Co-products of beef processing enhance non-haem iron absorption in an in vitro digestion/caco-2 cell model
| Autor: | Eileen O'Neill, Nora M. O'Brien, Elisabeth A. A. O'Flaherty, Paraskevi Tsermoula |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
Absorption (pharmacology)
030309 nutrition & dietetics Non haem iron Iron bioavailability Kidney Industrial and Manufacturing Engineering 03 medical and health sciences 0404 agricultural biotechnology Food science Lung 0303 health sciences Ferritin Chemistry Meat‐factor Cell model digestive oral and skin physiology Offal food and beverages Heart 04 agricultural and veterinary sciences Bovine In vitro digestion 040401 food science Caco-2 Non‐haem Valorisation Food Science |
| Popis: | Beef processing produces high volumes of protein rich, low value, ‘waste’ co‐products such as offal. Beef improves uptake of low bioavailable non‐haem iron (found in vegetables, fortificants, supplements) and this effect is dubbed the ‘meat‐factor’, although the underlying mechanism is not fully understood. Here, we investigate whether bovine co‐products (kidney, lung, heart) not previously studied share this enhancing potential. This was determined by coupled in vitro digestion of co‐products and subsequent caco‐2 cell ferritin formation (an intracellular iron storage protein). In this study we show that bovine co‐products significantly increase caco‐2 cells’ response to non‐haem iron from infant rice cereal. The presence of these co‐products, (kidney, lung and heart), increased relative uptake (by 207.13%, 171.21%, 265.28%, respectively), to a greater extent than beef (30.23%). Our findings present a novel function for co‐products of beef processing that may have potential as food ingredients to improve non‐haem iron bioavailability, thus adding value. |
| Databáze: | OpenAIRE |
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