tannins and ferrous-sulfate

Iron deficiency is a major public health concern and nutritional approaches are required to reduce its prevalence. The aim of this study was to examine the iron bioavailability of a novel home fortificant, the "Lucky Iron Fish™" (LIF) (www.luckyironfish.com/shop, Guelph, Canada) and the impact of dietary factors and a food matrix on iron uptake from LIF in Caco-2 cells. LIF released a substantial quantity of iron (about 1.2 mM) at pH 2 but this iron was only slightly soluble at pH 7 and not taken up by cells. The addition of ascorbic acid (AA) maintained the solubility of iron released from LIF (LIF-iron) at pH 7 and facilitated iron uptake by the cells in a concentration-dependent manner. In vitro digestion of LIF-iron in the presence of peas increased iron uptake 10-fold. However, the addition of tannic acid to the digestion reduced the cellular iron uptake 7.5-fold. Additionally, LIF-iron induced an overproduction of reactive oxygen species (ROS), similar to ferrous sulfate, but this effect was counteracted by the addition of AA. Overall, our data illustrate the major influence of dietary factors on iron solubility and bioavailability from LIF, and demonstrate that the addition of AA enhances iron uptake and reduces ROS in the intestinal lumen.

Topics: Anemia, Iron-Deficiency; Ascorbic Acid; Biological Availability; Biological Transport; Caco-2 Cells; Canada; Cell Survival; Ferritins; Ferrous Compounds; Humans; Hydrogen-Ion Concentration; Iron; Reactive Oxygen Species; Solubility; Tannins

The effects of ascorbic acid (AA), phytate and tannic acid (TA) on Fe bioavailability from Fe supplied as reconstituted ferritin were compared with FeSO4 using an in vitro digestion-Caco-2 cell model. Horse spleen apoferritin was chemically reconstituted into an animal-type ferritin (HSF) and a plant-type ferritin (P-HSF) according to the typical ratios of Fe:P found in these molecules. In the presence of AA (Fe:AA molar ratio of 1:20), significantly more Fe was absorbed from FeSO4 (about 303 %), HSF (about 454 %) and P-HSF (about 371 %) when compared with ferrous sulfate or ferritin without AA. Phytic acid (PA; Fe:PA molar ratio of 1:20) significantly reduced Fe bioavailability from FeSO4 (about 86 %), HSF (about 82 %) and P-HSF (about 93 %) relative to FeSO4 and the ferritin controls. Treatment with TA (Fe:TA molar ratio of 1:1) significantly decreased Fe bioavailability (about 97 %) from both FeSO4 and the ferritin samples. AA was able to partially reverse the negative effect of PA (Fe:PA:AA molar ratio of 1:20:20) on Fe bioavailability but did not reverse the inhibiting effect of TA (Fe:TA:AA molar ratio of 1:1:20) on Fe bioavailability from ferritin and FeSO4. Overall, there were no significant differences in bioavailable Fe between P-HSF, HSF or FeSO4. Furthermore, the addition of AA (a known promoter) or the inhibitors, PA and TA, or both, did not result in significant differences in bioavailable Fe from ferritin relative to FeSO4. The results suggest that Fe in the reconstituted ferritin molecule is easily released during in vitro digestion and interacts with known promoters and inhibitors.

Topics: Absorption; Analysis of Variance; Animals; Ascorbic Acid; Biological Availability; Caco-2 Cells; Chromatography, Gel; Digestion; Electrophoresis, Polyacrylamide Gel; Ferritins; Ferrous Compounds; Fishes; Food; Humans; Hydrogen-Ion Concentration; Iron Chelating Agents; Iron, Dietary; Phytic Acid; Tannins

Biofortification of staple foods with iron (Fe) in the form of ferritin (Ft) is now possible, both by conventional plant breeding methods and transgenic approaches. Ft-Fe from plants and animals is absorbed well (25-30%) by human subjects, but little is known about dietary factors affecting its absorption. We used human intestinal Caco-2 cells and compared Fe absorption from animal Ft and FeSO4 to determine the effects of inhibitors and enhancers, such as phytic acid, ascorbic acid, tannic acid, calcium and heme. When postconfluent cells were coincubated with 59Fe-labeled (1 microM) FeSO4 and dietary factors, at different molar ratios of dietary factor to Fe (phytic acid:Fe, 10:1; ascorbic acid:Fe, 50:1; tannic acid:Fe, 50:1; calcium:Fe, 10:1 and hemin:Fe, 10:1), all inhibited uptake from FeSO4, except ascorbate, confirming earlier studies. In contrast, these dietary factors had little or no effect on Fe uptake from undigested Ft or Ft digested in vitro at pH 4, except tannins. However, results after in vitro digestion of Ft at pH 2 were similar to those obtained for FeSO4. These results suggest that Fe uptake occurs from both undigested as well as digested Ft but, possibly, via different mechanisms. The Fe-Ft stability shown here could minimize Fe-induced oxidation of Fe-supplemented food products.

Topics: Animals; Ascorbic Acid; Blotting, Western; Caco-2 Cells; Calcium; Diet; Digestion; Ferritins; Ferrous Compounds; Hemin; Humans; Intestinal Absorption; Iron; Phytic Acid; Tannins

The Fe bioavailability and the weight gains were evaluated in rats fed a commonly consumed Tunisian meal 'bean seeds ragout' (BSR), with or without beef and with black or green tea decoction. The Fe bioavailability was evaluated in Fe-deficient rats by the hemoglobin repletion method and the Fe stored in the liver. The addition of beef to the BSR significantly increased the Fe bioavailability from this meal by 147% and the reserve of Fe stored in the liver by 77% (P < 0.001). In contrast, both black and green tea decoctions caused a significant decrease of the Fe bioavailability from BSR meal (-19.6 +/- 4.9% and -14.9 +/- 4.1%, respectively). The reserve of Fe stored in the liver was significantly lower in the BSR, the black and the green tea groups than in the positive control group (FeSO4). The weight gains were significantly lower in the black and the green tea groups (3.9 +/- 5.7 g, 13 +/- 1.9 g, respectively) than in the BSR group (24.9 +/- 6 g). The addition of beef to BSR meal counteracted the inhibitory effect of the kidney bean and considerably improved the Fe bioavailability and the Fe stored in the liver of rats. The green tea decoction, which constitutes an important source of antioxidant factors, had the same inhibitory effect as the black tea decoction on the Fe bioavailability from BSR meal. In addition, both black and green teas significantly reduced the weight gains, where the black tea decoction has the most effect.

Topics: Animals; Biological Availability; Diet; Fabaceae; Ferrous Compounds; Iron; Iron Deficiencies; Liver; Male; Meat; Phaseolus; Phosphorus; Rats; Rats, Wistar; Seeds; Spectrophotometry, Atomic; Tannins; Tea; Tunisia; Weight Gain

The tannoid principles of the fruits of the plant Emblica officinalis Gaertn comprising of emblicanin A. emblicanin B, punigluconin and pedunculagin, have been reported to exhibit antioxidant activity in vitro and in vivo. In the present study, an emblicanin A (37%) and B (33%) enriched fraction of fresh juice of Emblica fruits (EOT), administered prophylactically (10, 20 and 50 mg/kg, p.o.) for 10 consecutive day, was found to inhibit acute iron overload (30 mg/kg, i.p.) hepatic lipid peroxidation and the increase of serum levels of alanine aminotransferase, aspartate aminotransferase and lactate dehydrogenase, used as markers of the induced hepatic dysfunction. A similar effect was produced by silymarin (20 mg/kg, p.o.), an antioxidant hepatoprotective agent. The results support the use of Emblica fruits for hepatoprotection in Ayurveda.

Topics: Alanine Transaminase; Animals; Antioxidants; Aspartate Aminotransferases; Ferrous Compounds; India; Iron; L-Lactate Dehydrogenase; Lipid Peroxidation; Liver; Medicine, Ayurvedic; Plant Extracts; Plants, Medicinal; Rats; Silymarin; Tannins; Thiobarbituric Acid Reactive Substances

We induced lipid peroxidation in rat heart mitochondria with ferrous sulphate (FeSO4) and compared the inhibitory effect of various tannins on the peroxidation. Oxygen consumption and malondialdehyde (MDA) formation were used to quantitate the amount of lipid peroxidation, and the free radical scavenger activity of tannins was measured with a diphenyl-p-picryl hydrazyl (DPPH) method. Of 25 tannins and related compounds tested, catechin benzylthioether and procyanidin B-2 benzylthioether were the most potent in inhibiting lipid peroxidation, with inhibitory effects stronger than that of trolox, a water soluble analogue of vitamin E. The concentrations (IC50) required for catechin benzylthioether and procyanidin B-2 benzylthioether to inhibit oxygen consumption to 50% of control values were 0.85 and 2.0 microM, respectively, while their IC50 values from the inhibition of MDA formation were 0.9 and 1.70 microM, respectively. The IC50 values for catechin, and procyanidin B-2 to inhibit oxygen consumption were 34.0 and 11.0 microM. Both compounds were less potent than their benzylthioether derivatives. However, the ability of catechin and procyanidin B-2 to scavenge DPPH were similar to that of their benzylthioether derivatives. We conclude that conjugation with a benzylthioether group enhances the inhibitor effect of tannins on lipid peroxidation, and that the mechanism is not an increase in its scavenger activity.

Topics: Animals; Bepridil; Biflavonoids; Biphenyl Compounds; Catechin; Dose-Response Relationship, Drug; Ferrous Compounds; Free Radical Scavengers; Free Radicals; Lipid Peroxidation; Male; Malondialdehyde; Mitochondria, Heart; Oxygen Consumption; Picrates; Proanthocyanidins; Rats; Structure-Activity Relationship; Tannins