Iron Retention by Rats from Casein-Legume Test Meals: Effect of Tannin Level and Previous Diet

Garcia-Lopez, Jesus Salvador; Erdman, John W.; Sherman, Adria Rothman

doi:10.1093/jn/120.7.760

Cited by 23 publications

(3 citation statements)

References 20 publications

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“…The algorithm predictions (20) were also inaccurate unless the polyphenol or tannin adjustment was eliminated. Although previous in vitro analyses (18,33,34) suggested that polyphenolic compounds, which contribute pigment to colored beans, bind iron and render it unavailable for absorption, this has not been confirmed in animals (35,36), nor was it confirmed in the present human study. Bean pigmentation is commonly attributed to flavonoid, not tannin, polyphenols.…”

Section: Discussioncontrasting

confidence: 85%

Iron bioavailability from maize and beans: a comparison of human measurements with Caco-2 cell and algorithm predictions

Beiseigel

Hunt

Glahn

et al. 2007

The American Journal of Clinical Nutrition

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Background: An in vitro digestion and Caco-2 cell model may predict iron bioavailability to humans; however, direct comparisons are lacking. Objective: The objective was to test the differences in iron bioavailability between 2 maize varieties and 2 bean varieties (white beans and colored beans) by comparing human, Caco-2, and algorithm results. Design: Two randomized, 2 ҂ 2 factorial experiments compared women's iron absorption from 2 maize varieties (ACR and TZB; n ҃ 26) and 2 bean varieties (great northern and pinto; n ҃ 13), each fed with and without ascorbic acid (AA) from orange juice. Nonheme iron bioavailability was determined from 2-wk retention of extrinsic radioiron tracers and was compared with Caco-2 cell and algorithm results from identical meals. Results: Without AA supplementation, women absorbed only about 2% of the iron from the maize or bean meals. The results were unaffected by the variety of either maize or beans. Adding AA (15-20 molar ratios of AA:iron) roughly tripled the iron absorption (P 0.0001) from all test meals. Although the Caco-2 model predicted a slightly improved bioavailability of iron from ACR maize than from TZB maize (P 0.05), it accurately predicted relative iron absorption from the maize meals. However, the Caco-2 model inaccurately predicted both a considerable difference between bean varieties (P 0.0001) and a strong interaction between bean varieties and enhancement by AA (P 0.0001). The algorithm method was more qualitatively than quantitatively useful and requires further development to accurately predict the influence of polyphenols on iron absorption. Conclusions: Caco-2 predictions confirmed human iron absorption results for maize meals but not for bean meals, and algorithm predictions were only qualitatively predictive. 2007;86:388 -96. Am J Clin Nutr

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Section: Discussioncontrasting

confidence: 85%

Iron bioavailability from maize and beans: a comparison of human measurements with Caco-2 cell and algorithm predictions

Beiseigel

Hunt

Glahn

et al. 2007

The American Journal of Clinical Nutrition

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“…A study in weanling rats looked at differences in iron availability with condensed tannin in habituated compared with naïve rats. There were no significant differences between habituated and naïve rats' iron status at study end ( 51 ). A 4-wk hemoglobin depletion-repletion study in piglets that consumed meals with significantly different tannin amounts from red or white bean feed found no differences in hemoglobin, hemoglobin repletion-efficiency (hemoglobin replaced per iron intake), or weight gain at endpoint ( 36 ).…”

Section: Resultsmentioning

confidence: 88%

The Impact of Tannin Consumption on Iron Bioavailability and Status: A Narrative Review

Delimont

Haub

Lindshield

2017

Current Developments in Nutrition

119

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Iron deficiency remains a global health issue, and antinutritional factors, such as tannins, are often cited as contributors to the high prevalence of deficiency. Despite this, tannin-rich diets may have potential beneficial cardiovascular and cancer-fighting properties because of the antioxidant activity of tannins. Furthermore, epidemiologic studies and long-term trials involving participants who consumed diets rich in antinutritional factors, particularly tannins, conflict with single-meal bioavailability studies. The purpose of this narrative review is to determine the effect of tannins on iron bioavailability and status and establish whether adaptation to tannins reduces the antinutritional effects of tannins over time. We also aimed to compare tannins used in iron studies. Common themes related to iron bioavailability and iron status with tannin consumption were collected and collated for summary and synthesis based on models and subjects used. Overall, there was dissonance between iron bioavailability and status in studies. Single-meal studies with hydrolyzable and oligomeric catechin and epicatechin tannins (tea and tannic acid) generally support reductions in bioavailability related to tannin consumption but not consumption of condensed tannin, which are more commonly found in food. Long-term animal model, epidemiologic, and multimeal studies generally do not support changes in iron status related to tannin intake. Studies suggest that long-term tannin consumption may impact iron status in a different manner than single-meal studies or bioavailability iron models predict. Furthermore, iron bioavailability studies that use condensed tannins, which are more commonly consumed, may better predict mealtime iron bioavailability. More research is needed to develop representative antinutritional iron studies and investigate mechanisms underlying the adaptation to tannins and other antinutritional factors that occur over time.

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“…Although only the acute effect of PP was studied in the present study, PP were fed for 3 d before administrating 65 Cu-and 67 Zn-labelled test meals to rats, to avoid the effect of previous meals. Indeed, it is known that diets fed before test meals can affect postprandial mineral absorption (Garcia-Lopez et al 1990).…”

Section: Without Correctionmentioning

confidence: 99%

Short-term ingestion of chlorogenic or caffeic acids decreases zinc but not copper absorption in rats, utilization of stable isotopes and inductively-coupled plasma mass spectrometry technique

et al. 1998

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The amount of dietary trace elements absorbed from a meal depends, among other factors, on the quantities of certain minor plant constituents present in the meal. These substances can act as ligands and bind trace elements in the digestive tract in available or unavailable forms for absorption. The present study was designed to investigate the extent to which different polyphenols (PP) may influence Zn and Cu absorption in rats. Different PP of nutritional interest (chlorogenic acid, caffeic acid, catechin and rutin) were studied using meals extrinsicallylabelled with stable isotopes 67 Zn and 65 Cu. Male Wistar rats were fed on a non-labelled semisynthetic diet containing (mg/kg) 38 Fe, 35 Zn and 7⋅5 Cu for 8 d. PP were dissolved in dimethyl sulfoxide as the solvent and added to the meal at 1 g/kg during 3 d before isotope administration and until the end of the experiment (a further 3 d). The control group received the dimethyl sulfoxide only. After overnight food deprivation, rats were fed on the labelled test meals (4 g diet þ 0⋅1 mg 67 Zn and 0⋅1 mg 65 Cu) with 0⋅5 mg Dy as a faecal marker. Faeces and urine pools were collected for 3 d and analysed for 67 Zn and 65 Cu isotopic enrichment using the inductivelycoupled plasma mass spectrometry technique. Zn absorption was significantly less in rats fed on chlorogenic acid or caffeic acid than in the control group. Catechin ingestion non-significantly inhibited 67 Zn absorption. However, the PP studied were without effect on Cu absorption. The study illustrates the effect of metal-binding phenolic compounds on mineral nutrition in the rat, and the possible importance of the effects of different foods rich in these compounds on mineral absorption in man.

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Iron Retention by Rats from Casein-Legume Test Meals: Effect of Tannin Level and Previous Diet

Cited by 23 publications

References 20 publications

Iron bioavailability from maize and beans: a comparison of human measurements with Caco-2 cell and algorithm predictions

Iron bioavailability from maize and beans: a comparison of human measurements with Caco-2 cell and algorithm predictions

The Impact of Tannin Consumption on Iron Bioavailability and Status: A Narrative Review

Short-term ingestion of chlorogenic or caffeic acids decreases zinc but not copper absorption in rats, utilization of stable isotopes and inductively-coupled plasma mass spectrometry technique

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