Chitosan Interaction with Iron from Yoghurt Using an In Vitro Digestive Model: Comparative Study with Plant Dietary Fibers

International Journal of Molecular Sciences

Marina Dello Staffolo¹  Miriam Martino¹  Alicia Bevilacqua¹  Mirta Montero²  Mar໚ Susana Rodríguez² 

[1] Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET–CCT La Plata, Fac. Cs. Exactas, Universidad Nacional de La Plata, La Plata, 47 y 116, 1900, Argentina; E-Mails:;Instituto de Química del Sur (INQUISUR), CONICET–CCT Bahía Blanca, Departamento de Química, Universidad Nacional del Sur, Av. Alem 1253, Bahía Blanca, 8000, Argentina; E-Mails:

关键词: chitosan;    iron;    yoghurt;    gastrointestinal simulation;    plant fibers;   

DOI  :  10.3390/ijms12074647

来源: mdpi

【 摘 要 】

The objective of this work was to investigate the interaction of chitosan with iron from yoghurt by an in vitro gastrointestinal tract model. Taking into account that chitosan is a polysaccharide included in fiber definition by Codex Alimentarius; chitosan behavior was studied and compared with different plant fiber (wheat, bamboo, apple, psyllium and inulin) behaviors, in the same in vitro conditions. Ferrous sulfate was added to yoghurts with each type of fiber. The gastric environment was simulated with HCl (pH 1.0–2.0). The duodenal environment was simulated with NaHCO₃ (pH 6.8–7.2) and a dialysis tubing cellulose membrane. Results showed that chitosan had the highest iron retention percentages (53.2% at 30 min; 56.8% at 60 min) interacting in a more pronounced manner with iron than the plant fibers used in this work.

【 授权许可】

CC BY   
© 2011 by the authors; licensee MDPI, Basel, Switzerland.