Homogenization, lyophilization or acid-extraction of meat products improves iron uptake from cereal-meat product combinations in an in vitro digestion/Caco-2 cell model
| dc.creator | Pachón, Helena | |
| dc.creator | Stoltzfus, RJ | |
| dc.creator | Glahn, Raymond P. | |
| dc.date | 2008 | |
| dc.date | 2014-09-24T08:42:17Z | |
| dc.date | 2014-09-24T08:42:17Z | |
| dc.date.accessioned | 2026-06-27T14:47:27Z | |
| dc.description | The effect of processing (homogenization, lyophilization, acid-extraction) meat products on iron uptake from meat combined with uncooked iron-fortified cereal was evaluated using an in vitro digestion/Caco-2 cell model. Beef was cooked, blended to create smaller meat particles, and combined with electrolytic iron-fortified infant rice cereal. Chicken liver was cooked and blended, lyophilized, or acid-extracted, and combined with FeSO4-fortified wheat flour. In the beef–cereal combination, Caco-2 cell iron uptake, assessed by measuring the ferritin formed by cells, was greater when the beef was blended for the greatest amount of time (360 s) compared with 30 s (P < 0·05). Smaller liver particles (blended for 360 s or lyophilized) significantly enhanced iron uptake compared to liver blended for 60 s (P < 0·001) in the liver–flour combination. Compared to liver blended for 60 s, acid-extraction of liver significantly enhanced iron uptake (P = 0·03) in the liver–flour combination. Homogenization of beef and homogenization, lyophilization, or acid-extraction of chicken liver increases the enhancing effect of meat products on iron absorption in iron-fortified cereals. | |
| dc.identifier | https://hdl.handle.net/10568/43534 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/88508 | |
| dc.language | en | |
| dc.publisher | Cambridge University Press | |
| dc.rights | Open Access | |
| dc.subject | diet | |
| dc.subject | meat products | |
| dc.subject | processing | |
| dc.subject | wheat flour | |
| dc.subject | food enrichment | |
| dc.subject | iron | |
| dc.subject | productos de la carne | |
| dc.subject | procesamiento | |
| dc.subject | harina de trigo | |
| dc.subject | enriquecimiento de los alimentos | |
| dc.subject | hierro | |
| dc.title | Homogenization, lyophilization or acid-extraction of meat products improves iron uptake from cereal-meat product combinations in an in vitro digestion/Caco-2 cell model | |
| dc.type | Journal Article |