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European Journal of Nutrition
Erschienen in: European Journal of Nutrition 8/2011

01.12.2011 | Original Contribution

Effect of dietary protein on heme iron uptake by Caco-2 cells

verfasst von: Pía Villarroel, Sebastián Flores, Fernando Pizarro, Daniel López de Romaña, Miguel Arredondo

Erschienen in: European Journal of Nutrition | Ausgabe 8/2011

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Abstract

Objective

To study heme iron bioavailability and the role of dietary protein (animal and vegetable) on iron uptake using an in vitro model (Caco-2 cell line).

Methods

Caco-2 cells were seeded in bicameral chambers with different animal (beef, chicken or fish) or vegetable (peas, lentils, and soybeans) proteins or with pure animal (collagen and casein) or vegetable (gliadin, zein, and glutein) protein extracts. The effect of each protein over heme iron absorption was assessed.

Results

Intact heme uptake was higher than either heme plus albumin or digested heme plus albumin, but lower than digested heme. White meal exerted the highest inhibitory effect on hemin uptake. Heme iron uptake decreased in the presence of all legume extracts, but was not significantly different among them (one-way ANOVA, NS). Pure animal (collagen and casein) and vegetable (zein and glutelin) proteins increased heme iron uptake, except for gliadin.

Conclusion

Animal and vegetable protein in general decreased heme iron uptake. However, purified animal and vegetable protein induce an increase in heme iron uptake.
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Metadaten
Titel
Effect of dietary protein on heme iron uptake by Caco-2 cells
verfasst von
Pía Villarroel
Sebastián Flores
Fernando Pizarro
Daniel López de Romaña
Miguel Arredondo
Publikationsdatum
01.12.2011
Verlag
Springer-Verlag
Erschienen in
European Journal of Nutrition / Ausgabe 8/2011
Print ISSN: 1436-6207
Elektronische ISSN: 1436-6215
DOI
https://doi.org/10.1007/s00394-011-0173-8

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