Carotenoids, but Not Vitamin A, Improve Iron Uptake and Ferritin Synthesis by Caco‐2 Cells from Ferrous Fumarate and NaFe‐EDTA

Garcı́a-Casal, Marı́a Nieves; Leets, Irene

doi:10.1111/1750-3841.12374

Cited by 14 publications

(9 citation statements)

References 31 publications

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“…b-Carotene and vitamin A improved iron absorption in vivo [36,37], but only b-carotene did so in vitro as well [38]. Vitamin A failed to enhance iron absorption in humans [39] and in Caco-2 cells [38]. It seems, from the literature, that b-carotene is a more potent enhancer of iron bioavailability, in accordance with the present observations.…”

Section: Discussionsupporting

confidence: 82%

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β-Carotene can reverse dysregulation of iron protein in an in vitro model of inflammation

2014

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Anemia of chronic disease is frequently seen in chronic inflammatory conditions. Its hallmark is disrupted iron homeostasis, with increased uptake and retention of iron in cells of the reticuloendothelial system. Using the Caco-2 cell line as an in vitro model for iron absorption, local intestinal iron-related protein dynamics were evaluated during interleukin (IL)1β/iron-induced inflammation, confirmed by IL8 release, and following β-carotene and vitamin A supplementation. Time- and dose-dependent iron administration to the cells was then studied. The effects on heavy and light ferritin, ferroportin, transferrin receptor and intracellular iron levels were compared in inflamed Caco-2 cells with and without application of the anti-inflammatory agents β-carotene and vitamin A. IL1β treatment led to IL8 release, a surge in both ferritins' expressions and suppression of ferroportin and transferrin receptor expression. β-Carotene significantly reduced IL8 (1,306.2-253.75 pg/ml), decreased light and heavy ferritin by 77.8 and 45.8%, respectively, and increased ferroportin by 59.9% (P < 0.05). Increasing iron concentrations and incubation periods resulted in increased IL8 release. A strong correlation was found between the levels of IL8 and the ferritins. Intracellular iron sequestration was induced by IL1β and iron and alleviated by β-carotene. β-Carotene normalized the main iron-related proteins' levels, reduced IL8 production, and released intracellular trapped iron. These results highlight local mucosal control of iron regulation and suggest that by applying anti-inflammatory compounds, less iron is locked in inflamed intestinal epithelial cells, leading to its increased bioavailability. This suggests a possible approach to combating anemia associated with chronic inflammatory conditions.

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Section: Discussionsupporting

confidence: 82%

“…Anti-inflammatory effects of vitamin A have been reported [35]. b-Carotene and vitamin A improved iron absorption in vivo [36,37], but only b-carotene did so in vitro as well [38]. Vitamin A failed to enhance iron absorption in humans [39] and in Caco-2 cells [38].…”

Section: Discussionmentioning

confidence: 99%

β-Carotene can reverse dysregulation of iron protein in an in vitro model of inflammation

2014

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“…As mentioned earlier, moringa contained the highest number of enhancers of iron absorption: β-carotene [ 7 , 8 ] and ascorbic acid [ 44 ]; although in this study their effect were not realised except for the concentration of iron. Additionally, the concentration of total polyphenols in this DGLV was moderate.…”

Section: Discussionmentioning

confidence: 63%

“…In a human feeding trial conducted by Garcia-Casal and co-workers [ 7 ], it was found that β-carotene enhances iron absorption when added to cereal-based diets. This finding was confirmed using Caco-2 cells as a model for iron availability [ 8 ]. Thus, the consumption of these greens, reported to be rich in micronutrients such as β-carotene [ 9 , 10 ], should have a double impact as a provitamin A dietary source, and also as an enhancer of iron absorption.…”

Section: Introductionmentioning

confidence: 61%

Nutrient and Total Polyphenol Contents of Dark Green Leafy Vegetables, and Estimation of Their Iron Bioaccessibility Using the In Vitro Digestion/Caco-2 Cell Model

Amagloh

Atuna

McBride

et al. 2017

Foods

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Dark green leafy vegetables (DGLVs) are considered as important sources of iron and vitamin A. However, iron concentration may not indicate bioaccessibility. The objectives of this study were to compare the nutrient content and iron bioaccessibility of five sweet potato cultivars, including three orange-fleshed types, with other commonly consumed DGLVs in Ghana: cocoyam, corchorus, baobab, kenaf and moringa, using the in vitro digestion/Caco-2 cell model. Moringa had the highest numbers of iron absorption enhancers on an “as-would-be-eaten” basis, β-carotene (14169 μg/100 g; p < 0.05) and ascorbic acid (46.30 mg/100 g; p < 0.001), and the best iron bioaccessibility (10.28 ng ferritin/mg protein). Baobab and an orange-fleshed sweet potato with purplish young leaves had a lower iron bioaccessibility (6.51 and 6.76 ng ferritin/mg protein, respectively) compared with that of moringa, although these three greens contained similar (p > 0.05) iron (averaging 4.18 mg/100 g) and β-carotene levels. The ascorbic acid concentration of 25.50 mg/100 g in the cooked baobab did not enhance the iron bioaccessibility. Baobab and the orange-fleshed sweet potato with purplish young leaves contained the highest levels of total polyphenols (1646.75 and 506.95 mg Gallic Acid Equivalents/100 g, respectively; p < 0.001). This suggests that iron bioaccessibility in greens cannot be inferred based on the mineral concentration. Based on the similarity of the iron bioaccessibility of the sweet potato leaves and cocoyam leaf (a widely-promoted “nutritious” DGLV in Ghana), the former greens have an added advantage of increasing the dietary intake of provitamin A.

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“…The significantly lower chelating of PO than RPO might due to the removal of carotene compounds from RPO during bleaching process and the lower vitamin E content than RPO 3 and 5) . Previous studies on iron uptake by human colorectal adenocarcinoma cells, Caco-2 showed that carotenoids significantly increased iron uptake from ferrous fumarate and NaFe-EDTA, and were capable of partially overcoming the inhibition produced by tannic acid 72) . Thus, the weaker activities shown by the oil extracts in the FIC assay is possibly due to lack of the carotenoids that are efficient in ferrous ion binding activity.…”

Section: Resultsmentioning

confidence: 96%

Antioxidant Potential of Red Palm-Pressed Mesocarp Olein

et al. 2021

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Carotenoids, but Not Vitamin A, Improve Iron Uptake and Ferritin Synthesis by Caco‐2 Cells from Ferrous Fumarate and NaFe‐EDTA

Cited by 14 publications

References 31 publications

β-Carotene can reverse dysregulation of iron protein in an in vitro model of inflammation

β-Carotene can reverse dysregulation of iron protein in an in vitro model of inflammation

Nutrient and Total Polyphenol Contents of Dark Green Leafy Vegetables, and Estimation of Their Iron Bioaccessibility Using the In Vitro Digestion/Caco-2 Cell Model

Antioxidant Potential of Red Palm-Pressed Mesocarp Olein

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