model: effects of raisins. J Food Sci 68 (2003) 1866-1870
20. Boato F., Wortley G.M., Liu R.H., and Glahn R.P. Red grape juice inhibits iron availability: application of an in vitro digestion/Caco-2 cell model. J Agric Food Chem 50 (2002) 6935-6938
21. Viadel B., Barberá R., and Farré R. Effect of cooking and legume species upon calcium, iron and zinc uptake by Caco-2 cells. J Trace Elem Med Bio 20 (2006) 115-120
22. 2005 Dietary guidelines for Americans. Center for Nutrition Policy and U.S. Promotion, Department of Agriculture.
23. Lowry O.H., Rosebrough N.J., Farr A.L., and Randall R.J. Protein measurement with the Folin phenol reagent. J Biol Chem 193 (1951) 265-275
24. Box G.E.P., Hunter W.G., and Hunter J.S. Statistics for experimenters. An introduction to design, data analysis, and model building (1978), John Wiley and Sons, New York
25. Perales S., Barberá R., Lagarda M.J., and Farré R. Bioavailability of calcium from milk-bases formulas and fruit juices containing milk and cereals estimated by in vitro methods (solubility, dialyzability, and uptake and transport by Caco-2 cells). J Agric Food Chem 53 (2005) 3721-3726
26. Perales S., Barberá R., Lagarda M.J., and Farré R. Bioavailability of zinc from infant foods by in vitro methods (solubility, dialysabillity and uptake and transport by Caco-2 cells). J Sci Food Agric 86 (2006) 971-978
27. Quinteros A., Farré R., and Lagarda M.J. Effect of cooking on oxalate content of pulses using an enzymatic procedure. Int J Food Sci Nutr 54 (2003) 373-379
28. Quinteros A. Minerales, Sustancias antinutritivas y antioxidantes en legumbres y su influencia en la biodisponibilidad mineral. Colección Tesis Doctorales en Microfichas Num de serie: 640-8 (2000), Universidad de Valencia, Valencia
29. Mañez G., Alegría A., Farré R., and Frígola A. Effect of traditional, microwave and industrial cooking on inositol phosphate content in beans, chickpeas and lentils. Int J Food Sci Nutr 53 (2002) 503-508
30. South P.K., and Miller D.D. Iron binding by tannic acid: effects of selected ligands. Food Chem 63 (1998) 167-172
31. 2: studies using an in vitro digestion/Caco-2 cell model. J Agric Food Chem 50 (2002) 390-395
32. Forbes R.M., Weingartner K.E., Parker H.M., Bell R.R., and Erdman J.W. Bioavailability to rats of zinc magnesium and calcium in casein-egg- and soy protein-containing diets. J Nutr 109 (1979) 1652-1660
33. Kennefick S., and Cashman K.D. Inhibitory effect of wheat fibre extract on calcium absorption in Caco-2 cells: evidence for a role of associated phytate rather than fibre per se. Eur J Nutr 39 (2000) 12-17
34. Han O., Failla M.L., Hill A.D., Morris E.R., and Smith J.C. Inositol phosphates inhibit uptake and transport of iron and zinc by a human intestinal cell line. J Nutr 124 (1994) 580-587