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Pomegranate Juice Enhances Iron Dialysability and Assimilation in In-Vitro Cell Free and Cell-Based Models

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Abstract

Despite concerted programmatic efforts iron deficiency anemia (IDA) continues to be a global health problem. Per Ayurveda, an Indian Traditional Medical System, natural plant materials such as pomegranate juice (PJ) is indicated as a food supplement to manage IDA. We hypothesized that pomegranate could play a role in improving absorption and assimilation of iron. A cell free in vitro model simulating the gastric and intestinal digestive processes coupled with cell based (Caco-2 and HepG2) models were used to assess iron (FeSO4 form) dialysability in the presence of PJ. Iron assimilation into cells was measured in terms of the cellular ferritin content. PJ (containing ~13 mg/100 ml natural ascorbic acid equivalent) increased the dialysability of iron by >3 fold when compared to control in the cell free model. An equivalent concentration of ascorbic acid alone increased it only by 1.6-fold. PJ increased the iron uptake in Caco2 cells by ~6-fold and ferritin content by 30% when compared to the ascorbic acid control. Similarly, PJ enhanced the iron uptake in HepG2 cells by ~3 fold and iron assimilation by about 50%. This study establishes a scientific evidence for Ayurveda’s claim of using pomegranate in the management of IDA by facilitating iron absorption and assimilation. It provides a simple solution for addressing the global problem of IDA. Synergistic action of multiple phytochemicals, over and above ascorbic acid, in PJ may be responsible for improving iron bioavailability.

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Abbreviations

IDA:

Iron deficiency anemia

PJ:

Pomegranate juice

FeSO4,:

Ferrous sulphate

HPLC:

High performance liquid chromatography

HCL:

Hydrochloric acid

NaHCO3 :

Sodium carbonate

MEM:

Minimum essential medium

FBS:

Fetal bovine serum

NaOH:

Sodium hydroxide

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Acknowledgements

Authors thank Dr. Madhavan Nair and Dr. Raghu Pullakhandam (National Institute of Nutrition, Hyderabad) for helping in establishing the cell-based studies at UTDHST. Thanks to Dr. Subrahmanya Kumar and Dr. Venugopalan Nair for their inputs. Thanks to Dr. Indu Bala Koul for technical advice. Authors thank the management of FRLHT, Bangalore for providing the research infrastructure.

Funding

The work was supported by Department of Science and Technology (DST), Government of India under the DPRP scheme.

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Author notes

  1. S. P. Balasubramani

    Present address: Centre for Viticulture and Small Fruit Research, Florida A&M University, 6361 Mahan Drive, Tallahassee, FL, 32317, USA

  2. Padma Venkatasubramanian

    Present address: School of Public Health, SRM Institute of Science and Technology, Kattankulathur, Chennai, 603203, India

Authors and Affiliations

  1. Centre for Ayurveda Biology and Holistic Nutrition, The University of Trans-Disciplinary Health Science and Technology, Foundation for Revitalisation of Local Health Traditions, 74/1 Jarakabande Kaval, Attur PO, Yelahanka Via, Bangalore, 560043, India

    S. P. Balasubramani, R. K. Varghese, C. N. Vishnuprasad & Padma Venkatasubramanian

  2. Manipal Academy of Higher Education, Madhav Nagar, Manipal, 576104, India

    S. P. Balasubramani

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Correspondence to Padma Venkatasubramanian.

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Balasubramani, S.P., Varghese, R.K., Vishnuprasad, C.N. et al. Pomegranate Juice Enhances Iron Dialysability and Assimilation in In-Vitro Cell Free and Cell-Based Models. Plant Foods Hum Nutr 75, 272–278 (2020). https://doi.org/10.1007/s11130-020-00815-1

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