![[Feedback]](/icons/banner/feedbackACT.gif){kind=icon}
![[For Subscribers]](/icons/banner/subscriberACT.gif){kind=icon}
![[Archive]](/icons/banner/archiveACT.gif){kind=icon}
![[Search]](/icons/banner/searchACT.gif){kind=icon}
![[Contents]](/icons/banner/tocACT.gif){kind=icon}
|
|
|
|
|
||
Manuscript received 26 February 1998. Initial reviews completed 8 April 1998. Revision accepted 7 May 1998.
U.S. Plant, Soil and Nutrition Laboratory, USDA/ARS, Ithaca, NY 14853 and * Department of Food Science, Cornell University, Ithaca, NY 14853
We have adapted an in vitro digestion/Caco-2 cell model to assess Fe availability from foods, by using ferritin formation by Caco-2 cells as an indicator of Fe uptake. Ferritin formation by Caco-2 cells occurs in response to Fe uptake at concentrations of available Fe greater than that of the culture media to which the cells have been adapted. This methodology circumvents the need for using radioactive Fe and thus eliminates the costs and controversies associated with food radiolabeling. To validate this method, we measured ferritin formation in Caco-2 cells exposed to digests containing Fe of relatively high and low availability. Our objective was to determine if ferritin formation would be proportional to Fe uptake and sufficiently sensitive to be an indicator of Fe availability from food digests. Our model uses established in vitro digestion techniques coupled with uptake of Fe by Caco-2 cell monolayers. Measurement of cell ferritin was done by a commercially available RIA. Higher ferritin formation was observed in cells exposed to digests containing FeSO4 plus ascorbic acid vs, digests containing FeSO4 plus citric acid. Additional comparisons of Fe availability from digests of beef, fish, corn and green beans yielded results that demonstrate higher Fe availability (i.e., greater ferritin formation) from beef and fish digests than from digests of corn and green beans. Overall, the results document the promotional effects of ascorbic acid and animal tissue on Fe uptake as measured indirectly by ferritin formation. The results of this study indicate that ferritin formation by Caco-2 cell monolayers is highly sensitive and accurately measures food Fe availability in this in vitro system.
Key words: ferritin, Caco-2, in vitro digestion, iron availability.
The Journal of Nutrition Vol. 128 No. 9 September 1998,
pp. 1555-1561
Copyright ©1998 by the American Society for Nutritional Sciences
This article has been cited by other articles:
|
|
 |
|
  J. M Beiseigel, J. R Hunt, R. P Glahn, R. M Welch, A. Menkir, and B. B Maziya-Dixon Iron bioavailability from maize and beans: a comparison of human measurements with Caco-2 cell and algorithm predictions Am. J. Clinical Nutrition, August 1, 2007; 86(2): 388 - 396. [Abstract] [Full Text] [PDF]
|
|
|
|
 |
|
 R. S. Mishra, S. Basu, Y. Gu, X. Luo, W.-Q. Zou, R. Mishra, R. Li, S. G. Chen, P. Gambetti, H. Fujioka, et al. Protease-Resistant Human Prion Protein and Ferritin Are Cotransported across Caco-2 Epithelial Cells: Implications for Species Barrier in Prion Uptake from the Intestine J. Neurosci., December 15, 2004; 24(50): 11280 - 11290. [Abstract] [Full Text] [PDF]
|
|
|
|
 |
|
 P. Etcheverry, J. C. Wallingford, D. D. Miller, and R. P. Glahn Calcium, Zinc, and Iron Bioavailabilities from a Commercial Human Milk Fortifier: A Comparison Study J Dairy Sci, November 1, 2004; 87(11): 3629 - 3637. [Abstract] [Full Text] [PDF]
|
|
|
|
 |
|
 S. Yun, J.-P. Habicht, D. D. Miller, and R. P. Glahn 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., October 1, 2004; 134(10): 2717 - 2721. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
E. C. Huh, A. Hotchkiss, J. Brouillette, and R. P. Glahn Carbohydrate Fractions from Cooked Fish Promote Iron Uptake by Caco-2 Cells J. Nutr., July 1, 2004; 134(7): 1681 - 1689. [Abstract] [Full Text]
|
|
|
|
 |
|
 M. JovanI, B. Viadel, M. Laparra, R. Barber{middle dot}, and R. FarrE Improvement of Analytical Conditions of Mineral Caco-2 Cell Uptake Assays Food Science and Technology International, June 1, 2004; 10(3): 197 - 201. [Abstract] [PDF]
|
|
|
|
|
|
P. Etcheverry, D. D. Miller, and R. P. Glahn A Low-Molecular-Weight Factor in Human Milk Whey Promotes Iron Uptake by Caco-2 Cells J. Nutr., January 1, 2004; 134(1): 93 - 98. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
L. A. Martini, L. Tchack, and R. J. Wood Iron Treatment Downregulates DMT1 and IREG1 mRNA Expression in Caco-2 Cells J. Nutr., April 1, 2002; 132(4): 693 - 696. [Abstract] [Full Text] [PDF]
|
|
|
|
 |
|
 M. T. Worthington, S. M. Cohn, S. K. Miller, R. Q. Luo, and C. L. Berg Characterization of a human plasma membrane heme transporter in intestinal and hepatocyte cell lines Am J Physiol Gastrointest Liver Physiol, June 1, 2001; 280(6): G1172 - G1177. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
S. L. Foster, S. H. Richardson, and M. L. Failla Elevated Iron Status Increases Bacterial Invasion and Survival and Alters Cytokine/Chemokine mRNA Expression in Caco-2 Human Intestinal Cells J. Nutr., May 1, 2001; 131(5): 1452 - 1458. [Abstract] [Full Text]
|
|
|
|
|
|
R. J. Wood and T. Tamura Methodological Issues in Assessing Bioavailability of Nutrients and Other Bioactive Substances in Dietary Supplements: Summary of Workshop Discussion J. Nutr., April 1, 2001; 131(4): 1396S - 1398. [Full Text]
|
|
|
|
|
|
A. P. Au and M. B. Reddy Caco-2 Cells Can Be Used to Assess Human Iron Bioavailability from a Semipurified Meal J. Nutr., May 1, 2000; 130(5): 1329 - 1334. [Abstract] [Full Text]
|
|
