Bread Supplemented with Amaranth (<Emphasis Type="Italic">Amaranthus cruentus</Emphasis>): Effect of Phytates on <Emphasis Type="Italic">In Vitro</Emphasis> Iron Absorption |
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Authors: | Juan Mario Sanz-Penella José Moisés Laparra Yolanda Sanz Monika Haros |
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Institution: | 1.Cereal Group,Institute of Agrochemistry and Food Technology (IATA-CSIC),Paterna-Valencia,Spain;2.Microbial Ecophysiology and Nutrition Group,Institute of Agrochemistry and Food Technology (IATA-CSIC),Paterna-Valencia,Spain |
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Abstract: | The objective of the present study was to evaluate the effect of the bread supplemented with whole amaranth flour (0, 20 and
40%) on iron bioavailability using Caco-2 cells model. The phytate and lower myo-inositol phosphates content in in vitro bread digests were measured by high pressure liquid chromatography. The breads made with amaranth showed significant increase
of soluble phytates levels (up to 1.20 μmol/g in dry matter for the 40% of substitution) in comparison with controls, which have not detectable values. A negative
correlation among phytate and Fe availability was found when increased levels of amaranth. Ferritin concentration was found
2.7- and 2.0-fold higher (P < 0.05) in cultures exposed to 20% and 40% of amaranth formulated bread samples, respectively, compared to control bread.
The soluble phytate/Fe molar ratio explained the whole amaranth flour-mediated inhibitory effect associated to the limitation
of available Fe; however, the use up to 20% of amaranth in bread formulation appears as a promising strategy to improve the
nutritional value of bread, as indicated by the ferritin concentrations quantified in cell cultures. Higher proportion of
amaranth flour increased Fe concentration although there was not detected any increase in Fe uptake. |
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