Nicotianamine-Chelated Iron Positively Affects Iron Status Intestinal Morphology and Microbial Populations In Vivo (Gallus Gallus)

摘要

Iron (Fe) fortification involves low dose delivery of bioavailable Fe fortificants to food products during manufacture (or point-of-use) and is an effective population-based strategy to combat human Fe deficiencies that affect over 2 billion people globally. Iron fortification of wheat flour is now mandatory in 75 countries worldwide, however, the tendency of Fe fortificants to oxidize and cause undesired organoleptic and sensory properties pose significant challenges. Nicotianamine (NA) is a natural chelator of Fe and zinc (Zn) in higher plants and NA-chelated Fe is highly bioavailable in vitro. In graminaceous plants NA serves as the biosynthetic precursor to 2′ -deoxymugineic acid (DMA), a related Fe chelator and enhancer of Fe bioavailability, and increased NA/DMA biosynthesis has proved an effective Fe biofortification strategy in several cereal crops. In this study we aimed to investigate the impact of NA-chelated Fe on Fe status and gastrointestinal health in vivo.