An in vitro method for predicting the bioavailability of iron from foods

Rao, B. S. Narasinga; Prabhavathi, T

doi:10.1093/ajcn/31.1.169

Cited by 166 publications

(9 citation statements)

References 15 publications

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“…Ltd., Australia). The ionizable iron and soluble zinc were used to predict their bioavailability (Narasinga Rao and Prabhavathi 1978; Puar 1983). The IVPD of untreated and treated foxtail millet samples was determined by the method of Fasold and Gundlach (1964) using both pepsin and trypsin.…”

Section: Methodsmentioning

confidence: 99%

“…Polyphenols and phytate are both considered antinutrients because of their complexation with protein, making them insoluble and also binding with divalent cations such as Fe ++ , Zn ++ , Cu ++ , etc. They also influence in vitro protein digestibility (IVPD), ionizable iron and soluble zinc contents; and the parameters of in vitro bioavailability (Narasinga Rao and Prabhavathi 1978; Puar 1983). A variety of mild alkaline treatments of sorghum grain that reduce the assayable tannin content and their effect on the nutritional value of the grain has been reported by Price and Butler (1979).…”

Section: Introductionmentioning

confidence: 99%

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Processing of Foxtail Millet for Improved Nutrient Availability

Pawar¹,

Machewad

2006

J Food Processing Preservation

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Foxtail millet grains were soaked in distilled water (1:5, w/v) for 12 h at room temperature, dehulled; dehulled and soaked; and dehulled, soaked and cooked in distilled water (1:3, w/v), and the effects of removal of polyphenols and phytate on the in vitro protein digestibility (IVPD) and availability of iron and zinc were measured. The results showed that polyphenols and phytate were decreased significantly up to 50.92 and 49.89%, respectively. The IVPD, however, increased up to 38.71%. The iron and zinc contents decreased up to 18.79 and 18.61%, respectively, but the ionizable iron and zinc were increased up to 55.45 and 80.18%, respectively. This indicated the suitability of simple processing techniques for improvement of availability of nutrients from foxtail millet.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Processing of Foxtail Millet for Improved Nutrient Availability

Pawar¹,

Machewad

2006

J Food Processing Preservation

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“…This in turn may affect the bioavailability of other nutrients, and research in this area is necessary. Therefore, in vitro methods could be very useful in predicting bioavailability of essential elements from foodstuffs (2,4,5,(13)(14)(15). Our technique consists of an intraluminal digestion phase followed by continuous-flow dialysis (Fig.…”

Section: Discussionmentioning

confidence: 99%

In Vitro Availability of Calcium, Iron, and Zinc from First‐Age Infant Formulae and Human Milk

Bosscher,

Van Caillie‐Bertrand,

Robberecht

et al. 2001

J. pediatr. gastroenterol. nutr.

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BackgroundVariation in the bioavailability of calcium (Ca), iron (Fe), and zinc (Zn) occurs because of interactions of food components in the gastrointestinal microenvironment. Bioavailability is preferably determined by in vivo tests, but these are expensive, labor‐intensive, time consuming, and often unethical. As an alternative, in vitro methods can be used to predict bioavailability of nutrients from foodstuffs.MethodsA continuous‐flow dialysis model with preliminary intraluminal digestive phase, adapted to the gastrointestinal conditions of infants younger than 6 months, was used. Human milk was the reference standard. Ca, Fe, and Zn content of samples and dialysates after digestion were analyzed by atomic absorption spectrometry.ResultsCa availability is similar in human milk (13.1% ± 0.8%), whey (13.3% ± 1.2%), and soy‐based formulae (13.0% ± 1.2%;P > 0.05), and higher in casein‐predominant formula (21.2% ± 0.6%;P < 0.05). Availability of Fe is highest in human milk (8.12% ± 0.27%;P < 0.05). Fe availability in whey (1.28% ± 0.28%) and soy formulae (1.48% ± 0.28%) is similar (P > 0.05), but availability is lower in casein‐predominant formula (0.48% ± 0.22%;P < 0.05). Zn availability is also highest in human milk (13.1% ± 0.7%;P < 0.05). However, Zn availability is similar in whey (6.7% ± 0.6%) and casein formulae (8.5% ± 1.6%;P > 0.05), but lower in soy formula (2.3% ± 0.4%;P < 0.05).ConclusionsOur observations are in agreement with previous data from in vivo studies in term infants. This in vitro procedure is an inexpensive, simple, rapid, and reliable method that predicts the bioavailability of Ca, Fe, and Zn in foods.

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“…The appropriate amount of stomach fluid to use in a physiologically based extraction is an area of discussion in the literature. 19,[20][21][22] Therefore, in Fig. SI-4A in the ESI,z a wide range of stomach fluid volumes were evaluated in order to estimate the impact of this factor on the As that could be solubilized in the stomach.…”

Section: Enzymatic Dissolution Of Drinking Water Distribution Solids ...mentioning

confidence: 99%

Investigation of sequential and enzymatic extraction of arsenic from drinking water distribution solids using ICP-MS

et al. 2006

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A sequential extraction approach was utilized to estimate the distribution of arsenite [As(iii)] and arsenate [As(v)] on iron oxide/hydroxide solids obtained from drinking water distribution systems. The arsenic (As) associated with these solids can be segregated into three operationally defined categories (exchangeable, amorphous and crystalline) according to the sequential extraction literature. The exchangeable As, for the six drinking water solids evaluated, was estimated using 10 mM MgCl(2) and 10 mM NaH(2)PO(4) and represented between 5-34% of the total As available from the solid. The amorphously bound As was estimated using 10 mM (NH(4))(2)C(2)O(4) and represented between 57-124% of the As available from the respective solid. Finally, the crystalline bound As was estimated using titanium citrate and this represented less than 1.5% of the As associated with the solids. A synthetic stomach/intestine extraction approach was also applied to the distribution solids. The stomach fluid was found to extract between 0.5-33.3 microg g(-1) As and 120-2,360 microg g(-1) iron (Fe). The As concentrations in the intestine fluid were between 0.02-0.04 microg g(-1) while the Fe concentration ranged from 0.06-0.7 microg g(-1) for the first six drinking water distribution solids. The elevated Fe levels associated with the stomach fluid were found to produce Fe based precipitates when the intestinal treatment was applied. Preliminary observations indicate that most of the aqueous Fe in the stomach fluid is ferric ion and the observed precipitate produced in the intestine fluid is consistent with the decreased solubility of ferric ion at the pH associated with the intestine.

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An in vitro method for predicting the bioavailability of iron from foods

Cited by 166 publications

References 15 publications

Processing of Foxtail Millet for Improved Nutrient Availability

Processing of Foxtail Millet for Improved Nutrient Availability

In Vitro Availability of Calcium, Iron, and Zinc from First‐Age Infant Formulae and Human Milk

Investigation of sequential and enzymatic extraction of arsenic from drinking water distribution solids using ICP-MS

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