Iron bioaccessibility in raw and cooked foods in vitro using fecal inocula from children and adults.

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-07-09 eCollection Date: 2025-07-01 DOI:10.1016/j.fochx.2025.102764

Úrsula García-Conde, Miguel Navarro-Moreno, Konstantinos Douros, Miguel Navarro-Alarcón, José Ángel Rufián-Henares, Silvia Pastoriza

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Abstract

Iron (Fe) is essential for human health but may induce dysbiosis and inflammation when unabsorbed. This study assessed the impact of culinary techniques on Fe bioaccessibility (FeBA) using an in vitro digestion/fermentation model with fecal inocula from children and adults. FeBA in the small intestine was significantly lower in plant-based (12.2 ± 9.91 %; 1.05 ± 0.85 mg/kg) than in animal-based foods (16.8 ± 11.7 %; 1.25 ± 0.86 mg/kg) (p < 0.0001). Cooking methods such as grilling, frying, and roasting enhanced FeBA in plant foods, likely due to Maillard reaction products. In allergic children, FeBA in the large intestine (1.77 ± 2.07 %; 0.13 ± 0.17 mg/kg) was significantly higher than in healthy, celiac, and obese children (p < 0.0001), possibly linked to colonic dyshomeostasis, oxidation, and inflammation. Overall, FeBA depends on food type, preparation method, and gut health status, and is mainly driven by small intestinal absorption.

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利用儿童和成人粪便疫苗体外研究生的和熟的食物中铁的生物可及性。

铁（Fe）对人体健康至关重要，但如果不被吸收，可能会引起生态失调和炎症。本研究采用儿童和成人粪便接种的体外消化/发酵模型，评估烹饪技术对铁生物可及性（FeBA）的影响。以植物为基础的小肠FeBA明显较低(12.2±9.91%；1.05±0.85 mg/kg)，比动物性食品(16.8±11.7%；1.25±0.86 mg/kg) (p

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.