Book with abstracts from the COST Action 0905 meeting in ... - UMB

IRON BIOAVAILABILITY FROM POTATO: A COMPLEX
INTERPLAY BETWEEN ENHANCERS AND INHIBITORS FROM
THE MATRIX
Lisa Miranda, Christian Iammarino, Hannah Deußer, Johanna Ziebel, Danièle Evers
Centre de Recherche Public-Gabriel Lippmann, Départment EVA, 41, rue du Brill,
L-4422 Luxembourg; miranda@lippmann.lu
Keywords: ascorbic acid, Caco-2 cells, chlorogenic acid, Iron, Potato,
Dietary iron deficiency is the most common nutritional disorder in the world. Increasing
the amount of bioavailable dietary iron could prevent iron deficiency and anaemia. Potato
is one of the most consumed crops worldwide; it has been described to be a good source of
minerals, such as potassium and magnesium and some cultivars have been shown to be
rich in iron and zinc.
The aim of this work is to evaluate iron bioavailability for human consumption from
different potato cultivars and to study the impact of enhancers of iron bioavailability (e.g.
ascorbic acid) or inhibitors present in potato, such as chlorogenic acid.
Caco-2 cells were used to evaluate the bioaccessibility of iron; the abundance of the ferritin
protein was used as a marker of iron uptake. Investigations were done on in vitro digested
potato extracts as well as on separated compounds exposed to Caco-2 cells. ICP-MS, Elisa
and western blot results on Caco-2 cells show that Fe(II) is absorbed in presence or not of
ascorbic acid; however, its absorption is enhanced by ascorbic acid. Fe(III) uptake is
mostly due to the presence of ascorbic acid. Chlorogenic acid inhibits Fe(III) and Fe(II)
uptake induced by ascorbic acid. Different potato cultivars submitted to an in vitro gastrointestinal
digestion displayed different polyphenol profiles; results will be presented on the
iron uptake by Caco-2 cells as influenced by these different profiles and thus illustrate the
impact and nature of enhancers and inhibitors of iron uptake in potato.