Assessment of iron bioavailability from different bread making processes using an in vitro intestinal cell model

Wheat is the staple food crop in temperate countries and increasingly consumed in developing countries, displacing traditional foods. However, wheat products are typically low in bioavailable iron and zinc, contributing to deficiencies in these micronutrients in countries where wheat is consumed as a staple food. Two factors contribute to the low contents of bioavailable iron and zinc in wheat: the low concentrations of these minerals in white flour, which is most widely consumed, and the presence of phytates in mineral‐rich bran fractions. Although high zinc types of wheat have been developed by conventional plant breeding (biofortification), this approach has failed for iron. However, studies in wheat and other cereals have shown that transgenic (also known as genetically modified; GM ) strategies can be used to increase the contents of iron and zinc in white flour, by converting the starchy endosperm tissue into a ‘sink’ for minerals. Although such strategies currently have low acceptability, greater understanding of the mechanisms which control the transport and deposition of iron and zinc in the developing grain should allow similar effects to be achieved by exploiting naturally induced genetic variation. When combined with conventional biofortification and innovative processing, this approach should provide increased mineral bioavailability in a range of wheat products, from white flour to wholemeal.

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“…; Rodriguez‐Ramiro et al . ). Hence sourdough wholegrain products may have increased mineral bioavailability.…”

Section: Post‐harvest Improvements Of Iron and Zinc Bioavailabilitymentioning

confidence: 97%

“…Many microorganisms secrete phytase enzymes, which can release minerals from phytate complexes, particularly microorganisms present in sourdough systems (Katina et al 2005;Rodriguez-Ramiro et al 2017). Hence sourdough wholegrain products may have increased mineral bioavailability.…”

Section: Post-harvest Improvements Of Iron and Zinc Bioavailabilitymentioning

confidence: 99%

Improving wheat as a source of iron and zinc for global nutrition

et al. 2019

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“…Caco-2 cells (HTB-37) were obtained from American Type Culture Collection and cultured as described previously (Rodriguez-Ramiro et al, 2017). Wheat flour samples were subjected to simulated gastrointestinal digestion as described (Glahn et al, 1998) with minor modifications.…”

Section: Bioavailability Assays In Caco-2 Cellsmentioning

confidence: 99%

Wheat Vacuolar Iron Transporter TaVIT2 Transports Fe and Mn and Is Effective for Biofortification

et al. 2017

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“…Changes in bread-making technology may also have a role to play. For example, recent work indicates that sourdough breads, which have a longer fermentation time, have greatly reduced phytate content compared with bread made using the Chorleywood Bread Process resulting in increased iron availability (Rodriguez-Ramiro et al 2017).…”

Section: Future Perspectivesmentioning

confidence: 99%

Enhancing mineral bioavailability from cereals: Current strategies and future perspectives

et al. 2018

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Inadequate intake of essential minerals such as iron and zinc is a public health concern in the UK, particularly for girls and young women. Approximately 30% and 50% of the zinc and iron, respectively, in the UK diet is provided by cereals. In wheat, most of the iron and zinc is contained within the aleurone cell layer; however, aleurone is removed during processing of wheat into white flour. While elemental iron powder is added back into white flour at the milling stage, there is no restoration of zinc. Elemental iron powder has very low bioavailability, and therefore, in our current Biotechnology and Biological Sciences Research Council Diet and Health Research Industry Club‐funded project, we are investigating the potential use of aleurone as a bioavailable source of minerals that could be added to wheat‐based foods. This work has relevance for the food industry and may establish the use of aleurone as a functional food ingredient for fortification of a range of cereal‐based food products.

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Assessment of iron bioavailability from different bread making processes using an in vitro intestinal cell model

Cited by 36 publications

References 34 publications

Improving wheat as a source of iron and zinc for global nutrition

Improving wheat as a source of iron and zinc for global nutrition

Wheat Vacuolar Iron Transporter TaVIT2 Transports Fe and Mn and Is Effective for Biofortification

Enhancing mineral bioavailability from cereals: Current strategies and future perspectives

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