{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T17:04:09Z","timestamp":1762189449231,"version":"build-2065373602"},"reference-count":44,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2022,12,12]],"date-time":"2022-12-12T00:00:00Z","timestamp":1670803200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2023,1]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>\n                      Iron deficiency anemia (IDA) is a global health concern affecting one\u2010third of the world's population, particularly those dominated by plant\u2010based food. Fortifying staple foods with iron has been an effective strategy for preventing IDA.\n                      <jats:italic>Pneumatophorus japonicus<\/jats:italic>\n                      is an essential economic fish in China.\n                      <jats:italic>Pneumatophorus japonicus<\/jats:italic>\n                      dark meat is usually underutilized as a byproduct, though it contains bounteous nutrients, including heme iron (10.50\u00a0mg\/100\u00a0g). This study aimed to investigate the iron bioavailability of\n                      <jats:italic>P. japonicus<\/jats:italic>\n                      dark meat and to evaluate its potential as an iron fortifier for whole\u2010wheat flour, a typical staple food, using an in vitro digestion\/Caco\u20102 cell culture system. Our results suggested the excellent iron bioavailability of\n                      <jats:italic>P. japonicus<\/jats:italic>\n                      dark meat in comparison with beef (a heme dietary iron reference), whole\u2010wheat flour (a non\u2010heme dietary iron reference), and FeSO\n                      <jats:sub>4<\/jats:sub>\n                      (a conventional iron supplement). The addition of\n                      <jats:italic>P. japonicus<\/jats:italic>\n                      dark meat notably enhanced iron solubility, bioavailability, and protein digestibility of whole\u2010wheat flour. The flour\u2010dark meat mixture yielded 1.96 times the iron bioavailability compared to beef per gram. The iron bioavailability was further improved by adding vitamin C, a commonly used dietary factor, at the Vc\/iron mass ratio of 2:100\u20105:100. Our findings reveal the promise of\n                      <jats:italic>P. japonicus<\/jats:italic>\n                      dark meat as a significant source of bioavailable iron, providing a basis for developing fish byproducts as alternatives for iron supplementation.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>\n                      This study investigated the iron bioavailability of\n                      <jats:italic>Pneumatophorus japonicus<\/jats:italic>\n                      meat using in vitro digestion\/Caco\u20102 cell culture system. These results could be used to improve the utilization of\n                      <jats:italic>Pneumatophorus japonicus<\/jats:italic>\n                      byproduct (dark meat) and develop the potential of the byproduct as\u00a0an iron\u00a0fortifier for whole\u2010wheat flour.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.16394","type":"journal-article","created":{"date-parts":[[2022,12,13]],"date-time":"2022-12-13T00:27:41Z","timestamp":1670891261000},"page":"503-512","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Efficacy of\n                    <i>Pneumatophorus japonicus<\/i>\n                    meat as an iron fortificant in whole\u2010wheat flour in preventing iron deficiency"],"prefix":"10.1111","volume":"88","author":[{"given":"Beibei","family":"Tan","sequence":"first","affiliation":[{"name":"College of Food and Pharmaceutical Sciences Ningbo University  Ningbo China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Bolun","family":"Sun","sequence":"additional","affiliation":[{"name":"College of Food and Pharmaceutical Sciences Ningbo University  Ningbo China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Changjie","family":"Yang","sequence":"additional","affiliation":[{"name":"College of Food and Pharmaceutical Sciences Ningbo University  Ningbo China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7719-3873","authenticated-orcid":false,"given":"Chao","family":"Li","sequence":"additional","affiliation":[{"name":"College of Food and Pharmaceutical Sciences Ningbo University  Ningbo China"},{"name":"Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province  Ningbo China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jinjie","family":"Zhang","sequence":"additional","affiliation":[{"name":"College of Food and Pharmaceutical Sciences Ningbo University  Ningbo China"},{"name":"Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province  Ningbo China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Wenge","family":"Yang","sequence":"additional","affiliation":[{"name":"College of Food and Pharmaceutical Sciences Ningbo University  Ningbo China"},{"name":"Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province  Ningbo China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2022,12,12]]},"reference":[{"issue":"2","key":"e_1_2_8_2_1","first-page":"164","article-title":"Review on iron and its importance for human health","volume":"19","author":"Abbaspour N.","year":"2014","journal-title":"Journal of Research in Medical Sciences"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.envres.2015.04.019"},{"issue":"1","key":"e_1_2_8_4_1","first-page":"13","article-title":"The absorption and metabolism of iron amino acid chelate","volume":"51","author":"Ashmead H. 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