Development of a Modified Caco-2 Cell Model System for Studying Iron Availability in Eggs

Ben Thompson; Paul Sharp; Ruan Elliott; Sharifah Al-Mutairi; Susan J. Fairweather-Tait

doi:10.1021/jf904175d

Development of a Modified Caco-2 Cell Model System for Studying Iron Availability in Eggs

Ben Thompson, Paul Sharp, Ruan Elliott, Sharifah Al-Mutairi, Susan J. Fairweather-Tait

Nutritional Sciences

Research output: Contribution to journal › Article › peer-review

7 Citations (Scopus)

Abstract

A modified Caco-2 cell model system was developed for studying iron availability in mixtures of fresh and/or cooked foods subjected to a simulated gastrointestinal digestion. The effect of combining foods containing high levels of ascorbic acid with cooked eggs on ferritin expression in the cells was measured. There was no detectable increase in ferritin with eggs alone, indicating that none of the iron was available for uptake into the cells, but when mixed with orange juice or salad (lettuce, tomatoes, and red pepper) in ratios similar to those found in meals, there was a significant increase in ferritin concentration (p = 0.0012 and p = 9.2 x 10(-10), respectively); the enhancing effect of salad was greater than orange juice (p = 0.028). These results suggest that the iron in eggs will be more readily absorbed when consumed with foods high in ascorbic acid.

Original language	English
Pages (from-to)	3833 - 3839
Number of pages	7
Journal	JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume	58
Issue number	6
DOIs	https://doi.org/10.1021/jf904175d
Publication status	Published - 24 Mar 2010

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title = "Development of a Modified Caco-2 Cell Model System for Studying Iron Availability in Eggs",

abstract = "A modified Caco-2 cell model system was developed for studying iron availability in mixtures of fresh and/or cooked foods subjected to a simulated gastrointestinal digestion. The effect of combining foods containing high levels of ascorbic acid with cooked eggs on ferritin expression in the cells was measured. There was no detectable increase in ferritin with eggs alone, indicating that none of the iron was available for uptake into the cells, but when mixed with orange juice or salad (lettuce, tomatoes, and red pepper) in ratios similar to those found in meals, there was a significant increase in ferritin concentration (p = 0.0012 and p = 9.2 x 10(-10), respectively); the enhancing effect of salad was greater than orange juice (p = 0.028). These results suggest that the iron in eggs will be more readily absorbed when consumed with foods high in ascorbic acid.",

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AU - Thompson, Ben

AU - Sharp, Paul

AU - Elliott, Ruan

AU - Al-Mutairi, Sharifah

AU - Fairweather-Tait, Susan J.

PY - 2010/3/24

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Development of a Modified Caco-2 Cell Model System for Studying Iron Availability in Eggs

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