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
{"title":"Iron bioaccessibility in raw and cooked foods in vitro using fecal inocula from children and adults.","authors":"Úrsula García-Conde, Miguel Navarro-Moreno, Konstantinos Douros, Miguel Navarro-Alarcón, José Ángel Rufián-Henares, Silvia Pastoriza","doi":"10.1016/j.fochx.2025.102764","DOIUrl":null,"url":null,"abstract":"<p><p>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) (<i>p</i> < 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 (<i>p</i> < 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.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"102764"},"PeriodicalIF":6.5000,"publicationDate":"2025-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12275029/pdf/","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1016/j.fochx.2025.102764","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2025/7/1 0:00:00","PubModel":"eCollection","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0

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.

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
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
Food Chemistry: X
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.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:604180095
Book学术官方微信