Comparison between<i>in vitro</i>and<i>in vivo</i>methods to screen iron bioavailability

Aragon, Ingrid; Ortiz, Darwin; Pachón, Helena

doi:10.1080/19476337.2011.596283

Cited by 6 publications

(10 citation statements)

References 46 publications

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“…When comparing results obtained from this study, i.e. dialyzable iron fraction (Aragón et al, 2012) with earlier results from a similar study in vivo (erythrocyte incorporation (Cook and Monsen, 1977), a similar high correlation was obtained (R=0.98). In addition to iron salts, also different food items have been compared.…”

Section: Trace Elements -Example Ironsupporting

confidence: 85%

Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models?

Bohn

Carrière

Day

et al. 2017

Critical Reviews in Food Science and Nutrition

285

153

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During the last decade, there has been a growing interest in understanding food's digestive fate in order tostrengthen the possible effects of food on human health. Ideally, food digestion should be studied in vivoon humans but this is not always ethically and financially possible. Therefore, simple in vitro digestionmodels mimicking the gastrointestinal tract have been proposed as alternatives to in vivo experiments.Thus, it is no surprise that these models are increasingly used by the scientific community, although theirvarious limitations to fully mirror the complexity of the digestive tract. Therefore, the objective of thisarticle was to call upon the collective experiences of scientists involved in Infogest (an internationalnetwork on food digestion) to review and reflect on the applications of in vitro digestion models, theparameters assessed in such studies and the physiological relevance of the data generated when comparedto in vivo data. The authors provide a comprehensive review in vitro and in vivo digestion studiesinvestigating the digestion of macronutrients (i.e. proteins, lipids and carbohydrates) as well as studies of the bioaccessibility and bioavailability of micronutrients and phytochemicals. The main conclusion is thatevidences show that despite the simplicity of in vitro models they are often very useful in predictingoutcomes of the digestion in vivo. However, this has relies on the complexity of in vitro models and theirtuning towards answering specific questions related to human digestion physiology, which leaves a vastroom for future studies and improvements

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Section: Trace Elements -Example Ironsupporting

confidence: 85%

Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models?

Bohn

Carrière

Day

et al. 2017

Critical Reviews in Food Science and Nutrition

285

153

View full text Add to dashboard Cite

show abstract

“…In the absence of in vivo epithelial uptake, this in vitro method adopted dialysis as a physical separation technique whereby a dialysis membrane was used. It is important to note that the selected molecular cut-off of the dialysis membrane, final pH adjustment, time of incubation, and the method used for iron quantification (colourimetric assay or spectrophotometry) are instrumental for consistency in the results ( 61 ). In addition, enzymes' sources, pH and digestion time, are also important parameters for standardization and may alter enzyme activities and possibly the results.…”

Section: Discussionmentioning

confidence: 99%

Millets Can Have a Major Impact on Improving Iron Status, Hemoglobin Level, and in Reducing Iron Deficiency Anemia–A Systematic Review and Meta-Analysis

et al. 2021

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The prevalence of iron deficiency anemia is highest among low and middle-income countries. Millets, including sorghum, are a traditional staple in many of these countries and are known to be rich in iron. However, a wide variation in the iron composition of millets has been reported, which needs to be understood in consonance with its bioavailability and roles in reducing anemia. This systematic review and meta-analysis were carried out to analyze the scientific evidence on the bioavailability of iron in different types of millets, processing, and the impact of millet-based food on iron status and anemia. The results indicated that iron levels in the millets used to study iron bioavailability (both in vivo and in vitro) and efficacy varied with the type and variety from 2 mg/100 g to 8 mg/100 g. However, not all the efficacy studies indicated the iron levels in the millets. There were 30 research studies, including 22 human interventions and 8 in vitro studies, included in the meta-analysis which all discussed various outcomes such as hemoglobin level, serum ferritin level, and absorbed iron. The studies included finger millet, pearl millet, teff and sorghum, or a mixture of millets. The results of 19 studies conducted on anaemic individuals showed that there was a significant (p < 0.01) increase in hemoglobin levels by 13.2% following regular consumption (21 days to 4.5 years) of millets either as a meal or drink compared with regular diets where there was only 2.7% increase. Seven studies on adolescents showed increases in hemoglobin levels from 10.8 ± 1.4 (moderate anemia) to 12.2 ± 1.5 g/dl (normal). Two studies conducted on humans demonstrated that consumption of a pearl millet-based meal significantly increased the bioavailable iron (p < 0.01), with the percentage of bioavailability being 7.5 ± 1.6, and provided bioavailable iron of 1 ± 0.4 mg. Four studies conducted on humans showed significant increases in ferritin level (p < 0.05) up to 54.7%. Eight in-vitro studies showed that traditional processing methods such as fermentation and germination can improve bioavailable iron significantly (p < 0.01) by 3.4 and 2.2 times and contributed to 143 and 95% of the physiological requirement of women, respectively. Overall, this study showed that millets can reduce iron deficiency anemia.

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“…Despite human trial, animal hemoglobin repletion bioassay is good for efficacy study because their environment condition can be controlled properly and the most common method in use [43]. However, animal bioavailability studies have limitations because of different iron requirements, metabolism, digestive capacity, sensitivity to iron absorption inhibitors and promoters as compared to human [7]. Despite this fact rat hemoglobin repletion efficiency has been used for determining the relative biological values of iron by numerous scholars for the last three decades [7,26,32,31,40,42].…”

Section: In Vivo Iron Bioavailability Assessment Methodsmentioning

confidence: 99%

“…Determining the iron bioavailability in human is complicated by the fact that once a food is consumed, it mixes with in the gastrointestinal tract with the other foods that are consumed at about the same time or may be because the iron is present in a mixture of sources available in the diet. Moreover, human iron bioavailability study is cumbersome, complicated, costly and time consuming to perform [7,23]. Despite human trial, animal hemoglobin repletion bioassay is good for efficacy study because their environment condition can be controlled properly and the most common method in use [43].…”

Section: In Vivo Iron Bioavailability Assessment Methodsmentioning

confidence: 99%

“…However, animal bioavailability studies have limitations because of different iron requirements, metabolism, digestive capacity, sensitivity to iron absorption inhibitors and promoters as compared to human [7]. Despite this fact rat hemoglobin repletion efficiency has been used for determining the relative biological values of iron by numerous scholars for the last three decades [7,26,32,31,40,42]. Moreover, the study which compared in vitro, animal and clinical determination of iron bioavailability suggest that rat hemoglobin depletion-repletion model serves as the most reliable predictor of iron bioavailability in human (Forbes et al, 1989).…”

Section: In Vivo Iron Bioavailability Assessment Methodsmentioning

confidence: 99%

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