Bioavailability of iron from novel hydrogen reduced iron powders: Studies in Caco‐2 cells and rat model
The bioavailability of iron from elemental iron powders, including hydrogen reduced iron powder (HRIP), is influenced by particle size and surface area. In the present study, we investigated the solubility, bioaccessibility, and bioavailability of iron from novel HRIPs (particle size ≤25 and 38 µm g...
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Veröffentlicht in: | Journal of food science 2021-08, Vol.86 (8), p.3480-3491 |
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creator | Jyrwa, Yvette Wilda Yaduvanshi, Puneeta Singh Sinha, Gourav Ranjan Dwarapudi, Srinivas Madhari, Radhika S Boiroju, Naveen Kumar Pullakhandam, Raghu Palika, Ravindranadh |
description | The bioavailability of iron from elemental iron powders, including hydrogen reduced iron powder (HRIP), is influenced by particle size and surface area. In the present study, we investigated the solubility, bioaccessibility, and bioavailability of iron from novel HRIPs (particle size ≤25 and 38 µm generated at low [LT] and high [HT] temperature), with porous morphology and high surface area, in intestinal Caco‐2 cells and in rat models. The acceptability of fortified wheat flour was tested in human volunteers. The iron solubility and ferritin induction in Caco‐2 cells were significantly higher from wheat flour fortified with HRIPs compared to electrolytic iron powder (EIP, ≤45 µm size) either in the absence or presence of ascorbic acid. Nevertheless, ferritin induction in Caco‐2 cells was significantly higher with FeSO4 compared to HRIP or EIP. The relative biological value of HRIPs was significantly higher (≤38HT) or similar compared to EIP in rats. However, serum ferritin was significantly higher in rats fed HRIPs than EIP. Further, wheat flour fortified with HRIP was found to be acceptable for consumption. These findings demonstrate higher iron bioavailability from novel HRIPs compared to the reference EIP (≤45 µm) and merits further studies on toxicity and efficacy.
Practical Application
The use of elemental iron powders for food fortification to alleviate iron deficiency is limited due to its poor bioavailability. The novel hydrogen‐reduced elemental iron powders used in this study had higher bioaccessibility and bioavailability compared to reference EIP (≤45 µm) in in vitro and in vivo models, respectively. Further, there were no sensory differences between roti prepared with fortified or unfortified wheat flour. These results suggest that the novel hydrogen reduced elemental iron powders used in the present study are suitable for wheat flour fortification. |
doi_str_mv | 10.1111/1750-3841.15828 |
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Practical Application
The use of elemental iron powders for food fortification to alleviate iron deficiency is limited due to its poor bioavailability. The novel hydrogen‐reduced elemental iron powders used in this study had higher bioaccessibility and bioavailability compared to reference EIP (≤45 µm) in in vitro and in vivo models, respectively. Further, there were no sensory differences between roti prepared with fortified or unfortified wheat flour. These results suggest that the novel hydrogen reduced elemental iron powders used in the present study are suitable for wheat flour fortification.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/1750-3841.15828</identifier><identifier>PMID: 34269416</identifier><language>eng</language><publisher>HOBOKEN: Wiley</publisher><subject>Acceptability ; Animal models ; Ascorbic acid ; Bioavailability ; Biocompatibility ; Cell culture ; Cytology ; Electrolytic cells ; elemental iron ; Ferritin ; Flour ; Food Science & Technology ; fortification ; Hydrogen ; hydrogen reduced iron powder ; Hydrogen reduction ; Iron ; Iron deficiency ; Life Sciences & Biomedicine ; Morphology ; Nutrient deficiency ; Particle size ; relative biological value ; Science & Technology ; Sensory evaluation ; Solubility ; Surface area ; Toxicity ; Wheat</subject><ispartof>Journal of food science, 2021-08, Vol.86 (8), p.3480-3491</ispartof><rights>2021 Institute of Food Technologists</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>true</woscitedreferencessubscribed><woscitedreferencescount>4</woscitedreferencescount><woscitedreferencesoriginalsourcerecordid>wos000673825400001</woscitedreferencesoriginalsourcerecordid><citedby>FETCH-LOGICAL-c3498-d537d935977061cc7fbe3541245f4e51eac7a8717272b85b9296f4956860a9ee3</citedby><cites>FETCH-LOGICAL-c3498-d537d935977061cc7fbe3541245f4e51eac7a8717272b85b9296f4956860a9ee3</cites><orcidid>0000-0002-3758-667X ; 0000-0002-3797-6272</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2F1750-3841.15828$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2F1750-3841.15828$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>315,781,785,1418,27929,27930,39263,45579,45580</link.rule.ids></links><search><creatorcontrib>Jyrwa, Yvette Wilda</creatorcontrib><creatorcontrib>Yaduvanshi, Puneeta Singh</creatorcontrib><creatorcontrib>Sinha, Gourav Ranjan</creatorcontrib><creatorcontrib>Dwarapudi, Srinivas</creatorcontrib><creatorcontrib>Madhari, Radhika S</creatorcontrib><creatorcontrib>Boiroju, Naveen Kumar</creatorcontrib><creatorcontrib>Pullakhandam, Raghu</creatorcontrib><creatorcontrib>Palika, Ravindranadh</creatorcontrib><title>Bioavailability of iron from novel hydrogen reduced iron powders: Studies in Caco‐2 cells and rat model</title><title>Journal of food science</title><addtitle>J FOOD SCI</addtitle><description>The bioavailability of iron from elemental iron powders, including hydrogen reduced iron powder (HRIP), is influenced by particle size and surface area. In the present study, we investigated the solubility, bioaccessibility, and bioavailability of iron from novel HRIPs (particle size ≤25 and 38 µm generated at low [LT] and high [HT] temperature), with porous morphology and high surface area, in intestinal Caco‐2 cells and in rat models. The acceptability of fortified wheat flour was tested in human volunteers. The iron solubility and ferritin induction in Caco‐2 cells were significantly higher from wheat flour fortified with HRIPs compared to electrolytic iron powder (EIP, ≤45 µm size) either in the absence or presence of ascorbic acid. Nevertheless, ferritin induction in Caco‐2 cells was significantly higher with FeSO4 compared to HRIP or EIP. The relative biological value of HRIPs was significantly higher (≤38HT) or similar compared to EIP in rats. However, serum ferritin was significantly higher in rats fed HRIPs than EIP. Further, wheat flour fortified with HRIP was found to be acceptable for consumption. These findings demonstrate higher iron bioavailability from novel HRIPs compared to the reference EIP (≤45 µm) and merits further studies on toxicity and efficacy.
Practical Application
The use of elemental iron powders for food fortification to alleviate iron deficiency is limited due to its poor bioavailability. The novel hydrogen‐reduced elemental iron powders used in this study had higher bioaccessibility and bioavailability compared to reference EIP (≤45 µm) in in vitro and in vivo models, respectively. Further, there were no sensory differences between roti prepared with fortified or unfortified wheat flour. These results suggest that the novel hydrogen reduced elemental iron powders used in the present study are suitable for wheat flour fortification.</description><subject>Acceptability</subject><subject>Animal models</subject><subject>Ascorbic acid</subject><subject>Bioavailability</subject><subject>Biocompatibility</subject><subject>Cell culture</subject><subject>Cytology</subject><subject>Electrolytic cells</subject><subject>elemental iron</subject><subject>Ferritin</subject><subject>Flour</subject><subject>Food Science & Technology</subject><subject>fortification</subject><subject>Hydrogen</subject><subject>hydrogen reduced iron powder</subject><subject>Hydrogen reduction</subject><subject>Iron</subject><subject>Iron deficiency</subject><subject>Life Sciences & Biomedicine</subject><subject>Morphology</subject><subject>Nutrient deficiency</subject><subject>Particle size</subject><subject>relative biological value</subject><subject>Science & Technology</subject><subject>Sensory evaluation</subject><subject>Solubility</subject><subject>Surface area</subject><subject>Toxicity</subject><subject>Wheat</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>HGBXW</sourceid><recordid>eNqNkb1u1TAYhi1ERU8LM6slFiSU1v922CC0tKgSQ2GOHOcLuMqxD3bS6mxcAtfYK8EhVQcW8OIfPY_16nsReknJCS3rlGpJKm4EPaHSMPMEbR5fnqINIYxVlAp9iI5yviHLnatn6JALpmpB1Qb59z7aW-tH2_nRT3scB-xTDHhIcYtDvIURf9_3KX6DgBP0s4N-BXbxroeU3-Lrae49ZOwDbqyL9z9_MexgHDO2ocfJTngbexifo4PBjhlePOzH6Ov52Zfmorr6_PGyeXdVOS5qU_WS677mstaaKOqcHjrgUlAm5CBAUrBOW6OpZpp1RnY1q9UgaqmMIrYG4Mfo9frvLsUfM-Sp3fq85LEB4pxbJiWrDaFMFvTVX-hNnFMo6QqlCKdcEl2o05VyKeacYGh3yW9t2reUtEsL7TLzdpl5-6eFYrxZjTvo4pCdh-Dg0So1KM0Nk6KcCC20-X-68ZOdfAxNnMNUVPWg-hH2_8rVfjr_cL0m_A2nKad8</recordid><startdate>202108</startdate><enddate>202108</enddate><creator>Jyrwa, Yvette Wilda</creator><creator>Yaduvanshi, Puneeta Singh</creator><creator>Sinha, Gourav Ranjan</creator><creator>Dwarapudi, Srinivas</creator><creator>Madhari, Radhika S</creator><creator>Boiroju, Naveen Kumar</creator><creator>Pullakhandam, Raghu</creator><creator>Palika, Ravindranadh</creator><general>Wiley</general><general>Wiley Subscription Services, Inc</general><scope>BLEPL</scope><scope>DTL</scope><scope>HGBXW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-3758-667X</orcidid><orcidid>https://orcid.org/0000-0002-3797-6272</orcidid></search><sort><creationdate>202108</creationdate><title>Bioavailability of iron from novel hydrogen reduced iron powders: Studies in Caco‐2 cells and rat model</title><author>Jyrwa, Yvette Wilda ; Yaduvanshi, Puneeta Singh ; Sinha, Gourav Ranjan ; Dwarapudi, Srinivas ; Madhari, Radhika S ; Boiroju, Naveen Kumar ; Pullakhandam, Raghu ; Palika, Ravindranadh</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3498-d537d935977061cc7fbe3541245f4e51eac7a8717272b85b9296f4956860a9ee3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Acceptability</topic><topic>Animal models</topic><topic>Ascorbic acid</topic><topic>Bioavailability</topic><topic>Biocompatibility</topic><topic>Cell culture</topic><topic>Cytology</topic><topic>Electrolytic cells</topic><topic>elemental iron</topic><topic>Ferritin</topic><topic>Flour</topic><topic>Food Science & Technology</topic><topic>fortification</topic><topic>Hydrogen</topic><topic>hydrogen reduced iron powder</topic><topic>Hydrogen reduction</topic><topic>Iron</topic><topic>Iron deficiency</topic><topic>Life Sciences & Biomedicine</topic><topic>Morphology</topic><topic>Nutrient deficiency</topic><topic>Particle size</topic><topic>relative biological value</topic><topic>Science & Technology</topic><topic>Sensory evaluation</topic><topic>Solubility</topic><topic>Surface area</topic><topic>Toxicity</topic><topic>Wheat</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Jyrwa, Yvette Wilda</creatorcontrib><creatorcontrib>Yaduvanshi, Puneeta Singh</creatorcontrib><creatorcontrib>Sinha, Gourav Ranjan</creatorcontrib><creatorcontrib>Dwarapudi, Srinivas</creatorcontrib><creatorcontrib>Madhari, Radhika S</creatorcontrib><creatorcontrib>Boiroju, Naveen Kumar</creatorcontrib><creatorcontrib>Pullakhandam, Raghu</creatorcontrib><creatorcontrib>Palika, Ravindranadh</creatorcontrib><collection>Web of Science Core Collection</collection><collection>Science Citation Index Expanded</collection><collection>Web of Science - Science Citation Index Expanded - 2021</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Jyrwa, Yvette Wilda</au><au>Yaduvanshi, Puneeta Singh</au><au>Sinha, Gourav Ranjan</au><au>Dwarapudi, Srinivas</au><au>Madhari, Radhika S</au><au>Boiroju, Naveen Kumar</au><au>Pullakhandam, Raghu</au><au>Palika, Ravindranadh</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Bioavailability of iron from novel hydrogen reduced iron powders: Studies in Caco‐2 cells and rat model</atitle><jtitle>Journal of food science</jtitle><stitle>J FOOD SCI</stitle><date>2021-08</date><risdate>2021</risdate><volume>86</volume><issue>8</issue><spage>3480</spage><epage>3491</epage><pages>3480-3491</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><abstract>The bioavailability of iron from elemental iron powders, including hydrogen reduced iron powder (HRIP), is influenced by particle size and surface area. In the present study, we investigated the solubility, bioaccessibility, and bioavailability of iron from novel HRIPs (particle size ≤25 and 38 µm generated at low [LT] and high [HT] temperature), with porous morphology and high surface area, in intestinal Caco‐2 cells and in rat models. The acceptability of fortified wheat flour was tested in human volunteers. The iron solubility and ferritin induction in Caco‐2 cells were significantly higher from wheat flour fortified with HRIPs compared to electrolytic iron powder (EIP, ≤45 µm size) either in the absence or presence of ascorbic acid. Nevertheless, ferritin induction in Caco‐2 cells was significantly higher with FeSO4 compared to HRIP or EIP. The relative biological value of HRIPs was significantly higher (≤38HT) or similar compared to EIP in rats. However, serum ferritin was significantly higher in rats fed HRIPs than EIP. Further, wheat flour fortified with HRIP was found to be acceptable for consumption. These findings demonstrate higher iron bioavailability from novel HRIPs compared to the reference EIP (≤45 µm) and merits further studies on toxicity and efficacy.
Practical Application
The use of elemental iron powders for food fortification to alleviate iron deficiency is limited due to its poor bioavailability. The novel hydrogen‐reduced elemental iron powders used in this study had higher bioaccessibility and bioavailability compared to reference EIP (≤45 µm) in in vitro and in vivo models, respectively. Further, there were no sensory differences between roti prepared with fortified or unfortified wheat flour. These results suggest that the novel hydrogen reduced elemental iron powders used in the present study are suitable for wheat flour fortification.</abstract><cop>HOBOKEN</cop><pub>Wiley</pub><pmid>34269416</pmid><doi>10.1111/1750-3841.15828</doi><tpages>12</tpages><orcidid>https://orcid.org/0000-0002-3758-667X</orcidid><orcidid>https://orcid.org/0000-0002-3797-6272</orcidid></addata></record> |
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subjects | Acceptability Animal models Ascorbic acid Bioavailability Biocompatibility Cell culture Cytology Electrolytic cells elemental iron Ferritin Flour Food Science & Technology fortification Hydrogen hydrogen reduced iron powder Hydrogen reduction Iron Iron deficiency Life Sciences & Biomedicine Morphology Nutrient deficiency Particle size relative biological value Science & Technology Sensory evaluation Solubility Surface area Toxicity Wheat |
title | Bioavailability of iron from novel hydrogen reduced iron powders: Studies in Caco‐2 cells and rat model |
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