Iron absorption and haemoglobin status of rats fed a ferrous bisglycinate‐fortified growing‐up milk

Haro-Vicente, Juan Francisco; Pérez-Conesa, Darío; Braquehais, Fernando Romero; Ros, Gaspar

doi:10.1002/jsfa.3699

Cited by 4 publications

(2 citation statements)

References 28 publications

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“…HRE (%) = [100 × (mg of final Hb Fe – mg of initial Hb Fe)]/Fe consumed, according to (Haro‐Vicente, Rez‐Conesa, Braqueh, & Ros, 2009), where final Hb is the final hemoglobin (end of repletion period) and initial Hb is the initial hemoglobin (end of depletion period).…”

Section: Methodsmentioning

confidence: 99%

“…The hemoglobin regeneration efficiency (HRE) was calculated using the formula: HRE (%) = [100 × (mg of final Hb Fe -mg of initial Hb Fe)]/Fe consumed, according to (Haro-Vicente, Rez-Conesa, Braqueh, & Ros, 2009), where final Hb is the final hemoglobin (end of repletion period) and initial Hb is the initial hemoglobin (end of depletion period). The iron content in hemoglobin is estimated to be [body weight (g) × Hb (g/L) × 0.335 × 6.7]/1,000.…”

Section: Hemoglobin Regeneration Efficiencymentioning

confidence: 99%

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Cultivars of biofortified cowpea and sweet potato: Bioavailability of iron and interaction with vitamin A in vivo and in vitro

Corrêa

Brigide

Váz‐Tostes

et al. 2020

Journal of Food Science

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The objective of this study was to evaluate the interaction of pro‐vitamin A‐rich sweet potato on iron bioavailability of biofortified cowpeas, using in vitro Caco‐2 cells and in vivo depletion–repletion rat model. Mixtures of conventional rice with cultivars of iron‐biofortified (Aracê, Xiquexique, and Tumucumaque) or conventional (Guariba) cowpeas with or without sweet potato biofortified with pro‐vitamin A carotenoids were evaluated. The ratio of ferritin/total protein in Caco‐2 cells was used as the index of cellular Fe uptake in the in vitro assay. The animal study evaluated the hemoglobin gain, the relative biological value, and the gene expression of transferrin and ferritin proteins by reverse transcription polymerase chain reaction. In the in vitro study, Xiquexique cowpea presented higher bioavailability of iron in the absence of sweet potato, and no difference was observed between the other cultivars of cowpea with and without sweet potato. The in vivo bioavailability (relative biological value of hemoglobin regeneration efficiency) differed statistically only between Guariba groups added to sweet potato and Tumucumaque. Ferritin mRNA expression did not differ between the test and control (ferrous sulfate) groups. Regarding the transferrin mRNA expression, there was a difference between the test and control groups except for the Xiquexique group. The association of rice and beans with sweet potato rich in carotenoids favored the gene expression of proteins involved in the iron metabolism, as well as its bioavailability, corroborating beneficial effects of this mixture. Xiquexique cowpea was shown to be the most promising compared to the other cultivars, exhibiting higher iron content in the digestible fraction, better in vitro bioavailability of iron, and transferrin gene expression. Practical Application Data from the study indicated greater in vitro bioavailability of iron for Xiquexique cowpea and sweet potato mixtures, in addition to the greater regeneration efficiency of hemoglobin in vivo as the bioavailability of iron among biofortified beans, highlighting the promising benefits of biofortification.

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Section: Methodsmentioning

confidence: 99%

Section: Hemoglobin Regeneration Efficiencymentioning

confidence: 99%

Cultivars of biofortified cowpea and sweet potato: Bioavailability of iron and interaction with vitamin A in vivo and in vitro

Corrêa

Brigide

Váz‐Tostes

et al. 2020

Journal of Food Science

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Bioavailability of iron in multiple fortified milk

Sachdeva¹,

Kaushik

Arora

2015

J Food Sci Technol

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The objectives of the study were to evaluate the bioavailability of iron in milk fortified with ferric pyrophosphate (FPP) soluble and vitamin A acetate and to establish the role of vitamin A in enhancement of iron absorption. Balance indices viz. apparent digestibility coefficient, % retention/intake of iron and haematological parameters viz. blood haemoglobin, plasma ferritin, plasma transferrin and iron content in rat livers were analyzed to evaluate iron bioavailability. Anaemia was induced in one group of rats to evaluate the effect of iron status of body on iron absorption from diet. The results of in vivo study showed that feeding of rats with lyophilates of milk fortified with FPP soluble and FPP soluble + vitamin A acetate had a significant effect on the balance indices of the iron as well as on the haematological parameters and iron liver status. The utilization of iron in the body, as indicated by the results of balance indices, haematological parameters and iron status of livers was significantly higher in anaemic rats compared to control group rats. Vitamin A appeared to be playing role in enhancement of iron absorption and utilization in body.

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Fortifying pork liver mixture: Evaluation of protein quality and iron bioavailability – Part 2

2017

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A B S T R A C T ObjectiveTo evaluate the protein quality and iron bioavailability of a fortifying mixture based on pork liver. MethodsDeterminations of protein efficiency ratio, net protein utilization, true digestibility and hemoglobin regeneration efficiency by depletion and repletion were performed. In the depletion phase, the animals (male Wistar rats) received an iron-free AIN-93G diet and in the repletion phase they received the following diets: standard AIN-93G diet, fortifying mixture and standard diet containing heptahydrated ferrous sulfate for comparison. ResultsFor standard AIN-93G diet and fortifying mixture the results were 3.75 and 4.04 for protein efficiency ratio and 3.53 and 3.63 for net protein retention, showing that the presence of pork liver in the diet promoted an increase in protein efficiency ratio and net protein retention (not statistically significant). True digestibility results obtained with the fortifying mixture (97.16%) were higher than those obtained with the standard AIN-93G diet (casein), but without significant difference. The hemoglobin regeneration efficiency values obtained for standard AIN-93G diet, fortifying mixture and standard diet containing heptahydrated ferrous sulfate were 50.69, 31.96 and 29.96%, respectively, showing a statistically significant difference between the control (standard AIN-93G

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Iron absorption and haemoglobin status of rats fed a ferrous bisglycinate‐fortified growing‐up milk

Cited by 4 publications

References 28 publications

Cultivars of biofortified cowpea and sweet potato: Bioavailability of iron and interaction with vitamin A in vivo and in vitro

Cultivars of biofortified cowpea and sweet potato: Bioavailability of iron and interaction with vitamin A in vivo and in vitro

Bioavailability of iron in multiple fortified milk

Fortifying pork liver mixture: Evaluation of protein quality and iron bioavailability – Part 2

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