Integrated in vitro approaches to assess the bioaccessibility and bioavailability of silicon-biofortified leafy vegetables and preliminary effects on bone |
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Authors: | Massimiliano D’Imperio Giacomina Brunetti Isabella Gigante Francesco Serio Pietro Santamaria Angela Cardinali Silvia Colucci Fiorenza Minervini |
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Affiliation: | 1.Institute of Sciences of Food Production (ISPA),National Research Council of Italy (CNR),Bari,Italy;2.Department of Basic and Medical Sciences, Neurosciences and Sense Organs, Human Anatomy and Histology Section,University of Bari “Aldo Moro”,Bari,Italy;3.Department of Agricultural and Environmental Science,University of Bari “Aldo Moro”,Bari,Italy |
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Abstract: | Food industries are increasingly oriented toward new foods to improve nutritional status and/or to combat nutritional deficiency diseases. In this context, silicon biofortification could be an innovative tool for obtaining new foods with possible positive effects on bone mineralization. In this paper, an alternative and quick in vitro approach was applied in order to evaluate the potential health-promoting effects of five silicon-biofortified leafy vegetables (tatsoi, mizuna, purslane, Swiss chard and chicory) on bone mineralization compared with a commercial silicon supplement. The silicon bioaccessibility and bioavailability of the five leafy vegetables (biofortified or not) and of the supplement were assessed by applying a protocol consisting of in vitro gastrointestinal digestion coupled with a Caco-2 cell model. Silicon bioaccessibility ranged from 0.89 to 8.18 mg/L and bioavailability ranged from 111 to 206 μg/L of Si for both vegetables and supplement. Furthermore, the bioavailable fractions were tested on a human osteoblast cell model following the expression of type 1 collagen and alkaline phosphatase. The results obtained highlighted that the bioavailable fraction of biofortified purslane and Swiss chard improved the expression of both osteoblast markers compared with the supplement and other vegetables. These results underline the potentially beneficial effect of biofortified leafy vegetables and also indicate the usefulness of in vitro approaches for selecting the best vegetable with positive bone effects for further in vivo research. |
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