LEI Ji; ZHANG Yong; CHEN Xiang Gui; ZHANG Ming Qiu; BAI Lin; HUANG Cheng Yu; Ortiz Monasterio IVAN

doi:10.3967/0895-3988.2012.05.002

Assessment of Iron Bioavailability in Ten Kinds of Chinese Wheat Flours Using an in vitro Digestion/Caco-2 cell Model

LEI Ji, ZHANG Yong, CHEN Xiang Gui, ZHANG Ming Qiu, BAI Lin, HUANG Cheng Yu, Ortiz Monasterio IVAN

文章导航 > Biomedical and Environmental Sciences > 2012 > 25(5): 502-508

LEI Ji, ZHANG Yong, CHEN Xiang Gui, ZHANG Ming Qiu, BAI Lin, HUANG Cheng Yu, Ortiz Monasterio IVAN. Assessment of Iron Bioavailability in Ten Kinds of Chinese Wheat Flours Using an in vitro Digestion/Caco-2 cell Model[J]. Biomedical and Environmental Sciences, 2012, 25(5): 502-508. doi: 10.3967/0895-3988.2012.05.002

Citation:

LEI Ji, ZHANG Yong, CHEN Xiang Gui, ZHANG Ming Qiu, BAI Lin, HUANG Cheng Yu, Ortiz Monasterio IVAN. Assessment of Iron Bioavailability in Ten Kinds of Chinese Wheat Flours Using an in vitro Digestion/Caco-2 cell Model[J]. Biomedical and Environmental Sciences, 2012, 25(5): 502-508. doi: 10.3967/0895-3988.2012.05.002

doi: 10.3967/0895-3988.2012.05.002

基金项目: the HarvestPlus China(8231)%Xihua University programs(R0910507)%the Key Laboratory of Food Biotechnology,Xihua University

Assessment of Iron Bioavailability in Ten Kinds of Chinese Wheat Flours Using an in vitro Digestion/Caco-2 cell Model

School of Bioengineering,Xihua University,Chengdu 610039,Sichuan,China;West China School of Public Health,Sichuan University,Chengdu 610041,Sichuan,China
Institute of Crop Science,Chinese Academy of Agricultural Sciences,Beijing 100081,China
School of Bioengineering,Xihua University,Chengdu 610039,Sichuan,China
West China School of Public Health,Sichuan University,Chengdu 610041,Sichuan,China
International Maize and Wheat Improvement Center (CIMMYT),06600 Mexico,D.F.,Mexico

Funds: the HarvestPlus China(8231)%Xihua University programs(R0910507)%the Key Laboratory of Food Biotechnology,Xihua University

摘要: Objective To compare iron bioavailability (Fe BV) from ten selected kinds of Chinese wheat flours in order to provide scientific basis for further human trials and enable plant breeding programs to screen biofortified wheat cultivars. Methods An in vitro digestion/Caco‐2 cell model was used to assess Fe BV of ten flour samples from six leading Chinese wheat cultivars and the stability of Fe BV in one cultivar was studied across three growing environments. Results Significant differences were observed in both Fe BV and Fe bioavailability per gram of food (Fe BVPG) among cultivars (P<0.01) grown at the same location with the same flour extraction rate. Zhongyou 9507 and Jingdong 8 had Fe BV 37%‐54% and Fe BVPG 103%‐154% higher than the reference control. In the Anyang environment, Zhongyou 9507 had a higher wheat flour‐Fe level and Fe BVPG. Differences in Fe BV were detected in cultivars with different flour extraction rates. Conclusion Zhongyou 9507 and Jingdong 8 were identified as the most promising cultivars for further evaluation of efficacy by using human subjects. The growing environments had no effect on Fe BV, but did have a significant effect on Fe BVPG. Fe bioavailabilities in low‐extraction (40%) flours were higher than those in high‐extraction (78%) flours.
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Abstract: Objective To compare iron bioavailability (Fe BV) from ten selected kinds of Chinese wheat flours in order to provide scientific basis for further human trials and enable plant breeding programs to screen biofortified wheat cultivars. Methods An in vitro digestion/Caco‐2 cell model was used to assess Fe BV of ten flour samples from six leading Chinese wheat cultivars and the stability of Fe BV in one cultivar was studied across three growing environments. Results Significant differences were observed in both Fe BV and Fe bioavailability per gram of food (Fe BVPG) among cultivars (P<0.01) grown at the same location with the same flour extraction rate. Zhongyou 9507 and Jingdong 8 had Fe BV 37%‐54% and Fe BVPG 103%‐154% higher than the reference control. In the Anyang environment, Zhongyou 9507 had a higher wheat flour‐Fe level and Fe BVPG. Differences in Fe BV were detected in cultivars with different flour extraction rates. Conclusion Zhongyou 9507 and Jingdong 8 were identified as the most promising cultivars for further evaluation of efficacy by using human subjects. The growing environments had no effect on Fe BV, but did have a significant effect on Fe BVPG. Fe bioavailabilities in low‐extraction (40%) flours were higher than those in high‐extraction (78%) flours.
- Iron biofortification /
- Bioavailability /
- Caco‐2 cells

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Assessment of Iron Bioavailability in Ten Kinds of Chinese Wheat Flours Using an in vitro Digestion/Caco-2 cell Model

doi: 10.3967/0895-3988.2012.05.002

基金项目: the HarvestPlus China(8231)%Xihua University programs(R0910507)%the Key Laboratory of Food Biotechnology,Xihua University

刊出日期: 2012-10-20

关键词:

Iron biofortification /

Bioavailability /

Caco‐2 cells

摘要: Objective To compare iron bioavailability (Fe BV) from ten selected kinds of Chinese wheat flours in order to provide scientific basis for further human trials and enable plant breeding programs to screen biofortified wheat cultivars. Methods An in vitro digestion/Caco‐2 cell model was used to assess Fe BV of ten flour samples from six leading Chinese wheat cultivars and the stability of Fe BV in one cultivar was studied across three growing environments. Results Significant differences were observed in both Fe BV and Fe bioavailability per gram of food (Fe BVPG) among cultivars (P<0.01) grown at the same location with the same flour extraction rate. Zhongyou 9507 and Jingdong 8 had Fe BV 37%‐54% and Fe BVPG 103%‐154% higher than the reference control. In the Anyang environment, Zhongyou 9507 had a higher wheat flour‐Fe level and Fe BVPG. Differences in Fe BV were detected in cultivars with different flour extraction rates. Conclusion Zhongyou 9507 and Jingdong 8 were identified as the most promising cultivars for further evaluation of efficacy by using human subjects. The growing environments had no effect on Fe BV, but did have a significant effect on Fe BVPG. Fe bioavailabilities in low‐extraction (40%) flours were higher than those in high‐extraction (78%) flours.

English Abstract

Assessment of Iron Bioavailability in Ten Kinds of Chinese Wheat Flours Using an in vitro Digestion/Caco-2 cell Model

School of Bioengineering,Xihua University,Chengdu 610039,Sichuan,China;West China School of Public Health,Sichuan University,Chengdu 610041,Sichuan,China

Institute of Crop Science,Chinese Academy of Agricultural Sciences,Beijing 100081,China

School of Bioengineering,Xihua University,Chengdu 610039,Sichuan,China

West China School of Public Health,Sichuan University,Chengdu 610041,Sichuan,China

International Maize and Wheat Improvement Center (CIMMYT),06600 Mexico,D.F.,Mexico

Funds: the HarvestPlus China(8231)%Xihua University programs(R0910507)%the Key Laboratory of Food Biotechnology,Xihua University

Publish Date: 2012-10-20

Keywords:

Abstract: Objective To compare iron bioavailability (Fe BV) from ten selected kinds of Chinese wheat flours in order to provide scientific basis for further human trials and enable plant breeding programs to screen biofortified wheat cultivars. Methods An in vitro digestion/Caco‐2 cell model was used to assess Fe BV of ten flour samples from six leading Chinese wheat cultivars and the stability of Fe BV in one cultivar was studied across three growing environments. Results Significant differences were observed in both Fe BV and Fe bioavailability per gram of food (Fe BVPG) among cultivars (P<0.01) grown at the same location with the same flour extraction rate. Zhongyou 9507 and Jingdong 8 had Fe BV 37%‐54% and Fe BVPG 103%‐154% higher than the reference control. In the Anyang environment, Zhongyou 9507 had a higher wheat flour‐Fe level and Fe BVPG. Differences in Fe BV were detected in cultivars with different flour extraction rates. Conclusion Zhongyou 9507 and Jingdong 8 were identified as the most promising cultivars for further evaluation of efficacy by using human subjects. The growing environments had no effect on Fe BV, but did have a significant effect on Fe BVPG. Fe bioavailabilities in low‐extraction (40%) flours were higher than those in high‐extraction (78%) flours.

Citation:

LEI Ji, ZHANG Yong, CHEN Xiang Gui, ZHANG Ming Qiu, BAI Lin, HUANG Cheng Yu, Ortiz Monasterio IVAN. Assessment of Iron Bioavailability in Ten Kinds of Chinese Wheat Flours Using an in vitro Digestion/Caco-2 cell Model[J]. Biomedical and Environmental Sciences, 2012, 25(5): 502-508. doi: 10.3967/0895-3988.2012.05.002