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

doi:10.1021/jf3031309

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

Nutritional Sciences

University of East Anglia

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

14 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 language	English
Pages (from-to)	11318-11322
Number of pages	5
Journal	JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume	60
Issue number	45
DOIs	https://doi.org/10.1021/jf3031309
Publication status	Published - 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

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title = "Evidence for an Enhancing Effect of Alginate on Iron Availability in Caco-2 Cells",

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.",

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author = "Wawer, {Anna A.} and Sharp, {Paul A.} and Natalia Perez-Moral and Fairweather-Tait, {Susan J.}",

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AU - Wawer, Anna A.

AU - Sharp, Paul A.

AU - Perez-Moral, Natalia

AU - Fairweather-Tait, Susan J.

PY - 2012/11/14

Y1 - 2012/11/14

N2 - 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.

AB - 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.

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KW - Caco-2 cells

KW - ferritin

KW - ascorbic acid

KW - tannic acid

KW - IN-VITRO

KW - CULTURE SYSTEM

KW - NONHEME-IRON

KW - ABSORPTION

KW - MODEL

KW - BIOAVAILABILITY

KW - CALCIUM

KW - FOOD

KW - ZINC

KW - ENTEROCYTES

U2 - 10.1021/jf3031309

DO - 10.1021/jf3031309

M3 - Article

SN - 0021-8561

VL - 60

SP - 11318

EP - 11322

JO - JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

JF - JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IS - 45

ER -

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

Abstract

Keywords

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