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Iron bioavailability from bouillon fortified with a novel ferric phytate compound: a stable iron isotope study in healthy women (part II)
Bouillon cubes are widely consumed and when fortified with iron could contribute in preventing iron deficiency. We report the development (part I) and evaluation (current part II) of a novel ferric phytate compound to be used as iron fortificant in condiments such as bouillon. Ferric pyrophosphate (...
Autores principales: | , , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Nature Publishing Group UK
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7093532/ https://www.ncbi.nlm.nih.gov/pubmed/32210349 http://dx.doi.org/10.1038/s41598-020-62307-1 |
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author | Dold, Susanne Zimmermann, Michael B. Jeroense, Frederike Zeder, Christophe Habeych, Edwin Galaffu, Nicola Grathwohl, Dominik Tajeri Foman, Jasmin Merinat, Sylvie Rey, Brigitte Sabatier, Magalie Moretti, Diego |
author_facet | Dold, Susanne Zimmermann, Michael B. Jeroense, Frederike Zeder, Christophe Habeych, Edwin Galaffu, Nicola Grathwohl, Dominik Tajeri Foman, Jasmin Merinat, Sylvie Rey, Brigitte Sabatier, Magalie Moretti, Diego |
author_sort | Dold, Susanne |
collection | PubMed |
description | Bouillon cubes are widely consumed and when fortified with iron could contribute in preventing iron deficiency. We report the development (part I) and evaluation (current part II) of a novel ferric phytate compound to be used as iron fortificant in condiments such as bouillon. Ferric pyrophosphate (FePP), is the compound of choice due to its high stability in foods, but has a modest absorption in humans. Our objective was to assess iron bioavailability from a novel iron fortificant consisting of ferric iron complexed with phytic acid and hydrolyzed corn protein (Fe-PA-HCP), used in bouillon with and without an inhibitory food matrix. In a randomised single blind, cross-over study, we measured iron absorption in healthy adult women (n = 22). In vitro iron bioaccessibility was assessed using a Caco-2 cell model. Iron absorption from Fe-PA-HCP was 1.5% and 4.1% in bouillon with and without inhibitory matrix, respectively. Relative iron bioavailability to FeSO(4) was 2.4 times higher than from FePP in bouillon (17% vs 7%) and 5.2 times higher when consumed with the inhibitory meal (41% vs 8%). Similar results were found in vitro. Fe-PA-HCP has a higher relative bioavailability versus FePP, especially when bouillon is served with an inhibitory food matrix. |
format | Online Article Text |
id | pubmed-7093532 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | Nature Publishing Group UK |
record_format | MEDLINE/PubMed |
spelling | pubmed-70935322020-03-27 Iron bioavailability from bouillon fortified with a novel ferric phytate compound: a stable iron isotope study in healthy women (part II) Dold, Susanne Zimmermann, Michael B. Jeroense, Frederike Zeder, Christophe Habeych, Edwin Galaffu, Nicola Grathwohl, Dominik Tajeri Foman, Jasmin Merinat, Sylvie Rey, Brigitte Sabatier, Magalie Moretti, Diego Sci Rep Article Bouillon cubes are widely consumed and when fortified with iron could contribute in preventing iron deficiency. We report the development (part I) and evaluation (current part II) of a novel ferric phytate compound to be used as iron fortificant in condiments such as bouillon. Ferric pyrophosphate (FePP), is the compound of choice due to its high stability in foods, but has a modest absorption in humans. Our objective was to assess iron bioavailability from a novel iron fortificant consisting of ferric iron complexed with phytic acid and hydrolyzed corn protein (Fe-PA-HCP), used in bouillon with and without an inhibitory food matrix. In a randomised single blind, cross-over study, we measured iron absorption in healthy adult women (n = 22). In vitro iron bioaccessibility was assessed using a Caco-2 cell model. Iron absorption from Fe-PA-HCP was 1.5% and 4.1% in bouillon with and without inhibitory matrix, respectively. Relative iron bioavailability to FeSO(4) was 2.4 times higher than from FePP in bouillon (17% vs 7%) and 5.2 times higher when consumed with the inhibitory meal (41% vs 8%). Similar results were found in vitro. Fe-PA-HCP has a higher relative bioavailability versus FePP, especially when bouillon is served with an inhibitory food matrix. Nature Publishing Group UK 2020-03-24 /pmc/articles/PMC7093532/ /pubmed/32210349 http://dx.doi.org/10.1038/s41598-020-62307-1 Text en © The Author(s) 2020 Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/. |
spellingShingle | Article Dold, Susanne Zimmermann, Michael B. Jeroense, Frederike Zeder, Christophe Habeych, Edwin Galaffu, Nicola Grathwohl, Dominik Tajeri Foman, Jasmin Merinat, Sylvie Rey, Brigitte Sabatier, Magalie Moretti, Diego Iron bioavailability from bouillon fortified with a novel ferric phytate compound: a stable iron isotope study in healthy women (part II) |
title | Iron bioavailability from bouillon fortified with a novel ferric phytate compound: a stable iron isotope study in healthy women (part II) |
title_full | Iron bioavailability from bouillon fortified with a novel ferric phytate compound: a stable iron isotope study in healthy women (part II) |
title_fullStr | Iron bioavailability from bouillon fortified with a novel ferric phytate compound: a stable iron isotope study in healthy women (part II) |
title_full_unstemmed | Iron bioavailability from bouillon fortified with a novel ferric phytate compound: a stable iron isotope study in healthy women (part II) |
title_short | Iron bioavailability from bouillon fortified with a novel ferric phytate compound: a stable iron isotope study in healthy women (part II) |
title_sort | iron bioavailability from bouillon fortified with a novel ferric phytate compound: a stable iron isotope study in healthy women (part ii) |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7093532/ https://www.ncbi.nlm.nih.gov/pubmed/32210349 http://dx.doi.org/10.1038/s41598-020-62307-1 |
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