Lemon Juice, Sesame Paste, and Autoclaving Influence Iron Bioavailability of Hummus: Assessment by an In Vitro Digestion/Caco-2 Cell Model
| العنوان: | Lemon Juice, Sesame Paste, and Autoclaving Influence Iron Bioavailability of Hummus: Assessment by an In Vitro Digestion/Caco-2 Cell Model |
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| المؤلفون: | Nicolas Sok, Maya Tueni, Philippe Cayot, Marie-Christine Chagnon, Jacqueline Maalouly, Nour Doumani, Isabelle Severin, Laurence Dahbi, Elias Bou-Maroun |
| المساهمون: | Physico-Chimie de l'Aliment et du Vin (PCAV), Procédés Alimentaires et Microbiologiques [Dijon] (PAM), Université Bourgogne Franche-Comté [COMUE] (UBFC)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Université Bourgogne Franche-Comté [COMUE] (UBFC)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Equipe NuTox (LNC - U1231) (NUTOX), Lipides - Nutrition - Cancer [Dijon - U1231] (LNC), Université de Bourgogne (UB)-Institut National de la Santé et de la Recherche Médicale (INSERM)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Université de Bourgogne (UB)-Institut National de la Santé et de la Recherche Médicale (INSERM)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Faculty of Sciences II [Fanar, Lebanon], Dijon, Institut Agro, Université de Bourgogne (UB)-Université Bourgogne Franche-Comté [COMUE] (UBFC)-Institut Agro Dijon, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Faculty of science II [Fanar], Lebanese University [Beirut] (LU), Université de Bourgogne (UB)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Institut Agro Dijon, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université de Bourgogne (UB)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Institut Agro Dijon |
| المصدر: | Foods Foods, MDPI, 2020, 9 (4), ⟨10.3390/foods9040474⟩ Foods, Vol 9, Iss 474, p 474 (2020) Volume 9 Issue 4 Foods, 2020, 9 (4), pp.474-494. ⟨10.3390/foods9040474⟩ |
| بيانات النشر: | HAL CCSD, 2020. |
| سنة النشر: | 2020 |
| مصطلحات موضوعية: | Food processing and formulation, Health (social science), 030309 nutrition & dietetics, Iron uptake by Caco-2 cells, Plant Science, lcsh:Chemical technology, Health Professions (miscellaneous), Microbiology, Article, law.invention, 03 medical and health sciences, 0404 agricultural biotechnology, Iron dialysis, Plant-based food, In vivo, law, [SDV.IDA]Life Sciences [q-bio]/Food engineering, lcsh:TP1-1185, Food science, 2. Zero hunger, 0303 health sciences, biology, Chemistry, Mediterranean and middle-eastern cuisine, Cell model, In vitro digestion, 04 agricultural and veterinary sciences, [SDV.IDA] Life Sciences [q-bio]/Food engineering, Hummus, 040401 food science, 3. Good health, Bioavailability, Ferritin, [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, Caco-2, biology.protein, Lemon juice, Atomic absorption spectroscopy, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Non-heme iron, Food Science |
| الوصف: | Hummus, an iron-containing plant-based dish mainly made from chickpea puré e, tahini, lemon juice and garlic, could be a valuable source of iron when bioavailable. Since the processing and formulation of food influence iron bioavailability, the present study investigated for the first time, their effects on hummus. Firstly, iron bioaccessibility was assessed on eight samples (prepared according to the screening Hadamard matrix) by in vitro digestion preceding iron dialysis. Then, iron bioavailability of four selected samples was estimated by the in vitro digestion/Caco-2 cell model. Total and dialyzable iron were determined by the atomic absorption spectrometry and ferritin formation was determined using an ELISA kit. Only autoclaving, among other processes, had a significant effect on iron bioaccessibility (+9.5, p < 0.05). Lemon juice had the highest positive effect (+15.9, p < 0.05). Consequently, the effect of its acidic components were investigated based on a full factorial 23 experimental design no significant difference was detected. Garlic&rsquo s effect was not significant, but tahini&rsquo s effect was negative (&minus 8.9, p < 0.05). Despite the latter, hummus had a higher iron bioavailability than only cooked chickpeas (30.4 and 7.23 ng ferritin/mg protein, respectively). In conclusion, hummus may be a promising source of iron further in vivo studies are needed for confirmation. |
| وصف الملف: | application/pdf |
| اللغة: | English |
| تدمد: | 2304-8158 |
| الوصول الحر: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4bd2bef1b420b6f9e504c095875acdd5Test https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02551705Test |
| حقوق: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....4bd2bef1b420b6f9e504c095875acdd5 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 23048158 |
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