[Study on bioavailability of Fe-riched wheat varieties using an in vitro digestion/Caco-2 cell model].
OBJECTIVE
To select the most promising Fe-riched wheat varieties by studying Fe bioavailability from several wheat variety flours so as to provide scientific evidence for further human trials and nutrition target in wheat breeding.


METHODS
The Fe bioavailability among 10 Fe-riched wheat flours was assessed using an in vitro/Caco-2 cell culture model. Caco-2 cell ferritin formation was measured as an indicator of Fe utilized by human Caco-2 exposing to tested flour digests.


RESULTS
Significant differences were detected in Fe bioavailability among 10 flour varieties, Zhongyou 9507 (from Anyang) and Jingdong 8 with 78% flour yield had the highest Fe bioavailability.


CONCLUSIONS
The two most promising varieties, Zhongyou 9507 (from Anyang) and Jingdong 8 will be further evaluated in human trials to determine their efficacy.
Lei
Ji
J
West China School of Public Health, Sichuan University, Chengdu 610041, China. jil765@163.com
Huang
Chengyu
C
Zhang
Yong
Y
Zhang
Mingqiu
M
D001682:Biological Availability; D018938:Caco-2 Cells; D004063:Digestion; D005293:Ferritins / Q000378:metabolism; D005527:Food, Fortified / Q000032:analysis*; D014644:Genetic Variation; D006801:Humans; D007501:Iron / Q000493:pharmacokinetics*; D014908:Triticum / Q000737:chemistry / Q000235:genetics* / Q000378:metabolism*
D005293:Ferritins; D007501:Iron