Chemical composition and effects of micronized corn bran on iron bioavailability in rats
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300027 |
Resumo: | The degermination of corn grains by dry milling generates 5% of a fibrous residue. After segregation and micronization, corn bran becomes a potential source of dietary fiber consumption. However, its effect on iron bioavailability has not been reported in the literature. The objective of the present study was to determine the nutritional composition of corn bran and its effects on iron bioavailability using the hemoglobin depletion-repletion method in rats. The animals were divided into two groups: cellulose (control) and corn bran (experimental). The bran had high content of total dietary fiber, especially the insoluble fraction, and low phytate content. Hemoglobin uptake did not differ between groups at the end of repletion period, and the iron relative bioavailability value of the corn bran diet was 104% in comparison to that of the control group. The product evaluated proved to be a potential source of dietary fiber and it showed no negative effects on iron bioavailability. |
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Food Science and Technology (Campinas) |
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Chemical composition and effects of micronized corn bran on iron bioavailability in ratsdietary fiberphytatemineralThe degermination of corn grains by dry milling generates 5% of a fibrous residue. After segregation and micronization, corn bran becomes a potential source of dietary fiber consumption. However, its effect on iron bioavailability has not been reported in the literature. The objective of the present study was to determine the nutritional composition of corn bran and its effects on iron bioavailability using the hemoglobin depletion-repletion method in rats. The animals were divided into two groups: cellulose (control) and corn bran (experimental). The bran had high content of total dietary fiber, especially the insoluble fraction, and low phytate content. Hemoglobin uptake did not differ between groups at the end of repletion period, and the iron relative bioavailability value of the corn bran diet was 104% in comparison to that of the control group. The product evaluated proved to be a potential source of dietary fiber and it showed no negative effects on iron bioavailability.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2014-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300027Food Science and Technology v.34 n.3 2014reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.6330info:eu-repo/semantics/openAccessOliveira Junior,Gilson Irineu deCosta,Neuza Maria BrunoroMartino,Hércia Stampini DuartePaes,Maria Cristina Diaseng2014-10-28T00:00:00Zoai:scielo:S0101-20612014000300027Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2014-10-28T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Chemical composition and effects of micronized corn bran on iron bioavailability in rats |
title |
Chemical composition and effects of micronized corn bran on iron bioavailability in rats |
spellingShingle |
Chemical composition and effects of micronized corn bran on iron bioavailability in rats Oliveira Junior,Gilson Irineu de dietary fiber phytate mineral |
title_short |
Chemical composition and effects of micronized corn bran on iron bioavailability in rats |
title_full |
Chemical composition and effects of micronized corn bran on iron bioavailability in rats |
title_fullStr |
Chemical composition and effects of micronized corn bran on iron bioavailability in rats |
title_full_unstemmed |
Chemical composition and effects of micronized corn bran on iron bioavailability in rats |
title_sort |
Chemical composition and effects of micronized corn bran on iron bioavailability in rats |
author |
Oliveira Junior,Gilson Irineu de |
author_facet |
Oliveira Junior,Gilson Irineu de Costa,Neuza Maria Brunoro Martino,Hércia Stampini Duarte Paes,Maria Cristina Dias |
author_role |
author |
author2 |
Costa,Neuza Maria Brunoro Martino,Hércia Stampini Duarte Paes,Maria Cristina Dias |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Oliveira Junior,Gilson Irineu de Costa,Neuza Maria Brunoro Martino,Hércia Stampini Duarte Paes,Maria Cristina Dias |
dc.subject.por.fl_str_mv |
dietary fiber phytate mineral |
topic |
dietary fiber phytate mineral |
description |
The degermination of corn grains by dry milling generates 5% of a fibrous residue. After segregation and micronization, corn bran becomes a potential source of dietary fiber consumption. However, its effect on iron bioavailability has not been reported in the literature. The objective of the present study was to determine the nutritional composition of corn bran and its effects on iron bioavailability using the hemoglobin depletion-repletion method in rats. The animals were divided into two groups: cellulose (control) and corn bran (experimental). The bran had high content of total dietary fiber, especially the insoluble fraction, and low phytate content. Hemoglobin uptake did not differ between groups at the end of repletion period, and the iron relative bioavailability value of the corn bran diet was 104% in comparison to that of the control group. The product evaluated proved to be a potential source of dietary fiber and it showed no negative effects on iron bioavailability. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-09-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300027 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300027 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-457x.6330 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.34 n.3 2014 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126319054815232 |