Evaluation of Iron Bioavailability in Caco-2 cell Culture Model: Modification of the Original Method
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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 |
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Abstract: (7106 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 |
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Keywords: Iron, Bioavailability, Caco-2 cell |
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Full-Text [PDF 356 kb]
(6042 Downloads)
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Article type: Research |
Subject:
Food Science Received: 2015/12/27 | Accepted: 2016/07/18 | Published: 2016/07/18
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