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Updated: Aug 5, 2026
06:34
The Caco-2 Cell Bioassay for Measurement of Food Iron Bioavailability
Published on: April 28, 2022
Digested casein-stabilized co-dissolution of calcium and iron in oxalate system for enhanced metal bioavailability
Yi Li1, Yongqiang Cheng1, Ning Tang1
1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China.
Colloids and Surfaces. B, Biointerfaces
|July 27, 2026
Summary
Digested casein forms nanoparticles that improve calcium and iron absorption by neutralizing oxalate
Area of Science:
- Nutritional biochemistry
- Food science
- Mineral bioavailability
Background:
- Oxalate in plant-based diets reduces calcium and iron absorption.
- Understanding mineral-oxalate interactions is crucial for nutrition.
Purpose of the Study:
- Investigate calcium, iron, and oxalate interactions.
- Assess digested casein's potential to enhance mineral bioavailability.
Main Methods:
- Thermodynamic and kinetic analyses of mineral-oxalate interactions.
- Characterization of digested casein-mediated nanoparticles (TEM, DLS).
- Caco-2 cell studies for mineral absorption assessment.
Main Results:
- Iron oxalate is more soluble than calcium oxalate.
- Iron salts delay calcium oxalate precipitation.
- Digested casein forms nanoparticles that enhance calcium and iron solubility and absorption.
- Nanoparticle formation via caveolin-mediated endocytosis restores mineral uptake.
Conclusions:
- Digested casein effectively counteracts oxalate's antinutritional effects.
- Novel nanoparticle formation mechanism enhances mineral bioavailability.
- Promising strategy for improving mineral nutrition in plant-based diets.
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