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Effect of ascorbic acid and citric acid on bioavailability of iron from <i>Tegillarca granosa via</i> an <i>in vitro</i> digestion/Caco-2 cell culture system.

Author: HongJingxia, HuangPing, LiChao, SunBolun, SunNan, TanBeibei, YangWenge

Journal ArticleAn article published in an academic or professional journal that reports original research or scholarly analysis.

Overview

Iron deficiency anemia (IDA) is a significant global health concern, prompting the need for safe and effective iron supplements. Tegillarca granosa (T. granosa), a bivalve species, is a rich source of micronutrients. This study investigated the mineral content, in vitro enzymatic digestibility, and bioavailability of iron in T. granosa. Compared to beef and wheat flour, T. granosa had the highest mineral content. Heme iron from T. granosa-derived hemoglobin exhibited higher bioavailability than non-heme iron from ferritin. Adding ascorbic acid and citric acid significantly enhanced cellular iron uptake from T. granosa proteins, likely by improving enzymatic digestibility and releasing more soluble iron. These findings suggest T. granosa-derived proteins as a promising source for iron supplementation.
Paper Details　
Original Abstract of the Article :
Iron deficiency anaemia (IDA) has been receiving worldwide attention. Developing safe and effective iron supplements is of great significance for IDA treatment. <i>Tegillarca granosa</i> (<i>T. granosa</i>), a traditional aquaculture bivalve species in China, is considered to be an excellent source ...See full text at original site
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引用元：
https://doi.org/10.1039/d1fo01650d

データ提供：米国国立医学図書館（NLM）

Harnessing the Power of Ascorbic Acid and Citric Acid: Enhancing Iron Bioavailability

The field of [Nutrition] is focused on understanding the bioavailability of essential nutrients, particularly [iron], which plays a crucial role in preventing iron deficiency anemia (IDA). This study investigates the [iron content] and [in vitro bioavailability] of iron from Tegillarca granosa, a bivalve species commonly consumed in China. The researchers conducted a series of experiments using [an in vitro digestion/Caco-2 cell culture system] to assess the effects of [ascorbic acid (AA)] and [citric acid (CA)] on iron bioavailability. They found that [AA and CA significantly enhanced iron uptake] from Tegillarca granosa-derived proteins, suggesting that these organic acids could be used to [boost iron absorption] from this dietary source.

Optimizing Iron Absorption: A New Avenue for Dietary Strategies

This study provides valuable insights into the [potential for enhancing iron bioavailability] from dietary sources. The researchers' findings suggest that [adding ascorbic acid and citric acid] to foods containing Tegillarca granosa could improve iron absorption and potentially [reduce the risk of iron deficiency anemia]. This research opens up new avenues for [developing dietary strategies] to improve iron intake and address iron deficiency.

A Promising Strategy for Combating Iron Deficiency

This study offers a promising strategy for combating iron deficiency, a common health problem worldwide. By understanding the role of [organic acids] in enhancing iron absorption, researchers are paving the way for [more effective dietary interventions] to improve iron status and prevent IDA.

Dr.Camel's Conclusion

This research highlights the potential of ascorbic acid and citric acid in enhancing iron bioavailability from Tegillarca granosa. The study provides a foundation for developing dietary strategies that promote iron absorption and contribute to better iron status, helping to combat iron deficiency anemia. It's like finding a hidden oasis of nutrient-rich resources in the vast desert of dietary challenges.

Date :
  1. Date Completed 2022-01-28
  2. Date Revised 2022-01-28
Further Info :

Pubmed ID

34700336

DOI: Digital Object Identifier

10.1039/d1fo01650d

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Languages

English

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