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United States Department of Agriculture

Agricultural Research Service

Title: A Comparison of Iron Bioavailability from 15 Rice Genotypes: Studies Usingan in Vitro Digestion/caco-2 Cell Culture Model

Authors
item GLAHN, RAYMOND
item Cheng, Zhiqiang - CORNELL UNIVERSITY
item House, William
item Welch, Ross
item Gregorio, Glenn - INTERN'L RICE RES INST

Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: March 21, 2002
Publication Date: June 5, 2002

Interpretive Summary: A model that simulates digestion and uptake of iron in the human intestine was used to determine and compare the amount of iron that can be absorbed (i.e. iron bioavailability) from 15 selected Fe-dense and normal genotypes of unpolished rice from the International Rice Research Institute (IRRI). Iron bioavailabilities from all rice genotypes were ranked as a percent relative to a control variety, (Nishiki). Iron concentration in the rice samples ranged from 14 - 39 ug Fe/g sample. No correlation was observed between Fe uptake and grain-Fe concentration. Furthermore, phytic acid levels were not correlated with Fe bioavailability. Genotypes with low Fe bioavailability (Tong Lan Mo Mi, Zuchein, Heibao and Xua Bue Nuo) were noticeably more brown to purple in color. The results suggest that certain compounds related to rice grain color may be a major factor limiting Fe bioavailability from unpolished rice.

Technical Abstract: An in vitro digestion/Caco-2 model was used to compare iron bioavailability from 15 selected Fe-dense and normal genotypes of unpolished rice from the International Rice Research Institute (IRRI). Iron uptake was determined using Caco-2 cell ferritin formation in response to exposure to a digest of the cooked rice. Iron bioavailabilities from all rice genotypes were ranked as a percent relative to a control variety, (Nishiki). Iron concentration in the rice samples ranged from 14 - 39 ug/g. No correlation was observed between Fe uptake and grain-Fe concentration. Furthermore, phytic acid levels were not correlated with Fe bioavailability. Genotypes with low Fe bioavailability (Tong Lan Mo Mi, Zuchein, Heibao and Xua Bue Nuo) were noticeably more brown to purple in color. The results suggest that certain compounds related to rice grain color may be a major factor limiting Fe bioavailability from unpolished rice.

Last Modified: 7/25/2014