Evidence for an Enhancing Effect of Alginate on Iron Availability in Caco-2 Cells

Anna A. Wawer, Paul A. Sharp, Natalia Perez-Moral, Susan J. Fairweather-Tait*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

12 Citations (Scopus)

Abstract

The potential use of alginates as a vehicle for water-soluble (bioavailable) iron for fortifying food products was examined using a Caco-2 cell model system Cell monolayers Were exposed to alginates with various mannuronic to guluronic acid ratios at three different concentrations, and cellular ferritin Was measured as a surrogate marker of iron uptake into the cell. Ferritin concentrations Were significantly higher when the cells were treated with ferric ammonium citrate and 0.5 and 1% W/v (but not 0.1%) alginate, but were unaffected by mannuronic/guluronic acid ratios. The enhancing effect of ascorbic acid was maintained with 0.1% alginate and significantly increased with 0.5 and 1% alginate, whereas the inhibitory effect of tannic acid was significantly reduced with 0.5% alginate. Alginate beads delivered available iron to Caco-2 cells, indicating that they are a promising vehicle for soluble iron with potential use in food fortification programs.

Original languageEnglish
Pages (from-to)11318-11322
Number of pages5
JournalJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume60
Issue number45
DOIs
Publication statusPublished - 14 Nov 2012

Keywords

  • iron bioavailability
  • alginate
  • Caco-2 cells
  • ferritin
  • ascorbic acid
  • tannic acid
  • IN-VITRO
  • CULTURE SYSTEM
  • NONHEME-IRON
  • ABSORPTION
  • MODEL
  • BIOAVAILABILITY
  • CALCIUM
  • FOOD
  • ZINC
  • ENTEROCYTES

Fingerprint

Dive into the research topics of 'Evidence for an Enhancing Effect of Alginate on Iron Availability in Caco-2 Cells'. Together they form a unique fingerprint.

Cite this