Iron bioavailability of the açaí (Euterpe oleracea Mart.) and the iron-fortified manioc flour in rats
Objective: This study evaluates the bioavailability of iron derived from açaí (Euterpe oleracea Mart.) and from iron-fortified manioc flour, using the hemoglobin iron-depletion-recovery method in rats. Methods: A casein-based diet (American Institute of Nutrition - 93G), without added iron in the sa...
| Autor principal: | Toaiari, Sirlene Duarte Alves |
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| Outros Autores: | Yuyama, Lucia Kiyoko Ozaki, Aguiar, Jaime Paiva Lopes, Souza, Risonilce Fernandes Silva |
| Grau: | Artigo |
| Idioma: | pt_BR |
| Publicado em: |
Revista de Nutrição
2020
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| Acesso em linha: |
https://repositorio.inpa.gov.br/handle/1/18842 |
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oai:repositorio:1-18842 |
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oai:repositorio:1-18842 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 Toaiari, Sirlene Duarte Alves Yuyama, Lucia Kiyoko Ozaki Aguiar, Jaime Paiva Lopes Souza, Risonilce Fernandes Silva Casein Hemoglobin Iron Sodium Chloride Anemia Cassava Controlled Study Diet Drug Bioavailability Drug Efficacy Female Fluor Hemoglobin Determination Iron Depletion Iron Intake Lactation Male Nonhuman Nutrition Rat Euterpe Oleracea Manihot Manihot Esculenta Rattus Norvegicus Objective: This study evaluates the bioavailability of iron derived from açaí (Euterpe oleracea Mart.) and from iron-fortified manioc flour, using the hemoglobin iron-depletion-recovery method in rats. Methods: A casein-based diet (American Institute of Nutrition - 93G), without added iron in the saline mixture, was fed to 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 the 14 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 manioc flour). The hemoglobin concentration was determined weekly. The iron bioavailability was obtained through the heme-iron/iron intake ratios, calculated for each group. Results: The mean hemoglobin concentration of 4.7 ± 0.5g/dL at the end of the depletion period demonstrated the effectiveness of the iron-depletion method used in the study. It was observed that the greatest iron bioavailability was drawn from the fortified manioc flour (44.6 ± 3.6%), in contrast with the low iron bioavailability derived from açaí (12.1 ± 5.5%). Conclusion: The 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. 2020-06-15T22:03:23Z 2020-06-15T22:03:23Z 2005 Artigo https://repositorio.inpa.gov.br/handle/1/18842 pt_BR Volume 18, Número 3, Pags. 291-299 Restrito Revista de Nutrição |
| institution |
Instituto Nacional de Pesquisas da Amazônia - Repositório Institucional |
| collection |
INPA-RI |
| language |
pt_BR |
| topic |
Casein Hemoglobin Iron Sodium Chloride Anemia Cassava Controlled Study Diet Drug Bioavailability Drug Efficacy Female Fluor Hemoglobin Determination Iron Depletion Iron Intake Lactation Male Nonhuman Nutrition Rat Euterpe Oleracea Manihot Manihot Esculenta Rattus Norvegicus |
| spellingShingle |
Casein Hemoglobin Iron Sodium Chloride Anemia Cassava Controlled Study Diet Drug Bioavailability Drug Efficacy Female Fluor Hemoglobin Determination Iron Depletion Iron Intake Lactation Male Nonhuman Nutrition Rat Euterpe Oleracea Manihot Manihot Esculenta Rattus Norvegicus Toaiari, Sirlene Duarte Alves Iron bioavailability of the açaí (Euterpe oleracea Mart.) and the iron-fortified manioc flour in rats |
| topic_facet |
Casein Hemoglobin Iron Sodium Chloride Anemia Cassava Controlled Study Diet Drug Bioavailability Drug Efficacy Female Fluor Hemoglobin Determination Iron Depletion Iron Intake Lactation Male Nonhuman Nutrition Rat Euterpe Oleracea Manihot Manihot Esculenta Rattus Norvegicus |
| description |
Objective: This study evaluates the bioavailability of iron derived from açaí (Euterpe oleracea Mart.) and from iron-fortified manioc flour, using the hemoglobin iron-depletion-recovery method in rats. Methods: A casein-based diet (American Institute of Nutrition - 93G), without added iron in the saline mixture, was fed to 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 the 14 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 manioc flour). The hemoglobin concentration was determined weekly. The iron bioavailability was obtained through the heme-iron/iron intake ratios, calculated for each group. Results: The mean hemoglobin concentration of 4.7 ± 0.5g/dL at the end of the depletion period demonstrated the effectiveness of the iron-depletion method used in the study. It was observed that the greatest iron bioavailability was drawn from the fortified manioc flour (44.6 ± 3.6%), in contrast with the low iron bioavailability derived from açaí (12.1 ± 5.5%). Conclusion: The 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. |
| format |
Artigo |
| author |
Toaiari, Sirlene Duarte Alves |
| author2 |
Yuyama, Lucia Kiyoko Ozaki Aguiar, Jaime Paiva Lopes Souza, Risonilce Fernandes Silva |
| author2Str |
Yuyama, Lucia Kiyoko Ozaki Aguiar, Jaime Paiva Lopes Souza, Risonilce Fernandes Silva |
| title |
Iron bioavailability of the açaí (Euterpe oleracea Mart.) and the iron-fortified manioc flour in rats |
| 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 |
| publisher |
Revista de Nutrição |
| publishDate |
2020 |
| url |
https://repositorio.inpa.gov.br/handle/1/18842 |
| _version_ |
1787142611202473984 |
| score |
11.653393 |