Cercamondi Colin I, Duchateau Guus S M J E, Harika Rajwinder K, van den Berg Robin, Murray Peter, Koppenol Wieneke P, Zeder Christophe, Zimmermann Michael B, Moretti Diego
1Laboratory of Human Nutrition,Institute of Food, Nutrition and Health,ETH Zurich,8092 Zurich,Switzerland.
2Unilever R&D,3133 Vlaardingen,The Netherlands.
Br J Nutr. 2016 Aug;116(3):496-503. doi: 10.1017/S0007114516002191. Epub 2016 Jun 8.
Fe fortification of centrally manufactured and frequently consumed condiments such as bouillon cubes could help prevent Fe deficiency in developing countries. However, Fe compounds that do not cause sensory changes in the fortified product, such as ferric pyrophosphate (FePP), exhibit low absorption in humans. Tetra sodium pyrophosphate (NaPP) can form soluble complexes with Fe, which could increase Fe bioavailability. Therefore, the aim of this study was to investigate Fe bioavailability from bouillon cubes fortified with either FePP only, FePP+NaPP, ferrous sulphate (FeSO4) only, or FeSO4+NaPP. We first conducted in vitro studies using a protocol of simulated digestion to assess the dialysable and ionic Fe, and the cellular ferritin response in a Caco-2 cell model. Second, Fe absorption from bouillon prepared from intrinsically labelled cubes (2·5 mg stable Fe isotopes/cube) was assessed in twenty-four Fe-deficient women, by measuring Fe incorporation into erythrocytes 2 weeks after consumption. Fe bioavailability in humans increased by 46 % (P<0·005) when comparing bouillons fortified with FePP only (4·4 %) and bouillons fortified with FePP+NaPP (6·4 %). Fe absorption from bouillons fortified with FeSO4 only and with FeSO4+NaPP was 33·8 and 27·8 %, respectively (NS). The outcome from the human study is in agreement with the dialysable Fe from the in vitro experiments. Our findings suggest that the addition of NaPP could be a promising strategy to increase Fe absorption from FePP-fortified bouillon cubes, and if confirmed by further research, for other fortified foods with complex food matrices as well.
在发展中国家，对中央生产且经常食用的调味品（如汤块）进行铁强化有助于预防缺铁。然而，不会在强化产品中引起感官变化的铁化合物，如焦磷酸铁（FePP），在人体中的吸收率较低。焦磷酸四钠（NaPP）可与铁形成可溶性络合物，这可能会提高铁的生物利用率。因此，本研究的目的是调查仅用FePP、FePP + NaPP、仅用硫酸亚铁（FeSO4）或FeSO4 + NaPP强化的汤块中铁的生物利用率。我们首先使用模拟消化方案进行体外研究，以评估可透析铁和离子铁，以及在Caco - 2细胞模型中的细胞铁蛋白反应。其次，在24名缺铁女性中评估了由内在标记的汤块（每块含2.5毫克稳定铁同位素）制备的汤中铁的吸收情况，通过测量食用后2周铁掺入红细胞的情况来评估。仅用FePP强化的汤和用FePP + NaPP强化的汤相比，人体中铁的生物利用率提高了46%（P<0.005）（分别为4.4%和6.4%）。仅用FeSO4强化的汤和用FeSO4 + NaPP强化的汤中铁的吸收率分别为33.8%和27.8%（无显著差异）。人体研究的结果与体外实验中可透析铁的结果一致。我们的研究结果表明，添加NaPP可能是提高从FePP强化汤块中铁吸收的一种有前景的策略，如果进一步研究证实，对于其他具有复杂食物基质的强化食品也是如此。
