Prolonged transit time through the stomach and small intestine improves iron dialyzability and uptake in vitro.
The iron dialyzability and uptake in relation to transit time through the stomach and small intestine was investigated using a dynamic in vitro gastrointestinal model in combination with Caco-2 cells. Three test meals were evaluated, consisting of lactic fermented vegetables with white (I) or whole meal bread (II) and of sourdough-fermented rye bread (III). Three transit times were tested (fast, medium, and slow transport). Iron dialyzability and absorption differed significantly between medium and slow transit time for meal I and between fast and medium transit time for meal III. For meal II, high in phytate, the iron dialyzability and absorption were low irrespective of transit time. The meals could be ranked with respect to iron dialyzability and uptake in the order I > III > II. Although the in vitro models used have limitations compared to in vivo experiments, the results suggest that an increased transit time may improve iron availability.
Salovaara
Susan
S
Food Science, Department of Chemistry and Bioscience, Chalmers University of Technology, P.O. Box 5401, SE-402 29 Göteborg, Sweden.
Larsson Alminger
Marie
M
Eklund-Jonsson
Charlotte
C
Andlid
Thomas
T
Sandberg
Ann-Sofie
AS
D018938:Caco-2 Cells; D003956:Dialysis; D004063:Digestion; D005753:Gastric Mucosa / Q000378:metabolism*; D005772:Gastrointestinal Transit; D006801:Humans; D007408:Intestinal Absorption; D007421:Intestine, Small / Q000378:metabolism*; D007501:Iron / Q000493:pharmacokinetics*; D008954:Models, Biological
D007501:Iron