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The impact of wheat sprouting on iron and zinc bioaccessibility and bioavailability to Caco-2 cells

Marie Huyskens, Elien Lemmens, Charlotte Grootaert (UGent) , John Van Camp (UGent) , Kristin Verbeke, Jan A. Delcour and Erik Smolders
(2025) FOOD CHEMISTRY. 495(part 2).
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Abstract
While wheat is a good source of iron (Fe) and zinc (Zn), their bioaccessibility is limited due to chelation with phytic acid. Sprouting wheat at 26 degrees C reduced the phytate content by 25-40 % and increased bioaccessibility (determined with an in vitro digestion assay) 1.5-2.7 times (Fe) and 1.6-2.3 times (Zn), depending on the sprouting time (48-120 h). Subsequent application of in vitro digests to Caco-2 cells showed that sprouting for 120 h at 26 degrees C did not enhance wheat Fe bioavailability, while it increased Zn bioavailability 1.6-fold. When the in vitro digests were exposed to diffusive gradients in thin film (DGT) with Chelex resin, which binds free mineral ions, sprouting was found to have caused release of non-labile Fe complexes and some labile Zn complexes. The latter resulted in higher levels of bioavailable forms of Zn in wheat.
Keywords
Cereals, Germination of wheat, Phytate hydrolysis, In vitro mineral extractability, Mineral bioavailability, Caco-2 cell absorption, Passive mineral diffusion, DOSE-DEPENDENT INHIBITION, TRITICUM-AESTIVUM, PHYTASE ACTIVITY, THIN-FILMS, GERMINATION, ABSORPTION, AVAILABILITY, SPECIATION, CEREALS, CALCIUM

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Citation

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MLA
Huyskens, Marie, et al. “The Impact of Wheat Sprouting on Iron and Zinc Bioaccessibility and Bioavailability to Caco-2 Cells.” FOOD CHEMISTRY, vol. 495, no. part 2, 2025, doi:10.1016/j.foodchem.2025.146332.
APA
Huyskens, M., Lemmens, E., Grootaert, C., Van Camp, J., Verbeke, K., Delcour, J. A., & Smolders, E. (2025). The impact of wheat sprouting on iron and zinc bioaccessibility and bioavailability to Caco-2 cells. FOOD CHEMISTRY, 495(part 2). https://doi.org/10.1016/j.foodchem.2025.146332
Chicago author-date
Huyskens, Marie, Elien Lemmens, Charlotte Grootaert, John Van Camp, Kristin Verbeke, Jan A. Delcour, and Erik Smolders. 2025. “The Impact of Wheat Sprouting on Iron and Zinc Bioaccessibility and Bioavailability to Caco-2 Cells.” FOOD CHEMISTRY 495 (part 2). https://doi.org/10.1016/j.foodchem.2025.146332.
Chicago author-date (all authors)
Huyskens, Marie, Elien Lemmens, Charlotte Grootaert, John Van Camp, Kristin Verbeke, Jan A. Delcour, and Erik Smolders. 2025. “The Impact of Wheat Sprouting on Iron and Zinc Bioaccessibility and Bioavailability to Caco-2 Cells.” FOOD CHEMISTRY 495 (part 2). doi:10.1016/j.foodchem.2025.146332.
Vancouver
1.
Huyskens M, Lemmens E, Grootaert C, Van Camp J, Verbeke K, Delcour JA, et al. The impact of wheat sprouting on iron and zinc bioaccessibility and bioavailability to Caco-2 cells. FOOD CHEMISTRY. 2025;495(part 2).
IEEE
[1]
M. Huyskens et al., “The impact of wheat sprouting on iron and zinc bioaccessibility and bioavailability to Caco-2 cells,” FOOD CHEMISTRY, vol. 495, no. part 2, 2025.
@article{01K5GKACTBZ3DS2MRVQN9V712C,
  abstract     = {{While wheat is a good source of iron (Fe) and zinc (Zn), their bioaccessibility is limited due to chelation with phytic acid. Sprouting wheat at 26 degrees C reduced the phytate content by 25-40 % and increased bioaccessibility (determined with an in vitro digestion assay) 1.5-2.7 times (Fe) and 1.6-2.3 times (Zn), depending on the sprouting time (48-120 h). Subsequent application of in vitro digests to Caco-2 cells showed that sprouting for 120 h at 26 degrees C did not enhance wheat Fe bioavailability, while it increased Zn bioavailability 1.6-fold. When the in vitro digests were exposed to diffusive gradients in thin film (DGT) with Chelex resin, which binds free mineral ions, sprouting was found to have caused release of non-labile Fe complexes and some labile Zn complexes. The latter resulted in higher levels of bioavailable forms of Zn in wheat.}},
  articleno    = {{146332}},
  author       = {{Huyskens, Marie and Lemmens, Elien and Grootaert, Charlotte and Van Camp, John and Verbeke, Kristin and Delcour, Jan A. and Smolders, Erik}},
  issn         = {{0308-8146}},
  journal      = {{FOOD CHEMISTRY}},
  keywords     = {{Cereals,Germination of wheat,Phytate hydrolysis,In vitro mineral extractability,Mineral bioavailability,Caco-2 cell absorption,Passive mineral diffusion,DOSE-DEPENDENT INHIBITION,TRITICUM-AESTIVUM,PHYTASE ACTIVITY,THIN-FILMS,GERMINATION,ABSORPTION,AVAILABILITY,SPECIATION,CEREALS,CALCIUM}},
  language     = {{eng}},
  number       = {{part 2}},
  pages        = {{11}},
  title        = {{The impact of wheat sprouting on iron and zinc bioaccessibility and bioavailability to Caco-2 cells}},
  url          = {{http://doi.org/10.1016/j.foodchem.2025.146332}},
  volume       = {{495}},
  year         = {{2025}},
}
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