Abstract:Objective: some previous works have shown the importance of zinc in nutrition, and even evaluated different zinc sources for food supplementation with this micronutrient. The aim of this work was to evaluate zinc gluconate stabilized with glycine (BZ) as a zinc source for food fortification by employing yogurt as the vehicle and zinc sulfate (SZ) as the standard zinc source. Materials and methods: weaned Sprague Dawley rats were separated in 7 groups of 10 rats each, which were fed with diets according to the scheme: Group 1-2ppm Zn; Groups 2, 3 and 4 -9, 20 and 34 ppm Zn as SO 4 Zn.7H 2 O (SZ) and Groups 5, 6 and 7 -9, 20 and 34 ppm Zn as zinc gluconate stabilized with glycine (BZ) during 21 days. Zinc sources were provided in a vehicle as yogurt, added in the final diet at 10%. Body weight gain, femur weight and femur zinc content were evaluated at the end of the treatments in order to determine zinc bioavailability, as previously described by others. In this way, body weight gain and femur weight were analyzed by a non linear regression according to equation: Y = Ymax (1-e (-kX) ) and femur zinc content was analyzed by a linear regression, all of them as a function of dietary zinc from each source. Results: relative zinc bioavailability of BZ was 0.95; 0.95 and 1.10 according to body weight gain, femur weight and femur zinc content, respectively. Conclusion: zinc gluconate stabilized with glycine may be considered as a suitable source of zinc for food fortification in a yogurt matrix.
Abstract:The purpose of the present work is to evaluate the iron bioavailability of stabilized iron (II) sulphate in industrialized fortified infant dessert. The prophylactic-preventive test in rats, using ferrous sulphate as the reference standard, was applied as the evaluating methodology. Thirty female Sprague-Dawley rats weaned, were randomized into three different groups (group 1: FeSO 4 + IDF; group 2: FeSO 4 stabilized + IDF and group 3: control). The iron bioavailability (BioFe) of each compound was calculated using the formula proposed by Dutra-de-Oliveira et al where BioFe = (HbFefHbFei) / ToFeIn. Finally the iron bioavailability results of each iron source were also given as relative biological value (RBV) using ferrous sulfate as the reference standard. The results showed that both BioFe and RBV % were not different among the groups assayed (FeSO 4 + D 0.38±0.01 and 100%; FeSO 4 stabilized + D 0.39±0.02 and 102%).
The purpose of the present work was to evaluate the iron bioavailability of a new ferric pyrophosphate salt stabilized and solubilized with glycine. The prophylactic-preventive test in rats, using ferrous sulfate as the reference standard, was applied as the evaluating methodology both using water and yogurt as vehicles. Fifty female Sprague-Dawley rats weaned were randomized into five different groups (group 1: FeSO(4); group 2: pyr; group 3: FeSO(4) + yogurt; group 4: pyr + yogurt and group 5: control). The iron bioavailability (BioFe) of each compound was calculated using the formula proposed by Dutra-de-Oliveira et al. where BioFe % = (HbFef - HbFei) x 100/ToFeIn. Finally, the iron bioavailability results of each iron source were also given as relative biological value (RBV) using ferrous sulfate as the reference standard. The results showed that both BioFe % and RBV % of the new iron source tested is similar to that of the reference standard independently of the vehicle employed for the fortification procedure (FeSO(4) 49.46 +/- 12.0% and 100%; Pyr 52.66 +/- 15.02% and 106%; FeSO(4) + yogurth 54.39 +/- 13.92% and 110%; Pyr + yogurt 61.97 +/- 13.54% and 125%; Control 25.30 +/- 6.60, p < 0.05). Therefore, the stabilized and soluble ferric pyrophosphate may be considered as an optimal iron source for food fortification.
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