The importance and bioavailability of phytoferritin-bound iron in cereals and legume foods

International journal for vitamin and nutrition research. Internationale Zeitschrift für Vitamin- und Ernährungsforschung. Journal international de vitaminologie et de nutrition
Bo Lönnerdal

Abstract

Ferritin is present in several types of plants in low concentrations, but it is possible to enhance this content by plant breeding, or by inserting the gene for ferritin into staple foods. Since each ferritin molecule can bind thousands of iron atoms, this may be a sustainable means to increase the iron content of plants. Before launching such efforts it is important to determine whether ferritin-bound iron is bioavailable. We assessed this in vitro using Caco-2 cells and in vivo using radiolabeled ferritin and whole body counting in human subjects. In Caco-2 cells, we found that dietary factors affecting iron absorption, such as ascorbic acid, phytate, and calcium, had very limited effect on iron uptake from intact ferritin, suggesting that ferritin-bound iron is absorbed via a mechanism different from that of non-heme iron. Using in vitro digestion, we found that ferritin was relatively resistant against proteolytic enzymes. Binding of ferritin to Caco-2 cells was found to be saturable and the kinetics for binding characteristic for a receptor-mediated process. In human subjects, we found that iron absorption from animal ferritin was similar to that from ferrous sulfate, suggesting that iron is well absorbed from ferritin. We...Continue Reading

Citations

May 29, 2009·Current Opinion in Plant Biology·Fang-Jie Zhao, Steve P McGrath
Aug 30, 2008·European Journal of Haematology·Eunice S EdisonMammen Chandy
Sep 22, 2015·Journal of Agricultural and Food Chemistry·Taro Masuda
Oct 16, 2014·Bioscience, Biotechnology, and Biochemistry·Taro MasudaHaruhiko Toyohara
Jun 15, 2016·Environmental Science and Pollution Research International·Pia Muhammad Adnan RamzaniZaheer Abbas Virk

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International journal for vitamin and nutrition research. Internationale Zeitschrift für Vitamin- und Ernährungsforschung. Journal international de vitaminologie et de nutrition
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