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The Caco-2 Cell Bioassay for Measurement of Food Iron Bioavailability
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Bioactive dietary polyphenols decrease heme iron absorption by decreasing basolateral iron release in human

Qianyi Ma1, Eun-Young Kim, Okhee Han

  • 1Department of Nutritional Sciences, Pennsylvania State University, University Park, PA 16802, USA.

The Journal of Nutrition
|April 9, 2010
PubMed
Summary
This summary is machine-generated.

Dietary polyphenols like EGCG and GSE inhibit heme iron absorption by impairing iron exit from intestinal cells. This suggests regular consumption of these bioactive compounds may affect dietary iron utilization.

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Area of Science:

  • Nutrition Science
  • Molecular Biology
  • Gastroenterology

Background:

  • Dietary polyphenols have diverse biological effects, including metal chelation.
  • Previous studies indicated EGCG and GSE inhibit nonheme iron absorption.
  • The impact of these polyphenols on heme iron absorption remains unclear.

Purpose of the Study:

  • To investigate the effect of EGCG and GSE on heme iron absorption in intestinal cells.
  • To determine whether EGCG and GSE inhibit iron transport across the intestinal barrier.

Main Methods:

  • Utilized differentiated Caco-2 intestinal cells cultured on microporous membranes.
  • Incubated cells with heme-(55)Fe in the presence of EGCG or GSE.
  • Measured apical uptake and basolateral transport of heme-derived iron.

Main Results:

  • Both EGCG and GSE significantly reduced transepithelial heme iron transport.
  • GSE increased apical heme iron uptake but decreased basolateral iron transfer.
  • EGCG moderately decreased cellular heme iron assimilation and inhibited basolateral iron efflux.

Conclusions:

  • Bioactive dietary polyphenols inhibit heme iron absorption primarily by reducing basolateral iron export.
  • EGCG and GSE impair heme iron utilization at the intestinal cell level.
  • These findings highlight potential impacts of polyphenol consumption on iron status.