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Bioavailability of iron from a heat treated glucose‐lysine model food system: assays in rats and in Caco‐2 cells
Author(s) -
DelgadoAndrade Cristina,
Seiquer Isabel,
Navarro M Pilar
Publication year - 2004
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1839
Subject(s) - bioavailability , chemistry , maillard reaction , lysine , solubility , hemoglobin , food science , caco 2 , biochemistry , chromatography , cell , amino acid , biology , pharmacology , organic chemistry
The influence of Maillard reaction products (MRP) from glucose–lysine on iron bioavailability was investigated. Equimolar glucose–lysine mixtures (GL, 40% moisture) were heated (150 °C, for 30, 60 and 90 min) to prepare samples GL30, GL60 and GL90, respectively, and were used to study the influence of MRP on iron solubility, iron uptake and transport in Caco‐2 cells and iron balance in rats. After an initial increase with GL30, in vitro iron solubility decreased in the presence of most of the heated samples. The Caco‐2 cell experiments showed that Fe cell content increased in the presence of heated mixtures with respect to GL, whereas transport was less affected. Iron balance was determined in rats fed diets containing the GL30 and GL90 samples (3%) for a 21 day period and compared with that measured in a control group. Consumption of glucose–lysine heated mixtures increased total iron retention, although hemoglobin values decreased. Iron accumulations in organs such as the spleen, kidney and small intestine were observed. Copyright © 2004 Society of Chemical Industry