Red grape juice inhibits iron availability: application of an in vitro digestion/caco-2 cell model.
Adequate bioavailable Fe intake is essential for optimal growth and intellectual development of infants and children. Fruit juices are nutritious and popular drinks for infants and children and are known to contain Fe uptake inhibitors (e.g., polyphenolic compounds) and a dominant promoter, ascorbic acid. Ascorbic acid is naturally present in fruit juices and is added during processing to almost all juices found in supermarkets. With these facts taken into account, an in vitro digestion/Caco-2 cell culture model was developed to compare the effects of apple, pear, white grape, red grape, prune, grapefruir, and orange juices on iron bioavailability. In two series of experiments, juices from a local supermarket were combined with FeCl(3) or commercial infant cereal fortified with elemental iron and subject to simulated gastric and intestinal digestion. Caco-2 cell ferritin formation in response to exposure to the digests served as the measure of Fe uptake. The pear, apple, grapefruit, orange, and white grape juice significantly increased Fe bioavailability from FeCl(3). For the infant cereal studies, the apple, orange, pear, and white grape juices increased the Fe bioavailability of the infant cereal. In contrast, the red grape juice and prune juice had profound inhibitory effects on iron bioavailability. These inhibitory effects were likely due to high levels of polyphenolic compounds that bind and thereby prevent absorption of soluble Fe. These inhibitory compounds appeared to counteract the promotional effects of ascorbic acid as they were in considerable molar excess relative to ascorbic acid and Fe in the digest. From a nutritional standpoint, the results suggest that individuals in need of optimal Fe absorption should avoid red grape and prune juice or at least vary the types of juices consumed. Alternatively, individuals seeking to limit Fe uptake (e.g., hemochromatitics and astronauts) may be able to utilize red grape or prune juice as effective inhibitors of Fe uptake. Consumers should be aware that the compounds that inhibit Fe availability are also linked to anticancer benefits; thus, a dietary balance of the above juices may be optimal.
Boato
Francesca
F
Institute of Food Science, Cornell University, Ithaca, New York 14853, USA.
Wortley
Gary M
GM
Liu
Rui Hai
RH
Glahn
Raymond P
RP
D001628:Beverages / Q000032:analysis*; D001682:Biological Availability; D018938:Caco-2 Cells; D002957:Citrus / Q000737:chemistry; D004063:Digestion / Q000187:drug effects*; D002523:Edible Grain / Q000737:chemistry; D005293:Ferritins / Q000378:metabolism; D006801:Humans; D007223:Infant; D007225:Infant Food; D007501:Iron / Q000493:pharmacokinetics*; D027845:Malus / Q000737:chemistry; D008954:Models, Biological; D027861:Prunus / Q000737:chemistry; D031989:Pyrus / Q000737:chemistry; D027843:Vitis / Q000737:chemistry*
D005293:Ferritins; D007501:Iron