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Influence of heat treatment of casein in presence of reducing sugars on Zn solubility and Zn uptake by Caco-2 cells after in vitro digestion

Influencia del calentamiento de la caseína en preseneia de azúcares reductores sobre la solubilidad del Zn y su captación por células Caco-2

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Abstract

The effect of the heat treatment of casein in presence of reducing sugars on some aspects of Zn availability was investigated. Samples were prepared by mixing casein with glucose-fructose, and were used unprocessed (C) or heated (HC). Changes in Zn speciation after the in vitro digestion of the samples, both as part of a diet and in isolation, were studied. The uptake of soluble Zn from the digested samples was investigated in Caco-2 cells. After in vitro digestion, the percentage of precipitated Zn was significantly higher with the HC sample, both when digested alone and as a part of the diet. In assays with Caco-2 cells, a significant decrease in Zn uptake was observed when the uptake buffer contained the sample C digest, by comparison with the control buffer, without casein digest. When the digested heated mixture was added, Zn uptake by the cells was significantly lower than in either of the two other cases. It may be concluded that the heat treatment of casein in the presence of glucose-fructose has a negative effect on Zn availability because, after in vitro digestion, Zn insolubilization was enhanced and Zn uptake by the enterocyte was impaired, compared with the unheated mixture. In addition, the usefulness of Caco-2 cells in this kind of research has been shown.

Resumen

Se estudia el efecto del calentamineto de la caseína en presencia de azúcares reductores sobre algunos aspectos de la disponibilidad del Zn. Las muestras se preparan mezclando caseína con glucosa-fructosa y se ensayan sin calentar (C) y calentada (HC). En primer lugar, se investigan los cambios en la solubilidad del Zn tras la digestión in vitro de las muestras, aisladas o formando parte de una dieta. En segundo lugar, se llevan a cabo estudios de captación del Zn soluble, obtenido tras la digestión de las muestras aisladas, en células Caco-2. Tras la digestión in vitro, el porcentaje de Zn precipitado es significativamente superior con la muestra calentada, tanto digerida de forma aislada, como formando parte de la dieta. La adición a la solución de captación de la fracción soluble de los digeridos de las muestras HC y C produce un descenso significativo en la captación del Zn en las células Caco-2, más acusado en HC. Se puede concluir que el calentamiento de la caseína en presencia de glucosa-fructosa afecta negativamente la disponibilidad del Zn, porque, tras la digestión in vitro, favorece la insolubilización del elemento y disminuye su captación por el enterocito de forma aun más acusada que la misma mezcla sin tratar. Por otra parte, se comprueba la utilidad de las células Caco-2 en la realización de este tipo de estudios.

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Authors and Affiliations

  1. Unidad de Nutrición Estación Experimental del Zaidín, CSIC, Camino del Jueves s/n, 18100, Armilla, Granada, (Spain)

    I. Seiquer & M. P. Navarro

  2. Instituto de Nutrición y Tecnología de Alimentos, University of Granada, c/Ramón y Cajal, s/n, 18071, Granada, (Spain)

    A. Valverde & C. Delgado-Andrade

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  1. I. Seiquer
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  2. A. Valverde
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  3. C. Delgado-Andrade
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  4. M. P. Navarro
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Seiquer, I., Valverde, A., Delgado-Andrade, C. et al. Influence of heat treatment of casein in presence of reducing sugars on Zn solubility and Zn uptake by Caco-2 cells after in vitro digestion. J. Physiol. Biochem. 56, 237–246 (2000). https://doi.org/10.1007/BF03179792

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  • DOI: https://doi.org/10.1007/BF03179792

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