Please use this identifier to cite or link to this item:
Scopus Web of Science® Altmetric
Type: Journal article
Title: Iron bioavailability in two commercial cultivars of wheat: comparison between wholegrain and white flour and the effects of nicotianamine and 2′-deoxymugineic acid on iron uptake into Caco-2 cells
Author: Eagling, T.
Wawer, A.
Shewry, P.
Zhao, F.
Fairweather-Tait, S.
Citation: Journal of Agricultural and Food Chemistry, 2014; 62(42):10320-10325
Publisher: American Chemical Society
Issue Date: 2014
ISSN: 0021-8561
Statement of
Tristan Eagling, Anna A. Wawer, Peter R. Shewry, Fang-Jie Zhao and Susan J. Fairweather-Tait
Abstract: Iron bioavailability in unleavened white and wholegrain bread made from two commercial wheat varieties was assessed by measuring ferritin production in Caco-2 cells. The breads were subjected to simulated gastrointestinal digestion and the digests applied to the Caco-2 cells. Although Riband grain contained a lower iron concentration than Rialto, iron bioavailability was higher. No iron was taken up by the cells from white bread made from Rialto flour or from wholegrain bread from either variety, but Riband white bread produced a small ferritin response. The results probably relate to differences in phytate content of the breads, although iron in soluble monoferric phytate was demonstrated to be bioavailable in the cell model. Nicotianamine, an iron chelator in plants involved in iron transport, was a more potent enhancer of iron uptake into Caco-2 cells than ascorbic acid or 2'-deoxymugineic acid, another metal chelator present in plants.
Keywords: Iron; wheat; Caco-2 cells; phytate; nicotianamine; 2′-deoxymugineic acid; ascorbic acid
Rights: © 2014 American Chemical Society
RMID: 0030084061
DOI: 10.1021/jf5026295
Appears in Collections:Medicine publications

Files in This Item:
There are no files associated with this item.

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.