Effect of tea phenolics on iron uptake from different fortificants by Caco-2 cells

Laparra, José Moisés; Glahn, Raymond P.; Miller, Dennis D.

doi:10.1016/j.foodchem.2009.01.018

Cited by 5 publications

(6 citation statements)

References 30 publications

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“…However, recent studies have demonstrated that certain structural polyphenols such as epigallo catechin gallate EGCG could increase the uptake of iron but inhibit the basolateral transport (Kim and others 2008). Interestingly, tea phenolics were reported to inhibit the iron‐induced ferritin formation in Caco‐2 cells (Laparra and others 2009). However, such influence of polyphenols on the absorption and status of zinc in humans have not been observed and studies in rats have suggested an improved zinc status when ingested with green tea (Ganji and Kies 1994; Hamdaoui and others 2005).…”

Section: Discussionmentioning

confidence: 99%

“…Recently, there are reports on the inhibitory effect of bioactive polyphenolic compounds on the basolateral exit of nonheme iron (Kim and others 2008). However, tea phenolics significantly inhibited ferric iron uptake in Caco‐2 cells and these effects appear to be specific to the oxidation state of iron and type of polyphenols being tested (Laparra and others 2009). …”

Section: Introductionmentioning

confidence: 99%

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Polyphenol‐Rich Beverages Enhance Zinc Uptake and Metallothionein Expression in Caco‐2 Cells

Kilari¹,

Pullakhandam²,

Nair³

2010

Journal of Food Science

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The effect of red wine (RW), red grape juice (RGJ), green tea (GT), and representative polyphenols on Caco-2 cell (65)Zn uptake was explored. RW, RGJ, and GT enhanced the uptake of zinc from rice matrix. Fractionation of RW revealed that enhancing activity of zinc uptake was exclusively resided in the polyphenol fraction. Among the polyphenols tested, only tannic acid and quercitin stimulated the uptake of zinc while others did not influence the uptake. In tune with these results, only tannic acid and quercitin competed with zinquin (a zinc selective fluorophore) for zinc in vitro. Although all the polyphenols tested appear to enhance the expression of metallothionein (MT), the induction was higher with tannic acid, quercitin, and RW extract. Furthermore, phytic acid abrogated the tannic acid-induced MT expression. These results suggest that polyphenol-rich beverages, tannic acid, and quercitin bind and stimulate the zinc uptake and MT expression in Caco-2 cells.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Polyphenol‐Rich Beverages Enhance Zinc Uptake and Metallothionein Expression in Caco‐2 Cells

Kilari¹,

Pullakhandam²,

Nair³

2010

Journal of Food Science

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“…Hart, Tako, Wiesinger, and Glahn (2020) further found a general association between Fe uptake and the ratio of promotor to inhibitory polyphenols in yellow bean seed coats, where inhibitory condensed tannins was able to proportionately counteract the promotive effect of kaempferol compounds. These binding patterns may also be dependent on the composition of the food matrix, as Laparra, Glahn, and Miller (2009) have observed an inhibition of Fe uptake by Caco‐2 cells from tea extract (a source of catechin), but an increase with the catechin standard solution. Investigations by Lesjak, Balesaria, Skinner, Debnam, and Srai (2019, 2014) have validated the increase in Fe cell uptake by isolated quercetin and its analogues, using the Caco‐2 model concomitantly with rodents in vivo .…”

Section: Ligands In Relation To Bioavailabilitymentioning

confidence: 99%

Opportunities for plant‐derived enhancers for iron, zinc, and calcium bioavailability: A review

Zhang

Stockmann

et al. 2020

Comp Rev Food Sci Food Safe

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Understanding of the mechanism of interactions between dietary elements, their salts, and complexing/binding ligands is vital to manage both deficiency and toxicity associated with essential element bioavailability. Numerous mineral ligands are found in both animal and plant foods and are known to exert bioactivity via element chelation resulting in modulation of antioxidant capacity or micobiome metabolism among other physiological outcomes. However, little is explored in the context of dietary mineral ligands and element bioavailability enhancement, particularly with respect to ligands from plant‐derived food sources. This review highlights a novel perspective to consider various plant macro/micronutrients as prospective bioavailability enhancing ligands of three essential elements (Fe, Zn, and Ca). We also delineate the molecular mechanisms of the ligand‐binding interactions underlying mineral bioaccessibility at the luminal level. We conclude that despite current understandings of some of the structure–activity relationships associated with strong mineral–ligand binding, the physiological links between ligands as element carriers and uptake at targeted sites throughout the gastrointestinal (GI) tract still require more research. The binding behavior of potential ligands in the human diet should be further elucidated and validated using pharmacokinetic approaches and GI models.

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“…Enzymatic deactivation of phytate, also known as phytic acid, with fermentation or germination, increases iron bioavailability of grains [15,42]. Consumption of polyphenols [43] such as tannins, found in coffee, tea [44], and some herbs, with meals can also decrease iron absorption [41].…”

Section: Inhibitors and Enhancers Of Iron Bioavailabilitymentioning

confidence: 99%

Novel approaches to improving qualities of maize endosperm

Bodnar

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Effect of tea phenolics on iron uptake from different fortificants by Caco-2 cells

Cited by 5 publications

References 30 publications

Polyphenol‐Rich Beverages Enhance Zinc Uptake and Metallothionein Expression in Caco‐2 Cells

Polyphenol‐Rich Beverages Enhance Zinc Uptake and Metallothionein Expression in Caco‐2 Cells

Opportunities for plant‐derived enhancers for iron, zinc, and calcium bioavailability: A review

Novel approaches to improving qualities of maize endosperm

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