Use of an in vitro method to determine the effects of chelators on potential iron bioavailability in diets for ruminants

2004 ◽  
Vol 84 (2) ◽  
pp. 305-308
Author(s):  
Shannon L. Scott ◽  
Ahmad Ghodratnama ◽  
John A. Zee ◽  
Johanne Chiquette
Keyword(s):  
Control Diet ◽  
Iron Bioavailability ◽  
Protein Supplement ◽  
In Vitro Method ◽  
Iron Solubility ◽  
Veal Calves ◽  
Soluble Iron ◽  
Key Words Iron ◽  
Corn Grain

An in vitro method was developed to evaluate the effect of adding chelators on the potential bioavailability of iron in diets for veal calves. The control diet was composed of corn grain and a protein supplement. The experimental diets comprised the control diet plus lignin, Na2-EDTA or Ca2-EDTA as chelators. Total soluble iron of diets containing chelators was lower than that of the control diet (P < 0.05), and both types of EDTA reduced soluble iron more than lignin (P < 0.01). Key words: Iron, solubility, in vitro, chelator, ruminant

scholarly journals Evaluation of vitamin D bioaccessibility and iron solubility from test meals containing meat and/or cereals and/or legumes

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Tiffany Antoine ◽  
Giulia Scorrano ◽  
Cristèle Icard-Vernière ◽  
Charlotte Halimi ◽  
Stéphane Georgé ◽  
...  
Keyword(s):  
Vitamin D ◽  
Aqueous Phase ◽  
Food Systems ◽  
Iron Bioavailability ◽  
Environmental Cost ◽  
Negative Effects ◽  
Mineral Absorption ◽  
Iron Solubility

AbstractRethinking food systems from production to consumption, in order to provide better nutritional inputs at lower environmental cost, is a priority challenge for a sustainable future. Pulses present benefits that may improve the sustainability of our systems and diets, such as their ability to restore soils in nitrogen and their high contents in proteins, fibers and minerals. However, pulses also contain several bioactive compounds such as phytates or tannins that can negatively affect mineral absorption. Additionally, we recently showed in the laboratory that these bioactives, together with fibers and saponins, could negatively impact fat-soluble vitamin bioavailability. The objective of this study was thus to follow up vitamin D (as a model of fat-soluble vitamin) and iron (as a model of mineral) transfer to the aqueous phase of the bolus during digestion of meal containing or not pulses. To this aim, we performed in vitrodigestion using tests meals made of beef (as a model of meat) and/or semolina (as a model of cereals) and/or chickpeas (as a model of pulses). To identify the compounds responsible for the observed effects, we also performed in vitrodigestion using test meals made of potatoes supplemented or not in fibers, phytates, tannins and saponines. Vitamin D bioaccessibility and iron solubility were expressed as the ratio of vitamin D or iron recovered in the aqueous phase of the digestion on the total amount of vitamin D or iron recovered in the whole digesta, at the end of the digestion.Our results showed that the presence of chickpeas within a meal induced a significant decrease of both vitamin D bioaccessibility (up to -56%, p < 0.05) and iron solubility (up to -28%, p < 0.05) compared to meals containing only meat and/or semolina. However, this effect was largely compensated for vitamin D by the fact that this vitamin was less stable (loss > 50%, p < 0.05) during the digestion of meal containing meat compared to meals containing only plant-based foods (i.e. semolina and chickpeas). Among the different bioactives, tannins appear to be the most deleterious regarding iron solubility, while both phytates and tannins were responsible for a decreased in vitamin D bioaccessibility.Our results confirm that in some conditions, the presence of pulses within a meal can be deleterious regarding vitamin D and iron bioavailability. These data thus encourage research to propose dietary and technological solutions to tackle pulse negative effects on micronutrient bioavailability.

scholarly journals Calcein's Quenching In Vitro Method for Assessing Dietary Iron Bioavailability

2015 ◽  
Vol 29 (S1) ◽  
Author(s):  
Shumao Ye ◽  
Seth Armah ◽  
Qi Xu ◽  
Manju Reddy
Keyword(s):  
Iron Bioavailability ◽  
Dietary Iron ◽  
In Vitro Method

Effect of Sucrose, Fructose and Aspartame on Fortificant Iron Solubility in a Wheat Flake Cereal

1987 ◽  
Vol 50 (1) ◽  
pp. 21-24 ◽  
Author(s):  
D. B. NADEAU ◽  
F. M. CLYDESDALE
Keyword(s):  
Gastrointestinal Digestion ◽  
Iron Solubility ◽  
Elemental Iron ◽  
Soluble Iron ◽  
In Vitro Gastrointestinal Digestion ◽  
Solubilizing Effect

The iron solubilizing effect of three sweeteners (sucrose, fructose and aspartame) in a processed wheat flake cereal fortified with either ferric orthophosphate, hydrogen-reduced or electrolytically-reduced elemental iron was evaluated at various stages during a simulated in vitro gastrointestinal digestion. Added sweetener had little influence on soluble iron over controls, regardless of pH, iron or sweetener source, although effects may have been masked by various cereal components known to complex iron.

A in Vivo Assay for Standardizing Heparin Preparations

1979 ◽  
Vol 41 (03) ◽  
pp. 576-582
Author(s):  
A R Pomeroy
Keyword(s):  
In Vitro Assays ◽  
British Pharmacopoeia ◽  
In Vitro Method ◽  
Standard Preparation ◽  
Reliable Estimation ◽  
Assay Procedure ◽  
Accuracy And Precision ◽  
Heparin Preparation

SummaryThe limitations of currently used in vitro assays of heparin have demonstrated the need for an in vivo method suitable for routine use.The in vivo method which is described in this paper uses, for each heparin preparation, four groups of five mice which are injected intravenously with heparin according to a “2 and 2 dose assay” procedure. The method is relatively rapid, requiring 3 to 4 hours to test five heparin preparations against a standard preparation of heparin. Levels of accuracy and precision acceptable for the requirements of the British Pharmacopoeia are obtained by combining the results of 3 to 4 assays of a heparin preparation.The similarity of results obtained the in vivo method and the in vitro method of the British Pharmacopoeia for heparin preparations of lung and mucosal origin validates this in vivo method and, conversely, demonstrates that the in vitro method of the British Pharmacopoeia gives a reliable estimation of the in vivo activity of heparin.

In vitro method for teaching percutaneous vascular catheterization.

1991 ◽  
Vol 157 (5) ◽  
pp. 1125-1125
Author(s):  
D J Eschelman ◽  
A J Greenfield ◽  
D T Gibbens
Keyword(s):  
In Vitro Method ◽  
Vascular Catheterization

An in Vitro Method for Measuring Ophthalmic Preservative Cytotoxicity

1986 ◽  
Vol 5 (4) ◽  
pp. 309-317 ◽  
Author(s):  
Paul S. Imperia ◽  
Hillard M. Lazarus ◽  
Roberte Botti ◽  
Jonathan H. Lass
Keyword(s):  
In Vitro Method

scholarly journals Persimmon-derived tannin ameliorates the pathogenesis of ulcerative colitis in a murine model through inhibition of the inflammatory response and alteration of microbiota

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Masahiro Kitabatake ◽  
Yoko Matsumura ◽  
Noriko Ouji-Sageshima ◽  
Tatsuki Nishioka ◽  
Atsushi Hara ◽  
...  
Keyword(s):  
Ulcerative Colitis ◽  
Immune Response ◽  
Murine Model ◽  
Control Diet ◽  
Antimicrobial Activities ◽  
Diet Group ◽  
Chronic Inflammatory Bowel Disease ◽  
Diospyros Kaki ◽  
Colon Inflammation

AbstractUlcerative colitis (UC) is a chronic inflammatory bowel disease (IBD) induced by dysregulation of the immune response in the intestinal mucosa. Although the underlying mechanisms of UC development are not fully understood, disruption of gut microbiota, “dysbiosis”, is thought to lead to the development of IBD. Persimmon (Ebenaceae Diospyros kaki Thunb.)-derived tannin, which is a condensed polymeric tannin consisting of catechin groups, has antioxidant, anti-inflammatory, and antimicrobial activities. In this study, we assessed the effect of persimmon-derived tannin on a murine model of UC established by dextran sulfate sodium-induced colitis in female mice. Dietary supplementation of tannin significantly decreased disease activity and colon inflammation. A hydrolysate of tannin directly suppressed expression of inflammatory genes in macrophages in vitro. In faecal microbiota, the relative abundance of Bacteroides was increased significantly by tannin supplementation. Alpha-diversity indices in colitis-induced mice were significantly higher in the tannin diet group compared with the control diet group. Additionally, expansion of Enterobacteriaceae and Enterococcus, which is associated with disease progression of IBD, was remarkably suppressed in the tannin diet group. These results suggest that persimmon-derived tannin ameliorates colon inflammation in UC through alteration of the microbiota composition and immune response, which may be a promising candidate for IBD therapy.

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