Iron bioavailability from ferric pyrophosphate in rats fed with fructan-containing yacon (Smallanthus sonchifolius) flour

Author(s)

Lobo, Alexandre Rodrigues ^[1] ; Cocato, Maria Lucia ^[1] ; Borelli, Primavera ^[2] ; Gaievski, Eduardo H. S. ^[1] ; Crisma, Amanda R. ^[2] ; Nakajima, Karina ^[2] ; Nakano, Eduardo Y. ^[3] ; Colli, Celia ^[1]

Affiliation

^[1] Univ Sao Paulo, Fac Pharmaceut Sci, Dept Food & Expt Nutr, BR-05508900 Sao Paulo - Brazil

^[2] Univ Sao Paulo, Fac Pharmaceut Sci, Dept Clin & Toxicol Anal, BR-05508900 Sao Paulo - Brazil

^[3] Univ Brasilia, Inst Ciencias Exatas, Dept Stat, BR-70910900 Brasilia, DF - Brazil

• Document type: Journal article
• Source: Food Chemistry; v. 126, n. 3, p. 885-891, JUN 1 2011.
• Web of Science Citations: 17

Abstract

The effects of inulin-type fructans (ITF)-containing yacon flour (YF) on Fe bioavailability from ferric pyrophosphate (FP) were evaluated in Fe-deficient rats using the Hb repletion efficiency (HRE) assay. Weanling male Wistar rats were fed a low-Fe diet (12 mg/kg) for 15 days followed by 2 weeks of Fe repletion with diets providing 35 mg Fe/kg as either ferrous sulphate (FS) or FP, supplemented with 7.5% ITF as either YF or Raftilose (RAF), a purified ITF. ITF increased caecal fermentation, whereas YF was more butyrogenic than RAF. ITF improved FIRE in FP-fed rats, and those fed YF had a higher relative biological value compared with those fed FP and RAF. Liver Fe was increased by ITF, but only YF led to values similar to those in the FS group. It is observed that ITF increased caecal fermentation and Fe bioavailability. These effects were more pronounced when YF was the ITF source. (C) 2010 Elsevier Ltd. All rights reserved. (AU)

• FAPESP's process: 06/01735-0 - Physiological consequences of different ingestion levels of iron and calcium and their interaction with phytates and fructans: study in rats
• Grantee: Célia Colli
• Support Opportunities: Regular Research Grants