Organic acids influence iron uptake in the human epithelial cell line Caco-2.

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  • Author(s): Salovaara S;Salovaara S; Sandberg AS; Andlid T
  • Source:
    Journal of agricultural and food chemistry [J Agric Food Chem] 2002 Oct 09; Vol. 50 (21), pp. 6233-8.
  • Publication Type:
    Journal Article; Research Support, Non-U.S. Gov't
  • Language:
    English
  • Additional Information
    • Source:
      Publisher: American Chemical Society Country of Publication: United States NLM ID: 0374755 Publication Model: Print Cited Medium: Print ISSN: 0021-8561 (Print) Linking ISSN: 00218561 NLM ISO Abbreviation: J Agric Food Chem Subsets: MEDLINE
    • Publication Information:
      Original Publication: Washington, American Chemical Society.
    • Subject Terms:
      Caco-2 Cells/*drug effects ; Caco-2 Cells/*metabolism ; Carboxylic Acids/*pharmacology ; Iron/*metabolism; Absorption ; Acetic Acid/pharmacology ; Citric Acid/pharmacology ; Ferric Compounds/metabolism ; Ferrous Compounds/metabolism ; Fumarates/pharmacology ; Humans ; Malates/pharmacology ; Oxalic Acid/pharmacology ; Propionates/pharmacology ; Succinic Acid/pharmacology ; Tartrates/pharmacology
    • Abstract:
      It has previously been suggested that organic acids enhance iron absorption. We have studied the effect of nine organic acids on the absorption of Fe(II) and Fe(III) in the human epithelial cell line Caco-2. The effect obtained was dose-dependent, and the greatest increase (43-fold) was observed for tartaric acid (4 mmol/L) on Fe(III) (10 micromol/L). Tartaric, malic, succinic, and fumaric acids enhanced Fe(II) and Fe(III) uptake. Citric and oxalic acid, on the other hand, inhibited Fe(II) uptake but enhanced Fe(III) uptake. Propionic and acetic acid increased the Fe(II) uptake, but had no effect on Fe(III) uptake. Our results show a correlation between absorption pattern and chemical structure; e.g. hydroxyl groups, in addition to carboxyls, were connected with a positive influence. The results may be important for elucidating factors affecting iron bioavailability in the small intestine and for the development of foods with improved iron bioavailability.
    • Accession Number:
      0 (Carboxylic Acids)
      0 (Ferric Compounds)
      0 (Ferrous Compounds)
      0 (Fumarates)
      0 (Malates)
      0 (Propionates)
      0 (Tartrates)
      2968PHW8QP (Citric Acid)
      817L1N4CKP (malic acid)
      88XHZ13131 (fumaric acid)
      9E7R5L6H31 (Oxalic Acid)
      AB6MNQ6J6L (Succinic Acid)
      E1UOL152H7 (Iron)
      JHU490RVYR (propionic acid)
      Q40Q9N063P (Acetic Acid)
      W4888I119H (tartaric acid)
    • Publication Date:
      Date Created: 20021003 Date Completed: 20021119 Latest Revision: 20220311
    • Publication Date:
      20240829
    • Accession Number:
      10.1021/jf0203040
    • Accession Number:
      12358508