Iron bioavailability of the açaí (Euterpe oleracea Mart.) and the iron-fortified manioc flour in rats

Detalhes bibliográficos
Autor(a) principal: Duarte Alves TOAIARI, Sirlene
Data de Publicação: 2023
Outros Autores: Kiyoko Ozaki YUYAMA, Lucia, Paiva Lopes AGUIAR, Jaime, Fernandes Silva SOUZA, Risonilce
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista de Nutrição
Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/9830
Resumo: ObjectiveThis study evaluates the bioavailability of iron derived from açaí (Euterpe oleracea Mart.) and from ironfortified manioc flour, using the hemoglobin iron-depletion-recovery method in rats. MethodsA casein-based diet (American Institute of Nutrition - 93G), without added iron in the saline mixture, was fedto female Wistar rats during the 21-day lactation period; it was also fed to the pups, for 7 days after weaning(depletion period). Simultaneously, a control group of female rats and pups received a commercial feed. In the14 days repletion period, male rats (n=40) were randomly distributed in five groups and fed one of the diets:control (açaí control and American Institute of Nutrition - 93) or experimental (açaí and iron-fortified maniocflour). The hemoglobin concentration was determined weekly. The iron bioavailability was obtained throughthe heme-iron/iron intake ratios, calculated for each group. ResultsThe mean hemoglobin concentration of 4.7 ± 0.5g/dL at the end of the depletion period demonstrated theeffectiveness of the iron-depletion method used in the study. It was observed that the greatest iron bioavailabilitywas drawn from the fortified manioc flour (44.6 ± 3.6%), in contrast with the low iron bioavailability derivedfrom açaí (12.1 ± 5.5%). ConclusionThe iron present in the açaí was not effective in recovering the hemoglobin concentration in the rats. Hence,any recommendation for the use of açaí as a source of iron should be treated with caution.
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spelling Iron bioavailability of the açaí (Euterpe oleracea Mart.) and the iron-fortified manioc flour in ratsBiodisponibilidade de ferro do açaí (Euterpe oleracea Mart.) e da farinha de mandioca fortificada com ferro em ratosaçaíanemiabiological availabilityflourironhemoglobinmanihotratsaçaianemiadisponibilidade biológicafarinhaferrohemoglobinamandiocaratosObjectiveThis study evaluates the bioavailability of iron derived from açaí (Euterpe oleracea Mart.) and from ironfortified manioc flour, using the hemoglobin iron-depletion-recovery method in rats. MethodsA casein-based diet (American Institute of Nutrition - 93G), without added iron in the saline mixture, was fedto female Wistar rats during the 21-day lactation period; it was also fed to the pups, for 7 days after weaning(depletion period). Simultaneously, a control group of female rats and pups received a commercial feed. In the14 days repletion period, male rats (n=40) were randomly distributed in five groups and fed one of the diets:control (açaí control and American Institute of Nutrition - 93) or experimental (açaí and iron-fortified maniocflour). The hemoglobin concentration was determined weekly. The iron bioavailability was obtained throughthe heme-iron/iron intake ratios, calculated for each group. ResultsThe mean hemoglobin concentration of 4.7 ± 0.5g/dL at the end of the depletion period demonstrated theeffectiveness of the iron-depletion method used in the study. It was observed that the greatest iron bioavailabilitywas drawn from the fortified manioc flour (44.6 ± 3.6%), in contrast with the low iron bioavailability derivedfrom açaí (12.1 ± 5.5%). ConclusionThe iron present in the açaí was not effective in recovering the hemoglobin concentration in the rats. Hence,any recommendation for the use of açaí as a source of iron should be treated with caution.ObjetivoEste estudo teve como objetivo avaliar a biodisponibilidade do ferro do açaí (Euterpe oleracea Mart.) e da farinha de mandioca fortificada com ferro, utilizando o método de depleção e repleção de hemoglobina em ratos. MétodosNo período de depleção, durante a lactação, as ratas (Rattus novergicus) e seus filhotes receberam ração à base de caseína (American Institute of Nutrition - 93G), sem adição de ferro na mistura salina, sendo que os filhotes, quando desmamados, continuaram a receber a mesma ração por mais sete dias. Paralelamente, houve um grupo controle no qual ratas e filhotes receberam ração comercial. No período de repleção de catorze dias, os ratos machos (n=40) foram distribuídos aleatoriamente em cinco grupos de oito ratos cada um, os quais receberam rações experimentais (açaí e farinha de mandioca fortificada com ferro) e controles (do açaí e American Institute of Nutrition 93). A concentração de hemoglobina foi determinada semanalmente e a biodisponibilidade de ferro das rações foi determinada por meio de cálculos do ferro ingerido e do ferro hemoglobínico dos ratos dos diferentes grupos. ResultadosAo final do período de depleção, a concentração de hemoglobina dos ratos, de 4,7 ± 0,5g/dL, demonstrou a efetividade do método utilizado. A maior biodisponibilidade de ferro foi constatada na farinha de mandioca fortificada (44,6±3,6%), em contraste com a baixa biodisponibilidade do ferro do açaí (12,1±5,5%). ConclusãoO ferro presente no açaí não foi eficaz na recuperação da concentração de hemoglobina dos ratos. Portanto sugere-se cautela ao recomendar a utilização do açaí como fonte de ferro.Núcleo de Editoração – PUC-Campinas2023-09-22info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9830Brazilian Journal of Nutrition; Vol. 18 No. 3 (2005): Revista de NutriçãoRevista de Nutrição; Vol. 18 Núm. 3 (2005): Revista de NutriçãoRevista de Nutrição; v. 18 n. 3 (2005): Revista de Nutrição1678-9865reponame:Revista de Nutriçãoinstname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)instacron:PUC_CAMPporhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9830/7169Copyright (c) 2023 Sirlene Duarte Alves TOAIARI, Lucia Kiyoko Ozaki YUYAMA, Jaime Paiva Lopes AGUIAR, Risonilce Fernandes Silva SOUZAhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess Duarte Alves TOAIARI, SirleneKiyoko Ozaki YUYAMA, Lucia Paiva Lopes AGUIAR, Jaime Fernandes Silva SOUZA, Risonilce2023-09-22T11:11:46Zoai:ojs.periodicos.puc-campinas.edu.br:article/9830Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2023-09-22T11:11:46Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false
dc.title.none.fl_str_mv Iron bioavailability of the açaí (Euterpe oleracea Mart.) and the iron-fortified manioc flour in rats
Biodisponibilidade de ferro do açaí (Euterpe oleracea Mart.) e da farinha de mandioca fortificada com ferro em ratos
title Iron bioavailability of the açaí (Euterpe oleracea Mart.) and the iron-fortified manioc flour in rats
spellingShingle Iron bioavailability of the açaí (Euterpe oleracea Mart.) and the iron-fortified manioc flour in rats
Duarte Alves TOAIARI, Sirlene
açaí
anemia
biological availability
flour
iron
hemoglobin
manihot
rats
açai
anemia
disponibilidade biológica
farinha
ferro
hemoglobina
mandioca
ratos
title_short Iron bioavailability of the açaí (Euterpe oleracea Mart.) and the iron-fortified manioc flour in rats
title_full Iron bioavailability of the açaí (Euterpe oleracea Mart.) and the iron-fortified manioc flour in rats
title_fullStr Iron bioavailability of the açaí (Euterpe oleracea Mart.) and the iron-fortified manioc flour in rats
title_full_unstemmed Iron bioavailability of the açaí (Euterpe oleracea Mart.) and the iron-fortified manioc flour in rats
title_sort Iron bioavailability of the açaí (Euterpe oleracea Mart.) and the iron-fortified manioc flour in rats
author Duarte Alves TOAIARI, Sirlene
author_facet Duarte Alves TOAIARI, Sirlene
Kiyoko Ozaki YUYAMA, Lucia
Paiva Lopes AGUIAR, Jaime
Fernandes Silva SOUZA, Risonilce
author_role author
author2 Kiyoko Ozaki YUYAMA, Lucia
Paiva Lopes AGUIAR, Jaime
Fernandes Silva SOUZA, Risonilce
author2_role author
author
author
dc.contributor.author.fl_str_mv Duarte Alves TOAIARI, Sirlene
Kiyoko Ozaki YUYAMA, Lucia
Paiva Lopes AGUIAR, Jaime
Fernandes Silva SOUZA, Risonilce
dc.subject.por.fl_str_mv açaí
anemia
biological availability
flour
iron
hemoglobin
manihot
rats
açai
anemia
disponibilidade biológica
farinha
ferro
hemoglobina
mandioca
ratos
topic açaí
anemia
biological availability
flour
iron
hemoglobin
manihot
rats
açai
anemia
disponibilidade biológica
farinha
ferro
hemoglobina
mandioca
ratos
description ObjectiveThis study evaluates the bioavailability of iron derived from açaí (Euterpe oleracea Mart.) and from ironfortified manioc flour, using the hemoglobin iron-depletion-recovery method in rats. MethodsA casein-based diet (American Institute of Nutrition - 93G), without added iron in the saline mixture, was fedto female Wistar rats during the 21-day lactation period; it was also fed to the pups, for 7 days after weaning(depletion period). Simultaneously, a control group of female rats and pups received a commercial feed. In the14 days repletion period, male rats (n=40) were randomly distributed in five groups and fed one of the diets:control (açaí control and American Institute of Nutrition - 93) or experimental (açaí and iron-fortified maniocflour). The hemoglobin concentration was determined weekly. The iron bioavailability was obtained throughthe heme-iron/iron intake ratios, calculated for each group. ResultsThe mean hemoglobin concentration of 4.7 ± 0.5g/dL at the end of the depletion period demonstrated theeffectiveness of the iron-depletion method used in the study. It was observed that the greatest iron bioavailabilitywas drawn from the fortified manioc flour (44.6 ± 3.6%), in contrast with the low iron bioavailability derivedfrom açaí (12.1 ± 5.5%). ConclusionThe iron present in the açaí was not effective in recovering the hemoglobin concentration in the rats. Hence,any recommendation for the use of açaí as a source of iron should be treated with caution.
publishDate 2023
dc.date.none.fl_str_mv 2023-09-22
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.puc-campinas.edu.br/nutricao/article/view/9830
url https://periodicos.puc-campinas.edu.br/nutricao/article/view/9830
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.puc-campinas.edu.br/nutricao/article/view/9830/7169
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Núcleo de Editoração – PUC-Campinas
publisher.none.fl_str_mv Núcleo de Editoração – PUC-Campinas
dc.source.none.fl_str_mv Brazilian Journal of Nutrition; Vol. 18 No. 3 (2005): Revista de Nutrição
Revista de Nutrição; Vol. 18 Núm. 3 (2005): Revista de Nutrição
Revista de Nutrição; v. 18 n. 3 (2005): Revista de Nutrição
1678-9865
reponame:Revista de Nutrição
instname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
instacron:PUC_CAMP
instname_str Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
instacron_str PUC_CAMP
institution PUC_CAMP
reponame_str Revista de Nutrição
collection Revista de Nutrição
repository.name.fl_str_mv Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
repository.mail.fl_str_mv ||sbi.submissionrn@puc-campinas.edu.br
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