Carbohydrate Fractions from Cooked Fish Promote Iron Uptake by Caco-2 Cells

The objective of this study was to isolate and characterize the meat factor(s) that enhances nonheme iron bioavailability using various analytical and in vitro cell culture techniques. Nonheme iron bioavailability was measured via radiolabeled iron uptake or ferritin formation in Caco-2 cells. Fish...

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Veröffentlicht in:	The Journal of nutrition 2004-07, Vol.134 (7), p.1681-1689
Hauptverfasser:	Huh, Eun Chul, Hotchkiss, Arland, Brouillette, Janine, Glahn, Raymond P.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Biological and medical sciences Biological Availability Caco-2 Cells Cells, Cultured Chromatography, High Pressure Liquid cooked foods dietary carbohydrate Dietary Carbohydrates - isolation & purification Dietary Carbohydrates - pharmacology dietary minerals Ferritins - biosynthesis fish fillets Fishes Fundamental and applied biological sciences. Psychology haddock Humans Hydrogen-Ion Concentration in vitro digestion intestinal absorption Intestine. Mesentery iron Iron - pharmacokinetics iron absorption Meat meat factor mineral metabolism nutrient availability oligosaccharides Vertebrates: digestive system
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