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In Vitro Iron Bioavailability of Brazilian Food-Based by-Products.pdf (1.21 MB)

In Vitro Iron Bioavailability of Brazilian Food-Based by-Products.

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journal contribution
posted on 2019-09-03, 11:27 authored by Gabriela M. Chiocchetti, Elisabete A. De Nadai Fernandes, Anna A. Wawer, Susan Fairweather-Tait, Tatiana Christides
Background: Iron deficiency is a public health problem in many low- and middle-income countries. Introduction of agro-industrial food by-products, as additional source of nutrients, could help alleviate this micronutrient deficiency, provide alternative sources of nutrients and calories in developed countries, and be a partial solution for disposal of agro-industry by-products. Methods: The aim of this study was to determine iron bioavailability of 5 by-products from Brazilian agro-industry (peels from cucumber, pumpkin, and jackfruit, cupuaçu seed peel, and rice bran), using the in vitro digestion/ Caco-2 cell model; with Caco-2 cell ferritin formation as a surrogate marker of iron bioavailability. Total and dialyzable Fe, macronutrients, the concentrations of iron-uptake inhibitors (phytic acid, tannins, fiber) and their correlation with iron bioavailability were also evaluated. Results: The iron content of all by-products was high, but the concentration of iron and predicted bioavailability were not related. Rice bran and cupuaçu seed peel had the highest amount of phytic acid and tannins, and lowest iron bioavailability. Cucumber peels alone, and with added extrinsic Fe, and pumpkin peels with extrinsic added iron, had the highest iron bioavailability. Conclusion: The results suggest that cucumber and pumpkin peel could be valuable alternative sources of bioavailable Fe to reduce iron deficiency in at-risk populations.


: This work was supported by “Conselho Nacional de Desenvolvimento Científico e Tecnológico” (CNPq—grant number 559710/2010-0). Gabriela M. Chiocchetti received a personal scholarship from “Fundação de Amparo à Pesquisa do Estado de São Paulo” (FAPESP—grant number 10/14566-8 and 12/03573-9) to develop this work. The authors gratefully acknowledge the financial support that has made this work possible. We are also grateful to the laboratory of Professor Paul Sharp (Mineral Metabolism Group, King’s College London) for sharing the TC7 Caco-2 cell clone with us, and the companies that provided us with the samples: Cupuama (Careiro—AM), Dimas Ometto Beneficiadora de Arroz (Piracicaba—SP), Já-já (Iperó—SP), Nutri e Vegetais (Estiva Gérbi—SP), Ricaeli (Cabreúva—SP). Finally, we would like to thank Márcio A. Bacchi and Silvana R. V. Sarriés for the support on the total and dialyzable iron analysis and David S. Ganis for his development of the Iron Data Manger Excel software for analysis of ferritin levels in Caco-2 cells.



Medicines, 2018, 5 (2), 45

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