title: The effects of hydrothermal processing and germination on Fe speciation and Fe bioaccessibility to human intestinal Caco-2 cells in Tartary buckwheat.
abstract: Tartary buckwheat is a gluten-free crop with great potential as a wheat substitute. Iron (Fe) is an important mineral element in staple foods which is required in sufficient bioaccessible quantities. The aim of the study was to investigate how processing of grains into groats (hydrothermal processing to remove the husk) and sprouts (7-day-old seedlings) affected Fe speciation (Fe(2+) or Fe(3+)), Fe ligand composition and Fe bioaccessibility to human Caco-2 cells. Groats contained the least Fe (23.8 ± 1.65 mg kg(-1)) and the lowest amounts of Fe(2+) (8%). Grains and sprouts had comparable Fe concentrations (78.2 ± 2.65 and 68.9 ± 2.73 mg kg(-1)) and similar proportions of Fe(2+) (15% and 18%). The main ligands for Fe in Tartary buckwheat material were phytate and citrate. Phytate was less abundant in sprouts, which did not correlate with greater Fe bioaccessibility. Iron bioaccessibility was 4.5-fold greater for grains than groats, suggesting that Fe is more bioaccessible in the husk than in the rest of the grain.
authors.affiliation: Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia. Electronic address: paula.pongrac@gmail.com.
authors.forename: Paula
authors.initials: P
authors.lastname: Pongrac
authors.affiliation: Department of Biology and Biological Engineering, Food and Nutrition Science, Chalmers University of Technology, SE-412 96 Göteborg, Sweden. Electronic address: nathalie.scheers@chalmers.se.
authors.forename: Nathalie
authors.initials: N
authors.lastname: Scheers
authors.affiliation: Department of Biology and Biological Engineering, Food and Nutrition Science, Chalmers University of Technology, SE-412 96 Göteborg, Sweden. Electronic address: ann-sofie.sandberg@chalmers.se.
authors.forename: Ann-Sofie
authors.initials: AS
authors.lastname: Sandberg
authors.affiliation: Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia. Electronic address: mateja.potisek@bf.uni-lj.si.
authors.forename: Mateja
authors.initials: M
authors.lastname: Potisek
authors.affiliation: Jožef Stefan Institute, Jamova 37, SI-1000 Ljubljana, Slovenia; University of Nova Gorica, Vipavska 13, POB 301, SI-5001 Nova Gorica, Slovenia. Electronic address: iztok.arcon@ung.si.
authors.forename: Iztok
authors.initials: I
authors.lastname: Arčon
authors.affiliation: Nutrition Institute, Tržaška 40, SI-1000 Ljubljana, Slovenia. Electronic address: ivan.kreft@guest.arnes.si.
authors.forename: Ivan
authors.initials: I
authors.lastname: Kreft
authors.affiliation: Jožef Stefan Institute, Jamova 37, SI-1000 Ljubljana, Slovenia. Electronic address: peter.kump@ijs.si.
authors.forename: Peter
authors.initials: P
authors.lastname: Kump
authors.affiliation: Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia; Jožef Stefan Institute, Jamova 37, SI-1000 Ljubljana, Slovenia. Electronic address: katarina.vogelmikus@bf.uni-lj.si.
authors.forename: Katarina
authors.initials: K
authors.lastname: Vogel-Mikuš
mesh_terms: D018938:Caco-2 Cells / Q000737:chemistry*; D002523:Edible Grain; D019612:Fagopyrum / Q000737:chemistry*; D018525:Germination; D006801:Humans; D007501:Iron / Q000378:metabolism*; D036226:Seedlings
chemical_list: D007501:Iron
keywords: Bioavailability; Germination; Hydrothermal processing; Iron; Tartary buckwheat; X-ray absorption near edge structure