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2014 | 64 | 1 |

Tytuł artykułu

Negative effect of Camu-Camu (Myrciaria dubia) despite high vitamin C content on iron bioavailability, using a Caco-2 cell model

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Warianty tytułu

Języki publikacji

EN

Abstrakty

EN
It is well known that vitamin C is an important enhancer of nonheme iron bioavailability due to its high reducing capacity. Camu-camu, a fruit that grows in the jungle of Peru, contains high amount of vitamin C (2,780 mg per 100 g). In this study, we investigated the effect of camu-camu on nonheme iron bioavailability from two different meals (rice with lentils and wheat flour porridge) using an in vitro Caco-2 cell model. These two meals were treated with three different camu-camu juice concentrations (C0 = 0 g, C1 = typical consumption, and C2 = 3X typical consumption). The results showed that camu-camu reduced rather than enhanced nonheme iron bioavailability. The inhibiting trend was significant (p<0.0001) in the wheat flour porridge (from 124 to 91 and 35 µg ferritin/µg protein, for C0, C1 and C2, respectively). With the rice with lentils, there was no significant effect of camu-camu due to the high polyphenols and phytate contents of the meal. Relative bioavailability values obtained showed significant decrease with increasing camu-camu juice concentration for both meals. As expected, the ascorbic acid added to the meals at a concentration equivalent to that present in C2, had no effect on bioavailability with rice meal but increased significantly with wheat flour meal. The findings of this study suggest that camu-camu, in the traditional way of preparation, may significantly reduce nonheme iron bioavailability because of its high polyphenol content which overrides the beneficial effect of its high ascorbic acid content.

Słowa kluczowe

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-

Rocznik

Tom

64

Numer

1

Opis fizyczny

p.45-48,fig.,ref.

Twórcy

  • Academic Department of Nutrition, Universidad Nacional Agraria La Molina, Lima, Peru
autor
  • Instituto de Investigacion Nutricional (IIN), Lima, Peru
  • Academic Department of Nutrition, Universidad Nacional Agraria La Molina, Lima, Peru
autor
  • Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa 50011, United States
autor
  • National Agricultural Innovation Institute (INIA), Loreto, Peru
autor
  • Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa 50011, United States

Bibliografia

  • 1. Au A.P., Reddy M.B., Caco-2 cells can be used to assess human iron bioavailability from semipurifed meal. J. Nutr., 2000, 130, 1329–1334.
  • 2. Chidambaram M.V., Reddy M.B., Thompson J.L., Bates G.W., In vitro studies of iron bioavailability. Probing the concentration and oxidation – reduction of pinto bean iron with ferrous chromogens. Biol. Trace Elem. Res., 1989, 19, 25–40.
  • 3. Collazos C., Tablas Peruanas de Composición de alimentos. Ministerio de Salud. 7th. Edition. 1996. Lima, Perú, p. 86.
  • 4. Cook J.D., Monsen E.E., Vitamin C, the common cold, and iron absorption. Am. J. Clin. Nutr., 1977, 30, 235–241.
  • 5. Diaz M., Rosado J.L., Allen L.H, Arams S., Garcia O.P., The efficacy of a local ascorbic acid–rich food in improving iron absorption from Mexican diets: a field study using stable isotopes. Am. J. Clin. Nutr., 2003, 78, 436–440.
  • 6. Endes Continua. Encuesta Demográfica y de Salud Familiar on Perú: Resultados de la encuesta demográfica y de salud familiar, 2009, [Online]. Available: [http://desa.inei.gob.pe/endes/images/Expo_Jefe.pdf].
  • 7. Glahn R.P., Lee O.A., Yeung A., Goldman M.I., Miller D.D., Caco-2 cell ferritin formation predicts nonradiolabeled food iron availability in an in vitro digestion/Caco-2 cell culture model. J. Nutr., 1998, 128, 1555–1561.
  • 8. Jovani M., Barbera R., Farre R., Martin de Aguilera E., Calcium, iron and zinc uptake from digests of infant formulas by Caco-2 cells. J. Agric. Food Chem., 2001, 49, 3480–3485.
  • 9. Lynch S.R., Cook J.D., Interaction of vitamin C and iron. Ann. N.Y. Acad. Sci., 1980, 355, 32–44.
  • 10. McGown E.L., Rusnak M.G., Lewis C.M., Tillotson J.A., Tissue ascorbic acid analysis using ferrozine compared with the dinitrophenylhydrazine method. Anal. Biochem., 1982, 119, 55–61.
  • 11. Munoz A.M., Ramos-Escudero F., Alvarado-Ortiz C., Castaneda B., Evaluación de la capacidad antioxidante y contenido de compuestos fenólicos em recursos vegetales promisorios. Rev. Soc. Quim, Perú., 2007, 73, 142–149.
  • 12. Proulx A.K., Reddy M.B., Iron bioavailability of hemoglobin from soy root nodules using a Caco-2 cell culture model. J. Agric. Food Chem., 2006, 54, 1518–1522.
  • 13. Proulx A.K., Reddy M.B., Fermentation and lactic acid addition enhance iron bioavailability of maize. J. Agric. Food Chem., 2007, 55, 2749–2754.
  • 14. Siegenberg D., Baynes R.D., Bothwell T.H., Macfarlane B.J., Lamparelli R.D., Car N.G., MacPhail P., Schmidt U., Tal A y F Mayet, Ascorbic acid prevents the dose-dependent inhibitory effects of polyphenols and the phytates on nonheme-iron absorption. Am. J. Clin. Nutr., 1991, 53, 537–541.
  • 15. Torrance J.D., Bothwell T.H., A simple technique for measuring storage iron concentrations in formalinised liver samples. S. Afr. J. Med. Sci., 1968, 33, 9–11.
  • 16. United Nations Children´s Fund (UNICEF), United Nations University (UNU), World Health Organization (WHO, 2001) on Iron Deficiency Anaemia. Assessment, prevention and control. A guide for programme managers. WHO/NHD/01.3. [Online].Available at: [http://www.who.int].
  • 17. USDA National Nutrient Data Base for Standard Reference. Nutrient Laboratory Data. Agricultural Research Service. United States Department of Agriculture (USDA) on Nutrient Laboratory Data. [Online]. Available at: [http://www.nal.usda.gov].
  • 18. Yun S., Habicht J.P., Miller D.D., Glahn R.P., An in vitro digestion/Caco-2 cell culture system accurately predicts the effects of ascorbic acid and polyphenolic compounds on iron bioavailability in humans. J. Nutr., 2004, 134, 2717–2721.

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