Evaluation of In vitro bio accessibility and In vivo bioavailability of Iron Biofortified and Fortified wheat samples through Static digestion using Caco-2 cell line and animal model studies: Implications for Nutritional Enhancement

Iron deficiency remains a significant nutritional concern globally, particularly in developing nations, attributed to insufficient nutritional status, specifically inadequate iron intake in the diet. This study utilized In vitro static digestion and a Caco-2 cell model to assess iron bioaccessibility in biofortified and fortified wheat flour, along with its cooked form (chapatti), a commonly consumed wheat-based food product. In this study wheat flour and chapatti samples underwent standardized INFOGEST protocol, involving oral, gastric, and intestinal phases, followed by iron bioaccessibility assessment using the Caco-2 cell monolayer model. Compared to conventional wheat types, biofortified and fortified flours exhibited a significant increase in iron content (67.5 ppm and 53.3 ppm, respectively) and iron bioaccessibility 80.7% and 78.3%, respectively. In the cooked form, biofortified wheat demonstrated higher iron bioaccessibility 91.1% compared to regular wheat varieties and the uncooked form. The fortified form showed a bioaccessibility of 90.5%, suggesting the influence of food matrix and processing techniques. Wheat flour serves as an affordable nutrient source, addressing deficiencies for a majority of individuals. The findings contribute to nutritional planning for wheat product consumption and enhance understanding of iron bio accessibility’s role in increasing iron intake and preventing insufficiency in the general population. This research may contribute to better nutrition acceptance and more effective wheat selection.