Assessment of iron bioavailability from different bread making processes using an in vitro intestinal cell model

Rodriguez-Ramiro, I., Brearley, C.A., Bruggraber, S.F.A., Perfecto, A., Shewry, P. and Fairweather-Tait, S. (2017) Assessment of iron bioavailability from different bread making processes using an in vitro intestinal cell model. Food Chemistry, 228. 91–98. ISSN 0308-8146

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Abstract

Myo-inositol hexakisphosphate (IP6), is the main iron chelator in cereals and bread. The aim of this study was to investigate the effect of three commercial baking processes (sourdough, conventional yeast and Chorleywood Bread Making Process (CBP)) on the IP6 content of wholemeal bread, its impact on iron uptake in Caco-2 cells and the predicted bioavailability of iron from these breads with added iron, simulating a mixed-meal. The sourdough process fully degraded IP6 whilst the CBP and conventional processes reduced it by 75% compared with wholemeal flour. The iron released in solution after a simulated digestion was 8-fold higher in sourdough bread than with others but no difference in cellular iron uptake was observed. Additionally, when iron was added to the different breads digestions only sourdough bread elicited a significant ferritin response in Caco-2 cells (4.8-fold compared to the other breads) suggesting that sourdough bread could contribute towards improved iron nutrition.

Item Type: Article
Uncontrolled Keywords: iron uptake,myo-inositol hexakisphosphate,sourdough bread,caco-2 cells,simulated gastrointestinal digestion
Faculty \ School: Faculty of Medicine and Health Sciences > Norwich Medical School
Faculty of Science > School of Biological Sciences
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Depositing User: Pure Connector
Date Deposited: 31 Jan 2017 02:17
Last Modified: 22 Apr 2020 02:31
URI: https://ueaeprints.uea.ac.uk/id/eprint/62225
DOI: 10.1016/j.foodchem.2017.01.130

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