A study on iron metabolism in rats fed inulin-type fructans: assessment of the expression of proteins involved in iron intestinal absorption and homeostasis

• Grant number: 09/07160-8
• Support Opportunities: Regular Research Grants
• Start date: August 01, 2009
• End date: July 31, 2011
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Célia Colli
• Grantee: Célia Colli
• Host Institution: Faculdade de Ciências Farmacêuticas (FCF). Universidade de São Paulo (USP). São Paulo , SP, Brazil

Abstract

Inulin-type fructans (ITF; inulin and fructooligosaccharides [FOS]) are dietary fibers considered as prebiotics since they favor the proliferation of bifidogenic bacteria rather than pathogenic species in the host. The fermentation of these carbohydrates affects luminal pH, solubility and absorption surface for minerals, as it leads to an increase in crypt cell proliferation and amount. Moreover, changes in the expression of genes related to the absorption of minerals have been described. In this project, we aim at investigating how Fe absorption is affected by ITF fermentation and which are the mechanisms involved. In order to achieve it, the rat model of hemoglobin depletion and repletion will be used. Along the repletion period (0, 7 and 14 days), the effect of ITF consumption will be assessed: 1) in terms of bioavailability parameters (efficiency of Hb recovery, Fe pool and biological value with respect to FeSO4) and biochemical parameters of Fe status (plasma Fe, total iron binding capacity, transferrin saturation); 2) in terms of intestinal parameters (pH, Fe speciation, morphometry of the intestinal mucosa, cell proliferation and gene expression - DMT-1, ferritin, ferroportin); 3) in terms of hepatic parameters (mineral concentration and gene expression - ferroportin, ferritin and hepcidin) and splenic parameters (mineral concentration and gene expression - ferroportin); and 4) in terms of hematological parameters (hemogram). (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

KOMATSU, TIEMY R.; BURITI, FLAVIA C. A.; DA SILVA, ROBERTA C.; LOBO, ALEXANDRE R.; COLLI, CELIA; GIOIELLI, LUIZ A.; SAAD, SUSANA M. I.. Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 50, n. 2, p. 755-765, MAR 2013. (09/07160-8)