Food–gut continuum of biofortified micronutrients: Influence of breadmaking processes on iodine, selenium, and zinc bioaccessibility and epithelial responses in an in vitro intestinal model

Summary

This laboratory study examined how breadmaking processes influence the retention and intestinal bioavailability of three biofortified micronutrients (iodine, selenium, zinc) in wheat breads. Using in vitro digestion and intestinal epithelial cell models, the researchers found that mineral retention varied significantly by nutrient and bread type, with fermented sourdough generally yielding higher bioaccessibility for iodine and zinc, whilst selenium bioavailability was primarily determined by wheat cultivar and fermentation. Notably, zinc-enriched sourdough improved epithelial barrier function and selenium enhanced mitochondrial activity in intestinal cells, suggesting functional benefits beyond simple nutrient delivery.

UK applicability

The findings are potentially relevant to UK cereal fortification strategies and bread manufacturing practices, particularly given the prevalence of micronutrient inadequacy in the UK population. However, the study employed controlled laboratory conditions and specific wheat cultivars; field validation and consumer acceptability of biofortified breads in UK markets would be necessary steps before practical application.

Key measures

Mineral concentrations in wheat and bread; bioaccessibility percentages (selenium 68% in flatbread, iodine 49% in sourdough, zinc 12% in sourdough); epithelial integrity increase (15% for zinc-enriched sourdough); cellular permeability reduction (30% for zinc-enriched sourdough); mitochondrial activity in intestinal cells

Outcomes reported

The study measured mineral (iodine, selenium, zinc) retention in biofortified wheat breads after baking, their bioaccessibility via in vitro digestion, and their effects on intestinal epithelial cell function and barrier integrity.

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