Hostname: page-component-cd9895bd7-p9bg8 Total loading time: 0 Render date: 2024-12-18T13:01:49.141Z Has data issue: false hasContentIssue false
  • English
  • Français

Iron solubility compared with in vitro digestion–Caco-2 cell culture method for the assessment of iron bioavailability in a processed and unprocessed complementary food for Tanzanian infants (6–12 months)

Published online by Cambridge University Press:  08 March 2007

Ilse Pynaert ,
Charlotte Armah ,
Susan Fairweather-Tait ,
Patrick Kolsteren ,
John van Camp  and
Stefaan De Henauw
Ilse Pynaert*
Affiliation:
Department of Public Health, Faculty of Medicine and Health Sciences, Ghent University, B-9000 Ghent, Belgium
Charlotte Armah
Affiliation:
Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK
Susan Fairweather-Tait
Affiliation:
Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK
Patrick Kolsteren
Affiliation:
Department of Food Safety and Food Quality, Faculty of Agriculture and Applied Biological Sciences, Ghent University, B-9000 Ghent, Belgium Nutrition and Child Health Unit, Institute of Tropical Medicine, B-2000, Antwerp, Belgium
John van Camp
Affiliation:
Department of Food Safety and Food Quality, Faculty of Agriculture and Applied Biological Sciences, Ghent University, B-9000 Ghent, Belgium
Stefaan De Henauw
Affiliation:
Department of Public Health, Faculty of Medicine and Health Sciences, Ghent University, B-9000 Ghent, Belgium Department of Health Care, Vesalius, Hogeschool Gent, Belgium
*
*Corresponding author: Dr Ilse Pynaert, fax +32 9 240 49 94, email [email protected]
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

The Fe solubility test is a commonly used, easy and relatively cheap in vitro tool for predicting Fe bioavailability in food matrices. However, the outcome of a recent field trial comparing the effect on Fe status of Tanzanian infants of processed V. unprocessed complementary foods (CF), with otherwise the same composition, challenged the validity of this test for predicting Fe bioavailability. In the solubility test, significant more soluble Fe was observed in processed compared with unprocessed foods (mean 18·8 (sem 0·21) V. 4·8 (sem 0·23) %; V<0·001). However, in the field trial, no significant difference in Fe status was seen between processed and unprocessed CF groups after 6 months' follow-up. Therefore, twenty-four samples of these CF (twelve processed and twelve unprocessed batches) were analysed in triplicate for Fe availability using an in vitro digestion–Caco-2 cell culture method and results were compared with solubility results. Significantly more soluble Fe was presented to Caco-2 cells in the processed compared with unprocessed samples (mean 11·5 (sem 1·16) V. 8·5 (sem 2·54) % p=0·028), but proportionally less Fe was taken up by the cells (mean 3·0 (sem 0·40)p. 11·7 (sem 2·22) %; p=0·007). As a net result, absolute Fe uptake was lower (not significantly) in processed compared with unprocessed CF (mean 1·3 (sem 0·16) V. 3·4 (sem 0·83) nmol/mg cell protein; p=0·052). These data clearly demonstrate that the Fe solubility test was not a good indicator of Fe bioavailability in these particular food matrices. In contrast, the results of an in vitro Caco-2 model supported the effects observed in vitro.

Keywords

IronBioavailabilitySolubilityCaco-2 cellsComplementary food
Type
Research Article
Information
British Journal of Nutrition , Volume 95 , Issue 4 , April 2006 , pp. 721 - 726
Copyright
Copyright © The Nutrition Society 2006

References

Allen, A & Carroll, NAdeherent and soluble mucus in the stomach and duodenum. Dig Dis Sci (1985) 30 Suppl. 11, 55S–62S.CrossRefGoogle ScholarPubMed
Allen, A, Flemstrom, G, Garner, A & Kivilaakso, EGastroduodenal mucosal protection. Physiol Rev (1993) 73, 823–857.CrossRefGoogle ScholarPubMed
Association of Official Analytical Chemists Official Methods of Analysis, 16th ed Arlington, VA: AOAC International (1995).Google Scholar
Au, A & Reddy, MCaco-2 cells can be used to assess human iron bioavailability from a semipurified meal. J Nutr (2000) 130, 1329–1334.CrossRefGoogle ScholarPubMed
Beard, J, Dawson, H & Pinero, DIron metabolism: a comprehensive review. Nutr Rev (1996) 54, 295–317.CrossRefGoogle ScholarPubMed
Conrad, M & Umbreit, JPathways of iron absorption. Blood Cells Mol Dis (2002) 29 336–355.CrossRefGoogle ScholarPubMed
Duhan, A, Khetarpaul, N & Bishnoi, SEffect of various domestic processing and cooking methods on phytic acid and HClextractability of calcium, phosphorus and iron of pigeon pea. Nutr Health (1999) 13, 161–169.CrossRefGoogle ScholarPubMed
Duhan, A, Khetarpaul, N & Bishnoi, SChanges in phytates and HCl extractability of calcium, phosphorus, and iron of soaked, dehulled, cooked, and sprouted pigeon pea cultivar (UPAS-120). Plant Foods Hum Nutr (2002) 57, 275–284.CrossRefGoogle ScholarPubMed
Fairweather-Tait, SThe concept of bioavailability as it relates to iron nutrition. Nutr Res (1987) 7, 319–325.CrossRefGoogle Scholar
Fairweather-Tait, S, Lynch, S, Hotz, Cet al.. The usefulness of in vitro models to predict the bioavailability of iron and zinc: a consensus statement from the HarvestPlus Consultation. Vitam Nutr Res, (In the Press). (2006).Google Scholar
Frazer, D, Wilkins, S, Becker, E, Murphy, T, Vulpe, C, McKie, A & Anderson, GA rapid decrease in the expression of DMT1 and Dcytb but not Ireg1 or hephaestin explains the mucosal block phenomenon of iron absorption. Gut (2003) 52, 340–346.CrossRefGoogle ScholarPubMed
Glahn, R, Cheng, Z & Welch, RComparison of iron bioavailability from 15 rice genotypes: studies using an in vitro digestion/ Caco-2 cell culture model. J Agric Food Chem (2002 a) 50, 3586–3591.CrossRefGoogle ScholarPubMed
Glahn, R, Lee, O, Yeung, A, Goldman, M & Miller, DCaco-2 cell ferritin formation predicts nonradiolabeled food iron availability in an in vitro digestion/Caco-2 cell culture model. J Nutr (1998) 128, 1555–1561.CrossRefGoogle Scholar
Glahn, R, Wien, E, van Campen, D & Miller, DCaco-2 cell iron uptake from meat and casein digests parallels in vivo studies: use of a novel in vitro method for rapid estimation of iron bioavailability J Nutr (1996) 126, 332‐339.CrossRefGoogle ScholarPubMed
Glahn, R, Wortley, G, South, P & Miller, DInhibition of iron uptake by phytic acid, tannic acid, and ZnCl2: studies using an in vitro digestion/Caco-2 cell model, J Agric Food Chem (2002 b) 50, 390–395.CrossRefGoogle ScholarPubMed
Hahn, P, Bale, W, Ross, J, Balfour, W & Whipple, GRadioactive iron absorption by gastro-intestinal tract: influence of anemia, anoxia, and antecedent feeding distribution in growing dogs. J Exp Med (1943) 78, 169–188.CrossRefGoogle ScholarPubMed
Kimanya, M, Mamiro, P, Van Camp, J, Devlieghere, F, Opsomer, A, Kolsteren, P & Debevere, JGrowthof Staphylococcus aureus and Bacillus cereus during germination and drying of finger millet and kidney beans. Int J Food Sci Technol (2003) 38, 119–125.CrossRefGoogle Scholar
Kramer, M & Kakuma, ROptimal duration of exclusive breastfeeding. Cochrane Database Syst Rev (2002) 1CD003517CrossRefGoogle Scholar
Mamiro, P, Kolsteren, p, van Camp, J, Roberfroid, D, Tatala, S & Opsomer, AProcessed complementary food does not improve growth or hemoglobin status of rural Tanzanian infants from 6–12 months of age in Kilosa district. Tanzania. J Nutr (2004) 134, 1084–1090.CrossRefGoogle ScholarPubMed
Mamiro, P, van Camp, J, Mwikya, S & Huyghebaert, AIn vitro extractability of calcium, iron and zinc in finger millet and kidney beans during processing. J Food Sci (2001) 66, 1271–1275.CrossRefGoogle Scholar
Mbithi-Mwikya, S, Van Camp, J, Mamiro, P, Ooghe, W, Kolsteren, P & Huyghebaert, AEvaluation of the nutritional characteristics of a finger millet based complementary food. J Agric Food Chem (2002) 50, 3030–3036.CrossRefGoogle ScholarPubMed
Mensah, P & Tomkins, AHousehold-level technologies to improve the availability and preparation of adequate and safe complementary foods. Food Nutr Bull (2003) 24, 104–125.CrossRefGoogle ScholarPubMed
Michaelsen, K & Friis, HComplementary feeding: a global perspective. Nutrition (1998) 14, 763–766.CrossRefGoogle ScholarPubMed
Miller, D, Schricker, BRasmussen, R & van Campen, DAn in vitro method for estimation of iron availability from meals Am J Clin Nutr (1981) 34, 2256–2248.CrossRefGoogle Scholar
Stewart, W, Yuile, C, Claiborne, H, Snowman, R & Whipple, GRadioiron absorption in anemic dogs; fluctuations in the mucosal block and evidence for a gradient of absorption in the gastrointestinal tract. J Exp Med (1950) 92, 375–382.CrossRefGoogle ScholarPubMed
United Nations International Children's Emergency Fund. The state of the world's children 2003, accessed 5/1/2006. http://www.unicef.org/sowc03/index.html (2003)Google Scholar
United Nations Standing Committee on Nutrition 5th Report on the World Nutrition Situation. Nutrition for Improved Development Outcomes GenevaWHO (2004)Google Scholar
Valencia, S, Svanberg, U, Sandberg, A & Ruales, JProcessing of quinoa (Chenopodium quinoa, Willd): effects on in vitro iron availability and phytate hydrolysis. (1999) 50 203 – 211Google ScholarPubMed
Watzke, HImpact of processing on bioavailability examples of minerals in foods. Trends Food Sci Technol (1998) 9 320–327CrossRefGoogle Scholar
World Health Organization Iron Deficiency Anaemia: Assessment, Prevention and Control. A Guide for Programme Managers. Document WHO/NHD/01.3. GenevaWHO (2001)Google Scholar
Yadav, S & Sehgal, SEffect of domestic processing and cooking methods on total, HCl extractable iron and in vitro availability of iron in spinach and amaranth leaves. Nutr Health (2002) 16 113–120CrossRefGoogle ScholarPubMed
Yun, S, Habicht, J-P, Miller, D & Glahn, RAn in vitro digestion/Caco-2 cell culture system accurately predicts the effects of ascorbic acid and polyphenolic compounds on iron bioavailability in humans. J Nutr (2004) 134 2717–2721CrossRefGoogle Scholar