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Bioavailable iron delivery systems derived from plant sources

Sector: Metal • Location: Denmark

Source: EU Funding & Tenders Portal

Project
Ongoing

Iron deficiency is a known public health concern, particularly for vulnerable groups (children and pregnant women), affecting around 1.62 billion people worldwide. In plant-based diets, the sources of iron are non-heme, less bioaccessible compared to the iron (heme iron) found in animal products. Despite its prevalence, effective dietary interventions focused on micronutrients deficiencies remain

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The project “Bioavailable iron delivery systems derived from plant sources” is an infrastructure initiative in the Metal sector, located in Denmark. Taiyo aggregates data on it from EU Funding & Tenders Portal.

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ongoing

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Description

Description

Iron deficiency is a known public health concern, particularly for vulnerable groups (children and pregnant women), affecting around 1.62 billion people worldwide. In plant-based diets, the sources of iron are non-heme, less bioaccessible compared to the iron (heme iron) found in animal products. Despite its prevalence, effective dietary interventions focused on micronutrients deficiencies remain limited, mostly due to a lack of understanding of the fate of iron carriers during digestion of complex foods. The objective of FooDIS is to fill this research gap, focus on the fate of bioavailable iron during in vitro digestion and adsorption, to assist in the design of sustainable and innovative iron-rich foods. FooDIS will explore the potential of phytoferritins, plant iron-binding proteins, as effective carriers of bioavailable non-heme iron in plant-based foods. The hypothesis is that phytoferritins can be used as iron carriers, by creating specific interactions with other food components. By testing this hypothesis, we will learn how to enhance the bioavailability of non-heme iron in plant-based foods. The objectives of FooDIS will be achieved through a multidisciplinary approach, integrating the study of phytoferritins digestion in food using INFOGEST-standardized protocol, advanced spectroscopy (synchrotron) and ICP-MS analyses, and in vitro absorption models containing mucus-producing cells (Caco2/HT29MTX). The study, starting with simple and moving to complex model systems, will bring detailed insights of the fate of iron during digestion and its absorption, but also analyze iron speciation and interaction with other food components, leading to new, important discoveries on the mechanism of gut iron absorption. The outcomes will have societal and scientific impact, providing knowledge for the design of novel plant-based iron delivery systems, not only contributing to address the nutritional needs of more sustainable diets but to improve global health outcomes.

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High

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100%

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