Gastric digestion of pea ferritin and modulation of its iron bioavailability by ascorbic and phytic acids in caco-2 cells

Bejjani, Satyanarayana; Pullakhandam, Raghu; Ravinder, P; Nair, K. Madhavan

doi:10.3748/wjg.v13.i14.2083

Cited by 42 publications

(40 citation statements)

References 24 publications

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“…SSF is almost completely degraded into small peptides (which cannot be detected with SDS-PAGE) by pepsin in SGF at pH 2.0 (Fig. 5A), a result being consistent with previous finding with pea seed ferritin (Bejjani, Pullakhandam, Punjal, and Nair 2007). Even the mass ratio of PAs to SSF reaches 10:1; the protective effect was still very little, suggesting that PAs might have no ability to protect SSF from degradation by pepsin at pH 2.0, a condition similar to that of the adult SGF.…”

Section: Effects Of Pas On Stability Of Ssf In Simulated Digestive Fluidsupporting

confidence: 93%

Binding of proanthocyanidins to soybean (Glycine max) seed ferritin inhibiting protein degradation by protease in vitro

Deng

Zhang

et al. 2011

Food Research International

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Section: Effects Of Pas On Stability Of Ssf In Simulated Digestive Fluidsupporting

confidence: 93%

Binding of proanthocyanidins to soybean (Glycine max) seed ferritin inhibiting protein degradation by protease in vitro

Deng

Zhang

et al. 2011

Food Research International

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“…Consequently, we did not detect ferritin in the supernatant after MgCl 2 precipitation (data not shown). On the other hand, our values agree with the 13-16 µg/g pea seed ferritin reported in a recent study, which used the same method for extraction of seed ferritin (22). Absolute concentration of ferritin from each seed may well be higher than estimated by our method; however, relative concentrations rather than absolute concentrations of ferritin are important for identifying ferritin-rich lines from the same staple food crop.…”

Section: Purification Of Ferritin From Seeds Of Staple Food Cropssupporting

confidence: 89%

“…Researchers from the same group also reported that ferritin is absorbed by endocytosis or micropinocytisis (19) and that ferritin-iron bioavailability was less affected by the factors that have an effect on FeSO 4 , assuming ferritin is not digested or digested at higher than normal gastric pH 2 (20). Two other groups with recombinant pea ferritin (21) or purified pea protein (22) showed that iron is released from ferritin under in vitro gastrointestinal digestion and its bioavailability is affected by factors similar to those affecting inorganic iron. Thus, ferritin absorption may be dependent on the degree of gastric digestion, and it is possible that ferritin absorption may be slightly higher than, if not similar to, the highly bioavailable FeSO 4 .…”

Section: Introductionmentioning

confidence: 99%

Quantification of Ferritin from Staple Food Crops

Lukac

Aluru

Reddy

2009

J. Agric. Food Chem.

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Ferritin-iron has been shown to be as bioavailable as ferrous sulfate in humans. Thus, biofortification to breed crops with high ferritin content is a promising strategy to alleviate the global iron deficiency problem. Although ferritin is present in all food crops, its concentration varies between species and varieties. Therefore, a successful ferritin biofortification strategy requires a method to rapidly measure ferritin concentrations in food crops. The objective of this study was to develop a simple and reliable ELISA using an anti-ferritin polyclonal antibody to detect ferritin in various crops. Crude seed extracts were found to have 10.2 +/-1.0, 4.38 +/-0.9, 1.2 +/-0.3, 0.38 +/-0.1, and 0.04 +/-0.01 microg of ferritin/g of dry seed in red beans, white beans, wheat, maize, and brown rice, respectively. Although the measured absolute concentrations of ferritin values were low, the presented method is applicable for rapid screening for the relative ferritin concentrations of large numbers of seeds to identify and breed ferritin-rich crops. Ferritin-iron has been shown to be as bioavailable as ferrous sulfate in humans. Thus, biofortification to breed crops with high ferritin content is a promising strategy to alleviate the global iron deficiency problem. Although ferritin is present in all food crops, its concentration varies between species and varieties. Therefore, a successful ferritin biofortification strategy requires a method to rapidly measure ferritin concentrations in food crops. The objective of this study was to develop a simple and reliable ELISA using an anti-ferritin polyclonal antibody to detect ferritin in various crops. Crude seed extracts were found to have 10.2 ( 1.0, 4.38 ( 0.9, 1.2 ( 0.3, 0.38 ( 0.1, and 0.04 ( 0.01 µg of ferritin/g of dry seed in red beans, white beans, wheat, maize, and brown rice, respectively. Although the measured absolute concentrations of ferritin values were low, the presented method is applicable for rapid screening for the relative ferritin concentrations of large numbers of seeds to identify and breed ferritinrich crops.

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“…17 It is now understood that ferritin is degraded during digestion and iron associated with the protein will enter the common nonheme iron pool, making it susceptible to phytate inhibition. 43 Unlike ferritin, hemoglobin has a unique uptake pathway and transport mechanisms, 44 and the heme pyrrole is protective against the inhibitory effects of phytate and other nonheme iron inhibitors. 23 Because globin is produced as a translational fusion on the N-terminus of GFP, the presence of GFP in transformed kernels suggests that globin is also present.…”

Section: ■ Discussionmentioning

confidence: 99%

Iron Bioavailability of Maize Hemoglobin in a Caco-2 Cell Culture Model

Bodnar

Proulx

Scott

et al. 2013

J. Agric. Food Chem.

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Maize (Zea mays) is an important staple crop in many parts of the world but has low iron bioavailability, in part due to its high phytate content. Hemoglobin is a form of iron that is highly bioavailable, and its bioavailability is not inhibited by phytate. It was hypothesized that maize hemoglobin is a highly bioavailable iron source and that biofortification of maize with iron can be accomplished by overexpression of maize globin in the endosperm. Maize was transformed with a gene construct encoding a translational fusion of maize globin and green fluorescent protein under transcriptional control of the maize 27 kDa γ-zein promoter. Iron bioavailability of maize hemoglobin produced in Escherichia coli and of stably transformed seeds expressing the maize globin−GFP fusion was determined using an in vitro Caco-2 cell culture model. Maize flour fortified with maize hemoglobin was found to have iron bioavailability that is not significantly different from that of flour fortified with ferrous sulfate or bovine hemoglobin but is significantly higher than unfortified flour. Transformed maize grain expressing maize globin was found to have iron bioavailability similar to that of untransformed seeds. These results suggest that maize globin produced in E. coli may be an effective iron fortificant, but overexpressing maize globin in maize endosperm may require a different strategy to increase bioavailable iron content in maize KeywordsInterdepartmental Genetics Graduate Program, biofortification, hemoglobin, iron bioavailability, transgenic maize ABSTRACT: Maize (Zea mays) is an important staple crop in many parts of the world but has low iron bioavailability, in part due to its high phytate content. Hemoglobin is a form of iron that is highly bioavailable, and its bioavailability is not inhibited by phytate. It was hypothesized that maize hemoglobin is a highly bioavailable iron source and that biofortification of maize with iron can be accomplished by overexpression of maize globin in the endosperm. Maize was transformed with a gene construct encoding a translational fusion of maize globin and green fluorescent protein under transcriptional control of the maize 27 kDa γ-zein promoter. Iron bioavailability of maize hemoglobin produced in Escherichia coli and of stably transformed seeds expressing the maize globin−GFP fusion was determined using an in vitro Caco-2 cell culture model. Maize flour fortified with maize hemoglobin was found to have iron bioavailability that is not significantly different from that of flour fortified with ferrous sulfate or bovine hemoglobin but is significantly higher than unfortified flour. Transformed maize grain expressing maize globin was found to have iron bioavailability similar to that of untransformed seeds. These results suggest that maize globin produced in E. coli may be an effective iron fortificant, but overexpressing maize globin in maize endosperm may require a different strategy to increase bioavailable iron content in maize.

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Gastric digestion of pea ferritin and modulation of its iron bioavailability by ascorbic and phytic acids in caco-2 cells

Cited by 42 publications

References 24 publications

Binding of proanthocyanidins to soybean (Glycine max) seed ferritin inhibiting protein degradation by protease in vitro

Binding of proanthocyanidins to soybean (Glycine max) seed ferritin inhibiting protein degradation by protease in vitro

Quantification of Ferritin from Staple Food Crops

Iron Bioavailability of Maize Hemoglobin in a Caco-2 Cell Culture Model

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