Homogenization, lyophilization or acid-extraction of meat products improves iron uptake from cereal-meat product combinations in an in vitro digestion/Caco-2 cell model
The effect of processing (homogenization, lyophilization, acid-extraction) meat products on iron uptake from meat combined with uncooked iron-fortified cereal was evaluated using an in vitro digestion/Caco-2 cell model. Beef was cooked, blended to create smaller meat particles, and combined with ele...
| Main Authors: | , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Cambridge University Press
2008
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/43534 |
| _version_ | 1855533794086354944 |
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| author | Pachón, Helena Stoltzfus, RJ Glahn, Raymond P. |
| author_browse | Glahn, Raymond P. Pachón, Helena Stoltzfus, RJ |
| author_facet | Pachón, Helena Stoltzfus, RJ Glahn, Raymond P. |
| author_sort | Pachón, Helena |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | The effect of processing (homogenization, lyophilization, acid-extraction) meat products on iron uptake from meat combined with uncooked iron-fortified cereal was evaluated using an in vitro digestion/Caco-2 cell model. Beef was cooked, blended to create smaller meat particles, and combined with electrolytic iron-fortified infant rice cereal. Chicken liver was cooked and blended, lyophilized, or acid-extracted, and combined with FeSO4-fortified wheat flour. In the beef–cereal combination, Caco-2 cell iron uptake, assessed by measuring the ferritin formed by cells, was greater when the beef was blended for the greatest amount of time (360 s) compared with 30 s (P < 0·05). Smaller liver particles (blended for 360 s or lyophilized) significantly enhanced iron uptake compared to liver blended for 60 s (P < 0·001) in the liver–flour combination. Compared to liver blended for 60 s, acid-extraction of liver significantly enhanced iron uptake (P = 0·03) in the liver–flour combination. Homogenization of beef and homogenization, lyophilization, or acid-extraction of chicken liver increases the enhancing effect of meat products on iron absorption in iron-fortified cereals. |
| format | Journal Article |
| id | CGSpace43534 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2008 |
| publishDateRange | 2008 |
| publishDateSort | 2008 |
| publisher | Cambridge University Press |
| publisherStr | Cambridge University Press |
| record_format | dspace |
| spelling | CGSpace435342024-11-15T08:52:53Z Homogenization, lyophilization or acid-extraction of meat products improves iron uptake from cereal-meat product combinations in an in vitro digestion/Caco-2 cell model Pachón, Helena Stoltzfus, RJ Glahn, Raymond P. diet meat products processing wheat flour food enrichment iron productos de la carne procesamiento harina de trigo enriquecimiento de los alimentos hierro The effect of processing (homogenization, lyophilization, acid-extraction) meat products on iron uptake from meat combined with uncooked iron-fortified cereal was evaluated using an in vitro digestion/Caco-2 cell model. Beef was cooked, blended to create smaller meat particles, and combined with electrolytic iron-fortified infant rice cereal. Chicken liver was cooked and blended, lyophilized, or acid-extracted, and combined with FeSO4-fortified wheat flour. In the beef–cereal combination, Caco-2 cell iron uptake, assessed by measuring the ferritin formed by cells, was greater when the beef was blended for the greatest amount of time (360 s) compared with 30 s (P < 0·05). Smaller liver particles (blended for 360 s or lyophilized) significantly enhanced iron uptake compared to liver blended for 60 s (P < 0·001) in the liver–flour combination. Compared to liver blended for 60 s, acid-extraction of liver significantly enhanced iron uptake (P = 0·03) in the liver–flour combination. Homogenization of beef and homogenization, lyophilization, or acid-extraction of chicken liver increases the enhancing effect of meat products on iron absorption in iron-fortified cereals. 2008 2014-09-24T08:42:17Z 2014-09-24T08:42:17Z Journal Article https://hdl.handle.net/10568/43534 en Open Access Cambridge University Press |
| spellingShingle | diet meat products processing wheat flour food enrichment iron productos de la carne procesamiento harina de trigo enriquecimiento de los alimentos hierro Pachón, Helena Stoltzfus, RJ Glahn, Raymond P. Homogenization, lyophilization or acid-extraction of meat products improves iron uptake from cereal-meat product combinations in an in vitro digestion/Caco-2 cell model |
| title | Homogenization, lyophilization or acid-extraction of meat products improves iron uptake from cereal-meat product combinations in an in vitro digestion/Caco-2 cell model |
| title_full | Homogenization, lyophilization or acid-extraction of meat products improves iron uptake from cereal-meat product combinations in an in vitro digestion/Caco-2 cell model |
| title_fullStr | Homogenization, lyophilization or acid-extraction of meat products improves iron uptake from cereal-meat product combinations in an in vitro digestion/Caco-2 cell model |
| title_full_unstemmed | Homogenization, lyophilization or acid-extraction of meat products improves iron uptake from cereal-meat product combinations in an in vitro digestion/Caco-2 cell model |
| title_short | Homogenization, lyophilization or acid-extraction of meat products improves iron uptake from cereal-meat product combinations in an in vitro digestion/Caco-2 cell model |
| title_sort | homogenization lyophilization or acid extraction of meat products improves iron uptake from cereal meat product combinations in an in vitro digestion caco 2 cell model |
| topic | diet meat products processing wheat flour food enrichment iron productos de la carne procesamiento harina de trigo enriquecimiento de los alimentos hierro |
| url | https://hdl.handle.net/10568/43534 |
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