Acidic hydrothermal processing of wheat using citrate buffer largely enhances iron and zinc bioaccessibility and bioavailability to Caco-2 cells
- Author
- Marie Huyskens, Elien Lemmens, Charlotte Grootaert (UGent) , John Van Camp (UGent) , Kristin Verbeke, Peter Goos, Erik Smolders and Jan A. Delcour
- Organization
- Abstract
- Phytate chelates iron (Fe) and zinc (Zn) in wheat. A multifactorial experiment showed that hydrothermal processing (45-60 degrees C, pH 4.0-6.0, 8-24 h) of wheat using acetate or lactate buffers reduced phytate contents by a factor 1.4 to 2.8 and increased bioaccessibility, determined with an in vitro digestion, maximally 1.9 (Fe) or 1.5 (Zn) times relative to unprocessed wheat. In contrast, hydrothermal processing using citrate buffer reduced phytate contents by a factor 1.3 to 2.0 and increased bioaccessibility values 9.8 (Fe) and 8.8 (Zn) times, due to formation of soluble chelates. The in vitro digests were supplied to Caco-2 cells, showing that mineral bioavailabilities in these processed wheat grains were 6-fold (Fe) and 12-fold (Zn) higher than in unprocessed wheat. Thus, hydrothermal processing of wheat using citrate buffer can be used for developing whole grain-based products with increased Fe and Zn bioavailability.
- Keywords
- Cereals, Hydrothermal processing, Phytate hydrolysis, In vitro mineral extractability, Mineral bioavailability, Caco-2 cell absorption, DOSE-DEPENDENT INHIBITION, INOSITOL PHOSPHATES, ORGANIC-ACIDS, PHYTIC ACID, IN-VITRO, ABSORPTION, PHYTATE, FOOD, DEPHYTINIZATION, DEGRADATION
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-01JEBDYCCY6AT38ZBWHTA31E5R
- MLA
- Huyskens, Marie, et al. “Acidic Hydrothermal Processing of Wheat Using Citrate Buffer Largely Enhances Iron and Zinc Bioaccessibility and Bioavailability to Caco-2 Cells.” FOOD CHEMISTRY, vol. 467, 2025, doi:10.1016/j.foodchem.2024.142340.
- APA
- Huyskens, M., Lemmens, E., Grootaert, C., Van Camp, J., Verbeke, K., Goos, P., … Delcour, J. A. (2025). Acidic hydrothermal processing of wheat using citrate buffer largely enhances iron and zinc bioaccessibility and bioavailability to Caco-2 cells. FOOD CHEMISTRY, 467. https://doi.org/10.1016/j.foodchem.2024.142340
- Chicago author-date
- Huyskens, Marie, Elien Lemmens, Charlotte Grootaert, John Van Camp, Kristin Verbeke, Peter Goos, Erik Smolders, and Jan A. Delcour. 2025. “Acidic Hydrothermal Processing of Wheat Using Citrate Buffer Largely Enhances Iron and Zinc Bioaccessibility and Bioavailability to Caco-2 Cells.” FOOD CHEMISTRY 467. https://doi.org/10.1016/j.foodchem.2024.142340.
- Chicago author-date (all authors)
- Huyskens, Marie, Elien Lemmens, Charlotte Grootaert, John Van Camp, Kristin Verbeke, Peter Goos, Erik Smolders, and Jan A. Delcour. 2025. “Acidic Hydrothermal Processing of Wheat Using Citrate Buffer Largely Enhances Iron and Zinc Bioaccessibility and Bioavailability to Caco-2 Cells.” FOOD CHEMISTRY 467. doi:10.1016/j.foodchem.2024.142340.
- Vancouver
- 1.Huyskens M, Lemmens E, Grootaert C, Van Camp J, Verbeke K, Goos P, et al. Acidic hydrothermal processing of wheat using citrate buffer largely enhances iron and zinc bioaccessibility and bioavailability to Caco-2 cells. FOOD CHEMISTRY. 2025;467.
- IEEE
- [1]M. Huyskens et al., “Acidic hydrothermal processing of wheat using citrate buffer largely enhances iron and zinc bioaccessibility and bioavailability to Caco-2 cells,” FOOD CHEMISTRY, vol. 467, 2025.
@article{01JEBDYCCY6AT38ZBWHTA31E5R,
abstract = {{Phytate chelates iron (Fe) and zinc (Zn) in wheat. A multifactorial experiment showed that hydrothermal processing (45-60 degrees C, pH 4.0-6.0, 8-24 h) of wheat using acetate or lactate buffers reduced phytate contents by a factor 1.4 to 2.8 and increased bioaccessibility, determined with an in vitro digestion, maximally 1.9 (Fe) or 1.5 (Zn) times relative to unprocessed wheat. In contrast, hydrothermal processing using citrate buffer reduced phytate contents by a factor 1.3 to 2.0 and increased bioaccessibility values 9.8 (Fe) and 8.8 (Zn) times, due to formation of soluble chelates. The in vitro digests were supplied to Caco-2 cells, showing that mineral bioavailabilities in these processed wheat grains were 6-fold (Fe) and 12-fold (Zn) higher than in unprocessed wheat. Thus, hydrothermal processing of wheat using citrate buffer can be used for developing whole grain-based products with increased Fe and Zn bioavailability.}},
articleno = {{142340}},
author = {{Huyskens, Marie and Lemmens, Elien and Grootaert, Charlotte and Van Camp, John and Verbeke, Kristin and Goos, Peter and Smolders, Erik and Delcour, Jan A.}},
issn = {{0308-8146}},
journal = {{FOOD CHEMISTRY}},
keywords = {{Cereals,Hydrothermal processing,Phytate hydrolysis,In vitro mineral extractability,Mineral bioavailability,Caco-2 cell absorption,DOSE-DEPENDENT INHIBITION,INOSITOL PHOSPHATES,ORGANIC-ACIDS,PHYTIC ACID,IN-VITRO,ABSORPTION,PHYTATE,FOOD,DEPHYTINIZATION,DEGRADATION}},
language = {{eng}},
pages = {{10}},
title = {{Acidic hydrothermal processing of wheat using citrate buffer largely enhances iron and zinc bioaccessibility and bioavailability to Caco-2 cells}},
url = {{http://doi.org/10.1016/j.foodchem.2024.142340}},
volume = {{467}},
year = {{2025}},
}
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