Dialyzable Iron Research Articles

The effects of 2'-fucosyllactose and lacto-N-neotetraose, galacto-oligosaccharides, and maternal human milk oligosaccharide profile on iron absorption in Kenyan infants

BackgroundWhether prebiotic human milk oligosaccharides (HMO), such as 2'-fucosyllactose (2'-FL) and lacto-N-neotetraose (LNnT), enhance iron absorption in infants is unknown. Moreover, whether maternal HMO profile affects absorption of iron fortificants or the effects of prebiotic galacto-oligosaccharides (GOS) and/or HMO on iron absorption is uncertain. ObjectivesThe aim of this study was to test whether consumption of 3.0 g GOS or HMO enhances iron absorption from iron-fortified maize porridge in partially breastfed Kenyan infants and whether maternal HMO profile modulates these effects. MethodsIn a randomized, prospective crossover study, 55 infants (aged 8–12 mo) were fed test meals fortified with 1 of the following: 1) 5.0 mg iron as 54Fe-labeled ferrous fumarate (FeFum); 2) 5.0 mg iron as 58FeFum and 3.0 g GOS (FeFum+GOS); and 3) 5.0 mg iron as 57FeFum and 2.0 g 2'-FL and 1.0 g LNnT (FeFum+HMO). Fractional iron absorption (FIA) was assessed by erythrocyte incorporation of iron isotopes. HMO profiles were determined by capillary gel electrophoresis with laser-induced florescence detection. Data were analyzed with mixed-effect models, and iron dialyzability was measured in vitro. ResultsOf the 55 infants included, 49 were fed as instructed. FIA from the FeFum+GOS group [median (IQR) 22.2% (16.5%–25.9%)] was higher than that from the FeFum group [12.5% (9.5%–20.9%)] (P = 0.005). FIA from the FeFum+HMO group was 13.3% (7.1%–24.4%) and did not differ from the FeFum group (P = 0.923). Maternal HMO profile did not predict FIA or modulate the effects of GOS or HMO on FIA. Iron dialyzability ratios at pH 2 of FeFum+GOS to FeFum and FeFum+HMO to FeFum were 2.1 and 0.9 (P = 0.001 and P = 0.322), respectively. ConclusionsIn Kenyan infants consuming FeFum-fortified maize porridge, co-provision of 3.0 g GOS increased FIA by 78%, whereas co-provision of 3.0 g HMO did not affect FIA. Variations in maternal HMO profile, including secretor and Lewis phenotype, did not predict FIA. These data argue against a physiologic role for 2'-FL and LNnT in facilitating iron absorption in infancy.The study was registered at clinicaltrials.gov as NCT04163406 (https://clinicaltrials.gov/ct2/show/NCT04163406).

The effect of dechitinization on iron absorption from mealworm larvae (Tenebrio molitor) flour added to maize meals: stable-isotope studies in young females with low iron stores

Edible insects have a low ecological footprint and could serve as an alternative dietary iron source. However, chitin, a major component of insects, avidly binds iron and might inhibit iron absorption. We aimed to measure fractional iron absorption (FIA) from Tenebrio molitor-based test meals with and without dechitinization, and to assess the effect of native and low chitin T. molitor on FIA from iron-fortified maize porridge. We measured iron absorption in young females with low iron stores (n=21) from 1) labeled (54FeSO4) fortified maize porridge (maize alone); 2) intrinsically labeled (57Fe added during rearing) T. molitor larvae with native chitin content (NC) added to maize alone; and 3) dechitinized intrinsically labeled (57Fe) T. molitor larvae with low chitin content (LC) added to maize alone. We determined FIA using erythrocyte isotope incorporation and measured in vitro iron dialyzability from the 3 meals. NC and LC T. molitor had similar mean±SD iron content (12.0±0.1mg/100g). Geometric mean (95% CI) FIAs from the 3 test meals were 1) maize alone: 5.8% (3.2%, 10.8%); 2) maize+NC T. molitor: 5.3% (2.5%, 11.3%) and 4.1% (1.9%, 8.7%); and 3) maize+LC T. molitor: 4.6% (2.0%, 10.3%) and 4.0% (1.8%, 9.2%), for extrinsic and intrinsic labels, respectively. FIA from NC and LC T. molitor did not significantly differ, and both were lower (P<0.005) than FIA from the labeled maize porridge in the 3 meals, which did not significantly differ. The slopes of the relations between FIA and serum ferritin in the different meals and from the intrinsic and extrinsic labels did not significantly differ. T. molitor biomass does not strongly affect iron absorption when added to maize porridge. Our data suggest T. molitor iron is absorbed from the common nonheme iron pool. Native T. molitor is high in iron which is moderately well absorbed, suggesting it could be a valuable dietary iron source.This trial was registered at clinicaltrials.gov as NCT04510831.

Estimation of Iron Availability in Modified Cereal β-Glucan Extracts by an in vitro Digestion Model.

For cereal-based foods rich in dietary fibers, iron bioavailability is known to be poor. For native cereal β-glucan extracts, literature has demonstrated that the main factor impacting the bioavailability is phytic acid, which is often found in association with dietary fibers. During food processing, β-glucan can undergo modifications which could potentially affect the equilibrium between phytic acid, fiber, and iron. In this study, an in vitro digestion was used to elucidate the iron dialysability, and hence estimate iron availability, in the presence of native, chelating resin (Chelex)-treated, oxidised, or partially hydrolysed oat and barley β-glucan extracts (at 1% actual β-glucan concentration), with or without phytase treatment. It was confirmed that pure, phytic acid-free β-glucan polysaccharide does not impede iron availability in cereal foods, while phytic acid, and to a smaller extent, also proteins, associated to β-glucan can do so. Neither Chelex-treatment nor partial hydrolysis, 2,2,6,6-tetramethylpiperidine 1-oxyl (TEMPO) or NaIO4 oxidation significantly influenced the phytic acid content of the β-glucan extracts (ranging 2.0–3.9%; p > 0.05). Consequently, as long as intrinsic phytic acid was still present, the β-glucan extracts blocked the iron availability regardless of source (oat, barley) or Chelex-treatment, partial hydrolysis or NaIO4-oxidation down to 0–8% (relative to the reference without β-glucan extract). Remarkably, TEMPO-oxidation released around 50% of the sequestered iron despite unchanged phytic acid levels in the modified extract. We propose an iron-mobilising effect of the TEMPO product β-polyglucuronan from insoluble Fe(II)/phytate/protein aggregates to soluble Fe(II)/bile salt units that can cross the dialysis membrane. In addition, Chelex-treatment was identified as prerequisite for phytase to dramatically diminish iron retention of the extract for virtually full availability, with implications for optimal iron bioavailability in cereal foods.

Prebiotic Galacto-Oligosaccharides and Fructo-Oligosaccharides, but Not Acacia Gum, Increase Iron Absorption from a Single High-Dose Ferrous Fumarate Supplement in Iron-Depleted Women

Prebiotic galacto-oligosaccharides (GOS) increase iron absorption from fortification-level iron doses given as ferrous fumarate (FeFum) in women and children. Whether GOS or other fibers, such as prebiotic fructo-oligosaccharides (FOS) and acacia gum, increase iron absorption from higher supplemental doses of FeFum is unclear. In iron-depleted [serum ferritin (SF) <25 μg/L] women, we tested if oral coadministration of 15 g GOS, FOS, or acacia gum increased iron absorption from a 100 mg Fe supplement given as FeFum. In a randomized, single-blind, crossover study, 30 women (median age: 26.2 y; median SF: 12.9 μg/L) consumed a 100 mg Fe tablet labeled with 4 mg 57Fe or 58Fe, given with either 1) 15 g GOS; 2) 15 g FOS; 3) 15 g acacia gum; or 4) 6.1 g lactose and 1.5 g sucrose (control; matching the amounts of sucrose and lactose present in the GOS powder providing 15 g GOS), dissolved in water. The primary outcome, fractional iron absorption (FIA), was assessed by erythrocyte isotopic incorporation 14 d after administration. Data were analyzed using a linear mixed-effect model. We also tested, in vitro, iron solubility at different pH and dialyzability from the different supplement combinations administered in vivo. FIA from FeFum given with GOS and FOS was significantly higher (+45% and +51%, respectively; P < 0.001 for both) than control; median [IQR] total iron absorption was 34.6 mg [28.4-49.1 mg], 36.1 mg [29.0-46.2 mg], and 23.9 mg [20.5-34.0 mg], respectively. Acacia gum did not significantly affect FIA from FeFum (P = 0.688). In vitro, iron dialyzability of FeFum + GOS was 46% higher than that of FeFum alone (P = 0.003). In iron-depleted women, both GOS and FOS coadministration with FeFum increased iron absorption by ∼50% from a 100 mg oral iron dose, resulting in an additional 10-12 mg of absorbed iron. Thus, GOS and FOS may be promising new enhancers of supplemental iron absorption. This trial was registered at clinicaltrials.gov as NCT04194255.

GENERIC ALGORITHM SOLUTION IN ESTIMATION OF THE IRON ABSORPTION POTENTIAL FROM COMPLEX SCHOOL MEALS

New analytical tools to study iron bioavailability are proposed in this article. An algorithm was devised to predict dietary iron abortion from school meals based on the contents of dietary factors that have the ability to promote or inhibit heme or non-heme iron absorption. The highest absorption rate of iron from representative meals was observed in the presence of ascorbic acid (27,73%) or meat ingredients (27,70%), and the lowest absorption rate – in the presence of Ca (12,40%), tannins (5,83%) and polyphenols (5,36%). Relationships between quantities of total iron intake from foods (dialyzable iron, in vitro assay) and the value of nutritional factors in those are described as exponential equations allowing calculations at any stationary state. In elaborated formula the rate of iron absorbance can be predicted considering one, two or three nutritional factors at the same time. The results emphasize the fact that it is important to understand the meal composition for the correct estimation of iron bioavailability.

Enhancing the Nutritional Quality of Vegetable Amaranth through Specific Food Preparation Methods

Food preparation methods applied to African traditional vegetables vary greatly depending on preferences of various consumers. Vegetable amaranth is one of the most preferred vegetable, with high nutritional quality. The bioaccessibility of some minerals such as iron is, however, low since it is non-heme, and is also bound by anti-nutrients such as oxalates. This study aimed at evaluating the nutrient retention of amaranth vegetable dishes prepared using selected Kenyan traditional recipes, and to enhance the iron bioavailability of amaranth dishes using food preparation methods. Nutrient retentions of amaranth prepared by three common food methods were analyzed. In-vitro iron bioavailability of amaranth dishes with or without bioavailability enhancers as well as an amaranth meal incorporating a common maize meal staple food was also studied. The nutrient retentions of the various dishes used in this study was fairly high with at least 85% retention of minerals and an increase of up to 45% in three carotenoids. It can be concluded that incorporating vitamin C, adding an iron rich vegetable and boiling of the vegetable significantly improves the iron bioavailability and hence improves the iron uptake by the body. Incorporating lemon juice enhanced dialysable iron of the selected recipe by up to 66%. There was no significant (P&amp;le;0.05) effect by the amaranth components on the iron bioavailability of ugali. These methods could therefore be incorporated into household recipes to increase micronutrient intake.

Effect of gibberellins and ascorbic acid treatment on phytic acid and micronutrients dialyzability in germinated biofortified wheat seeds

Introduction: Phytic acid chelate minerals, including Fe and Zn and render them inaccessible once ingested by human beings. The evaluation of differences in the dialyzability of macronutrients including Fe and Zn in various wheat derivatives is therefore important for the enhancement of nutritional quality of grains. Objectives: The objective of current study was to improve the micronutrient content in wheat grain. Methods: During germination (12, 24, 48, 72, 96 h), effects of gibberellins and ascorbic acid on phytic acid content as well as dialyzability of iron and zinc of wheat derivatives were determined. Results: The phytic acid content in wheat flour was determined and it was found 7.61 to 7.48 mg/g. After the treatment with gibberellins, it was significantly reduced from 8.68 to 21.6 % and 9.65 to 20.9 % with ascorbic acid. In wheat flour dialyzabilty of Fe was 4.53 to 8.97 mg/kg. After germination, Fe content was increased from 9.77 to 32.0 % with gibberellin, and 13.9 to 31.0 % with ascorbic acid. Moreover, with gibberellins, Zn content was increased from 8.68 to 21.6 % and 9.65 to 20.9 % with ascorbic acid, respectively. Conclusion: These results suggested that gibberellins as well as ascorbic acid can be exploited to improve the dialyzability of iron and zinc content due to reduced antinutrient i. e phytic acid and make the minerals available for the absorption in monogastric animals including human beings.

Retention, stability, iron bioavailability and sensory evaluation of extruded rice fortified with iron, folic acid and vitamin B12.

Fortification of rice with micronutrients using extrusion technology is considered a sustainable strategy to prevent nutritional deficiencies in general population. The objective of the present study is to assess the retention, stability and iron bioavailability from indigenously developed triple fortified rice (iron, folic acid and vitamin B12) during rinsing and different cooking methods. Further, we also assessed the acceptability of fortified rice in adult human volunteers. The retention of iron during rinsing with excess water was ≥90%, whereas folic acid and vitamin B12 levels were reduced by ~25% during rinsing. Watertight cooking of rice (in electric cooker or on flame) had no additional effect on the nutrient levels as compared with rinsed rice, implying their stability during cooking. However, cooking with excess water followed by decanting led to loss of 45% iron and ≥70% folic acid and vitamin B12. The dialyzable iron and ferritin synthesis in Caco‐2 cells was significantly (P < .01) higher from fortified rice compared with unfortified rice. In addition, inclusion of ascorbic acid significantly (P < .01) increased the iron bioavailability from the fortified rice. Triangle tests in adult human subjects revealed that there are no significant sensory differences among fortified and unfortified rice. Further, fortified rice consumption appears to bridge the gaps in dietary iron intake deficits in children and women of reproductive age. These results suggest that the iron‐, folic acid‐ and vitamin B12‐fortified rice has higher retention and stability of fortified nutrients and is acceptable for consumption in adult human volunteers.

Pomegranate Juice Enhances Iron Dialysability and Assimilation in In-Vitro Cell Free and Cell-Based Models.

Despite concerted programmatic efforts iron deficiency anemia (IDA) continues to be a global health problem. Per Ayurveda, an Indian Traditional Medical System, natural plant materials such as pomegranate juice (PJ) is indicated as a food supplement to manage IDA. We hypothesized that pomegranate could play a role in improving absorption and assimilation of iron. A cell free in vitro model simulating the gastric and intestinal digestive processes coupled with cell based (Caco-2 and HepG2) models were used to assess iron (FeSO4 form) dialysability in the presence of PJ. Iron assimilation into cells was measured in terms of the cellular ferritin content. PJ (containing ~13mg/100ml natural ascorbic acid equivalent) increased the dialysability of iron by >3 fold when compared to control in the cell free model. An equivalent concentration of ascorbic acid alone increased it only by 1.6-fold. PJ increased the iron uptake in Caco2 cells by ~6-fold and ferritin content by 30% when compared to the ascorbic acid control. Similarly, PJ enhanced the iron uptake in HepG2 cells by ~3 fold and iron assimilation by about 50%. This study establishes a scientific evidence for Ayurveda's claim of using pomegranate in the management of IDA by facilitating iron absorption and assimilation. It provides a simple solution for addressing the global problem of IDA. Synergistic action of multiple phytochemicals, over and above ascorbic acid, in PJ may be responsible for improving iron bioavailability.

Lemon Juice, Sesame Paste, and Autoclaving Influence Iron Bioavailability of Hummus: Assessment by an In Vitro Digestion/Caco-2 Cell Model.

Hummus, an iron-containing plant-based dish mainly made from chickpea purée, tahini, lemon juice and garlic, could be a valuable source of iron when bioavailable. Since the processing and formulation of food influence iron bioavailability, the present study investigated for the first time, their effects on hummus. Firstly, iron bioaccessibility was assessed on eight samples (prepared according to the screening Hadamard matrix) by in vitro digestion preceding iron dialysis. Then, iron bioavailability of four selected samples was estimated by the in vitro digestion/Caco-2 cell model. Total and dialyzable iron were determined by the atomic absorption spectrometry and ferritin formation was determined using an ELISA kit. Only autoclaving, among other processes, had a significant effect on iron bioaccessibility (+9.5, p < 0.05). Lemon juice had the highest positive effect (+15.9, p < 0.05). Consequently, the effect of its acidic components were investigated based on a full factorial 23 experimental design; no significant difference was detected. Garlic’s effect was not significant, but tahini’s effect was negative (−8.9, p < 0.05). Despite the latter, hummus had a higher iron bioavailability than only cooked chickpeas (30.4 and 7.23 ng ferritin/mg protein, respectively). In conclusion, hummus may be a promising source of iron; further in vivo studies are needed for confirmation.

Microencapsulation performance of Fe-peptide complexes and stability monitoring.

Iron supplementation presents several challenges, such as low bioavailability, high reactivity and a metallic taste. Iron absorption is enhanced by complexing with organic compounds such as peptides, while microencapsulation is an alternative to protect the mineral and mask undesirable flavors. Fe-peptide complexes were obtained by reacting small whey peptides (< 5 kDa) with iron (from ferrous sulfate) under controlled conditions. Maltodextrin (MD) and polydextrose (PD) were used as the wall materials and spray dried to form particles containing the active Fe-peptide. The conditions of enzymatic hydrolysis with the bacterial endopeptidase produced from Bacillus licheniformis were optimized to achieve a high degree of cleavage (~20% degree of hydrolysis). The physicochemical and structural properties of the microparticles were evaluated during storage (365 days). The encapsulation process showed high efficiency (84%) and process yield (≥90%). The iron dialyzability and uptake by Caco-2 cells from microparticles were at least 3-fold higher than the ferrous sulfate. The water content and water activity varied from 3.0 to 5.7% and from 0.29 to 0.44, respectively, after 365 days. SEM revealed morphological stability during storage and EDX showed the presence of iron ions at the surface of the microparticles, which could be free or complexed. The microparticles can be an alternative of higher bioavailable iron besides the further protection and iron stability which the microparticles may present when compared with the Fe-peptide complexes. Future studies could demonstrate the feasibility of applying these microparticles in formulation for food supplementation, concerning bioavailability and sensory aspects.

The potential of the iron concentrated germinated wheat in wheat flour fortification: an alternative to the conventional expensive iron fortification.

Investigation of the effect of the Fe abiotic stress on the germination rate, iron accumulation, root and shoot elongation of wheat (Triticum aestivum) was carried out. The grains were exposed to different experimental concentrations of ferrous sulfate (FeSO4) (0-15mM). The effect of the treatment on the shoot and root elongation of the seeds were reported. There is a linear relationship between the treatment and the inhibition of shoot elongation. The half-inhibition dose (ID50) of FeSO4 on inhibition of shoot elongation was 7.3mM. Each treatment groups (3-15mM) were used to fortify the wheat flour at 0.1mg Fe/g. The effect of fortification on rheology (farinograph, extensograph, and amylograph), quality of pasta and iron bioavailability was studied. The pasta cooking properties, texture and sensory properties of 12 and 15mM composite pasta were equally acceptable as wheat without fortification, or NaFeEDTA fortified pasta. The iron dialysability of 3-15mM composite pasta was similar to the NaFeEDTA fortified pasta. The iron bioavailability (in vivo) of 15mM group based pasta was evaluated in the anemic rats. The pasta at 4% (Fe 0.026mg/g) in iron-deficient diet fed to anemic rats for 2weeks showed percentage iron absorption (PIA) and hemoglobin regeneration efficiency (HRE) of 85.3% and 44.4% respectively which is higher than the NaFeEDTA. In conclusion, iron-fortified pasta is the promising food fortificant with more iron bioavailability in the prevention of iron deficiency anemia.

Ascorbic acid-enriched goat milk may be a suitable vehicle for iron fortification

Iron supplementation can promote iron repletion in iron deficient populations. Fortifying common foods with iron may be an effective strategy to facilitate iron supplementation. Goat milk has been identified as a suitable vehicle for iron fortification. The objectives of this study were to investigate the bioavailability of iron within fortified cow and goat milk using the in vitro digestion/Caco-2 cell model. Iron dialysability and bioavailability were both significantly enhanced in iron-fortified cow and goat milk samples compared to a milk-free iron supplement. The addition of ascorbic acid to iron-fortified milk samples of either species further enhanced the dialysability and bioavailability of iron. The bioavailability of iron was highest in the goat milk co-fortified with iron and ascorbic acid. The results suggest that both cow milk and goat milk may be suitable vehicles for iron fortification. Co-fortifying cow or goat milk with ascorbic acid and iron may be most effective for enhancing iron absorption.

Cofortification of ferric pyrophosphate and citric acid/trisodium citrate into extruded rice grains doubles iron bioavailability through in situ generation of soluble ferric pyrophosphate citrate complexes

Iron fortification of rice is a promising strategy for improving iron nutrition. However, it is technically challenging because rice is consumed as intact grains, and ferric pyrophosphate (FePP), which is usually used for rice fortification, has low bioavailability. We investigated whether the addition of a citric acid/trisodium citrate (CA/TSC) mixture before extrusion increases iron absorption in humans from FePP-fortified extruded rice grains. We conducted an iron absorption study in iron-sufficient young women (n = 20), in which each participant consumed 4 different meals (4 mg Fe/meal): 1) extruded FePP-fortified rice (No CA/TSC); 2) extruded FePP-fortified rice with CA/TSC added before extrusion (CA/TSC extruded); 3) extruded FePP-fortified rice with CA/TSC solution added after cooking and before consumption (CA/TSC solution); and 4) nonextruded rice fortified with a FeSO4 solution added after cooking and before consumption (reference). Iron absorption was calculated from erythrocyte incorporation of stable iron isotopes 14 d after administration. In in vitro experiments, we assessed the soluble and dialyzable iron from rice meals in which CA/TSC was added at different preparation stages and from meals with different iron:CA:TSC ratios. Fractional iron absorption was significantly higher from CA/TSC-extruded meals (3.2%) than from No CA/TSC (1.7%) and CA/TSC solution (1.7%; all P < 0.05) and was not different from the FeSO4 reference meal (3.4%). In vitro solubility and dialyzability were higher in CA/TSC-extruded rice than in rice with No CA/TSC and CA/TSC solution, and solubility increased with higher amounts of added CA and TSC in extruded rice. Iron bioavailability nearly doubled when CA/TSC was extruded with FePP into fortified rice, resulting in iron bioavailability comparable to that of FeSO4 We attribute this effect to an in situ generation of soluble FePP citrate moieties during extrusion and/or cooking because of the close physical proximity of FePP and CA/TSC in the extruded rice matrix. This trial was registered at clinicaltrials.gov as NCT02176759.

Relationship of dietary factors with dialyzable iron and in vitro iron bioavailability in the meals of farm women.

Sixty rural women with age varying between 25 and 35 were selected randomly to determine the role of dietary factors on bioavailability of iron in their diets. Food samples of selected subjects were collected for three major meals i.e. breakfast, lunch and dinner for three consecutive days. The samples were analyzed for meal constituents associated with iron absorption as well as for total and dialyzable iron. Based on dietary characteristics, the diets of the farm women were in the class of intermediate diets as per FAO/WHO classification with iron bioavailability of 8.11%. The statistical analysis revealed that the meal constituents which were found to influence iron absorption positively were ascorbic acid and β-carotene in breakfast and only β-carotene in dinner. The meal constituents which affected iron absorption negatively were zinc and calcium in breakfast as well as lunch and phytates and NDF in dinner, however, polyphenols present in the meals of the subjects did not show any relationship with iron absorption.

Chelating Properties of Peptides from Red Seaweed Pyropia columbina and Its Effect on Iron Bio-Accessibility.

The aim of this work was to evaluate copper-chelating, iron-chelating and anticariogenic activity of peptides obtained by enzymatic hydrolysis of P. columbina protein concentrate and to study the effects of chelating peptides on iron bio-accessibility. Two hydrolyzates were obtained from P. columbina protein concentrate (PC) using two hydrolysis systems: alkaline protease (A) and alkaline protease + Flavourzyme (AF). FPLC gel filtration profile of PC shows a peak having molecular weight (MW) higher than 7000 Da (proteins). A and AF hydrolyzates had peptides with medium and low MW (1013 and 270 Da), respectively. Additionally, AF presented free amino acids with MW around 82 Da and higher content of His and Ser. Peptides from AF showed the highest chelating properties measured as copper-chelating activity (the lowest β-carotene oxidation rate: Ro; 0.7 min(-1)), iron-chelating activity (33%), and phosphorous and Ca(2+) release inhibition (87 and 81%, respectively). These properties could indicate antioxidant properties, promotion of iron absorption and anticariogenic activity, respectively. In fact, hydrolyzates promoted iron dialyzability (≈ 16%), values being higher than that found for P. columbina seaweed. Chelating peptides from both hydrolyzates can maintain the iron in a soluble and bio-accessible form after gastrointestinal digestion.

In vitroIron Bioaccessibility from Traditional Legume Preparations of Rural and Urban Households of Punjab (India)

Five most consumed legumes by rural and urban households of Punjab (India) were evaluated for total iron, dialyzable iron and in vitro iron bioaccessibility. In vitro iron bioaccessibility varied from 3.07 to 9.72% in rural households and 2.78 to 6.39% in urban households. In rural households, iron bioaccessibility was maximum for white chickpeas (9.72%) followed by whole mungbean + mothbean (8.56%) and dehusked Bengal gram (8.41%). The least bioaccessibility was in Bengal gram (3.07%) followed by dehusked mungbean + dehusked lentil (3.51%). In urban households, iron bioaccessibility was maximum in dehusked Bengal gram (6.39%), followed by white chickpea (4.45%) and kidney bean (4.19%) Least bioaccessibility was in whole mungbean (2.67%) and dehusked mungbean + dehusked lentil (2.78%). The average iron bioaccessibility of legume preparations was higher in rural house-holds than in urban households which may be attributed to the variation in food preparation practices.

Contribution of leafy vegetable sauces to dietary iron, zinc, vitamin A and energy requirements in children and their mothers in Burkina Faso.

Improved leafy vegetable (LV) sauces, with amaranth, sorrel, and Ceylon spinach/spider plant leaves were formulated from traditional recipes to assess their potential use for food-to-food fortification in iron, zinc and vitamin A in the diet of young children and their mothers in Burkina Faso. Improvement was based on an increase in LV proportion and a decrease in mineral absorption inhibitors. An increase in iron content of up to 3 mg/100 g was obtained in some improved sauces in which dried fish was replaced by chicken liver, and vitamin A content was about 40 times higher than in traditional sauces. Fractional dialyzable iron was low in all sauces. Intakes of sauce were measured to assess their acceptability and no significant difference was found between traditional and improved formulations. The mean intakes of sauces were 66 ± 40 g for young children and 166 ± 65 g for their mothers. Amaranth or Ceylon spinach/spider plant sauces, consumed with the cereal based paste "tô" twice a day, would contribute 80 to 86% of children's estimated average requirement (EAR) of iron and to 90 to 170% of EAR of vitamin A but their contribution to zinc and energy needs would remain low.

Total antioxidant capacity, total phenolic content and iron and zinc dialyzability in selected Greek varieties of table olives, tomatoes and legumes from conventional and organic farming

The objective was to compare 10 types of table olives, 11 types of tomatoes and tomato products and 18 types of legumes from conventional or organic farming for selected nutritional properties. All products were tested for their total antioxidant capacity (TAC) (Ferric Reducing Antioxidant Power (FRAP) assay) and total phenolic content (Folin-Ciocalteau method). Tomatoes and legumes were further tested for iron and zinc dialyzability after in vitro digestion. Ascorbic acid content of tomatoes was also measured. The study resulted that the nutritional properties of olives, tomatoes and legumes tested were different among the various cultivars but, in most cases, not between products from organic or conventional farming. Natural black olives, cherry and santorini tomatoes and lentils exhibited superior nutritional properties.

Amla ( Phyllanthus emblica L.) Enhances Iron Dialysability and Uptake in In vitro Models

Phyllanthus emblica L. (Indian gooseberry or amla ) is a well-known dietary supplement ( Rasayana ) in Ayurveda used in the management of iron deficiency anaemia ( Pandu ). Amla is said to act by regulating the 'metabolic fire' ( agni ), which is important for proper digestion and absorption of nutrients. In the present study standard cell-free and cell-based models that are employed in biomedical sciences to study digestion and bioavailability of nutrients were used to examine the influence of amla fruit juice on iron dialysability and uptake. Amla juice contained 0.35% ascorbic acid (AA), 0.33% tannins (gallic acid equivalent), 0.13% gallic acid, 0.58% total organic acid and 0.002% iron on a w/w basis. Amla juice exhibited a dose response to iron dialysability with an optimum at 1 : 0.25 molar ratio of Fe : amla juice (AA equivalent) in the cell-free digestion model and 1 : 0.5 in both Caco-2 and HepG2 cell lines. Amla juice increased the dialysable iron three times more than the FeSO 4 alone control in the cell-free digestion model. Iron uptake in Caco-2 and HepG2 cell lines increased 17.18 and 18.71 times more than the control respectively, in the presence of amla juice. AA, a known Fe bioavailability enhancer, at the same molar ratios showed an enhancement only by 1.45 times in the cell-free model and 13.01 and 12.48 times in the Caco-2 and HepG2 models respectively. As a dietary supplement that enhances iron dialysability and uptake, amla fruits can be explored further as a low-cost intervention in the management of iron deficiency anaemia.