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Titolo:
Iron availability from iron-fortified spirulina by an in vitro digestion/Caco-2 cell culture model
Autore:
Puyfoulhoux, G; Rouanet, JM; Besancon, P; Baroux, B; Baccou, JC; Caporiccio, B;
Indirizzi:
Univ Montpellier 2, Unite Nutr, Lab Genie Biol & Sci Aliments, F-34095 Montpellier 05, France Univ Montpellier 2 Montpellier France 05 F-34095 Montpellier 05, France Univ Montpellier 2, Unite Physiol & Technol Vegetales, Lab Genie Biol & Sci Aliments, F-34095 Montpellier, France Univ Montpellier 2 Montpellier France F-34095 -34095 Montpellier, France Aquamer SA, F-34140 Meze, France Aquamer SA Meze France F-34140Aquamer SA, F-34140 Meze, France
Titolo Testata:
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
fascicolo: 3, volume: 49, anno: 2001,
pagine: 1625 - 1629
SICI:
0021-8561(200103)49:3<1625:IAFISB>2.0.ZU;2-Z
Fonte:
ISI
Lingua:
ENG
Soggetto:
SERUM-FREE MEDIUM; IN-VIVO; CACO-2; ABSORPTION; FOOD; RAT; ACID; BIOAVAILABILITY; SUPPLEMENTATION; MONOLAYERS;
Keywords:
iron availability; spirulina; in vitro digestion; Caco-2 cells; ferritin;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Life Sciences
Citazioni:
36
Recensione:
Indirizzi per estratti:
Indirizzo: Rouanet, JM Univ Montpellier 2, Unite Nutr, Lab Genie Biol & Sci Aliments,CC 023,Pl Eugene Bataillon, F-34095 Montpellier 05, France Univ Montpellier 2 CC 023,Pl Eugene Bataillon Montpellier France 05
Citazione:
G. Puyfoulhoux et al., "Iron availability from iron-fortified spirulina by an in vitro digestion/Caco-2 cell culture model", J AGR FOOD, 49(3), 2001, pp. 1625-1629

Abstract

Iron deficiency, one of the most important nutritional problems in the world, can,be caused not only by foods deficient in iron but also by poor availability of dietary iron. Iron food fortification in combination with highly available iron from supplements Could effectively reduce this deficiency. The aim of this study was to examine the iron availability from iron-fortified spirulina. We have used an in vitro digestion/Caco-2 cell culture system to measure iron spirulina availability and made a comparison with those of beef, yeast, wheat floor, and iron sulfate plus ascorbic acid as a reference. Iron availability was assessed by ferritin formation in Caco-2 cells exposed to digests containing the same amount of iron. Our results demonstrate a 27% higher ferritin formation from beef and spirulina digests than from digests of yeast and wheat flour. When iron availability was expressed per microgram of iron used in each digest, a 6.5-fold increase appeared using spirulina digest in comparison with meat. In view of this observed high iron availability from spirulina, we conclude that spirulina could representan adequate source of iron.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 02/12/20 alle ore 05:24:35