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The Caco-2 Cell Bioassay for Measurement of Food Iron Bioavailability
Published on: April 28, 2022
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In Vitro Iron Bioavailability of Brazilian Food-Based by-Products
Gabriela M Chiocchetti1, Elisabete A De Nadai Fernandes2, Anna A Wawer3
1Centro de Energia Nuclear na Agricultura (CENA), Universidade de São Paulo (USP), Av. Centenário, 303, 13416-000 Piracicaba, SP, Brazil. gmchiocchetti@gmail.com.
Medicines (Basel, Switzerland)
|May 19, 2018
Summary
Agro-industrial by-products like cucumber and pumpkin peels show potential for improving iron bioavailability. These food by-products offer a promising strategy to combat iron deficiency in vulnerable populations.
Area of Science:
- Food Science
- Nutritional Science
- Biochemistry
Background:
- Iron deficiency remains a significant global public health issue, particularly in low- and middle-income countries.
- Agro-industrial by-products present an opportunity to enhance nutrient intake and address food waste.
Purpose of the Study:
- To evaluate the iron bioavailability of five Brazilian agro-industrial by-products.
- To assess the impact of inhibitors like phytic acid, tannins, and fiber on iron absorption.
Main Methods:
- Utilized an in vitro digestion model combined with Caco-2 cell culture to measure iron bioavailability.
- Assessed total and dialyzable iron, macronutrients, and key inhibitory compounds.
Main Results:
- All by-products contained substantial iron, but iron content did not correlate with bioavailability.
- Rice bran and cupuaçu seed peel exhibited low iron bioavailability due to high levels of phytic acid and tannins.
- Cucumber and pumpkin peels demonstrated the highest iron bioavailability, especially when supplemented with extrinsic iron.
Conclusions:
- Cucumber and pumpkin peels are identified as valuable sources of bioavailable iron.
- These by-products offer a potential dietary strategy to mitigate iron deficiency in at-risk populations.
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