Abstract
In a series of two studies, we report the development (this study) and evaluation (part II) of a novel ferric phytate compound designed as a condiment iron fortificant. Condiments are used as iron fortification vehicles to reduce the prevalence of iron deficiency. The challenge for iron fortificants in e.g. a bouillon matrix is to avoid undesired sensory effects and to ensure a reasonable cost. We added phytic acid to chelate iron, and hydrolysed protein to counteract the inhibiting effect of phytic acid on iron bioaccessibility. We characterised four novel ferric phytate compounds, destabilised by hydrolysed plant protein or amino acids. Colour stability of fortified bouillons with ferric phytate compounds was superior to bouillons fortified with ferrous sulfate. The iron-phytate-hydrolysed corn protein compound (Fe-PA-HCP) resulted in highest cellular ferritin induction in Caco-2 cells, in both vegetable (36.1 ± 13.40 ng/mg protein) and chicken (73.9 ± 19.93 ng/mg protein) bouillon matrices as observed in the human Caco-2/HepG2 cell model. Iron uptake (as estimated by ferritin production) from the Fe-PA-HCP compound was about 55% (chicken bouillon) and 66% (vegetable bouillon) of the iron uptake from ferrous sulfate. Based on this study, the Fe-PA-HCP compound was chosen for further evaluation (part II).
Highlights
In a series of two studies, we report the development and evaluation of a novel ferric phytate compound designed as a condiment iron fortificant
This proof of concept study is the first study out of two studies, in which we report the characterization of a novel iron compound Fe-Phytic Acid (PA)-HCP (Ferric Phytate Hydrolysed Corn Proteins)
The effect of the addition of amino acids and hydrolysed protein on the morphology and particle size of the mono ferric phytate particles was investigated by Scanning Electron Microscopy (SEM), Fig. 1a–e
Summary
In a series of two studies, we report the development (this study) and evaluation (part II) of a novel ferric phytate compound designed as a condiment iron fortificant. Potential solutions for preventing iron deficiency include dietary diversification and non-heme iron fortification of foods, the latter being generally accepted as the most cost-effective approach. Iron absorption from ferric pyrophosphate (FePP) tends to be low compared to ferrous sulfate (FeSO4), the reference compound for assessing iron bioavailability. Phytic Acid (PA) is considered to be an inhibitor of iron absorption and is present abundantly in food grains, in the cereal bran It chelates iron and forms precipitates[6], which are insoluble at intestinal pH and prevents iron and other metal ions to be bioavailable to monogastric animals, including humans, due to the lack of endogenous production of the enzyme phytase in the gastrointestinal tract[6,7]. Mono ferric phytate was at least as well absorbed as ferric chloride[11,12]
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