Literature DB >> 18370395

Inulin affects iron dialyzability from FeSO4 and FeEDTA solutions but does not alter Fe uptake by Caco-2 cells.

José Moisés Laparra1, Elad Tako, Raymond P Glahn, Dennis D Miller.   

Abstract

The in vitro effects of inulin on the fluxes of Fe (F(Fe)) and uptake by Caco-2 cells from FeSO4 and FeEDTA were evaluated. Cell ferritin formation was used as a measure of Fe uptake. Mitochondrial (MTT test) and lysosomal activities were monitored as biomarkers of the changes of cellular metabolism. Changes in mRNA expression of Fe transporters, DMT1 and Dcytb, were evaluated. Inulin decreased dialyzability and F(Fe) from FeSO4 solution, suggesting a mineral binding effect, but increased those from FeEDTA. Cultures exposed to FeEDTA solutions exhibited higher ferritin values and MTT conversion percentages. Regardless of Fe source, cell Fe uptake and mRNA expression of Fe transporters were similar with or without inulin, suggesting that inulin did not impair Fe uptake. These observations might indicate a faster cellular Fe internalization from FeEDTA solutions. From a physiological perspective, the decreased F(Fe) from FeSO4 might be reflected in a decreased Fe uptake.

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Year:  2008        PMID: 18370395     DOI: 10.1021/jf073470m

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN: 0021-8561            Impact factor:   5.279


  3 in total

1.  Bread supplemented with amaranth (Amaranthus cruentus): effect of phytates on in vitro iron absorption.

Authors:  Juan Mario Sanz-Penella; José Moisés Laparra; Yolanda Sanz; Monika Haros
Journal:  Plant Foods Hum Nutr       Date:  2012-03       Impact factor: 3.921

2.  Inclusion of Whole Flour from Latin-American Crops into Bread Formulations as Substitute of Wheat Delays Glucose Release and Uptake.

Authors:  José Moisés Laparra; Monika Haros
Journal:  Plant Foods Hum Nutr       Date:  2018-03       Impact factor: 3.921

3.  Combined Effect of Chia, Quinoa and Amaranth Incorporation on the Physico-Chemical, Nutritional and Functional Quality of Fresh Bread.

Authors:  Karla Carmen Miranda-Ramos; Claudia Monika Haros
Journal:  Foods       Date:  2020-12-12
  3 in total

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