Study on bioavailability of Fe-enriched wheat varieties using an in vitro digestion/Caco-2 cell model
OBJECTIVE: To select the most promising Fe-enriched wheat varieties by studying Fe bioavailability from several wheat variety flours so as to provide scientific evidence for further human trials and nutrition targets in wheat breeding.
METHODS: The Fe bioavailability among 10 Fe-enriched wheat flours was assessed using an in vitro/Caco-2 cell culture model. Caco-2 cell ferritin formation was measured as an indicator of Fe utilized by human Caco-2 exposing to tested flour digests.
RESULTS: Significant differences were detected in Fe bioavailability among 10 flour varieties, Zhongyou 9507 (from Anyang) and Jingdong 8 with 78% flour yield had the highest Fe bioavailability.
CONCLUSION: The two most promising varieties, Zhongyou 9507 (from Anyang) and Jingdong 8 will be further evaluated in human trials to determine their efficacy.
Lei, J.; Huang, C.; Zhang, Y.; Zhang, M. Study on bioavailability of Fe-enriched wheat varieties using an in vitro digestion/Caco-2 cell model. Journal of Hygiene Research (2009) 38 (2) 166-169. [in Chinese]