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

dc.contributor.authorO'Flaherty, Elisabeth A. A.
dc.contributor.authorTsermoula, Paraskevi
dc.contributor.authorO'Neill, Eileen E.
dc.contributor.authorO'Brien, Nora M.
dc.contributor.funderDepartment of Agriculture, Food and the Marineen
dc.date.accessioned2019-01-21T12:17:32Z
dc.date.available2019-01-21T12:17:32Z
dc.date.issued2018-12-03
dc.date.updated2019-01-21T12:02:55Z
dc.description.abstractBeef 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.sponsorshipDepartment of Agriculture, Food and the Marine (ReValueProtein ResearchProject Grant Award No. 11/F/043)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationO'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.14049en
dc.identifier.doi10.1111/ijfs.14049
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.journaltitleInternational Journal of Food Science and Technologyen
dc.identifier.urihttps://hdl.handle.net/10468/7327
dc.language.isoenen
dc.publisherJohn 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.subjectBovineen
dc.subjectFerritinen
dc.subjectHearten
dc.subjectIron bioavailabilityen
dc.subjectKidneyen
dc.subjectLungen
dc.subjectOffalen
dc.subjectValorisationen
dc.subjectMeat‐factoren
dc.subjectNon‐haemen
dc.titleCo-products of beef processing enhance non-haem iron absorption in an in vitro digestion/caco-2 cell modelen
dc.typeArticle (peer-reviewed)en
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