Dephytinisation of Sangak and Barbari bread made from different extraction rate flours increases iron and zinc bioaccessibility in Caco-2 cells
Journal article, 2012
Bread is a staple food in many countries and an important source of iron and zinc. The bioavailability of these minerals is generally low because of the content of phytic acid. Traditional Iranian breads were prepared with flours of different extraction rates, Sangak at 93% and Barbari at 82%. Breads were dephytinised by addition of Aspergillus niger phytase during in vitro digestion. The effect upon iron and zinc bioaccessibility in the Caco-2 cell model was investigated. The cellular uptake of iron and zinc was lower from Sangak, compared to Barbari, despite higher mineral content in Sangak. Dephytinisation of both breads increased iron uptake in the Caco-2 cells (0.65 vs. 1.64 in Sangak and 0.77 vs. 1.97 ng mg-1 protein in Barbari). Zinc uptake increased from 0.98 to 2.8 in Sangak and from 1.4 to 2.9 ng mg-1 protein in Barbari. Thus, dephytinisation substantially improves iron and zinc bioaccessibility.
humans
food
phytic acid
inositol phosphates
phytate
iron availability
zinc
iran
Caco-2 cells
anemia
culture model
absorption
bioavailability
dose-dependent inhibition
Author
Soodeh Shockravi
Chalmers, Chemical and Biological Engineering, Life Sciences
Annette Almgren
Chalmers, Chemical and Biological Engineering, Life Sciences
Nils-Gunnar Carlsson
Chalmers, Chemical and Biological Engineering, Life Sciences
Ann-Sofie Sandberg
Chalmers, Chemical and Biological Engineering, Life Sciences
International Journal of Food Science and Technology
0950-5423 (ISSN) 1365-2621 (eISSN)
Vol. 47 11 2252-2258Subject Categories
Chemical Sciences
DOI
10.1111/j.1365-2621.2012.03095.x