Date Palm and Goat Milk Improve Haematological Parameters and Availability of Functional Iron in Iron Deficient Rats

@#Introduction: Iron deficiency anaemia (IDA) is endemic especially in the under-developed and developing countries and is a major public health concern. Improving nutrition is one of the ways to alleviate this condition. Consumption of locally available and affordable food such as date palm and goat milk which are rich in iron is one of the ways to overcome IDA. This study is aimed at evaluating the effect of date palm and goat milk supplementation on haematological parameters and iron bioavailability in IDA rats. Methods: 24 male Wistar rats were randomly divided into normal control and IDA group. The normal control was fed with normal diet and water ad libitum while the IDA group were fed on iron-deficient diet for two weeks to induce iron deficiency. The IDA rats were further divided into subgroups; each being supplemented with date palm, goat milk, a combination of date palm and goat milk, and ferrous fumarate as positive control. Blood were collected after 28 days for haematological parameters and iron profile determination. Iron bioavailability was assessed using the haemoglobin regeneration efficiency (HRE) index. Data was analysed by Student T Test and ANOVA using SPSS 23.0 software with p value < 0.05 considered as statistically significant. Results: Supplementation of date palm and goat milk for 28 days significantly improved Hb, RBC, PCV, MCV, MCH, serum iron and transferrin saturation (p<0.05) in all treatment groups compared to normal control. The iron bioavailability of date palm and goat milk supplemented rats was similar to that of the positive control. Conclusion: Supplementation of date palm and goat milk in IDA rats improves haematological parameters and iron bioavailability.

Iron bioavailability of different maize genotypes developed in a breeding program: in vitro and in vivo studies

The objective of this study was to evaluate iron bioavailability of maize genotypes, and analyze the correlation between in vitro and in vivo methods. Dialysable iron was analyzed in 13 genotypes from which 5 were selected for the biological assay. Mean iron content of the genotypes (n=13) was 17.93±2.93 mg kg-1. Phytate varied from 0.77% to 1.03%; phytate: iron molar ratio from 30.64 to 55.41; and soluble iron from 13.17 to 39.63%. The highest value for dialysable iron was 19.14%. In the biological assay, the control group, that received ferrous sulphate, did not present significant difference between the genotypes for Hb gain, Hb gain per gram of iron consumed and HRE. Hb gain did not present a significant correlation with in vitro assay. However, there were positive correlations varying from 0.653 to 0.809. The maize genotypes evaluated presented a good bioavailability since the genotypes showed the same result in hemoglobin gain than control group.

Biodisponibilidade de ferro de diferentes genótipos de milho desenvolvidos em programa de melhoramento genético: estudos in vitro e in vivo. O objetivo deste estudo foi avaliar a biodisponibilidade do ferro de genótipos de milho e analisar a correlação entre métodos in vitro e in vivo. Ferro dialisável foi analisado em13 genótipos, a partir do qual 5 foram selecionados para o ensaio biológico. A média de teor de ferro dos genótipos (n= 13) foi 17,93 ± 2,93 mg kg-1. O teor de fitato variou de 0,77% a 1,03%; razão molar fitato:ferro de 30,64 a 55,41; e ferro solúvel de 13,17 a 39,63%.O valor mais alto para o ferro dialisável foi 19,14%. No ensaio biológico, o grupo controle, que recebeu sulfato ferrso, não apresentou diferença significativa entre os genótipos no ganho Hb, ganho de Hb por grama de ferro consumido e HRE. Ganho de Hb não apresentou correlação significativa com o ensaio in vitro. No entanto, houve correlações positivas variando de 0,653 a 0,809. Os genótipos de milho avaliados apresentaram uma boa biodisponibilidade uma vez que os genótipos apresentaram o mesmo resultado quanto ao ganho de hemoglobina em relação ao grupo controle.

The Effect of Excess Calcium on the Iron Bioavailability and Bone Growth of Marginally Iron Deficient Rats

This study examined the effect of excess calcium (Ca) on the iron (Fe) bioavailability and bone growth of marginally Fe deficient animals. Two groups of weanling female SD rats were fed either normal Fe (35 ppm) or Fe deficient diet (8 ppm) for 3 weeks. Then each group of animals were assigned randomly to one of three groups and were fed one of six experimental diets additionally for 4 weeks, containing normal (35 ppm) or low (15 ppm) Fe and one of three levels of Ca as normal (0.5%), high (1.0%), or excess (1.5%). Feces and urine were collected during the last 3 days of treatment. After sacrifice blood, organs, and femur bone were collected for analysis. Final body weight and average food intake were not affected by either the levels of dietary Ca or Fe. Low Fe diet significantly reduced the level of serum ferritin, however, for Hb, Hct, and TIBC no difference was shown than those in the normal Fe group. TIBC increased slightly by high and excess Ca intake in low Fe groups. For both normal and low Fe groups, high and excess Ca intakes reduced the apparent absorption of Fe and Fe contents of liver significantly (p < 0.05). Calcium contents in kidney and Femur of rats that were fed high and excess levels of Ca were significantly greater than those of normal Ca groups. However, weight, length, and breaking force of the bone were not affected by increased Ca intakes. Both in control and low Fe groups, high and excess intakes of Ca decreased the apparent absorption of Ca. These results indicate that the excess intakes of calcium than the normal needs would be undesirable for Fe bioavailability and that the adverse effects be more serious in marginally iron deficient growing animals. In addition bone growth and strength would not be favorably affected by high Ca intakes, though, the long term effect of increased Ca contents in bone requires further examination.

ASSESSMENT OF IRON BIOAVAILABILITY OF IRON BIOFORTIFIED MAIZE USING IN VITRO DIGESTION/CACO-2 CELL CULTURE MODEL / 营养学报

Objective To assess iron bioavailability of three iron-biofortified maizes using an in vitro digestion/ Caco-2 cell culture model. Method Three maize varieties rich in iron (Zhongtie 2, 3 and 4) and two maize varieties with lower content of iron (Zhengda 818 and 619) were pulverized, and the content of iron and phosphorus in each maize variety was measured. After digestion the iron bioavailability per g food was determined by using Caco-2 cell ferritin formation per mg cell protein as indicator. Results The iron content (33.250 mg/kg), iron bioavailability and the iron bioavailability per g food of Zhongtie 2 maize was the highest among all varieties, but its phosphorus content was lower. The maize varieties with the next higher iron bioavailability were Zhongtie 3 and Zhengda 818, and the lowest was Zhengda 619. Conclusion Zhongtie 2 maize contained the hightest content and bioavailability of iron,so it was optimal to use for the following human trials.

Effect of Dietary Supplementation of Sypjeondaebotang or Jahyulyanggeuntang on Iron Bioavailability in Rats

The effect of dietary supplementation of the two oriental medicinal prescriptions, Sypjeondaebotang or Jahyulyanggeuntang, on iron bioavailability was evaluated in rats which were depleted of iron by being fed an irondeficient diet for 4 weeks. Seventy two iron-depleted rats were randomly divided into 3 groups (n = 24) , and fld one of the following experimental diets for 4 (n=8), 12 (n=8), and 25 days (n=8) : Control diet (CD), Sypjeondaebotang-supplemented diet (SD), Jahyulyanggeuntang -supplemented diet (JD). The CD contained 20 mg Fe/kg diet as FeSO4, and the SD or JD was identical except that the respective oriental medicinal prescription extract was included at the level of 4 g/kg diet. Animals fed the SD and JD for 25 days consumed significantly less food (p0.05) were lower in rats fed the SD compared to those fed the CD. Dietary supplementation of Sypjeondaebotang during the period of iron repletion significantly increased blood levels of hemoglobin (p<0.05) and hematocrit (p<0.01) measured at day 12, and increased mean corpuscular volume (p<0.05) measured at day 25, compared to the values for the CD rats. Regression analyses of hemoglobin-repletion bioassay data from rats fed the SD and JD showed the relative biological values of 123% and 99%, respectively, calculated against the slope for the CD rats. Apparent iron absorption and retention values were also significantly lower (p<0.05) in rats fed the SD for 25 days than those for the CD rats. Based on the results from diverse biochemical indices of iron status and the chemical balance study, the effect of Jahyulyanggeuntang on iron bioavailability appears to be less prominent than that for Sypjeondaebotang. Taken together, these results indicate that Sypjeondaebotang has a positive effect in restoring iron depletion by increasing the iron bioavailability in rats.

Effect of Excess Calcium and Iron Supplement on Iron Bioavailability, Liver and Kidney Functions in Anemic Model Rats / 대한지역사회영양학회지

This study examined the effects of excess intake of calcium(Ca) and iron(Fe) supplements on iron bioavailability, liver and kidney functions in anemic model rats. Seven-week-old female rats were first fed and Fe-deficient diet for ten weeks, and then fed one of nine experimental diets for an additional eight weeks, containing three levels of Ca, normal (0.5%) or high(1.5%) or excess (2.5%) and three levels of Fe, normal(35ppm) or high(210 ppm) or excess(350ppm). In anemic model rats, serum Fe, total iron binding capacity(TIBC), hemogolin(Hb), hematocrit(Hct) and liver Fe contents were significantly decreased. Apparent Fe absorption significantly increased with increasing dietary Fe levels, and decreased with increasing dietary Ca levels. serum Fe concentration significantly increased in rats fed a high- and excess-Fe diet, and decreased in rats fed a excess-Ca diet. TIBC was decreawed in rats fed a excess-Ca diet, and transferrin saturation(%) increased in rats fed ahigh- and excess-Fe diet. Hb and Hct were decreased in rats fed an excess-Ca diet regardless of dietary Fe levels. Fe and thiobarbituric acid reactin gsubstance(TBARS) Contents of liver significantly increased in rats fed a high- and excess0-Fe diet, and decreased in rats fed a high- and excess-Ca diet. Fe content of the spleen showed similar results. Urinary creatinine and GFR increased in rats fed an excess-Ca diet regardless of dietary Fe levels. GOT, GPT and LDH were not significantly affected by dietary Ca and Fe levels. These results suggest that excess intake of Fe may increase liver Fe deposits and TBARS, and excess intake of Ca may decrease Fe bioavailability and kidney function leading to potential health problems in anemic model rats.

EVALUATION OF THE BIOAVAILABILITY OF FIVE NUTRITIONAL RESOURCES OF IRON IN RATS / 营养学报

Five iron nutritional resources were chemically determined for twelve nutrients and three deleterious items. It was found that they contained 36 to 432 mg% iron and 48 to 67 g% protein. The relative biological value (RBV) of iron of rabbit liver powder, poultry liver powder, fish liver powder, pig liver powder and yeast powder were 88.5%, 85.5%, 48.0% and 132.5% respectively, as measured by prophylactic assay in rats (using ferrous sulfate as reference standard). Most of these resources are common foods, thus these must be of no trouble for infant iron supplements and easily acceptable for their mothers.

A COMPREHENSIVE STUDY ABOUT THE INFLUENCE OF SOYBEAN ON BIOAVAILABILITY OF NON-HEME IRON IN DIET / 营养学报

A series of research results on the influence of soybean to the bioavai?lability of non-heme iron in diet are reported. It is proved that Soybean and some of its products decrease the bioavailability of non-heme iron in diet by human observation and animal experiments. This result is due to insufficient control over the inhibitors and utilization of the enhancers of the bioavailability of iron in soybean itself.Experiments show that through some special treatment processes such as sprouting, fermenting and making bean curd, the above disadvantages may be effectively reduced and remarkably increase the bioavailability of the non-heme iron. These conclusions possess both theoretical and practical meaning for full utilization of soybean protein and effective prevention of iron deficiency anemia.