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The Caco-2 Cell Bioassay for Measurement of Food Iron Bioavailability
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The Caco-2 Cell Bioassay for Measurement of Food Iron Bioavailability

The Caco-2 Cell Bioassay for Measurement of Food Iron Bioavailability

DOI:
10.3791/63859-v

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06:34 min

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April 28, 2022

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1United States Department of Agriculture, Agricultural Research Service,Robert Holley Center for Agriculture and Health

Chapters

  • 00:04Introduction
  • 00:44Caco-2 Cell Culture on Multiwell Plates
  • 02:03Preparation of Insert Rings
  • 02:53Preparation of Pancreatin-Bile Solution
  • 03:20In Vitro Digestion Initiation
  • 05:19Results: Measurement and Evaluation of Iron Bioavailability
  • 05:48Conclusion

Summary

Automatic Translation

Automatic Translation

The Caco-2 cell bioassay for iron (Fe) bioavailability represents a cost-effective and versatile approach to assess Fe bioavailability from foods, food products, supplements, meals, and even diet regimens. Thoroughly validated to human studies, it represents the state of the art for studies of Fe bioavailability.

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Keywords: Caco-2 Cell BioassayIron BioavailabilityFood IronNutritional QualityIn VitroHigh ThroughputCell CultureDialysis MembranePancreatin-bile SolutionResinCentrifugation

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