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- Ramakers, Julian D., et al.
(författare)
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Fecal water from ileostomic patients consuming oat beta-glucan enhances immune responses in enterocytes
- 2007
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Ingår i: Molecular Nutrition and Food Research. - : Wiley. - 1613-4133 .- 1613-4125. ; 51:2, s. 211-220
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Forskningsöversikt (refereegranskat)abstract
- Yeast, fungal, and dietary beta-glucans have immune-modulating effects in vitro and in vivo, as thought, mainly by affecting leukocytes; however, effects of oat beta-glucan on enterocytes have never been studied. As recognized, supplying oat beta-glucans as such to cells in culture directly is difficult because of solubility problems. Therefore, six ileostomic patients consumed, in random order, a control diet or an oat beta-glucan enriched diet (5 g) and from the collected ileostomic content, fecal water was prepared and added to two small intestinal cell lines (INT407, Caco-2) and two colon cell lines (HT29, T84) together with a cytokine cocktail (IL-IP + 1NF gamma + TNF alpha). Several parameters reflecting immune-modulation were measured. As compared to placebo fecal water, P-glucan enriched fecal water significantly increased IL-8 production in HT29 (5.0%; p = 0.046) and INT407 cells (22.0%; p=0.028). Intercellular adhesion molecule (ICAM)-1 expression increased in T84 (11.0%; p = 0.028) and Caco-2 cells (20.4%; p = 0.075). These immune-stimulating effects were confirmed by enhancement of inflammatory expression profiles, as determined with an antibody array. Our findings show immune enhancement by fecal water from ileostomic patients consuming oat P-glucan both in small intestinal and colon cell lines after stimulation, which is in agreement with documented effects in leukocytes. Whether these immune-stimulating effects on enterocytes contribute to the enhanced protection of the host against invading pathogens as observed both in animals and in humans, as well as the underlying mechanism, needs further evaluation.
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- Zhang, Huanmei, et al.
(författare)
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Improved iron bioavailability in an oat-based beverage: the combined effect of citric acid addition, dephytinization and iron supplementation
- 2007
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Ingår i: European Journal of Nutrition. - : Springer Science and Business Media LLC. - 1436-6215 .- 1436-6207. ; 46:2, s. 95-102
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Tidskriftsartikel (refereegranskat)abstract
- Background Iron deficiency in children is a major worldwide nutritional problem. An oat beverage was developed for 1- to 3-year-old children and different treatments were used to improve the iron bioavailability. Aim of the study To investigate the effects of citric acid addition, phytase treatment and supplementation with different iron compounds on non-heme iron absorption in human from a mineral-supplemented oat-based beverage. Method A 240 g portion of a Fe-55-labeled test product (T) or a Fe-59-labeled reference dose (R) was served as breakfast after overnight fasting on four consecutive days in the order of TRRT. On day 18 the retention of Fe-59 was measured by a whole-body counter and the erythrocytes uptake of Fe-55 and Fe-59 by a liquid-scintillation counter. Forty-two healthy subjects (men and women) were randomized into four study groups, members of each being given one of the studied four products (A, B, C, and D) supplemented with Fe (1.3 mg/portion), Zn, Ca, Se and P. Ferric ammonium citrate (FeAC) was added to products A, B, and C and ferric pyrophosphate (FePP) to product D. Citric acid (60 mg/portion) was added to products B, C, and D and phytase treatment applied to products C and D. Results Citric acid improved iron absorption by 54% from 3.9% in product A to 6.0% in product B (p = 0.051). Phytase treatment increased iron absorption by 78% (from 6.0 to 10.7%, p = 0.003) by reducing the phytate-phosphorus content per portion from 16.3 mg in product B to 2.8 mg in product C. The two compounds gave similar iron absorption rates (p = 0.916). Conclusion A combination of citric acid addition, dephytinization and iron supplementation significantly increased the iron absorption in an oat-based beverage. Such a beverage can be useful in the prevention of iron deficiency in 1- to 3-year-old children.
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