体外消化/Caco-2细胞方法评价富铁小麦生物利用率

Study on bioavailability of Fe-riched wheat varieties using an in vitro digestion/Caco-2 cell model

目的通过研究生物强化富铁小麦面粉的铁生物利用率,筛选出最具潜力的富铁小麦品种。方法采用体外消化/Caco-2方法对10种生物强化富铁面粉进行铁生物利用率比较,以人Caco-2细胞铁蛋白生成量来反映铁生物利用率。结果发现不同面粉间铁生物利用率差异有显著性,出粉率78%的安阳中优9507和京冬8号面粉的铁生物利用率最高。结论生物强化富铁小麦安阳中优9507和京冬8号是最具潜力品种。

Objective To select the most promising Fe-riched wheat varieties by studying Fe bioavailability from several wheat variety flours so as to provide scientific evidence for further human trials and nutrition target in wheat breeding. Methods The Fe bioavailability among 10 Fe-riched wheat flours was assessed using an in vitro/ Caco-2 cell culture model. Caco-2 cell ferritin formation was measured as an indicator of Fe utilized by human Caco-2 exposing to tested flour digests. Results Significant differences were detected in Fe bioavailability among 10 flour varieties, Zhongyou 9507 （from Anyang） and Jingdong 8 with 78% flour yield had the highest Fe bioavailability. Conclusion The two most promising varieties, Zhongyou 9507 （ from Anyang） and Jingdong 8 will be further evaluated in human trials to determine their efficacy.