[Home ] [Archive]    
:: Main :: Current Issue :: Archive :: Search :: Submit :: Contact ::
:: Volume 3, Issue 3 (Jul-Sep 2016) ::
Nutr Food Sci Res 2016, 3(3): 11-16 Back to browse issues page
Evaluation of Iron Bioavailability in Caco-2 cell Culture Model: Modification of the Original Method
Bahareh Nikooyeh, Tirang R. Neyestani
Laboratory of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran , neytr@yahoo.com
Abstract:   (5319 Views)

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

Keywords: Iron, Bioavailability, Caco-2 cell
Full-Text [PDF 356 kb]   (5030 Downloads)    
Article type: Research | Subject: Food Science
Received: 2015/12/27 | Accepted: 2016/07/18 | Published: 2016/07/18
Send email to the article author

Add your comments about this article
Your username or Email:


XML     Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

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-en.html

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Volume 3, Issue 3 (Jul-Sep 2016) Back to browse issues page
Nutrition and Food Sciences Research
Persian site map - English site map - Created in 0.05 seconds with 30 queries by YEKTAWEB 4549