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Paper Information

Journal:   NUTRITION AND FOOD SCIENCES RESEARCH   JULY-SEPTEMBER 2016 , Volume 3 , Number 3; Page(s) 11 To 16.
 
Paper: 

EVALUATION OF IRON BIOAVAILABILITY IN CACO-2 CELL CULTURE MODEL: MODIFICATION OF THE ORIGINAL METHOD

 
 
Author(s):  NIKOOYEH BAHAREH, NEYESTANI TIRANG R.*
 
* LABORATORY OF NUTRITION RESEARCH, NATIONAL NUTRITION AND FOOD TECHNOLOGY RESEARCH INSTITUTE, FACULTY OF NUTRITION SCIENCES AND FOOD TECHNOLOGY, SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES, TEHRAN, IRAN
 
Abstract: 

Background and Objectives: In the original in vitro method for evaluation of iron bioavailability using caco-2 cell model, ferritin formation by cells is considered as a functional indicator of both absorption and utilization of iron.
However, as iron is measured in the tested material and then ferritin concentration is measured in caco-2 cell lysate, it is almost impossible to have a concrete measure of iron bioavailability because the percent of absorbable iron cannot be calculated by the concentration of iron in caco-2 cell lysate. To overcome this problem, the original method was modified by using ferrous sulfate tablet as a standard and also including blank well in the cell culture plate to subtract the baseline ferritin concentration from the ferritin concentration of other wells.
Materials and Methods: To evaluate iron bioavailability in this model, one kind of Iranian traditional breads (Sangak) was used. Standard curve was plotted using iron concentration and ferritin/protein ratio in the X and Y axes, respectively.
Results: The standard curve showed a linear equation: Ferritin (ng) /protein (mg) = (5.96 × bread Fe)+11.55, R2=0.989.
Using this equation, the bioavailability of iron from the tested bread was 79.76 ± 11.5% of ferrous sulfate. Considering that the reported iron bioavailability from ferrous sulfate is about 10%, bioavailability of iron from the bread could be regarded 8%.
Conclusions: This data can be potentially usable to adjust the amount of absorbable iron in the target population for fortification programs.

 
Keyword(s): IRON, BIOAVAILABILITY, CACO-2 CELL
 
 
References: 
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Citations: 
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+ Click to Cite.
APA: Copy

NIKOOYEH, B., & NEYESTANI, T. (2016). EVALUATION OF IRON BIOAVAILABILITY IN CACO-2 CELL CULTURE MODEL: MODIFICATION OF THE ORIGINAL METHOD. NUTRITION AND FOOD SCIENCES RESEARCH, 3(3), 11-16. https://www.sid.ir/en/journal/ViewPaper.aspx?id=510759



Vancouver: Copy

NIKOOYEH BAHAREH, NEYESTANI TIRANG R.. EVALUATION OF IRON BIOAVAILABILITY IN CACO-2 CELL CULTURE MODEL: MODIFICATION OF THE ORIGINAL METHOD. NUTRITION AND FOOD SCIENCES RESEARCH. 2016 [cited 2021July30];3(3):11-16. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=510759



IEEE: Copy

NIKOOYEH, B., NEYESTANI, T., 2016. EVALUATION OF IRON BIOAVAILABILITY IN CACO-2 CELL CULTURE MODEL: MODIFICATION OF THE ORIGINAL METHOD. NUTRITION AND FOOD SCIENCES RESEARCH, [online] 3(3), pp.11-16. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=510759.



 
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