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:: دوره 3، شماره 3 - ( 4-1395 ) ::
جلد 3 شماره 3 صفحات 16-11 برگشت به فهرست نسخه ها
Evaluation of Iron Bioavailability in Caco-2 cell Culture Model: Modification of the Original Method
چکیده:   (4654 مشاهده)

Background and Objectives: In the original in vitro method for evaluation of iron bioavailability using caco-2 cell model, ferritin formation by cells is considered as a functional indicator of both absorption and utilization of iron. However, as iron is measured in the tested material and then ferritin concentration is measured in caco-2 cell lysate, it is almost impossible to have a concrete measure of iron bioavailability because the percent of absorbable iron cannot be calculated by the concentration of iron in caco-2 cell lysate. To overcome this problem, the original method was modified by using ferrous sulfate tablet as a standard and also including blank well in the cell culture plate to subtract the baseline ferritin concentration from the ferritin concentration of other wells.

Materials and Methods: To evaluate iron bioavailability in this model, one kind of Iranian traditional breads (Sangak) was used. Standard curve was plotted using iron concentration and ferritin/protein ratio in the X and Y axes, respectively.

Results: The standard curve showed a linear equation: Ferritin (ng)/protein (mg) = (5.96 × bread Fe)+ 11.55, R2=0.989. Using this equation, the bioavailability of iron from the tested bread was 79.76 ± 11.5% of ferrous sulfate. Considering that the reported iron bioavailability from ferrous sulfate is about 10%, bioavailability of iron from the bread could be regarded 8%.

Conclusions: This data can be potentially usable to adjust the amount of absorbable iron in the target population for fortification programs.

Keywords: Iron, Bioavailability, Caco-2 cell

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نوع مطالعه: پژوهشي | موضوع مقاله: صنایع غذایی
دریافت: 1394/10/6 | پذیرش: 1395/4/28 | انتشار: 1395/4/28
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Nikooyeh B, Neyestani T R. Evaluation of Iron Bioavailability in Caco-2 cell Culture Model: Modification of the Original Method. Nutr Food Sci Res. 2016; 3 (3) :11-16
URL: http://nfsr.sbmu.ac.ir/article-1-145-fa.html

Evaluation of Iron Bioavailability in Caco-2 cell Culture Model: Modification of the Original Method. 1. 1395; 3 (3) :16-11

URL: http://nfsr.sbmu.ac.ir/article-1-145-fa.html



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دوره 3، شماره 3 - ( 4-1395 ) برگشت به فهرست نسخه ها
Nutrition and Food Sciences Research
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