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使用分化的人肠道Caco-2细胞评估铁制剂的生物利用度

Bioavailability Assessment of an Iron Formulation Using Differentiated Human Intestinal Caco-2 Cells.

作者信息

Fanzaga Melissa, Bollati Carlotta, Ranaldi Giulia, Sucato Sabrina, Fustinoni Silvia, Roda Gabriella, Lammi Carmen

机构信息

Department of Pharmaceutical Sciences, University of Milan, Via Mangiagalli 25, 20133 Milan, Italy.

CREA-Research Centre for Food and Nutrition, Via Ardeatina, 546, 00178 Rome, Italy.

出版信息

Foods. 2023 Aug 11;12(16):3016. doi: 10.3390/foods12163016.

DOI:10.3390/foods12163016
PMID:37628015
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10453055/
Abstract

In recent years, there has been growing interest in exploring alternative and innovative delivery systems to improve the efficacy of iron supplements, satisfying iron needs and lowering side effects. To address this issue, this study aimed at demonstrating the advantages of Ferro Supremo formulation (composed of encapsulated iron, vitamins, and micronutrients), in terms of capacity to improve iron intestinal absorption, in comparison with standard FeSO. Hence, differentiated Caco-2 cells have been used for assessing the in vitro bioavailability and safety of FS and FeSO. MTT experiments demonstrated that both FS and FeSO are not able to impair the viability of Caco-2 cells. Furthermore, the quantitative and qualitative analysis, conducted by atomic absorption spectrometry and fluorescence determinations, revealed that FS can enter, accumulate in the cytoplasm, and be transported by intestinal cells four times more efficiently than FeSO. Our findings indicate that this formulation can be considered a valuable and efficiently good choice as food supplements for improving iron deficiency.

摘要

近年来,人们对探索替代和创新的给药系统以提高铁补充剂的疗效、满足铁需求并降低副作用的兴趣日益浓厚。为解决这一问题,本研究旨在证明至尊铁制剂(由包封铁、维生素和微量营养素组成)在改善铁肠道吸收能力方面相对于标准硫酸亚铁的优势。因此,已使用分化的Caco-2细胞来评估至尊铁和硫酸亚铁的体外生物利用度和安全性。MTT实验表明,至尊铁和硫酸亚铁均不会损害Caco-2细胞的活力。此外,通过原子吸收光谱法和荧光测定法进行的定量和定性分析表明,至尊铁能够进入、积聚在细胞质中,并且被肠细胞转运的效率比硫酸亚铁高四倍。我们的研究结果表明,这种制剂可被视为改善缺铁状况的有价值且高效的食品补充剂选择。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/da8d/10453055/679e61525604/foods-12-03016-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/da8d/10453055/a2189a1899d5/foods-12-03016-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/da8d/10453055/dec029b4e819/foods-12-03016-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/da8d/10453055/847ec9d691d6/foods-12-03016-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/da8d/10453055/679e61525604/foods-12-03016-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/da8d/10453055/a2189a1899d5/foods-12-03016-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/da8d/10453055/dec029b4e819/foods-12-03016-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/da8d/10453055/847ec9d691d6/foods-12-03016-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/da8d/10453055/679e61525604/foods-12-03016-g004.jpg

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Iron Absorption: Factors, Limitations, and Improvement Methods.
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