Int. J. Mol. Sci. 2011, 12(7), 4647-4660; doi:10.3390/ijms12074647
Article

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

Marina Dello Staffolo 1,* email, Miriam Martino 1 email, Alicia Bevilacqua 1 email, Mirta Montero 2 email, María Susana Rodríguez 2 email and Liliana Albertengo 2 email
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 2 Instituto de Química del Sur (INQUISUR), CONICET–CCT Bahía Blanca, Departamento de Química, Universidad Nacional del Sur, Av. Alem 1253, Bahía Blanca, 8000, Argentina
* Author to whom correspondence should be addressed.
Received: 5 May 2011; in revised form: 4 June 2011 / Accepted: 8 July 2011 / Published: 19 July 2011
(This article belongs to the Special Issue Dietary Fibre: Biochemistry and Nutritional Science)
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Abstract: 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.
Keywords: chitosan; iron; yoghurt; gastrointestinal simulation; plant fibers

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Cite This Article

MDPI and ACS Style

Dello Staffolo, M.; Martino, M.; Bevilacqua, A.; Montero, M.; Rodríguez, M.S.; Albertengo, L. Chitosan Interaction with Iron from Yoghurt Using an In Vitro Digestive Model: Comparative Study with Plant Dietary Fibers. Int. J. Mol. Sci. 2011, 12, 4647-4660.

AMA Style

Dello Staffolo M, Martino M, Bevilacqua A, Montero M, Rodríguez MS, Albertengo L. Chitosan Interaction with Iron from Yoghurt Using an In Vitro Digestive Model: Comparative Study with Plant Dietary Fibers. International Journal of Molecular Sciences. 2011; 12(7):4647-4660.

Chicago/Turabian Style

Dello Staffolo, Marina; Martino, Miriam; Bevilacqua, Alicia; Montero, Mirta; Rodríguez, María Susana; Albertengo, Liliana. 2011. "Chitosan Interaction with Iron from Yoghurt Using an In Vitro Digestive Model: Comparative Study with Plant Dietary Fibers." Int. J. Mol. Sci. 12, no. 7: 4647-4660.

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