Iron bioavailability of Lupinus rotundiflorus seeds and roots in low-iron-diet treated rats

Detalhes bibliográficos
Autor(a) principal: Herminia VALDÉS MIRAMONTES, Elia
Data de Publicação: 2023
Outros Autores: LÓPEZ-ESPINOZA, Antonio, MARTÍNEZ MORENO, Alma Gabriela, ZAMORA NATERA, Juan Francisco, RODRÍGUEZ MACIAS, Ramón, RUIZ-LOPEZ, Mario Alberto
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Revista de Nutrição
Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/7738
Resumo: ObjectiveTo evaluate iron bioavailability of roots and cooked seeds of Lupinus rotundiflorus for human consumption using a low-iron-diet rat model. MethodsA hemoglobin depletion–repletion test was performed using rats. A standard diet containing 8mg kg-1 of iron was used. Three experimental diets were prepared based on the standard diet: 2.3g of root flour added to D1, 21.5g cooked seed flour added to D2, and 0.03g of ferrous sulfate added to D3 (control diet), adjusting iron concentration of the diets to 24mg kg-1. Hemoglobin regeneration efficiency was used to measure iron bioavailability. ResultsHemoglobin regeneration efficiency showed values of 13.80+2.49%, 13.70+1.60% and 18.38+1.56 in D1, D2 and D3 respectively, and biological relative values of 72.8, 75.08, and 100.00% (p<0.05). ConclusionRoots and cooked seeds of Lupinus rotundiflorus showed potential iron bioavailability, despite being a vegetal source, which could also encourage the study of other species of lupin as a source of iron. 
id PUC_CAMP-2_a1924664a59143c9a642a682324ac2a3
oai_identifier_str oai:ojs.periodicos.puc-campinas.edu.br:article/7738
network_acronym_str PUC_CAMP-2
network_name_str Revista de Nutrição
repository_id_str
spelling Iron bioavailability of Lupinus rotundiflorus seeds and roots in low-iron-diet treated ratsBiodisponibilidade do ferro das sementes e raízes do Lupinus rotundiflorus em ratos tratados com uma dieta de baixo teor de ferroAnemiaBiological availabityHemoglobin regenerationIronAnemiaDisponibilidade biológicaHemoglobinasFerroObjectiveTo evaluate iron bioavailability of roots and cooked seeds of Lupinus rotundiflorus for human consumption using a low-iron-diet rat model. MethodsA hemoglobin depletion–repletion test was performed using rats. A standard diet containing 8mg kg-1 of iron was used. Three experimental diets were prepared based on the standard diet: 2.3g of root flour added to D1, 21.5g cooked seed flour added to D2, and 0.03g of ferrous sulfate added to D3 (control diet), adjusting iron concentration of the diets to 24mg kg-1. Hemoglobin regeneration efficiency was used to measure iron bioavailability. ResultsHemoglobin regeneration efficiency showed values of 13.80+2.49%, 13.70+1.60% and 18.38+1.56 in D1, D2 and D3 respectively, and biological relative values of 72.8, 75.08, and 100.00% (p<0.05). ConclusionRoots and cooked seeds of Lupinus rotundiflorus showed potential iron bioavailability, despite being a vegetal source, which could also encourage the study of other species of lupin as a source of iron. ObjetivoAvaliar a biodisponibilidade do ferro das semente e raízes cozidas de Lupinus rotundiflorus para humanos usando um modelo de rato com deficiência de ferro. MétodosUm teste de depleção-repleção de hemoglobina foi feito usando ratos. Uma dieta base com 8mg kg-1 de ferro foi usada. Partindo da dieta base, três dietas experimentais foram preparadas: D1 com 2,3g de farinha de raiz adicionada, D2 com 21,5g de farinha da semente cozida adicionada e D3 com 0,03g de sulfato ferroso adicionado (dieta controle), ajustando a concentração de ferro das dietas a 24mg kg-1. A eficiência da regeneração da hemoglobina foi usada para medir a biodisponibilidade do ferro. ResultadosRegeneração da hemoglobina apresenta valores de 13,80+2,49%, 13,70+1,60% e 18,38+1,56 na D1, D2 e D3 respectivamente e, valores biológicos relativos de 72,8, 75,08 e 100,00% (p<0.05). ConclusãoAs raízes e sementes cozidas do Lupinus rotundiflorus mostraram potencial biodisponibilidade de ferro, apesar de ser uma fonte vegetal, que poderia também incentivar o estudo de outras espécies de lupino como uma fonte de ferro.Núcleo de Editoração – PUC-Campinas2023-03-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/7738Brazilian Journal of Nutrition; Vol. 30 No. 6 (2017): Revista de NutriçãoRevista de Nutrição; Vol. 30 Núm. 6 (2017): Revista de NutriçãoRevista de Nutrição; v. 30 n. 6 (2017): Revista de Nutrição1678-9865reponame:Revista de Nutriçãoinstname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)instacron:PUC_CAMPenghttps://periodicos.puc-campinas.edu.br/nutricao/article/view/7738/5273Copyright (c) 2023 Elia Herminia VALDÉS MIRAMONTES, Antonio LÓPEZ-ESPINOZA, Alma Gabriela MARTÍNEZ MORENO, Juan Francisco ZAMORA NATERA, Ramón RODRÍGUEZ MACIAS, Mario Alberto RUIZ-LOPEZhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessHerminia VALDÉS MIRAMONTES, Elia LÓPEZ-ESPINOZA, AntonioMARTÍNEZ MORENO, Alma Gabriela ZAMORA NATERA, Juan Francisco RODRÍGUEZ MACIAS, Ramón RUIZ-LOPEZ, Mario Alberto 2023-03-21T14:55:11Zoai:ojs.periodicos.puc-campinas.edu.br:article/7738Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2023-03-21T14:55:11Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false
dc.title.none.fl_str_mv Iron bioavailability of Lupinus rotundiflorus seeds and roots in low-iron-diet treated rats
Biodisponibilidade do ferro das sementes e raízes do Lupinus rotundiflorus em ratos tratados com uma dieta de baixo teor de ferro
title Iron bioavailability of Lupinus rotundiflorus seeds and roots in low-iron-diet treated rats
spellingShingle Iron bioavailability of Lupinus rotundiflorus seeds and roots in low-iron-diet treated rats
Herminia VALDÉS MIRAMONTES, Elia
Anemia
Biological availabity
Hemoglobin regeneration
Iron
Anemia
Disponibilidade biológica
Hemoglobinas
Ferro
title_short Iron bioavailability of Lupinus rotundiflorus seeds and roots in low-iron-diet treated rats
title_full Iron bioavailability of Lupinus rotundiflorus seeds and roots in low-iron-diet treated rats
title_fullStr Iron bioavailability of Lupinus rotundiflorus seeds and roots in low-iron-diet treated rats
title_full_unstemmed Iron bioavailability of Lupinus rotundiflorus seeds and roots in low-iron-diet treated rats
title_sort Iron bioavailability of Lupinus rotundiflorus seeds and roots in low-iron-diet treated rats
author Herminia VALDÉS MIRAMONTES, Elia
author_facet Herminia VALDÉS MIRAMONTES, Elia
LÓPEZ-ESPINOZA, Antonio
MARTÍNEZ MORENO, Alma Gabriela
ZAMORA NATERA, Juan Francisco
RODRÍGUEZ MACIAS, Ramón
RUIZ-LOPEZ, Mario Alberto
author_role author
author2 LÓPEZ-ESPINOZA, Antonio
MARTÍNEZ MORENO, Alma Gabriela
ZAMORA NATERA, Juan Francisco
RODRÍGUEZ MACIAS, Ramón
RUIZ-LOPEZ, Mario Alberto
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Herminia VALDÉS MIRAMONTES, Elia
LÓPEZ-ESPINOZA, Antonio
MARTÍNEZ MORENO, Alma Gabriela
ZAMORA NATERA, Juan Francisco
RODRÍGUEZ MACIAS, Ramón
RUIZ-LOPEZ, Mario Alberto
dc.subject.por.fl_str_mv Anemia
Biological availabity
Hemoglobin regeneration
Iron
Anemia
Disponibilidade biológica
Hemoglobinas
Ferro
topic Anemia
Biological availabity
Hemoglobin regeneration
Iron
Anemia
Disponibilidade biológica
Hemoglobinas
Ferro
description ObjectiveTo evaluate iron bioavailability of roots and cooked seeds of Lupinus rotundiflorus for human consumption using a low-iron-diet rat model. MethodsA hemoglobin depletion–repletion test was performed using rats. A standard diet containing 8mg kg-1 of iron was used. Three experimental diets were prepared based on the standard diet: 2.3g of root flour added to D1, 21.5g cooked seed flour added to D2, and 0.03g of ferrous sulfate added to D3 (control diet), adjusting iron concentration of the diets to 24mg kg-1. Hemoglobin regeneration efficiency was used to measure iron bioavailability. ResultsHemoglobin regeneration efficiency showed values of 13.80+2.49%, 13.70+1.60% and 18.38+1.56 in D1, D2 and D3 respectively, and biological relative values of 72.8, 75.08, and 100.00% (p<0.05). ConclusionRoots and cooked seeds of Lupinus rotundiflorus showed potential iron bioavailability, despite being a vegetal source, which could also encourage the study of other species of lupin as a source of iron. 
publishDate 2023
dc.date.none.fl_str_mv 2023-03-10
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/7738
url https://periodicos.puc-campinas.edu.br/nutricao/article/view/7738
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://periodicos.puc-campinas.edu.br/nutricao/article/view/7738/5273
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. 30 No. 6 (2017): Revista de Nutrição
Revista de Nutrição; Vol. 30 Núm. 6 (2017): Revista de Nutrição
Revista de Nutrição; v. 30 n. 6 (2017): 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
_version_ 1799126068289863680

Registros relacionados