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Lactic acid decreases Fe (II) and Fe (III) retention but increases Fe (III) transepithelial transfer by Caco-2 cells

Sharon W Bergkvist (Institutionen för kemi- och bioteknik, Livsmedelsvetenskap) ; Ann-Sofie Sandberg (Institutionen för kemi- och bioteknik, Livsmedelsvetenskap) ; Thomas Andlid (Institutionen för kemi- och bioteknik, Livsmedelsvetenskap) ; M Wessling-Resnick
Journal of Agricultural and Food Chemistry (0021-8561). Vol. 53 (2005), 17, p. 6919-6923.
[Artikel, refereegranskad vetenskaplig]

Lactic acid (LA) has been proposed to be an enhancer for dietary iron absorption, but contradictory results have also been reported. In the present study, fully differentiated Caco-2 cell monolayers were used to evaluate the effects of LA (1-50 mmol/L) on the cellular retention and transepithelial transport of soluble non-heme iron (as ferric nitrilotriacetate). Our data revealed a linear decline in Fe(III) retention with respect to the concentration of LA added. In the presence of 50 mmol/L LA, retention of Fe(111) and Fe(II) decreased 57% and 58%, respectively. In contrast, transfer of Fe(111) across the cell monolayer was doubled, while Fe(II) transfer across the cell monolayer decreased 35%. We conclude that LA reduces cellular retention and transepithelial transport of Fe(l I) by Caco-2 cells in a dose-dependent manner. However, while LA also reduces retention of Fe(111) by Caco-2 cells, the transfer of Fe(III) across cell monolayers is enhanced, possibly due to effects on paracellular transport.



Denna post skapades 2007-01-17. Senast ändrad 2014-11-10.
CPL Pubid: 25728

 

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Institutioner (Chalmers)

Institutionen för kemi- och bioteknik, Livsmedelsvetenskap (2005-2014)

Ämnesområden

Livsmedelsvetenskap

Chalmers infrastruktur