Organic Acids Influence Iron Uptake in the Human Epithelial Cell Line Caco-2

Salovaara, Susan; Sandberg, and Ann-Sofie; Andlid, Thomas

doi:10.1021/jf0203040

Cited by 92 publications

(62 citation statements)

References 22 publications

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“…It could also be speculated that in the present study, meal iron in the gastrointestinal tract was equally in the ferrous and ferric form and whereas OA increased the absorption of ferric iron, it reduced the absorption of ferrous iron, so the net effect would be no influence on iron absorption. Some support to this last theory is given by Caco-2 cell experiments, which have reported a fivefold enhancing effect of OA on the uptake of ferric iron but a 20% decrease in the uptake of ferrous iron, both given as the pure iron salts (Salovaara et al, 2002).…”

Section: Discussionmentioning

confidence: 87%

Oxalic acid does not influence nonhaem iron absorption in humans: a comparison of kale and spinach meals

et al. 2007

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Objective: To evaluate the influence of oxalic acid (OA) on nonhaem iron absorption in humans. Design: Two randomized crossover stable iron isotope absorption studies. Setting: Zurich, Switzerland. Subjects: Sixteen apparently healthy women (18-45 years, o60 kg body weight), recruited by poster advertizing from the staff and student populations of the ETH, University and University Hospital of Zurich, Switzerland. Thirteen subjects completed both studies. Methods: Iron absorption was measured based on erythrocyte incorporation of 57 Fe or 58 Fe 14 days after the administration of labelled meals. In study I, test meals consisted of two wheat bread rolls (100 g) and either 150 g spinach with a native OA content of 1.27 g (reference meal) or 150 g kale with a native OA content of 0.01 g. In study II, 150 g kale given with a potassium oxalate drink to obtain a total OA content of 1.27 g was compared to the spinach meal. Results: After normalization for the spinach reference meal absorption, geometric mean iron absorption from wheat bread rolls with kale (10.7%) did not differ significantly from wheat rolls with kale plus 1.26 g OA added as potassium oxalate (11.5%, P ¼ 0.86). Spinach was significantly higher in calcium and polyphenols than kale and absorption from the spinach meal was 24% lower compared to the kale meal without added OA, but the difference did not reach statistical significance (P40.16). Conclusion: Potassium oxalate did not influence iron absorption in humans from a kale meal and our findings strongly suggest that OA in fruits and vegetables is of minor relevance in iron nutrition.

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Section: Discussionmentioning

confidence: 87%

Oxalic acid does not influence nonhaem iron absorption in humans: a comparison of kale and spinach meals

et al. 2007

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“…The low-molecular weight organic acids produced during the fermentation process are believed to be able to chelate Fe, thereby making Fe unavailable for complex binding with phytate, and may also hinder precipitation of Fe at intestinal pH. The potential delayed gastric emptying rate caused by the presence of organic acids (Liljeberg & Bjorck, 1998) may increase the exposure of Fe to the proximal intestinal epithelium and thereby increase Fe absorption, as shown in in vitro absorption studies (Salovaara et al 2002(Salovaara et al , 2003.…”

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confidence: 99%

A lactic acid-fermented oat gruel increases non-haem iron absorption from a phytate-rich meal in healthy women of childbearing age

Bering¹,

Suchdev²,

Sjøltov³

et al. 2006

br j nutr

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“…S1). Ascorbic acid resulted in the lowest bioaccessible Cr(VI) most probably because of its reduction capacity via its hydroxyl groups [33]. Cr(VI) may be catalytically reduced in the acidic gastric solution by ␣-OH carboxylic acids including lactic, citric, and malic acids [34][35][36].…”

Section: Chromium Bioaccessibilitymentioning

confidence: 99%

Evaluation of chromium bioaccessibility in chromite ore processing residue using in vitro gastrointestinal method

Luo

et al. 2012

Journal of Hazardous Materials

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a b s t r a c tIncidental ingestion of Chromite ore processing residue (COPR) particles poses a potential health risk. The purpose of this study was to determine the Cr bioaccessibility from COPR using the in vitro gastrointestinal (IVG) procedure. The bioaccessible Cr(VI) was 53.8% and 42.9%, respectively, in the gastric and intestinal phases from a total of 19 490 mg kg −1 Cr(VI) in COPR. Food intake including milk, dough, and ascorbic acid resulted in a significant decrease in Cr(VI) bioaccessibility. Some organic acids such as lactic, malic, and citric acid moderately reduced Cr(VI), while acetic acid exhibited no capacity for Cr(VI) reduction. The integrated area under the concentration-time curve (AUC) of the IVG extraction was used to calculate bioaccessibility. Compared with the bioaccessibility conventionally estimated using concentrations at the end of the extraction (CEP), the AUC technique should be implemented to confirm the accuracy of the IVG method when reduction of Cr(VI) occurs during the extraction. The absence of Cr(VI) phases in extracted residues as evidenced by XANES and XRPD analysis confirmed the Cr(VI) release and Cr(VI) reduction by food and ascorbic acid. With readily bioaccessible Cr(VI) and rapid human uptake, reduction of Cr(VI) might not be as effective a detoxification pathway as initially thought.

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Organic Acids Influence Iron Uptake in the Human Epithelial Cell Line Caco-2

Cited by 92 publications

References 22 publications

Oxalic acid does not influence nonhaem iron absorption in humans: a comparison of kale and spinach meals

Oxalic acid does not influence nonhaem iron absorption in humans: a comparison of kale and spinach meals

A lactic acid-fermented oat gruel increases non-haem iron absorption from a phytate-rich meal in healthy women of childbearing age

Evaluation of chromium bioaccessibility in chromite ore processing residue using in vitro gastrointestinal method

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