Homogenization, lyophilization or acid-extraction of meat products improves iron uptake from cereal–meat product combinations in an <i>in vitro</i> digestion/Caco-2 cell model

Pachón, Helena; Stoltzfus, Rebecca J.; Glahn, Raymond P.

doi:10.1017/s000711450805558x

Cited by 5 publications

(12 citation statements)

References 37 publications

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“…(). Particle size of meat has been linked to its iron‐enhancing potential, with increasing homogenisation times increasing the ‘meat factor’ effect (Pachón et al ., ). These authors reported a homogenisation time of 360 s for bovine tissues, beef and liver as required to see a significant increase in ferritin formed per unit iron when compared to less homogenous or lyophilised meat products.…”

Section: Resultsmentioning

confidence: 97%

“…While all these extracts were prepared from lyophilised meat, they differ in composition: the Haddock extract was reported to be essentially protein free comprising mainly carbohydrates; whereas the meat extracts produced by Hurrell et al . () contained protein between 94% and 98%; and the composition of chicken liver extract was not stated (Pachón et al ., ). In this study acid extraction followed by isoelectric precipitation was used to prepare the acid extracts.…”

Section: Resultsmentioning

confidence: 97%

“…. This gives an ‘absorption efficiency’ of the cereal–test material combinations and has been used in previous studies (Pachón et al ., , ) where intrinsic iron content of foods presented a problem when studying the iron uptake‐enhancing properties of meat. When compared to the infant cereal reference, the cereal–test material food combinations that had more bioavailable iron were infant rice cereal with: kidney, lung or heart, represented by a statistically significant increase in relative uptake of 207.13%, 171.21% and 265.28%, respectively, all significant at P < 0.05.…”

Section: Resultsmentioning

confidence: 99%

“…Acid extractions of meat have been previously shown to increase iron uptake from a non‐haem iron source. These include extracts of haddock (Huh et al ., ) and chicken (Pachón et al ., ) in caco‐2 cells and chicken and beef, used in a human feeding trial (Hurrell et al ., ). While all these extracts were prepared from lyophilised meat, they differ in composition: the Haddock extract was reported to be essentially protein free comprising mainly carbohydrates; whereas the meat extracts produced by Hurrell et al .…”

Section: Resultsmentioning

confidence: 99%

“…To have similar levels of protein in each digest, and from the protein contents measured (Table ), the following amounts of the test materials were sampled: beef (0.5 g, control); kidney (0.62 g); lung (0.46 g); heart (0.53 g); acid heart extract (0.83 g) and alkaline heart extract (1.31 g). As beef has been shown to contain the ‘meat factor’ required to increase bioavailability of iron from fortified foods in this in vitro model when combined in a 3:1 fortified food:beef ratio (Pachón et al ., , ) infant rice cereal (1.5 g) was added in relevant digests.…”

Section: Methodsmentioning

confidence: 99%

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Co‐products of beef processing enhance non‐haem iron absorption in an in vitro digestion/caco‐2 cell model

O’Flaherty

Tsermoula

O’Neill

et al. 2018

Int J of Food Sci Tech

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Beef processing produces high volumes of protein rich, low value, 'waste' co-products such as offal. Beef improves uptake of low bioavailable non-haem iron (found in vegetables, fortificants, supplements) and this effect is dubbed the 'meat-factor', although the underlying mechanism is not fully understood. Here, we investigate whether bovine co-products (kidney, lung, heart) not previously studied share this enhancing potential. This was determined by coupled in vitro digestion of co-products and subsequent caco-2 cell ferritin formation (an intracellular iron storage protein). In this study we show that bovine co-products significantly increase caco-2 cells' response to non-haem iron from infant rice cereal. The presence of these co-products, (kidney, lung and heart), increased relative uptake (by 207.13%, 171.21%, 265.28%, respectively), to a greater extent than beef (30.23%). Our findings present a novel function for co-products of beef processing that may have potential as food ingredients to improve non-haem iron bioavailability, thus adding value. Bovine co-products enhance iron uptake E. A. A. O'Flaherty et al. Bovine co-products enhance iron uptake E. A. A. O'Flaherty et al.

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Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 3 more Smart Citations

Co‐products of beef processing enhance non‐haem iron absorption in an in vitro digestion/caco‐2 cell model

O’Flaherty

Tsermoula

O’Neill

et al. 2018

Int J of Food Sci Tech

View full text Add to dashboard Cite

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Dry Bean Biofortification with Iron and Zinc

Cichy

Chiu

Isaacs

et al. 2022

Biofortification of Staple Crops

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Efficacy of Pneumatophorus japonicus meat as an iron fortificant in whole‐wheat flour in preventing iron deficiency

Tan

Sun

Yang

et al. 2022

Journal of Food Science

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Iron deficiency anemia (IDA) is a global health concern affecting one‐third of the world's population, particularly those dominated by plant‐based food. Fortifying staple foods with iron has been an effective strategy for preventing IDA. Pneumatophorus japonicus is an essential economic fish in China. Pneumatophorus japonicus dark meat is usually underutilized as a byproduct, though it contains bounteous nutrients, including heme iron (10.50 mg/100 g). This study aimed to investigate the iron bioavailability of P. japonicus dark meat and to evaluate its potential as an iron fortifier for whole‐wheat flour, a typical staple food, using an in vitro digestion/Caco‐2 cell culture system. Our results suggested the excellent iron bioavailability of P. japonicus dark meat in comparison with beef (a heme dietary iron reference), whole‐wheat flour (a non‐heme dietary iron reference), and FeSO4 (a conventional iron supplement). The addition of P. japonicus dark meat notably enhanced iron solubility, bioavailability, and protein digestibility of whole‐wheat flour. The flour‐dark meat mixture yielded 1.96 times the iron bioavailability compared to beef per gram. The iron bioavailability was further improved by adding vitamin C, a commonly used dietary factor, at the Vc/iron mass ratio of 2:100‐5:100. Our findings reveal the promise of P. japonicus dark meat as a significant source of bioavailable iron, providing a basis for developing fish byproducts as alternatives for iron supplementation. Practical Application This study investigated the iron bioavailability of Pneumatophorus japonicus meat using in vitro digestion/Caco‐2 cell culture system. These results could be used to improve the utilization of Pneumatophorus japonicus byproduct (dark meat) and develop the potential of the byproduct as an iron fortifier for whole‐wheat flour.

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Homogenization, lyophilization or acid-extraction of meat products improves iron uptake from cereal–meat product combinations in an in vitro digestion/Caco-2 cell model

Cited by 5 publications

References 37 publications

Co‐products of beef processing enhance non‐haem iron absorption in an in vitro digestion/caco‐2 cell model

Co‐products of beef processing enhance non‐haem iron absorption in an in vitro digestion/caco‐2 cell model

Dry Bean Biofortification with Iron and Zinc

Efficacy of Pneumatophorus japonicus meat as an iron fortificant in whole‐wheat flour in preventing iron deficiency

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