Literature DB >> 16711473

Methods and options in vitro dialyzability; benefits and limitations.

Ann-Sofie Sandberg1.   

Abstract

In vitro dialyzability methods involve a two-step digestion process simulating the gastric and intestinal phase, and dialysis through a semi-permeable membrane with a selected molecular weight cut-off. Dialyzable iron/zinc is used as an estimation of available mineral. Final pH adjustment and use of a strict time schedule were found to be critical factors for standardization. In addition the selected cut-off of the dialysis membrane and the method used for iron and zinc determination influence the results. For screening purposes, simple solubility or dialyzability methods seem preferable to the more sophisticated computer-controlled gastrointestinal model. This is likely more valuable in studies of different transit times and sites of dialyzability. In vitro solubility/dialyzability methods correlate in most cases with human absorption studies in ranking iron and zinc availability from different meals. Exceptions may be that effects of milk, certain proteins, tea, and organic acids cannot be predicted. The dialyzability methods exclude iron bound to large molecules, which in some cases is available and include iron bound to small molecules, which is not always available. In vitro experiments based on solubility/dialyzability are tools to understand factors that may affect subsequent mineral absorption.

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Year:  2005        PMID: 16711473     DOI: 10.1024/0300-9831.75.6.395

Source DB:  PubMed          Journal:  Int J Vitam Nutr Res        ISSN: 0300-9831            Impact factor:   1.784


  11 in total

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

Authors:  Elena Marasca; Olivia Zehnder-Wyss; Samy Boulos; Laura Nyström
Journal:  Front Nutr       Date:  2022-06-13

Review 2.  Bioaccessibility of polycyclic aromatic hydrocarbons: relevance to toxicity and carcinogenesis.

Authors:  Kelly L Harris; Leah D Banks; Jane A Mantey; Ashley C Huderson; Aramandla Ramesh
Journal:  Expert Opin Drug Metab Toxicol       Date:  2013-07-31       Impact factor: 4.481

3.  Application of in vitro bioaccessibility and bioavailability methods for calcium, carotenoids, folate, iron, magnesium, polyphenols, zinc, and vitamins B(6), B(12), D, and E.

Authors:  Paz Etcheverry; Michael A Grusak; Lisa E Fleige
Journal:  Front Physiol       Date:  2012-08-06       Impact factor: 4.566

4.  Cooking Chicken Breast Reduces Dialyzable Iron Resulting from Digestion of Muscle Proteins.

Authors:  Aditya S Gokhale; Raymond R Mahoney
Journal:  Int J Food Sci       Date:  2014-12-28

5.  The bioavailability of iron picolinate is comparable to iron sulfate when fortified into a complementary fruit yogurt: a stable iron isotope study in young women.

Authors:  Magalie Sabatier; Dominik Grathwohl; Maurice Beaumont; Karine Groulx; Laurence F Guignard; Peter Kastenmayer; Stephane Dubascoux; Janique Richoz; Edwin Habeych; Christophe Zeder; Diego Moretti; Michael B Zimmermann
Journal:  Eur J Nutr       Date:  2019-06-11       Impact factor: 5.614

6.  Guidance on safety evaluation of sources of nutrients and bioavailability of nutrient from the sources.

Authors:  Maged Younes; Peter Aggett; Fernando Aguilar; Riccardo Crebelli; Birgit Dusemund; Metka Filipicč; Maria Jose Frutos; Pierre Galtier; Ursula Gundert-Remy; Gunter Georg Kuhnle; Claude Lambré; Jean-Charles Leblanc; Inger Therese Lillegaard; Peter Moldeus; Alicja Mortensen; Agneta Oskarsson; Ivan Stankovic; Ine Waalkens-Berendsen; Rudolf Antonius Woutersen; Matthew Wright; Alessandro Di Domenico; Susan Fairweather-Tait; Harry McArdle; Camilla Smeraldi; David Gott
Journal:  EFSA J       Date:  2018-06-26

7.  The Nutraceutical Properties of "Pizza Napoletana Marinara TSG" a Traditional Food Rich in Bioaccessible Antioxidants.

Authors:  Irene Dini; Luana Izzo; Giulia Graziani; Alberto Ritieni
Journal:  Antioxidants (Basel)       Date:  2021-03-22

8.  Guidance on safety evaluation of sources of nutrients and bioavailability of nutrient from the sources (Revision 1).

Authors:  Maged Younes; Peter Aggett; Fernando Aguilar; Riccardo Crebelli; Birgit Dusemund; Metka Filipič; Maria Jose Frutos; Pierre Galtier; Ursula Gundert-Remy; Gunter Georg Kuhnle; Claude Lambré; Jean-Charles Leblanc; Inger Therese Lillegaard; Peter Moldeus; Alicja Mortensen; Agneta Oskarsson; Ivan Stankovic; Ine Waalkens-Berendsen; Rudolf Antonius Woutersen; Matthew Wright; Alessandro Di Domenico; Susan Fairweather-Tait; Harry J McArdle; Camilla Smeraldi; David Gott
Journal:  EFSA J       Date:  2021-03-27

9.  Effect of Wheatgrass Juice on Nutritional Quality of Apple, Carrot, Beet, Orange and Lemon Juice.

Authors:  Sanja Grubišić; Marija Kristić; Miroslav Lisjak; Katarina Mišković Špoljarić; Sonja Petrović; Sonja Vila; Andrijana Rebekić
Journal:  Foods       Date:  2022-02-02

Review 10.  Potential of phytase-mediated iron release from cereal-based foods: a quantitative view.

Authors:  Anne V F Nielsen; Inge Tetens; Anne S Meyer
Journal:  Nutrients       Date:  2013-08-02       Impact factor: 5.717

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