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Artículo

Development and characterization of iron-pectin beads as a novel system for iron delivery to intestinal cells

Ghibaudo, María FlorenciaIcon ; Gerbino, Oscar EstebanIcon ; Hugo, Ayelen AmeliaIcon ; Simoes, Monica; Alves, Patricia; Costa, Benilde F.O.; Campodallorto, VivianaIcon ; Gomez Zavaglia, AndreaIcon ; Simoes, Pedro Nuno
Fecha de publicación: 10/2018
Editorial: Elsevier Science
Revista: Colloids and Surfaces B: Biointerfaces
ISSN: 0927-7765
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Otras Ingenierías y Tecnologías

Resumen

Iron deficiency is the most common nutritional deficit worldwide. The goal of this work was to obtain iron-pectin beads by ionic gelation and evaluate their physiological behavior to support their potential application in the food industry. The beads were firstly analyzed by scanning electronic microscopy, and then physical-chemically characterized by performing swelling, thermogravimetric, porosimetry, Mössbauer spectroscopy and X-ray fluorescence analyses, as well as by determining the particle size. Then, physiological assays were carried out by exposing the beads to simulated gastric and intestinal environments, and determining the iron absorption and transepithelial transport into Caco-2/TC7 cells. Iron-pectin beads were spherical (diameter 1–2 mm), with high density (1.29 g/mL) and porosity (93.28%) at low pressure, indicating their high permeability even when exposed to low pressure. Swelling in simulated intestinal medium (pH 8) was higher than in simulated gastric medium. The source of iron [FeSO4 (control) or iron-pectin beads] did not have any significant effect on the mineral absorption. Regarding transport, the iron added to the apical pole of Caco-2/TC7 monolayers was recovered in the basal compartment, and this was proportional with the exposure time. After 4 h of incubation, the transport of iron arising from the beads was significantly higher than that of the iron from the control (FeSO4). For this reason, iron-pectin beads appear as an interesting system to overcome the low efficiency of iron transport, being a potential strategy to enrich food products with iron, without altering the sensory properties.
Palabras clave: FOOD FORTIFICATION , IONIC GELATION , IRON , IRON ABSORPTION AND TRANSPORT , PECTIN
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/87650
DOI: http://dx.doi.org/10.1016/j.colsurfb.2018.06.052
URL: https://www.sciencedirect.com/science/article/pii/S0927776518304235?via%3Dihub
Colecciones
Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Articulos(IQUIMEFA)
Articulos de INST.QUIMICA Y METABOLISMO DEL FARMACO (I)
Citación
Ghibaudo, María Florencia; Gerbino, Oscar Esteban; Hugo, Ayelen Amelia; Simoes, Monica; Alves, Patricia; et al.; Development and characterization of iron-pectin beads as a novel system for iron delivery to intestinal cells; Elsevier Science; Colloids and Surfaces B: Biointerfaces; 170; 10-2018; 538-543
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