In vitro and in vivo evaluation of iron bioavailability from microencapsulated ferrous sulfate

Detalhes bibliográficos
Autor(a) principal: COCATO, Maria Lucia
Data de Publicação: 2023
Outros Autores: RÉ, Maria Inês, Alves TRINDADE NETO, Messias, Pontes CHIEBAO, Helena, COLLI, Célia
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista de Nutrição
Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/9671
Resumo: ObjectiveTo evaluate, by in vitro and in vivo methods, the bioavailability of a new microencapsulated ferrous sulfate (Ferlim) developed for food fortification, and compare it with electrolytic iron (Fe0). MethodsIn vitro dialyzability assessment used reconstituted milk powder as matrix. In vivo assessment using the hemoglobin regeneration method in anemic piglets lasted for 13 days and the animals (n=23) were grouped according to the product of weight (kg) x hemoglobin (g/dL). FeSO4.7H2O was used as control. ResultsThe percentages of dialyzed iron were 2.2 (standard deviation=0.1)%, 3.4 (standard deviation=0.1)% and 3.6 (standard deviation=0.0)% for FeSO4.7H2O, Ferlim and Fe0 respectively (p<0.05). Iron absorption was 16.0 (standard deviation=3.1)% for the control group, 15.1 (standard deviation=3.8)% for the Ferlim group and 12.8 (standard deviation=4.3)% for the Fe0 group; the differences were not significant (p>0.05). The absorption percentages of the relative biological value of FeSO4.7H2O were 94.2 (standard deviation=23.8)% for the Ferlim group and 79.7 (standard deviation=26.6)% for the Fe0 group; the differences were not significant (p>0.05). In numerical values (p>0.05), the Fe0 group presented the lowest mean relative biological value absorption (%) and concentration of total iron, heme iron and non-heme iron in the liver. ConclusionMicroencapsulation of ferrous sulfate with alginate retains its bioavailability therefore it is a good alternative for the fortification of solid mixtures. 
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spelling In vitro and in vivo evaluation of iron bioavailability from microencapsulated ferrous sulfateAvaliação por métodos in vitro e in vivo da biodisponibilidade de sulfato ferroso microencapsuladobiological availabilitydrug compoundingironbiodisponibilidadecomposição de medicamentosferroObjectiveTo evaluate, by in vitro and in vivo methods, the bioavailability of a new microencapsulated ferrous sulfate (Ferlim) developed for food fortification, and compare it with electrolytic iron (Fe0). MethodsIn vitro dialyzability assessment used reconstituted milk powder as matrix. In vivo assessment using the hemoglobin regeneration method in anemic piglets lasted for 13 days and the animals (n=23) were grouped according to the product of weight (kg) x hemoglobin (g/dL). FeSO4.7H2O was used as control. ResultsThe percentages of dialyzed iron were 2.2 (standard deviation=0.1)%, 3.4 (standard deviation=0.1)% and 3.6 (standard deviation=0.0)% for FeSO4.7H2O, Ferlim and Fe0 respectively (p<0.05). Iron absorption was 16.0 (standard deviation=3.1)% for the control group, 15.1 (standard deviation=3.8)% for the Ferlim group and 12.8 (standard deviation=4.3)% for the Fe0 group; the differences were not significant (p>0.05). The absorption percentages of the relative biological value of FeSO4.7H2O were 94.2 (standard deviation=23.8)% for the Ferlim group and 79.7 (standard deviation=26.6)% for the Fe0 group; the differences were not significant (p>0.05). In numerical values (p>0.05), the Fe0 group presented the lowest mean relative biological value absorption (%) and concentration of total iron, heme iron and non-heme iron in the liver. ConclusionMicroencapsulation of ferrous sulfate with alginate retains its bioavailability therefore it is a good alternative for the fortification of solid mixtures. ObjetivoAvaliar, por métodos in vitro e in vivo, a biodisponibilidade de uma nova forma de sulfato ferroso microencapsulado (genericamente denominado Ferlim), desenvolvido para a fortificação de alimentos, comparando-a com a de ferro eletrolítico (Fe0). MétodosA avaliação da dialisabilidade in vitro utilizou como matriz leite em pó reconstituído. A avaliação in vivo, utilizando o método de recuperação de hemoglobina em leitões anêmicos, teve duração de 13 dias e os animais (n=23) foram agrupados de acordo com o produto do peso (kg) x hemoglobina (g/dL). Como controle foi utilizado FeSO4.7H2O. ResultadosAs porcentagens médias de ferro dialisado foram 2,2 (desvio-padrão=0,1)%, 3,4 (desvio-padrão=0,1)% e 3,6 (desvio-padrão=0,0)% para FeSO4.7H2O, Ferlim e Fe0, respectivamente (p<0,05). A absorção de ferro foi de 16,0 (desvio-padrão=3,1)% para o grupo controle, de 15,1 (desvio-padrão=3,8)% para o grupo Ferlim e de 12,8 (desvio-padrão=4,3)% para o grupo Fe0, não sendo significantemente diferentes (p>0,05). As porcentagens de absorção do valor biológico relativo do FeSO4.7H2O foram de 94,2 (desvio-padrão=23,8)% para o grupo Ferlim e de 79,7 (desvio-padrão=26,6)% para o grupo Fe0, sem diferenças significantes (p>0,05). Em valores numéricos (p>0,05), o grupo Fe0 apresentou menor média de absorção (%) valor biológico relativo de concentração de ferro total, de ferro heme e não-heme no fígado. ConclusãoA microencapsulação do sulfato ferroso com alginato mantém sua biodisponibilidade, caracterizando-se como boa alternativa para a fortificação de misturas sólidas. Núcleo de Editoração – PUC-Campinas2023-09-14info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9671Brazilian Journal of Nutrition; Vol. 20 No. 3 (2007): Revista de NutriçãoRevista de Nutrição; Vol. 20 Núm. 3 (2007): Revista de NutriçãoRevista de Nutrição; v. 20 n. 3 (2007): 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/9671/7022Copyright (c) 2023 Maria Lucia COCATO, Maria Inês RÉ, Messias Alves TRINDADE NETO, Helena Pontes CHIEBAO, Célia COLLIhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCOCATO, Maria Lucia RÉ, Maria Inês Alves TRINDADE NETO, Messias Pontes CHIEBAO, Helena COLLI, Célia2023-10-05T18:44:24Zoai:ojs.periodicos.puc-campinas.edu.br:article/9671Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2023-10-05T18:44:24Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false
dc.title.none.fl_str_mv In vitro and in vivo evaluation of iron bioavailability from microencapsulated ferrous sulfate
Avaliação por métodos in vitro e in vivo da biodisponibilidade de sulfato ferroso microencapsulado
title In vitro and in vivo evaluation of iron bioavailability from microencapsulated ferrous sulfate
spellingShingle In vitro and in vivo evaluation of iron bioavailability from microencapsulated ferrous sulfate
COCATO, Maria Lucia
biological availability
drug compounding
iron
biodisponibilidade
composição de medicamentos
ferro
title_short In vitro and in vivo evaluation of iron bioavailability from microencapsulated ferrous sulfate
title_full In vitro and in vivo evaluation of iron bioavailability from microencapsulated ferrous sulfate
title_fullStr In vitro and in vivo evaluation of iron bioavailability from microencapsulated ferrous sulfate
title_full_unstemmed In vitro and in vivo evaluation of iron bioavailability from microencapsulated ferrous sulfate
title_sort In vitro and in vivo evaluation of iron bioavailability from microencapsulated ferrous sulfate
author COCATO, Maria Lucia
author_facet COCATO, Maria Lucia
RÉ, Maria Inês
Alves TRINDADE NETO, Messias
Pontes CHIEBAO, Helena
COLLI, Célia
author_role author
author2 RÉ, Maria Inês
Alves TRINDADE NETO, Messias
Pontes CHIEBAO, Helena
COLLI, Célia
author2_role author
author
author
author
dc.contributor.author.fl_str_mv COCATO, Maria Lucia
RÉ, Maria Inês
Alves TRINDADE NETO, Messias
Pontes CHIEBAO, Helena
COLLI, Célia
dc.subject.por.fl_str_mv biological availability
drug compounding
iron
biodisponibilidade
composição de medicamentos
ferro
topic biological availability
drug compounding
iron
biodisponibilidade
composição de medicamentos
ferro
description ObjectiveTo evaluate, by in vitro and in vivo methods, the bioavailability of a new microencapsulated ferrous sulfate (Ferlim) developed for food fortification, and compare it with electrolytic iron (Fe0). MethodsIn vitro dialyzability assessment used reconstituted milk powder as matrix. In vivo assessment using the hemoglobin regeneration method in anemic piglets lasted for 13 days and the animals (n=23) were grouped according to the product of weight (kg) x hemoglobin (g/dL). FeSO4.7H2O was used as control. ResultsThe percentages of dialyzed iron were 2.2 (standard deviation=0.1)%, 3.4 (standard deviation=0.1)% and 3.6 (standard deviation=0.0)% for FeSO4.7H2O, Ferlim and Fe0 respectively (p<0.05). Iron absorption was 16.0 (standard deviation=3.1)% for the control group, 15.1 (standard deviation=3.8)% for the Ferlim group and 12.8 (standard deviation=4.3)% for the Fe0 group; the differences were not significant (p>0.05). The absorption percentages of the relative biological value of FeSO4.7H2O were 94.2 (standard deviation=23.8)% for the Ferlim group and 79.7 (standard deviation=26.6)% for the Fe0 group; the differences were not significant (p>0.05). In numerical values (p>0.05), the Fe0 group presented the lowest mean relative biological value absorption (%) and concentration of total iron, heme iron and non-heme iron in the liver. ConclusionMicroencapsulation of ferrous sulfate with alginate retains its bioavailability therefore it is a good alternative for the fortification of solid mixtures. 
publishDate 2023
dc.date.none.fl_str_mv 2023-09-14
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/9671
url https://periodicos.puc-campinas.edu.br/nutricao/article/view/9671
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.puc-campinas.edu.br/nutricao/article/view/9671/7022
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. 20 No. 3 (2007): Revista de Nutrição
Revista de Nutrição; Vol. 20 Núm. 3 (2007): Revista de Nutrição
Revista de Nutrição; v. 20 n. 3 (2007): 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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