Assessment of iron bioavailability from different bread making processes using an in vitro intestinal cell model

Food Chemistry

Volumn 228, Issue , 2017, Pages 91-98

  Rodriguez Ramiro, I ^a   Brearley, C A ^b   Bruggraber, S F A ^c   Perfecto, A ^a   Shewry, P ^d   Fairweather Tait, S ^a  

^a UNIVERSITY OF EAST ANGLIA   (United Kingdom)

^b UNIVERSITY OF EAST ANGLIA   (United Kingdom)

^c MRC HUMAN NUTRITION RESEARCH   (United Kingdom)

^d ROTHAMSTED RESEARCH   (United Kingdom)

Author keywords

Caco 2 cells; Iron uptake; Myo inositol hexakisphosphate; Simulated gastrointestinal digestion; Sourdough bread

Indexed keywords

ALCOHOLS; BIOCHEMISTRY; BREADMAKING; CELLS; CYTOLOGY; FOOD PRODUCTS; POLYOLS; SUGARS;

CACO-2 CELLS; GASTROINTESTINAL DIGESTION; IRON UPTAKE; MYO-INOSITOL; SOURDOUGH BREAD;

IRON;

FERRITIN; IRON; PHYTIC ACID;

ARTICLE; BIOAVAILABILITY; BREAD; CACO-2 CELL LINE; DIGESTION; FOOD PROCESSING; IN VITRO STUDY; INTESTINE CELL; IRON TRANSPORT; MEAL; NUTRITIONAL ASSESSMENT; PREDICTIVE VALUE; ANALYSIS; HUMAN; INTESTINE; METABOLISM;

BIOLOGICAL AVAILABILITY; BREAD; CACO-2 CELLS; DIGESTION; HUMANS; IN VITRO TECHNIQUES; INTESTINES; IRON;

EID: 85012298895     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.01.130     Document Type: Article

References (35)

1. Abbaspour, N., Hurrell, R., Kelishadi, R., Review on iron and its importance for human health. Journal of Research in Medical Science 19:2 (2014), 164–174.
2. Anson, N.M., Selinheimo, E., Havenaar, R., Aura, A.M., Mattila, I., Lehtinen, P.,.. Haenen, G.R., Bioprocessing of wheat bran improves in vitro bioaccessibility and colonic metabolism of phenolic compounds. Journal of Agriculture and Food Chemistry 57:14 (2009), 6148–6155.
3. Arendt, E.K., Ryan, L.A., Dal Bello, F., Impact of sourdough on the texture of bread. Food Microbiology 24:2 (2007), 165–174.
4. Baye, K., Guyot, J.P., Icard-Verniere, C., Rochette, I., Mouquet-Rivier, C., Enzymatic degradation of phytate, polyphenols and dietary fibers in Ethiopian injera flours: Effect on iron bioaccessibility. Food Chemistry 174 (2015), 60–67.
5. Blaabjerg, K., Hansen-Moller, J., Poulsen, H.D., High-performance ion chromatography method for separation and quantification of inositol phosphates in diets and digesta. Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences 878:3–4 (2010), 347–354.
6. Bruggraber, S.F., Chapman, T.P., Thane, C.W., Olson, A., Jugdaohsingh, R., Powell, J.J., A re-analysis of the iron content of plant-based foods in the United Kingdom. British Journal of Nutrition 108:12 (2012), 2221–2228.
7. Brune, M., Rossander-Hulten, L., Hallberg, L., Gleerup, A., Sandberg, A.S., Iron absorption from bread in humans: Inhibiting effects of cereal fiber, phytate and inositol phosphates with different numbers of phosphate groups. Journal of Nutrition 122:3 (1992), 442–449.
8. Chandrasekara, A., Shahidi, F., Inhibitory activities of soluble and bound millet seed phenolics on free radicals and reactive oxygen species. Journal of Agriculture and Food Chemistry 59:1 (2011), 428–436.
9. Chaoui, A., Faid, M., Belahsen, R., Making bread with sourdough improves iron bioavailability from reconstituted fortified wheat flour in mice. Journal of Trace Elements in Medicine and Biology 20:4 (2006), 217–220.
10. Daniels, D.G., Fisher, N., Hydrolysis of the phytate of wheat flour during breadmaking. British Journal of Nutrition 46:1 (1981), 1–6.
11. Davidsson, L., Approaches to improve iron bioavailability from complementary foods. Journal of Nutrition 133:5 Suppl 1 (2003), 1560S–1562S.
12. Eagling, T., Wawer, A.A., Shewry, P.R., Zhao, F.J., Fairweather-Tait, S.J., Iron bioavailability in two commercial cultivars of wheat: Comparison between wholegrain and white flour and the effects of nicotianamine and 2'-deoxymugineic acid on iron uptake into Caco-2 cells. Journal of Agriculture and Food Chemistry 62:42 (2014), 10320–10325.
13. Fairweather-Tait, S., Lynch, S., Hotz, C., Hurrell, R., Abrahamse, L., Beebe, S.,.. Trinidad, T.P., The usefulness of in vitro models to predict the bioavailability of iron and zinc: A consensus statement from the HarvestPlus expert consultation. International Journal for Vitamin and Nutrition Research 75:6 (2005), 371–374.
14. Gibson, R.S., Heath, A.L., Szymlek-Gay, E.A., Is iron and zinc nutrition a concern for vegetarian infants and young children in industrialized countries?. American Journal of Clinical Nutrition 100:Suppl 1 (2014), 459S–468S.
15. Glahn, R.P., Lee, O.A., Yeung, A., Goldman, M.I., Miller, D.D., Caco-2 cell ferritin formation predicts nonradiolabeled food iron availability in an in vitro digestion/Caco-2 cell culture model. Journal of Nutrition 128:9 (1998), 1555–1561.
16. Haros, M., Bielecka, M., Honke, J., Sanz, Y., Myo-inositol hexakisphosphate degradation by Bifidobacterium infantis ATCC 15697. International Journal of Food Microbiology 117:1 (2007), 76–84.
17. Hurrell, R., Egli, I., Iron bioavailability and dietary reference values. American Journal of Clinical Nutrition 91:5 (2010), 1461S–1467S.
18. Kassebaum, N.J., Jasrasaria, R., Naghavi, M., Wulf, S.K., Johns, N., Lozano, R.,.. Murray, C.J., A systematic analysis of global anemia burden from 1990 to 2010. Blood 123:5 (2014), 615–624.
19. Latunde-Dada, G.O., Li, X., Parodi, A., Edwards, C.H., Ellis, P.R., Sharp, P.A., Micromilling enhances iron bioaccessibility from wholegrain wheat. Journal of Agriculture and Food Chemistry 62:46 (2014), 11222–11227.
20. Leenhardt, F., Levrat-Verny, M.A., Chanliaud, E., Remesy, C., Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity. Journal of Agriculture and Food Chemistry 53:1 (2005), 98–102.
21. Li, L., Shewry, P.R., Ward, J.L., Phenolic acids in wheat varieties in the HEALTHGRAIN Diversity Screen. Journal of Agriculture and Food Chemistry 56:21 (2008), 9732–9739.
22. Lopez, A., Cacoub, P., Macdougall, I.C., Peyrin-Biroulet, L., Iron deficiency anaemia. Lancet 387:10021 (2016), 907–916.
23. Lopez, H.W., Krespine, V., Guy, C., Messager, A., Demigne, C., Remesy, C., Prolonged fermentation of whole wheat sourdough reduces phytate level and increases soluble magnesium. Journal of Agriculture and Food Chemistry 49:5 (2001), 2657–2662.
24. Lu, Y., Luthria, D., Fuerst, E.P., Kiszonas, A.M., Yu, L., Morris, C.F., Effect of processing on phenolic composition of dough and bread fractions made from refined and whole wheat flour of three wheat varieties. Journal of Agriculture and Food Chemistry 62:43 (2014), 10431–10436.
25. Nielsen, A.V., Tetens, I., Meyer, A.S., Potential of phytase-mediated iron release from cereal-based foods: A quantitative view. Nutrients 5:8 (2013), 3074–3098.
26. Palacios, M.C., Haros, M., Rosell, C.M., Sanz, Y., Selection of phytate-degrading human bifidobacteria and application in whole wheat dough fermentation. Food Microbiology 25:1 (2008), 169–176.
27. Petry, N., Egli, I., Zeder, C., Walczyk, T., Hurrell, R., Polyphenols and phytic acid contribute to the low iron bioavailability from common beans in young women. Journal of Nutrition 140:11 (2010), 1977–1982.
28. Phillippy, B.Q., Bland, J.M., Gradient ion chromatography of inositol phosphates. Analytical Biochemistry 175:1 (1988), 162–166.
29. Sanz-Penella, J.M., Laparra, J.M., Sanz, Y., Haros, M., Assessment of iron bioavailability in whole wheat bread by addition of phytase-producing bifidobacteria. Journal of Agriculture and Food Chemistry 60:12 (2012), 3190–3195.
30. Sanz-Penella, J.M., Tamayo-Ramos, J.A., Sanz, Y., Haros, M., Phytate reduction in bran-enriched bread by phytase-producing bifidobacteria. Journal of Agriculture and Food Chemistry 57:21 (2009), 10239–10244.
31. Skoglund, E., Carlsson, N.G., Sandberg, A.S., Determination of isomers of inositol mono- to hexaphosphates in selected foods and intestinal contents using high-performance ion chromatography. Journal of Agricultural and Food Chemistry 45:2 (1997), 431–436.
32. Teixeira, J., Gaspar, A., Garrido, E.M., Garrido, J., Borges, F., Hydroxycinnamic acid antioxidants: An electrochemical overview. BioMed Research International, 2013, 2013, 251754.
33. Thompson, B.A., Sharp, P.A., Elliott, R., Fairweather-Tait, S.J., Inhibitory effect of calcium on non-heme iron absorption may be related to translocation of DMT-1 at the apical membrane of enterocytes. Journal of Agriculture and Food Chemistry 58:14 (2010), 8414–8417.
34. Troesch, B., Egli, I., Zeder, C., Hurrell, R.F., de Pee, S., Zimmermann, M.B., Optimization of a phytase-containing micronutrient powder with low amounts of highly bioavailable iron for in-home fortification of complementary foods. American Journal of Clinical Nutrition 89:2 (2009), 539–544.
35. Zimmermann, M.B., Hurrell, R.F., Nutritional iron deficiency. Lancet 370:9586 (2007), 511–520.