Assessment of Zn Bioavailability in Wheat Flours Using an in vitro Digestion/Caco-2 Cell Model

doi:10.7506/spkx1002-6630-201101057

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (1 ): 236-239.doi: 10.7506/spkx1002-6630-201101057

• Nutrition & Hygiene • Previous Articles Next Articles

Assessment of Zn Bioavailability in Wheat Flours Using an in vitro Digestion/Caco-2 Cell Model

LEI Ji1，ZHANG Ming-qiu2，ZHANG Yong3，HUANG Cheng-yu2,*，BAI Lin2

1. School of Bioengineering, Xihua University, Chengdu 610039, China ；
2. West China School of Public Health, Sichuan University, Chengdu 610041, China；
3. Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing 100081, China

Received:2010-02-23 Online:2011-01-15 Published:2010-12-28
Contact: HUANG Cheng-yu E-mail:hcynuph@163.com

Abstract

Abstract:

Zinc bioavailability in 10 wheat flour varieties was assessed by using an in vitro/Caco-2 cell culture model to provide scientific foundation for further human trials and reach nutritional purpose in wheat breeding. Zn bioavailability (Zn BV) was defined as the percentage of the amount of zinc applied to Caco-2 cell monolayer and was consumed by the cells. Significant differences were detected in Zn BV among 10 wheat flour varieties, among which Zhongyou 9507 from Anyang had the highest Zn BV, which would be further tested in human trials for nutritional function study.

Key words: wheat, wheat flour, in vitro/ Caco-2 cell culture model, zinc, bioavailability

CLC Number:

R282.75

LEI Ji1，ZHANG Ming-qiu2，ZHANG Yong3，HUANG Cheng-yu2,*，BAI Lin2. Assessment of Zn Bioavailability in Wheat Flours Using an in vitro Digestion/Caco-2 Cell Model[J]. FOOD SCIENCE, 2011, 32(1 ): 236-239.

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Assessment of Zn Bioavailability in Wheat Flours Using an in vitro Digestion/Caco-2 Cell Model

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