《Assessment of Iron Bioavailability in Ten Kinds of Chinese Wheat Flours Using an in vitro DigestionCaco2 cell Model》.pdfVIP

502  Biomed Environ Sci, 2012; 25(5): 502‐508 Original Article Assessment of Iron Bioavailability in Ten Kinds of Chinese Wheat Flours Using * an in vitro Digestion/Caco-2 cell Model 1,2 3 1 2 2 LEI Ji , ZHANG Yong , CHEN Xiang Gui , ZHANG Ming Qiu , BAI Lin , HUANG Cheng Yu2,#, and Ortiz Monasterio IVAN4 1. School of Bioengineering, Xihua University, Chengdu 610039, Sichuan, China; 2. West China School of Public Health, Sichuan University, Chengdu 610041, Sichuan, China; 3. Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing 100081, China; 4. International Maize and Wheat Improvement Center (CIMMYT), 06600 Mexico, D.F., Mexico Abstract  Objective  To compare iron bioavailability (Fe BV) from ten selected kinds of Chinese wheat flours in  order to provide scientific basis for further human trials and enable plant breeding programs to screen  biofortified wheat cultivars.  Methods  An in vitro digestion/Caco‐2 cell model was used to assess Fe BV of ten flour samples from  six leading Chinese wheat cultivars and the stability of Fe BV in one cultivar was studied across three  growing environments.  Results  Significant differences were observed in both Fe BV and Fe bioavailability per gram of food (Fe  BVPG) among cultivars (P0.01) grown at the same  location with the same flour extraction  rate.  Zhongyou 9507 and Jingdong 8 had Fe BV 37%‐54%