On the Methods for Studying the Mechanisms and Bioavailability of Iron

Latunde-Dada, Gladys O.; Bianchi, María de Lourdes Pires; Oliveira, José Eduardo Dutra de

doi:10.1111/j.1753-4887.1998.tb01697.x

Cited by 7 publications

(5 citation statements)

References 52 publications

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“…The reasons for this observation are not clear. In vitro mineral solubility is a basic index of chemical availability, and it is a function of the cumulative actions of the pH, binding ligands, particle size, and synergistic interactions of enhancers and inhibitors in the food samples (17). Moreover, it is useful for screening large samples and for predicting the trend of mineral availability.…”

Section: Discussionmentioning

confidence: 99%

“…In vitro mineral solubility is a basic index of chemical availability, and it is a function of the cumulative actions of the pH, binding ligands, particle size, and synergistic interactions of enhancers and inhibitors in the food samples. 17 Moreover, it is useful for screening large samples and for predicting the trend of mineral availability. Whereas iron solubility, in particular, has been reported to correlate positively with absorption, discrepancies of lack of correlation of in vitro with in vivo bioavailability studies are also evident in the literature.…”

Section: ■ Discussionmentioning

confidence: 99%

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In Vitro Iron Availability from Insects and Sirloin Beef

Latunde-Dada

Yang

Aviles

2016

J. Agric. Food Chem.

131

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Interest in the consumption of insects (entomophagy) as an alternative environmentally sustainable source of protein in the diet of humans has recently witnessed a surge. Knowledge of the nutrient composition and, in particular, the bioavailability of minerals from insects is currently sparse. This study evaluated the availability of Fe, Ca, Cu, Mg, Mn, and Zn from four commonly eaten insects and compared these to sirloin beef. Soluble iron from the samples was measured by inductively coupled plasma optical emission spectrometry (ICP-OES). Iron bioavailability was determined using an in vitro simulated peptic-pancreatic digestion, followed by measurement of ferritin (a surrogate marker for iron absorption) in Caco-2 cells. Cricket and sirloin beef had comparably higher levels of Fe, Ca, and Mn than grasshopper, meal, and buffalo worms. However, iron solubility was significantly higher from the insect samples than from beef. The complementation of whole-wheat flour with insect or beef protein resulted in overall decreases in mineral content and iron solubility in the composite mixtures. Collectively, the data show that grasshopper, cricket, and mealworms contain significantly higher chemically available Ca, Cu, Mg, Mn, and Zn than sirloin. However, buffalo worms and sirloin exhibited higher iron bioavailability comparable to that of FeSO. Commonly consumed insect species could be excellent sources of bioavailable iron and could provide the platform for an alternative strategy for increased mineral intake in the diets of humans.

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Section: Discussionmentioning

confidence: 99%

Section: ■ Discussionmentioning

confidence: 99%

In Vitro Iron Availability from Insects and Sirloin Beef

Latunde-Dada

Yang

Aviles

2016

J. Agric. Food Chem.

131

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“…By contrast, the solubilities of Ca and Mn in the flour‐meat mixtures were lower than the sole flour (Table 2). Notably, the mineral solubility is influenced by the synergistic interactions of inhibitors or enhancers in food, the particle size, pH value, and the degree of mineral encapsulation (Latunde‐Dada et al., 2014, 1998). For instance, phytic acid or polyphenols from plant‐based foods negatively affected the mineral solubility by creating insoluble mineral complexes that appeared to be hard degraded by enzymes (Etcheverry et al., 2012).…”

Section: Resultsmentioning

confidence: 99%

Efficacy of Pneumatophorus japonicus meat as an iron fortificant in whole‐wheat flour in preventing iron deficiency

Tan

Sun

Yang

et al. 2022

Journal of Food Science

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Iron deficiency anemia (IDA) is a global health concern affecting one‐third of the world's population, particularly those dominated by plant‐based food. Fortifying staple foods with iron has been an effective strategy for preventing IDA. Pneumatophorus japonicus is an essential economic fish in China. Pneumatophorus japonicus dark meat is usually underutilized as a byproduct, though it contains bounteous nutrients, including heme iron (10.50 mg/100 g). This study aimed to investigate the iron bioavailability of P. japonicus dark meat and to evaluate its potential as an iron fortifier for whole‐wheat flour, a typical staple food, using an in vitro digestion/Caco‐2 cell culture system. Our results suggested the excellent iron bioavailability of P. japonicus dark meat in comparison with beef (a heme dietary iron reference), whole‐wheat flour (a non‐heme dietary iron reference), and FeSO4 (a conventional iron supplement). The addition of P. japonicus dark meat notably enhanced iron solubility, bioavailability, and protein digestibility of whole‐wheat flour. The flour‐dark meat mixture yielded 1.96 times the iron bioavailability compared to beef per gram. The iron bioavailability was further improved by adding vitamin C, a commonly used dietary factor, at the Vc/iron mass ratio of 2:100‐5:100. Our findings reveal the promise of P. japonicus dark meat as a significant source of bioavailable iron, providing a basis for developing fish byproducts as alternatives for iron supplementation. Practical Application This study investigated the iron bioavailability of Pneumatophorus japonicus meat using in vitro digestion/Caco‐2 cell culture system. These results could be used to improve the utilization of Pneumatophorus japonicus byproduct (dark meat) and develop the potential of the byproduct as an iron fortifier for whole‐wheat flour.

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“…Iron uptake by the apical surface is transported to the basolateral pole in a process that is saturable and facilitated not only by iron ionization, but also by the iron status of the cell. In addition, Caco-2 cells resynthesize three important proteins involved in iron metabolism, apotransferrin, transferrin and ferritin (Latunde-Dada et al, 1998).…”

Section: Common Methods Used In Fe Metabolismmentioning

confidence: 99%

“…E-mail: javierdc@ugr.es A variety of experimental models have been used in studies related to iron through the time (Latunde-Dada et al, 1998;Srigiridhar and Nair, 2000;Morgan and Oates, 2002;Troost et al, 2003;Nagababu et al, 2008;Quintero et al, 2008;Jin et al, 2009;Latunde-Dada, 2009). Nevertheless, in vitro systems or animal models have different iron metabolism behaviour when compared with humans (Latunde-Dada et al, 1998;Vaghefi et al, 2005;Patterson et al, 2008;Quintero et al, 2008). Studies related to iron involve different procedures including isotopic techniques, simulated enzymatic gastrointestinal digestion or hemoglobin (Hb) depletion-repletion (Srigiridhar and Nair, 2000;Beach et al, 2003;Vaghefi et al, 2005;Kolachala et al, 2007;Quintero et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Advantages and disadvantages of the animal models v. in vitro studies in iron metabolism: a review

García¹,

Díaz-Castro

2013

Animal

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Iron deficiency is the most common nutritional deficiency in the world. Special molecules have evolved for iron acquisition, transport and storage in soluble, nontoxic forms. Studies about the effects of iron on health are focused on iron metabolism or nutrition to prevent or treat iron deficiency and anemia. These studies are focused in two main aspects: (1) basic studies to elucidate iron metabolism and (2) nutritional studies to evaluate the efficacy of iron supplementation to prevent or treat iron deficiency and anemia. This paper reviews the advantages and disadvantages of the experimental models commonly used as well as the methods that are more used in studies related to iron. In vitro studies have used different parts of the gut. In vivo studies are done in humans and animals such as mice, rats, pigs and monkeys. Iron metabolism is a complex process that includes interactions at the systemic level. In vitro studies, despite physiological differences to humans, are useful to increase knowledge related to this essential micronutrient. Isotopic techniques are the most recommended in studies related to iron, but their high cost and required logistic, making them difficult to use. The depletion--repletion of hemoglobin is a method commonly used in animal studies. Three depletion--repletion techniques are mostly used: hemoglobin regeneration efficiency, relative biological values (RBV) and metabolic balance, which are official methods of the association of official analytical chemists. These techniques are well-validated to be used as studies related to iron and their results can be extrapolated to humans. Knowledge about the main advantages and disadvantages of the in vitro and animal models, and methods used in these studies, could increase confidence of researchers in the experimental results with less costs.

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On the Methods for Studying the Mechanisms and Bioavailability of Iron

Cited by 7 publications

References 52 publications

In Vitro Iron Availability from Insects and Sirloin Beef

In Vitro Iron Availability from Insects and Sirloin Beef

Efficacy of Pneumatophorus japonicus meat as an iron fortificant in whole‐wheat flour in preventing iron deficiency

Advantages and disadvantages of the animal models v. in vitro studies in iron metabolism: a review

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