Prolonged Transit Time through the Stomach and Small Intestine Improves Iron Dialyzability and Uptake in Vitro

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• 作者：Susan Salovaara ; Marie Larsson Alminger ; Charlotte Eklund-Jonsson ; Thomas Andlid ; and Ann-Sofie Sandberg
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2003
• 出版时间：August 13, 2003
• 年：2003
• 卷：51
• 期：17
• 页码：5131 - 5136
• 全文大小：77K
• 年卷期：v.51,no.17(August 13, 2003)
• ISSN：1520-5118

文摘

The iron dialyzability and uptake in relation to transit time through the stomach and small intestinewas investigated using a dynamic in vitro gastrointestinal model in combination with Caco-2 cells.Three test meals were evaluated, consisting of lactic fermented vegetables with white (I) or wholemeal bread (II) and of sourdough-fermented rye bread (III). Three transit times were tested (fast,medium, and slow transport). Iron dialyzability and absorption differed significantly between mediumand slow transit time for meal I and between fast and medium transit time for meal III. For meal II,high in phytate, the iron dialyzability and absorption were low irrespective of transit time. The mealscould be ranked with respect to iron dialyzability and uptake in the order I > III > II. Although the invitro models used have limitations compared to in vivo experiments, the results suggest that anincreased transit time may improve iron availability.Keywords: Iron dialyzability; iron absorption; transit time; gastrointestinal model; Caco-2 cells