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

• Autores: Ghibaudo, María Florencia; Gerbino, Oscar Esteban; Hugo, Ayelén; Simões, M. G.; Alves, P.; Costa, B. F. O.; Campo Dall'Orto, V.; Gómez-Zavaglia, Andrea; Simões, P. N.
• Año de publicación: 2018
• Idioma: inglés
• Tipo de recurso: artículo
• Materia: Química; Iron absorption and transport; Food fortification; Ionic gelation; Pectin; Iron
• Institución: Universidad Nacional de La Plata

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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos