Integrated in vitro approaches to assess the bioaccessibility and bioavailability of silicon-biofortified leafy vegetables and preliminary effects on bone
| Autor: | D'Imperio M 1, 3, Brunetti G 2, Gigante I 2, Serio F 1, Santamaria P 3, Cardinali A 1, Colucci S 2, Minervini F1 |
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| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
Silicon Type 1 collagen Biofortification Biological Availability Context (language use) Portulaca Biology Gastrointestinal digestion Chicory 03 medical and health sciences food Calcification Physiologic Vegetables Humans Tatsoi 030109 nutrition & dietetics Osteoblasts business.industry Swiss Chard Cell Biology General Medicine food.food Bioavailability Biotechnology Plant Leaves 030104 developmental biology In vitro models . Human intestinal cell line . Osteoblastic marker expression . In vitro digestion . Biofortification of vegetables Dietary Supplements Digestion Leafy vegetables Caco-2 Cells business Developmental Biology |
| Zdroj: | In vitro cellular & developmental biology. Animal (2016). doi:10.1007/s11626-016-0100-7 info:cnr-pdr/source/autori:D'Imperio M 1,3, Brunetti G 2, Gigante I 2, Serio F 1, Santamaria P 3, Cardinali A 1, Colucci S 2, Minervini F1/titolo:Integrated in vitro approaches to assess the bioaccessibility and bioavailability of silicon-biofortified leafy vegetables and preliminary effects on bone./doi:10.1007%2Fs11626-016-0100-7/rivista:In vitro cellular & developmental biology. Animal (Print)/anno:2016/pagina_da:/pagina_a:/intervallo_pagine:/volume |
| ISSN: | 1543-706X |
| DOI: | 10.1007/s11626-016-0100-7 |
| Popis: | Food industries are increasingly oriented toward new foods to improve nutritional status and/or to combat nutritional deficiency diseases. In this context, silicon biofortification could be an innovative tool for obtaining new foods with possible positive effects on bone mineralization. In this paper, an alternative and quick in vitro approach was applied in order to evaluate the potential health-promoting effects of five silicon-biofortified leafy vegetables (tatsoi, mizuna, purslane, Swiss chard and chicory) on bone mineralization compared with a commercial silicon supplement. The silicon bioaccessibility and bioavailability of the five leafy vegetables (biofortified or not) and of the supplement were assessed by applying a protocol consisting of in vitro gastrointestinal digestion coupled with a Caco-2 cell model. Silicon bioaccessibility ranged from 0.89 to 8.18 mg/L and bioavailability ranged from 111 to 206 μg/L of Si for both vegetables and supplement. Furthermore, the bioavailable fractions were tested on a human osteoblast cell model following the expression of type 1 collagen and alkaline phosphatase. The results obtained highlighted that the bioavailable fraction of biofortified purslane and Swiss chard improved the expression of both osteoblast markers compared with the supplement and other vegetables. These results underline the potentially beneficial effect of biofortified leafy vegetables and also indicate the usefulness of in vitro approaches for selecting the best vegetable with positive bone effects for further in vivo research. |
| Databáze: | OpenAIRE |
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