Co-products of beef processing enhance non-haem iron absorption in an in vitro digestion/caco-2 cell model

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dc.contributor.author O'Flaherty, Elisabeth A. A.
dc.contributor.author Tsermoula, Paraskevi
dc.contributor.author O'Neill, Eileen E.
dc.contributor.author O'Brien, Nora M.
dc.date.accessioned 2019-01-21T12:17:32Z
dc.date.available 2019-01-21T12:17:32Z
dc.date.issued 2018-12-03
dc.identifier.citation O'Flaherty, E. A. A., Tsermoula, P., O'Neill, E. E. and O'Brien, N. M. (2018) 'Co-products of beef processing enhance non-haem iron absorption in an in vitro digestion/caco-2 cell model', International Journal of Food Science and Technology. doi:10.1111/ijfs.14049 en
dc.identifier.issn 0950-5423
dc.identifier.issn 1365-2621
dc.identifier.uri http://hdl.handle.net/10468/7327
dc.identifier.doi 10.1111/ijfs.14049
dc.description.abstract Beef processing produces high volumes of protein rich, low value, ‘waste’ co‐products such as offal. Beef improves uptake of low bioavailable non‐haem iron (found in vegetables, fortificants, supplements) and this effect is dubbed the ‘meat‐factor’, although the underlying mechanism is not fully understood. Here, we investigate whether bovine co‐products (kidney, lung, heart) not previously studied share this enhancing potential. This was determined by coupled in vitro digestion of co‐products and subsequent caco‐2 cell ferritin formation (an intracellular iron storage protein). In this study we show that bovine co‐products significantly increase caco‐2 cells’ response to non‐haem iron from infant rice cereal. The presence of these co‐products, (kidney, lung and heart), increased relative uptake (by 207.13%, 171.21%, 265.28%, respectively), to a greater extent than beef (30.23%). Our findings present a novel function for co‐products of beef processing that may have potential as food ingredients to improve non‐haem iron bioavailability, thus adding value. en
dc.description.sponsorship Department of Agriculture, Food and the Marine (ReValueProtein ResearchProject Grant Award No. 11/F/043) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher John Wiley & Sons, Inc. en
dc.rights © 2018, Institute of Food Science and Technology. Published by John Wiley & Sons, Inc. This is the peer reviewed version of the following article: O'Flaherty, E. A. A., Tsermoula, P., O'Neill, E. E. and O'Brien, N. M. (2018) 'Co-products of beef processing enhance non-haem iron absorption in an in vitro digestion/caco-2 cell model', International Journal of Food Science and Technology. doi:10.1111/ijfs.14049, which has been published in final form at https://doi.org/10.1111/ijfs.14049. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions. en
dc.subject Bovine en
dc.subject Ferritin en
dc.subject Heart en
dc.subject Iron bioavailability en
dc.subject Kidney en
dc.subject Lung en
dc.subject Offal en
dc.subject Valorisation en
dc.subject Meat‐factor en
dc.subject Non‐haem en
dc.title Co-products of beef processing enhance non-haem iron absorption in an in vitro digestion/caco-2 cell model en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Nora O'Brien, Dept Of Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: nob@ucc.ie en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 12 months after publication by request of the publisher. en
dc.check.date 2019-12-03
dc.date.updated 2019-01-21T12:02:55Z
dc.description.version Accepted Version en
dc.internal.rssid 470360181
dc.contributor.funder Department of Agriculture, Food and the Marine en
dc.description.status Peer reviewed en
dc.identifier.journaltitle International Journal of Food Science and Technology en
dc.internal.copyrightchecked Yes en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress nob@ucc.ie en
dc.internal.bibliocheck In press. Check for vol / issue / page range. Amend citation as necessary.


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