Cilla Antonio, Perales Sara, Lagarda Maria J, Barbera Reyes, Farre Rosaura
Nutrition and Food Chemistry, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain.
J Agric Food Chem. 2008 Sep 24;56(18):8699-703. doi: 10.1021/jf801671e. Epub 2008 Aug 29.
The bioavailability of iron from fortified fruit beverages was estimated by an in vitro system including enzymatic digestion, iron uptake by Caco-2 cells, and ferritin formation determined via an enzyme immunoassay (ELISA). Thus, the aim of the present study was to assess iron bioavailability as influenced by the presence of known dietary promoter and inhibitory factors in fortified fruit beverages containing iron and/or zinc and/or skimmed milk. No negative effect ( p > 0.05) derived from micronutrient interaction can be ascribed to zinc supplementation on iron availability. Besides, the presence of caseinophosphopeptides derived from casein hydrolysis during digestion may confer enhancing effects on iron absorption in samples with milk added with respect to nonadded samples ( p < 0.05). Therefore, from a nutritional point of view, individuals in need of optimal iron absorption may choose dairy samples to ensure optimal iron bioavailability.
通过一个体外系统估计了强化水果饮料中铁的生物利用度，该系统包括酶消化、Caco-2细胞对铁的摄取以及通过酶免疫测定（ELISA）测定的铁蛋白形成。因此，本研究的目的是评估在含有铁和/或锌和/或脱脂牛奶的强化水果饮料中，已知的膳食促进因子和抑制因子的存在对铁生物利用度的影响。补充锌对铁的有效性没有产生源自微量营养素相互作用的负面影响（p>0.05）。此外，消化过程中源自酪蛋白水解的酪蛋白磷酸肽的存在，相对于未添加牛奶的样品，可能对添加牛奶的样品中的铁吸收具有增强作用（p<0.05）。因此，从营养角度来看，需要最佳铁吸收的个体可以选择乳制品样品以确保最佳的铁生物利用度。
