Document Detail

Comparing soluble ferric pyrophosphate to common iron salts and chelates as sources of bioavailable iron in a Caco-2 cell culture model.
MedLine Citation:
PMID:  19449807     Owner:  NLM     Status:  MEDLINE    
Iron bioavailability from supplements and fortificants varies depending upon the form of the iron and the presence or absence of iron absorption enhancers and inhibitors. Our objectives were to compare the effects of pH and selected enhancers and inhibitors and food matrices on the bioavailability of iron in soluble ferric pyrophosphate (SFP) to other iron fortificants using a Caco-2 cell culture model with or without the combination of in vitro digestion. Ferritin formation was the highest in cells treated with SFP compared to those treated with other iron compounds or chelates. Exposure to pH 2 followed by adjustment to pH 7 markedly decreased FeSO(4) bioavailability but had a smaller effect on bioavailabilities from SFP and sodium iron(III) ethylenediaminetetraacetate (NaFeEDTA), suggesting that chelating agents minimize the effects of pH on iron bioavailability. Adding ascorbic acid (AA) and cysteine to SFP in a 20:1 molar ratio increased ferritin formation by 3- and 2-fold, respectively, whereas adding citrate had no significant effect on the bioavailability of SFP. Adding phytic acid (10:1) and tannic acid (1:1) to iron decreased iron bioavailability from SFP by 91 and 99%, respectively. The addition of zinc had a marked inhibitory effect on iron bioavailability. Calcium and magnesium also inhibited iron bioavailability but to a lesser extent. Incorporating SFP in rice greatly reduced iron bioavailability from SFP, but this effect can be partially reversed with the addition of AA. SFP and FeSO(4) were taken up similarly when added to nonfat dry milk. Our results suggest that dietary factors known to enhance and inhibit iron bioavailability from various iron sources affect iron bioavailability from SFP in similar directions. However, the magnitude of the effects of iron absorption inhibitors on SFP iron appears to be smaller than on iron salts, such as FeSO(4) and FeCl(3). This supports the hypothesis that SFP is a promising iron source for food fortification and dietary supplements.
Le Zhu; Raymond P Glahn; Deanna Nelson; Dennis D Miller
Related Documents :
681807 - Mechanism of iron chelation in the hypertransfused rat: definition of two alternative p...
19628337 - Is addition of iron to processed foods safe for iron replete consumers?
19449807 - Comparing soluble ferric pyrophosphate to common iron salts and chelates as sources of ...
17546707 - New food sources of essential trace elements produced by biotechnology facilities.
2050607 - Enzyme immunoassay for determination of gluten in foods: collaborative study.
2332657 - The effect of some anticoagulants against three commensal rodents under laboratory cond...
Publication Detail:
Type:  Journal Article; Research Support, U.S. Gov't, Non-P.H.S.    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  57     ISSN:  1520-5118     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2009 Jun 
Date Detail:
Created Date:  2009-06-03     Completed Date:  2009-07-28     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  5014-9     Citation Subset:  IM    
Department of Human Biology, University of Wisconsin-Green Bay, Green Bay, Wisconsin 54311, USA.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Biological Availability
Caco-2 Cells
Diphosphates / chemistry,  pharmacokinetics*
Iron / chemistry,  pharmacokinetics*
Iron Chelating Agents / chemistry,  pharmacokinetics*
Iron, Dietary / pharmacokinetics*
Models, Biological
Phytic Acid / chemistry
Tannins / chemistry
Reg. No./Substance:
0/Diphosphates; 0/Iron Chelating Agents; 0/Iron, Dietary; 0/Tannins; 10058-44-3/ferric pyrophosphate; 7439-89-6/Iron; 83-86-3/Phytic Acid

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

Previous Document:  Enhanced oral bioavailability and antioxidant profile of ellagic Acid by phospholipids.
Next Document:  Functional proteomic analysis predicts beef tenderness and the tenderness differential.