Differential iron-bioavailability with relation to nutrient compositions in polished rice among selected Chinese genotypes using Caco-2 cell culture model. (November 2013)

• Record Type: Journal Article
• Authors: He, Wan-Ling; Feng, Ying; Wei, Yan-Yan; Yang, Xiao-E.; Shi, Chun-Hai; He, Zhen-Li; Stoffella, Peter J.
• Is Part Of: International journal of food sciences and nutrition. Volume 64:Number 7(2013)
• Page Start: 822
• Page End: 829
• Publication Date: 2013-11
• Subjects: Food -- Analysis -- Periodicals; Nutrition -- Periodicals; 641.3
• DOI: 10.3109/09637486.2013.803520
• Languages: English
• ISSNs: 0963-7486

Abstract

<abstract> <title>Abstract</title> <p>Genotypic variation of iron bioavailability and the relationship between iron bioavailability and nutrient composition in polished rice among 11 rice genotypes were assessed using an <italic>in vitro</italic> digestion/Caco-2 cell model. The results indicated that significant differences in iron bioavailability were detected among tested rice genotypes, with a 3-fold range, suggesting a possibility of selecting high bioavailable iron by plant breeding. Although iron bioavailability was not significantly correlated with Fe concentration in polished rice among tested rice genotypes, the results also indicated that most of the iron dense genotypes showed relatively high ferritin formation in Caco-2 cell and transported iron. Additionally, iron bioavailability in polished rice was enhanced by addition of ascorbic acid, with a much wider range of Fe bioavailability variation in polished rice with addition of ascorbic acid than that without addition of ascorbic acid. The positive relationship between iron bioavailability in polished rice and cysteine concentration (<italic>R</italic> = 0.669) or sulfur (S) concentration (<italic>R</italic> = 0.744) among tested rice genotypes, suggests that cysteine and sulfur concentration in polished rice could be used as an indicator for high iron bioavailability.</p> </abstract>