Magnesium bioavailability from magnesium-fortified spirulina in cultured human intestinal Caco-2 cells

The role of magnesium (Mg) for health promotion and disease prevention is generally accepted world wide. The aim of this study was to examine magnesium availability from Mg-fortified spirulina. We have used an in vitro digestion/Caco-2 cell culture system to measure magnesium spirulina availability. Magnesium concentration measurements were performed by atomic absorption spectrometry in digests containing the same amount of magnesium and at the basal side of Caco-2 cells exposed to these digests. Comparison was made with crude spirulina, Banania, Kellogs all bran and Magnogène (magnesium chloride) as a reference. Our results show that Mg-fortification of spirulina does not improve Mg availability and that crude spirulina represents an adequate source of Mg as efficient as All bran and Banania.