Effect of Particle Size on the Biological Availability of Reduced Iron

Motzok, I.; Pennell, Murray D.; Davies, Muriel I.; Ross, H.U.

doi:10.1093/jaoac/58.1.99

Cited by 24 publications

(16 citation statements)

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“…Shah & Belonje (1973), for example, showed that the RBV of electrolytic Fe powder increased from 12 to 32 % when the proportion of particles below 10 mm was increased from 62 to 99 %. Further, Motzok et al (1975) demonstrated that decreasing particle size of CO-reduced Fe powders from 24 -40 mm to 7-10 mm increased RBV from 11 to 31 %. Fe absorption from ferric orthophosphate has also been shown to be dependent on particle size as RBV increased nearly 8-fold (from 6 to 46 %) when particle size was decreased from approximately 15 mm to below 1 mm (Harrison et al 1976).…”

Section: Discussionmentioning

confidence: 93%

A micronised, dispersible ferric pyrophosphate with high relative bioavailability in man

et al. 2004

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Ferric pyrophosphate is a water-insoluble Fe compound used to fortify infant cereals and chocolate-drink powders as it causes no organoleptic changes to the food vehicle. However, it is only of low absorption in man. Recently, an innovative ferric pyrophosphate has been developed (Sunactive Fee) based on small-particle-size ferric pyrophosphate (average size 0·3 mm) mixed with emulsifiers, so that it remains in suspension in liquid products. The aim of the present studies was to compare Fe absorption of micronised, dispersible ferric pyrophosphate (Sunactive Fee) with that of ferrous sulfate in an infant cereal and a yoghurt drink. Two separate Fe absorption studies were made in adult women (ten women/study). Fe absorption was based on the erythrocyte incorporation of stable isotopes ( 57 Fe and 58 Fe) 14 d after the intake of labelled test meals of infant cereal (study 1) or yoghurt drink (study 2). Each test meal was fortified with 5 mg Fe as ferrous sulfate or micronised, dispersible ferric pyrophosphate. Results are presented as geometric means. There was no statistically significant difference between Fe absorption from micronised, dispersible ferric pyrophosphate-and ferrous sulfate-fortified infant cereal (3·4 and 4·1 % respectively; P¼ 0·24) and yoghurt drink (3·9 and 4·2 % respectively; P¼0·72). The results of the present studies show that micronised, dispersible ferric pyrophosphate is as well absorbed as ferrous sulfate in adults. The high relative Fe bioavailability of micronised, dispersible ferric pyrophosphate indicates the potential usefulness of this compound for food fortification.

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Section: Discussionmentioning

confidence: 93%

A micronised, dispersible ferric pyrophosphate with high relative bioavailability in man

et al. 2004

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“…Earlier studies have shown that solubility i.d.a. of poorly acid soluble compounds is related to particle SSA (Motzok and others 1975) and an increase in SSA (that is, decrease in particle size) can significantly improve solubility i.d.a., as seen for FePO 4 (Rohner and others 2007). Figure 3 shows the SSA of flame‐made nanostructured Fe 2 O 3 ‐based particles as a function of additive content.…”

Section: Resultsmentioning

confidence: 99%

Incorporation of Mg and Ca into Nanostructured Fe₂O₃ Improves Fe Solubility in Dilute Acid and Sensory Characteristics in Foods

Hilty

Knijnenburg²,

Teleki³

et al. 2010

Journal of Food Science

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Iron deficiency is one of the most common micronutrient deficiencies worldwide. Food fortification can be an effective and sustainable strategy to reduce Fe deficiency but selection of iron fortificants remains a challenge. Water-soluble compounds, for example, FeSO(4), usually demonstrate high bioavailability but they often cause unacceptable sensory changes in foods. On the other hand, poorly acid-soluble Fe compounds, for example FePO(4), may cause fewer adverse sensory changes in foods but are usually not well bioavailable since they need to be dissolved in the stomach prior to absorption. The solubility and the bioavailability of poorly acid-soluble Fe compounds can be improved by decreasing their primary particle size and thereby increasing their specific surface area. Here, Fe oxide-based nanostructured compounds with added Mg or Ca were produced by scalable flame aerosol technology. The compounds were characterized by nitrogen adsorption, X-ray diffraction, transmission electron microscopy, and Fe solubility in dilute acid. Sensory properties of the Fe-based compounds were tested in 2 highly reactive, polyphenol-rich food matrices: chocolate milk and fruit yoghurt. The Fe solubility of nanostructured Fe(2)O(3) doped with Mg or Ca was higher than that of pure Fe(2)O(3). Since good solubility in dilute acid was obtained despite the inhomogeneity of the powders, inexpensive precursors, for example Fe- and Ca-nitrates, can be used for their manufacture. Adding Mg or Ca lightened powder color, while sensory changes when added to foods were less pronounced than for FeSO(4). The combination of high Fe solubility and low reactivity in foods makes these flame-made nanostructured compounds promising for food fortification. Practical Application: The nanostructured iron-containing compounds presented here may prove useful for iron fortification of certain foods; they are highly soluble in dilute acid and likely to be well absorbed in the gut but cause less severe color changes than FeSO(4) when added to difficult-to-fortify foods.

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“…However, low iron bioavailability of elemental powders relative to water-soluble compounds limit their nutritional value. Particle size reduction is an effective strategy for improving iron bioavailability from elemental powders [ 29 ]. Particle size reduction is inversely related to iron solubility at low pH, which has been shown to be the best in vitro predictor of iron bioavailability in humans [ 17 , 30 ].…”

Section: Discussionmentioning

confidence: 99%

Mechanisms of Iron Uptake from Ferric Phosphate Nanoparticles in Human Intestinal Caco-2 Cells

et al. 2017

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Food fortification programs to reduce iron deficiency anemia require bioavailable forms of iron that do not cause adverse organoleptic effects. Rodent studies show that nano-sized ferric phosphate (NP-FePO4) is as bioavailable as ferrous sulfate, but there is controversy over the mechanism of absorption. We undertook in vitro studies to examine this using a Caco-2 cell model and simulated gastrointestinal (GI) digestion. Supernatant iron concentrations increased inversely with pH, and iron uptake into Caco-2 cells was 2–3 fold higher when NP-FePO4 was digested at pH 1 compared to pH 2. The size and distribution of NP-FePO4 particles during GI digestion was examined using transmission electron microscopy. The d50 of the particle distribution was 413 nm. Using disc centrifugal sedimentation, a high degree of agglomeration in NP-FePO4 following simulated GI digestion was observed, with only 20% of the particles ≤1000 nm. In Caco-2 cells, divalent metal transporter-1 (DMT1) and endocytosis inhibitors demonstrated that NP-FePO4 was mainly absorbed via DMT1. Small particles may be absorbed by clathrin-mediated endocytosis and micropinocytosis. These findings should be considered when assessing the potential of iron nanoparticles for food fortification.

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Effect of Particle Size on the Biological Availability of Reduced Iron

Cited by 24 publications

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A micronised, dispersible ferric pyrophosphate with high relative bioavailability in man

A micronised, dispersible ferric pyrophosphate with high relative bioavailability in man

Incorporation of Mg and Ca into Nanostructured Fe₂O₃ Improves Fe Solubility in Dilute Acid and Sensory Characteristics in Foods

Mechanisms of Iron Uptake from Ferric Phosphate Nanoparticles in Human Intestinal Caco-2 Cells

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Effect of Particle Size on the Biological Availability of Reduced Iron

Cited by 24 publications

References 0 publications

A micronised, dispersible ferric pyrophosphate with high relative bioavailability in man

A micronised, dispersible ferric pyrophosphate with high relative bioavailability in man

Incorporation of Mg and Ca into Nanostructured Fe2O3 Improves Fe Solubility in Dilute Acid and Sensory Characteristics in Foods

Mechanisms of Iron Uptake from Ferric Phosphate Nanoparticles in Human Intestinal Caco-2 Cells

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Incorporation of Mg and Ca into Nanostructured Fe₂O₃ Improves Fe Solubility in Dilute Acid and Sensory Characteristics in Foods