title: In Vitro Bioaccessibility and Bioavailability of Iron from Potatoes with Varying Vitamin C, Carotenoid, and Phenolic Concentrations.
abstract: The bioaccessibility and bioavailability of iron from 12 Andean potato clones were estimated using an in vitro gastrointestinal digestion procedure and the Caco-2 cell line as a model of human intestine, with ferritin formation as a marker of iron absorption. We first showed that 63.7% (for the genotype CIP_311422.016) to 79.0% (for the genotype CIP_311575.003) of the iron is released from the potato tuber matrix during in vitro gastrointestinal digestion and is therefore available at the intestinal level. On average, 32 and 24.5% of the hydrophilic bioactive components, vitamin C and chlorogenic acid, respectively, were also bioaccessible from boiled tubers. Intestinal absorption of intrinsic iron from potato tubers could not be detected using our in vitro Caco-2 cell model. When an extrinsic source of iron (20 μM FeCl3 and 1 mM ascorbic acid) was added to the digestion mixture, iron absorption varied from 1.8 to 8% for the genotypes CIP_311422.016 and CIP_311624.021, respectively, as compared to the reference control. Principal component analysis revealed negative relationships between bioavailable iron values and phenolic concentrations, whereas vitamin C concentrations were positively associated with the ferritin values. Further controlled intervention trials would be needed to conclusively assess the bioavailability of intrinsic iron from potato tubers.
authors.affiliation: Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology , 5, Avenue des Hauts-Fourneaux L-4362 Esch/Alzette, Luxembourg.
authors.forename: Christelle M
authors.initials: CM
authors.lastname: Andre
authors.affiliation: Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology , 5, Avenue des Hauts-Fourneaux L-4362 Esch/Alzette, Luxembourg.
authors.forename: Danièle
authors.initials: D
authors.lastname: Evers
authors.affiliation: Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology , 5, Avenue des Hauts-Fourneaux L-4362 Esch/Alzette, Luxembourg.
authors.forename: Johanna
authors.initials: J
authors.lastname: Ziebel
authors.affiliation: Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology , 5, Avenue des Hauts-Fourneaux L-4362 Esch/Alzette, Luxembourg.
authors.forename: Cédric
authors.initials: C
authors.lastname: Guignard
authors.affiliation: Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology , 5, Avenue des Hauts-Fourneaux L-4362 Esch/Alzette, Luxembourg.
authors.forename: Jean-Francois
authors.initials: JF
authors.lastname: Hausman
authors.affiliation: International Potato Center, Avenida La Molina 1895, Lima 12, Lima, Peru.
authors.forename: Merideth
authors.initials: M
authors.lastname: Bonierbale
authors.affiliation: International Potato Center, Avenida La Molina 1895, Lima 12, Lima, Peru.
authors.forename: Thomas
authors.initials: T
authors.lastname: Zum Felde
authors.affiliation: International Potato Center, Avenida La Molina 1895, Lima 12, Lima, Peru.
authors.forename: Gabriela
authors.initials: G
authors.lastname: Burgos
mesh_terms: D001205:Ascorbic Acid / Q000032:analysis / Q000378:metabolism*; D001682:Biological Availability; D018938:Caco-2 Cells; D002338:Carotenoids / Q000032:analysis / Q000378:metabolism; D006801:Humans; D007501:Iron / Q000032:analysis / Q000378:metabolism*; D008954:Models, Biological; D010636:Phenols / Q000032:analysis / Q000378:metabolism*; D035281:Plant Tubers / Q000737:chemistry / Q000235:genetics / Q000378:metabolism; D011198:Solanum tuberosum / Q000737:chemistry / Q000235:genetics / Q000378:metabolism*
chemical_list: D010636:Phenols; D002338:Carotenoids; D007501:Iron; D001205:Ascorbic Acid
keywords: Caco-2 cell; bioaccessibility; bioavailability; biofortification; carotenoid; in vitro digestion; iron; phenolic compound; potato; vitamin C