Digestor Dinámico In vitro
1
In vitro evaluation of iron bioaccessibility in microencapsulated iron- enriched breads Introduction Mineral deficiencies (especially of iron, calcium and zinc) have a negative effect on human health. To reduce these risks, not only the intake of a mineral is important, but also the amount that is available to be absorbed (WHO, 2010). Food iron fortification is a practical and sustainable solution to combat iron deficiency. Fortified bakery products must provide iron in a stable and highly bio-available form without reduction of sensorial quality of final products, so that iron compounds must be protected to avoid degradation during the baking process. Microencapsulation avoids iron oxidation during the bread-baking process, due to chemical and physical stresses (temperature, pH…) and also mitigates undesirable interactions between iron and food components (such as phytates) increasing the iron bioavailability (Zimmermann, 2003; Pounis et al., 2011; Jayalalitha et al., 2012). The aim of this study is to evaluate the gastrointestinal resistance of microencapsulated iron and thereafter on the iron bioavailability in enriched breads. M.P. Villalba 1 , B. Viadel 1 , E. Gallego 1 , L. Tomás-Cobos 1 , J. Daniel Rivera 1 , M. Sanchez 4 , M. Llin 6 , D.L. Taneyo Saa 2 , A. Bordoni 2,3 , A. Gianotti 2,3 and M.A. Bryszewska 5 1 ainia Centro Tecnológico, Paterna, Spain. 2 Dipartimento di Scienze e Tecnologie Agro-Alimentari (DISTAL) University of Bologna, Italy 3 Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, Cesena, Italy. 4 Emilio Peña, S.A. 5 Lodz University of Technology; Institute of General Food Chemistry 6 INDESPAN, S.L.. Methods Conclusions Results herein reported show that the different microencapsulated iron added to bread resist the bread-making process and the human gastric conditions of an adult, releasing most of the iron content at the intestinal level. The bread sample fortified with microencapsulated iron with 35% of ferrous sulphate in the core is the one showing the highest amount of Fe potentially available at the intestinal level, and the highest ratio of Fe II to Fe III. These results confirm that the microencapsulation of iron makes possible to enhance iron intestinal absorption of enriched bakery products. Further analysis is being performed by the study of the effect on the regulation of DMT1 (apical Fe2+ transporter) and the measure of ferritin. Results Acknowlegments The research leading to these results has been performed in BAKE4FUN project. www.ainia.es / [email protected] 35% Ferrous lactate 15% Ferrous lactate 25% Ferrous sulphate + 25% ascorbic acid 35% Ferrous sulphate Core Modified starch M8 Modified starch M7 Modified starch M5 Modified starch M4 Wall material Microencapsulated iron Bread fortified with microencapsulated iron Microencapsulation of iron HCl Figure 2. Outline of the digestion process Figure 1. In vitro digestion of microencapsulated iron-fortified breads In vitro digestion Determination of Fe II +Fe III As it is shown in figure 3, after the digestion process, most of the iron content in the intestinal digested bread is available to be absorbed as free iron (Fe II + Fe III). Thus, these results show that the different microencapsulated iron added in bread resist the bread-making process as well as the human (adult) gastric conditions. Figure 3. Content of iron in breads and intestinal digested of breads Figure 4. Bioaccessibility of the iron (Fe II+Fe III) in breads fortified with microencapsulated iron FFCFM8 Standard flour-conventional fermentation+ microcapsule M8 FFCFM7 Standard flour-conventional fermentation+ microcapsule M7 FFCFM5 Standard flour-conventional fermentation+ microcapsule M5 FFCFM4 Standard flour-conventional fermentation+ microcapsule M4 Reference Description of Breads 0,9 FFCFM8 4,5 FFCFM7 0,9 FFCFM5 1,7 FFCFM4 Fe III/ Fe II (intestinal digested) Bread reference All bread samples show a high percentage of iron bioaccessibility. In particular, the samples FFCFM4 (35% ferrous sulphate) FFCFM7 (15% ferrous lactate) present the highest free Fe (FeII+FeIII) potentially available to be absorbed at intestinal level (figure 4). Table 1. Ratio of Fe II/Fe III in the intestinal digested of fortified breads. The table below ( table 1) shows the ratio Fe III/ Fe II. As we observe, one of the two bread samples, FFCFM4, with higher iron bioaccessibility, shows the highest ratio of Fe II to Fe III. References Allen et al., 2010. Guidelines on food fortification with micronutrients. World Health Organization (WHO). ISBN 92 4 159401 2. Zimmermann et al., 2003. Dual fortification of salt with iodine and microencapsulated iron: a randomized, double-blind, controlled trial in Moroccan schoolchildren. Am. J. Clin. Nutr. 77, 425-432. Pounis et al., 2011. Food Quality and Preference vol. 22 issue 7 p. 683-688. Jayalalitha et al., 2012. Fortification of encapsulated iron in probiotic yoghourt. International Journal of Agriculture: Research and Review. Vol. 2 (2), 80-84. 0 10 20 30 40 50 60 70 80 90 100 FFCFM4 FFCFM5 FFCFM7 FFCFM8 % Bioaccessibility of iron Application spectrophotometry for iron speciation analysis The intensity of the colour is measured at 593 nm. The Fe II in bread was visualised by the reaction with Ferene S The Fe III was reduced before complexation with Ferene S Fe II Fe II + Fe III Pancreatin Biliar extract NaHCO3 Intestinal electrolites Sol. INTESTINE 37ºC Intestinal emptying Intestinal digested STOMACH Pepsin Sol. Gastric emptying Bread with microencapsulated iron 0 5 10 15 20 25 30 mg(FeII+FeIII)/100 g bread.. FFCFM4 FFCFM5 FFCFM7 FFCFM8 Bread Bread digested
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Transcript of Digestor Dinámico In vitro
In vitro evaluation of iron bioaccessibility in microencapsu lated iron-enriched breads
IntroductionMineral deficiencies (especially of iron, calcium and zinc) have a negative effect on human health. To reduce these risks, not only the intake of a mineral is important, but also the amount that is available to be absorbed (WHO, 2010). Food iron fortification is a practical and sustainable solution to combat iron deficiency. Fortified bakery products must provide iron in a stable and highly bio-available form without reduction of sensorial quality of final products, so that iron compounds must be protected to avoid degradation during the baking process. Microencapsulation avoids iron oxidation during the bread-baking process, due to chemical and physical stresses (temperature, pH…) and also mitigates undesirable interactions between iron and food components (such as phytates) increasing the iron bioavailability (Zimmermann, 2003; Pounis et al., 2011; Jayalalitha et al., 2012). The aim of this study is to evaluate the gastrointestinal resistance of microencapsulated iron and thereafter on the iron bioavailability in enriched breads.
M.P. Villalba1, B. Viadel1, E. Gallego1, L. Tomás-Cobos1, J. Daniel Rivera1, M. Sanchez4, M. Llin 6, D.L. Taneyo Saa2 , A. Bordoni2,3, A. Gianotti2,3 and M.A. Bryszewska5
1ainia Centro Tecnológico, Paterna, Spain.2Dipartimento di Scienze e Tecnologie Agro-Alimentari (DISTAL) University of Bologna, Italy
3Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, Cesena, Italy.4 Emilio Peña, S.A.
5 Lodz University of Technology; Institute of General Food Chemistry6 INDESPAN, S.L..
Methods
ConclusionsResults herein reported show that the different microencapsulated iron added to bread resist the bread-making process and the human gastric conditions of an adult, releasing most of the iron content at the intestinal level. The bread sample fortified with microencapsulated iron with 35% of ferrous sulphate in the core is the one showing the highest amount of Fe potentially available at the intestinal level, and the highest ratio of Fe II to Fe III. These results confirm that the microencapsulation of iron makes possible to enhance iron intestinal absorption of enriched bakery products. Further analysis is being performed by the study of the effect on the regulation of DMT1 (apical Fe2+ transporter) and the measure of ferritin.
Results
AcknowlegmentsThe research leading to these results has been performed in BAKE4FUN project.www.ainia.es / [email protected]
35% Ferrous lactate
15% Ferrous lactate
25% Ferroussulphate + 25% ascorbic acid
35% Ferroussulphate
Core
Modified starchM8
Modified starchM7
Modified starchM5
Modified starchM4
Wall materialMicroencapsulatediron
Bread fortified with microencapsulated iron Microencapsulation of iron
HCl
Figure 2. Outline of the digestion processFigure 1. In vitro digestion of microencapsulated iron-fortified bread s
In vitro digestion
Determination of Fe II +Fe III
As it is shown in figure 3, after the digestion process, most of the ironcontent in the intestinal digested bread is available to be absorbed as free iron (Fe II + Fe III). Thus, these results show that the differentmicroencapsulated iron added in bread resist the bread-making process as well as the human (adult) gastric conditions.
Figure 3. Content of iron in breads and intestinal d igested of breads
Figure 4. Bioaccessibility of the iron (Fe II+Fe III) in breads fortified with microencapsulated iron
FFCFM8Standard flour-conventional fermentation+ microcapsule M8
FFCFM7Standard flour-conventional fermentation+ microcapsule M7
FFCFM5Standard flour-conventional fermentation+ microcapsule M5
FFCFM4Standard flour-conventional fermentation+ microcapsule M4
ReferenceDescription of Breads
0,9FFCFM8
4,5FFCFM7
0,9FFCFM5
1,7FFCFM4
Fe III/ Fe II (intestinal digested)Bread reference
All bread samples show a high percentage of ironbioaccessibility. In particular, the samples FFCFM4 (35% ferrous sulphate) FFCFM7 (15% ferrous lactate) presentthe highest free Fe (FeII+FeIII) potentially available to be absorbed at intestinal level (figure 4).
Table 1. Ratio of Fe II/Fe III in the intestinal digested of fortified breads.
The table below ( table 1) shows the ratio Fe III/ Fe II. As we observe, one of the two bread samples, FFCFM4, with higher ironbioaccessibility, shows the highest ratio of Fe II to Fe III.
References � Allen et al., 2010. Guidelines on food fortification with micronutrients. World Health Organization (WHO). ISBN 92 4 159401 2.� Zimmermann et al., 2003. Dual fortification of salt with iodine and microencapsulated iron: a randomized, double-blind, controlled trial in Moroccan schoolchildren. Am. J. Clin. Nutr. 77, 425-432.� Pounis et al., 2011. Food Quality and Preference vol. 22 issue 7 p. 683-688.� Jayalalitha et al., 2012. Fortification of encapsulated iron in probiotic yoghourt. International Journal of Agriculture: Research and Review. Vol. 2 (2), 80-84.
0
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FFCFM4 FFCFM5 FFCFM7 FFCFM8
% B
ioa
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Application spectrophotometry foriron speciation analysis
The intensity of the colour ismeasured at 593 nm.
The Fe II in bread was visualised by the reaction with Ferene S
The Fe III was reduced beforecomplexation with Ferene S
Fe II
Fe II + Fe III
Pancreatin
Biliar extract
NaHCO3
Intestinal electrolites Sol.
INTESTINE
37ºC
Intestinal emptying
Intestinal digested
STOMACH
Pepsin Sol.
Gastricemptying
Bread withmicroencapsulated iron
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FFCFM4 FFCFM5 FFCFM7 FFCFM8
Bread
Bread digested
