Iron Bioavailability: A Comparative Study of Plant-Based and Animal-Based Burgers

IF 3.2 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Biophysics Pub Date : 2025-03-08 DOI:10.1007/s11483-025-09945-y

Sisheng Li, Minna Luo, Siu Wong, Yuzhen Zhang, Hang Xiao, David Julian McClements

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Abstract

Anemia is globally linked to dietary iron deficiency, potentially concerned by a shift from meat-based diets to plant-based ones with less bioavailable non-heme iron. This study compared the iron bioavailability of two commercial plant-based burgers (PBB1 and PBB2) with that of an animal-based burger (ABB). PBB1 and PBB2 contain 2.37 mg and 2.45 mg, respectively, while ABB contained 1.6 mg of iron per 100 g. The iron bioavailability (ng ferritin/mg protein) of PBB2 (5.98 ± 0.41) and PBB1 (4.70 ± 0.33) was higher than ABB (4.05 ± 0.29) as determined using a Caco-2 cell model. The main inhibitors and enhancers of iron bioavailability were also investigated. Phenolic compounds were found to increase iron bioavailability in the PBBs, suggesting they may not always act as antinutritional factors. Phytic acid content had no significant impact on iron bioavailability. There was a positive correlation between the antioxidant properties of the digested burgers and iron bioavailability. These findings suggest that PBBs can match or exceed the iron bioavailability of ABB, offering potential solutions for global nutritional challenges.

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铁的生物利用度：植物基和动物基汉堡的比较研究

在全球范围内，贫血与膳食铁缺乏有关，这可能与从肉类饮食转向植物性饮食有关，因为生物可利用的非血红素铁较少。本研究比较了两种商业植物基汉堡（PBB1和PBB2）与动物基汉堡（ABB）的铁生物利用度。PBB1和PBB2分别含2.37毫克和2.45毫克铁，而ABB每100克含1.6毫克铁。用Caco-2细胞模型测定，PBB2和PBB1的铁生物利用度（ng铁蛋白/mg蛋白）分别为5.98±0.41和4.70±0.33，高于ABB的4.05±0.29。研究了铁生物利用度的主要抑制剂和增强剂。酚类化合物被发现可以增加多溴联苯中铁的生物利用度，这表明它们可能并不总是作为抗营养因子。植酸含量对铁的生物利用度无显著影响。消化后的汉堡的抗氧化性能与铁的生物利用度呈正相关。这些发现表明，多溴联苯可以匹配或超过ABB的铁生物利用度，为全球营养挑战提供了潜在的解决方案。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.