Access to this article is restricted until 12 months after publication by request of the publisher.. Restriction lift date: 2019-12-03
Co-products of beef processing enhance non-haem iron absorption in an in vitro digestion/caco-2 cell model
Loading...
Files
Accepted Version
Figure 1
Figure 2
Figure 3
Date
2018-12-03
Authors
O'Flaherty, Elisabeth A. A.
Tsermoula, Paraskevi
O'Neill, Eileen E.
O'Brien, Nora M.
Journal Title
Journal ISSN
Volume Title
Publisher
John Wiley & Sons, Inc.
Published Version
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.
Description
Keywords
Bovine , Ferritin , Heart , Iron bioavailability , Kidney , Lung , Offal , Valorisation , Meat‐factor , Non‐haem
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
Link to publisher’s version
Copyright
© 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.