Document Detail

Iron uptake by Caco-2 cells following in vitro digestion: effects of heat treatments of pork meat and pH of the digests.
MedLine Citation:
PMID:  20833007     Owner:  NLM     Status:  In-Process    
The present in vitro studies report on iron uptake by Caco-2 cells from pepsin and pepsin+pancreatin-digested pork meat proteins at pH values between 4.6 and 7 mimicking conditions in the duodenum and the proximal jejunum, respectively. Heat treatment of the pork meat resulted in increased iron uptake from pepsin-digested samples to Caco-2 cells at pH 4.6. The major enhancing effects on iron uptake by Caco-2 cells were observed after pepsin digestion in the pH range 4.6-6.0, whereas the pepsin+pancreatin-digested samples resulted in negligible iron uptake in Caco-2 cells at pH 7. Thus, the results emphasize the importance of separating pepsin-digested and pepsin+pancreatin-digested proteins during in vitro studies on iron availability. Furthermore, the present results showed the pH dependency of iron uptake anticipated. The enhancing effect of ascorbic acid was verified by increased iron uptake from pepsin-digested pork meat samples at pH 4.6, while no effect of ascorbic acid was observed at pH 7 in pepsin+pancreatin-digested samples.
Anne D Sørensen; Klaus Bukhave
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't     Date:  2010-09-15
Journal Detail:
Title:  Journal of trace elements in medicine and biology : organ of the Society for Minerals and Trace Elements (GMS)     Volume:  24     ISSN:  1878-3252     ISO Abbreviation:  J Trace Elem Med Biol     Publication Date:  2010 Oct 
Date Detail:
Created Date:  2010-11-24     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9508274     Medline TA:  J Trace Elem Med Biol     Country:  Germany    
Other Details:
Languages:  eng     Pagination:  230-5     Citation Subset:  IM    
Copyright Information:
Copyright © 2010 Elsevier GmbH. All rights reserved.
Department of Human Nutrition/Centre for Advanced Food Studies, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, Frederiksberg C, Denmark.
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