Projects per year
Abstract
Myo-inositol hexakisphosphate (IP6), is the main iron chelator in cereals and bread. The aim of this study was to investigate the effect of three commercial baking processes (sourdough, conventional yeast and Chorleywood Bread Making Process (CBP)) on the IP6 content of wholemeal bread, its impact on iron uptake in Caco-2 cells and the predicted bioavailability of iron from these breads with added iron, simulating a mixed-meal. The sourdough process fully degraded IP6 whilst the CBP and conventional processes reduced it by 75% compared with wholemeal flour. The iron released in solution after a simulated digestion was 8-fold higher in sourdough bread than with others but no difference in cellular iron uptake was observed. Additionally, when iron was added to the different breads digestions only sourdough bread elicited a significant ferritin response in Caco-2 cells (4.8-fold compared to the other breads) suggesting that sourdough bread could contribute towards improved iron nutrition.
Original language | English |
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Pages (from-to) | 91–98 |
Number of pages | 8 |
Journal | Food Chemistry |
Volume | 228 |
Early online date | 28 Jan 2017 |
DOIs | |
Publication status | Published - 1 Aug 2017 |
Keywords
- Iron uptake
- Myo-inositol hexakisphosphate
- Sourdough bread
- Caco-2 cells
- Simulated gastrointestinal digestion
Profiles
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Charles Brearley
- School of Biological Sciences - Professor of Biochemistry
- Molecular Microbiology - Member
- Plant Sciences - Member
Person: Research Group Member, Academic, Teaching & Research
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Susan Fairweather-Tait
- Norwich Medical School - Professor
- Norwich Institute for Healthy Aging - Member
- Lifespan Health - Member
Person: Research Group Member, Research Centre Member, Academic, Teaching & Research
Projects
- 1 Finished
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Speciation and bioavailability of iron in plant foods
Fairweather-Tait, S., Balk, J. & Moore, K.
Biotechnology and Biological Sciences Research Council
31/08/14 → 15/12/17
Project: Research