Calcein's Quenching In Vitro Method for Assessing Dietary Iron Bioavailability

Date
2015-04-14
Authors
Ye, Shumao
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Altmetrics
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Food Science and Human Nutrition/Health Science
Abstract

Low iron bioavailability (IBA) is a major contributor of iron deficiency anemia, a most prevalent nutritional deficiency around the world. In vitro IBA is commonly measured using simulated gastrointestinal digestion, caco-2 cell uptake and followed by ferritin measurement. This method is cumbersome since it takes 24 hours and needs an expensive kit to measure ferritin concentrations. Hence, our objective was to develop a high throughput method to assess IBA in large number of samples quickly and economically. In this new method, the quenching of calcein fluorescence in caco-2 cells by food iron following in vitro digestion was used as an index of IBA. IBA assessed in this method was compared with published human absorption data and measured ferritin responses. Similar to human absorption, IBA was enhanced by ascorbic acid, and was reduced by bran, phytate, and tea. A high correlation was found between human absorption and the IBA we tested (r=0.90; p=0.04). Our data was also highly correlated with the data obtained using ferritin method (r=0.92; p

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