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

ABSTRACT Objective To evaluate iron bioavailability of roots and cooked seeds of Lupinus rotundiflorus for human consumption using a low-iron-diet rat model. Methods A 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. Results Hemoglobin 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% (.<0.05). Conclusion Roots 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.

RESUMO Objetivo Avaliar a biodisponibilidade do ferro das semente e raízes cozidas de Lupinus rotundiflorus para humanos usando um modelo de rato com deficiência de ferro. Métodos Um 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. Resultados Regeneração 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). Conclusão As 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.

STUDY OF THE RELATIVE BIOLOGICAL AVAILABILITY OF BRAN IRON OF BLACK RICE BY THE WAY OF HEMOGLOBIN REGENERATION IN RATS / 西安交通大学学报(医学版)

The bran of black rice contains 210～480 ppm iron, 50～70ppm zinc and 14.1% protein. In order to evaluate the bioavailability of bran iron, its relative biological availability (RBA) has been studied by means of the hemoglobin regeneration technique in anemic rats. All the rats were divided into five groups, the low-iron basal diet was supplemented with 23ppm Fe of ferrous sulfate in group A, 11.5% bran in group B, 11.5% bran plus 0.2% Vc in group C, 11.5% bran plus 2.3% cooked lean pork in group D and nothing in group E as the negative control The efficiencies of converting iron from the diet of group A, B, C, D into hemoglobin were 59%, 33%, 33% and 39% respectively and the relative biological availabilities were 100%, 56%, 56% and 66% respectively.

A STUDY OF THE RELATIVE BIOAVAILABILITY OF IRONFROM SOY FLOUR BY THE WAY OF HEMOGLOBINREGENERATION IN RATS SUFFERED FROMIRON DEFICIENCY ANEMIA / 营养学报

In order to clarify the disputing view-points in some publications, that the soy products are whether unfavourable or not to the bioavailability of diet iron, we estimated the relative bioavailability of the iron from soy flour by hemoglobin regeneration method in rats suffered from iron deficiency anemia. In this experiment the ferrous sulfate was used as a standard, wheat flour as a vehicle, and the pig blood powder as a reference substance. The iron content in the regeneration diet fed to rats of each group was 32 ppm in total, and among it 24ppm was originated from (1) soy flour, (2) soy flour plus wheat flour (half and half), (3) pig blood powder, (4) pig blood powder plus wheat flour (half and half), and (5) ferrous sulfate respectively.The experimental results showed that during the 5-week regeneration period the regenerated hemoglobin level of the rats of corresponding groups were (1) 6.6?1.6→9.4?1.7, (2) 7.0?0.9→10.4 ?1.5, (3) 6.4?1.6→ 11.4?1.4, (4) 6.1?0.6-11.1?1.9, and (5) 5.3?1.2-12.8 1.0, thereby the percentage of iron relative bioavailability of five groups were (1)45.4, (2)65.0, (3)74.0, (4)72.0, (5)100.0 respectively. The iron from soy flour showed a lowest bioavailability aalong the different diet sources in our exper-iment, and therefore the iron from soy products was unfavourable to prevent and treat the iron deficiency anemia. We also made some discussions and suggestions in this paper.