Supplementation of chondroitin sulfate-oligosaccharides in skim bovine milk improves Fe uptake in a human intestinal Caco-2 cell line

[Display omitted] •CS/dermatan sulfate structures were found in bovine milk oligosaccharides fraction.•The effect of casein, whey, lactose and oligosaccharides on Fe uptake were studied.•Fe enhancing effect of CS-oligosaccharides was maximized when casein is removed.•Bovine CS-oligosaccharides impro...

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Bibliographic Details
Published inJournal of functional foods Vol. 46; pp. 556 - 566
Main Authors Wang, Henan, Betti, Mirko
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.07.2018
Elsevier
Subjects
Bovine milk glycans
Caco-2 cells
Chondroitin sulfate oligosaccharides
Fe uptake
Ferritin formation
Caco-2 cells
DMSO
GAGs
MWCF
HPLC-FLD-ESI-MS
DMT-1
DS
CS
AMAC
Chondroitin sulfate oligosaccharides
DMEM
SDS-PAGE
Bovine milk glycans
Ferritin formation
MEM
Fe uptake
HA
DEAE
HILIC
SBM
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Summary:[Display omitted] •CS/dermatan sulfate structures were found in bovine milk oligosaccharides fraction.•The effect of casein, whey, lactose and oligosaccharides on Fe uptake were studied.•Fe enhancing effect of CS-oligosaccharides was maximized when casein is removed.•Bovine CS-oligosaccharides improve Fe uptake of skim bovine milk into Caco-2 cells. The poor iron bioavailability of bovine milk remains a nutritional problem. This study evaluated the effect of bovine chondroitin sulfate-oligosaccharides (CS-oligos) with various skim bovine milk (SBM) fractions on Fe uptake by an in vitro digestion/Caco-2 cell model. SBM was separated into casein, whey, lactose and oligosaccharides by ultrafiltration. Modified fractions representing the absence of either casein, whey, or lactose were then prepared. Extrinsic ferrous sulfate was added at 20 µmol/L. Ferritin formation in the cells was used to assess Fe uptake. It is the first study to show the effect of milk oligosaccharides on Fe uptake, which was similar to that of whey. The ferritin synthesis rate was 1.5-fold greater in SBM after the addition of CS-oligos. The enhancing effect of CS-oligos was the most prominent with milk oligosaccharides and the least with casein. The results suggest the possibility of supplementing CS-oligos into different low iron bioavailability dairy products.
ISSN:1756-4646
2214-9414
DOI:10.1016/j.jff.2018.05.023