Extrusion and iron bioavailability in chickpea (Cicer arietinum L.)

The effect of extrusion cooking (14% moisture and 130°C processing temperature) and of home-cooking on chickpea iron bioavailability was studied by the hemoglobin regeneration method in anemic rats. The iron pool was calculated from hemoglobin concentration and animal weight, and iron bioavailability from the relationship between iron pool gain (Δ pool) and mg of ingested iron. Iron bioavailability relative to ferrous sulfate was calculated by the following equation: Y=63.989 e^−0.0458X [Y= % absorbed; X=ingested Fe (mg)] on the basis of the results of control groups. The results showed that there was no significant difference between groups (extruded and cooked) in terms of mean percentage of iron bioavailability relative to Fe₂SO₄. We conclude that chickpea is a good source of iron and extrusion cooking is a process comparable to home-cooking in terms of iron bioavailability.     

Iron Availability from Soy, Meat and Soy/Meat Samples in Anemic Rats With and Without Prevention of Coprophagy

The biological availability of iron from samples of soy proteins (nontextured, extruded and spun), meat (chicken and beef) and spun soy/meat combination products was compared to ferrous sulfate using a hemoglobin regeneration bioassay. Compared to ferrous sulfate (55%) iron availability from the various soy proteins ranged from 29-57%, for the meat samples 32-39% and for soy/meat combination products 61-92%. There was no significant improvement in iron availability by fortification with ferrous sulfate or ascorbic acid. Prevention of coprophagy in the anemic rats during the bioassay using aluminum anal cups produced varying degrees of reduction in iron availability for various samples and this effect clearly needs further investigation.     

Relative Bioavailability of Dietary Iron from Three Processed Soy Products

The relative bioavailability of iron from soy flour (SF), freeze-dried soy beverage (SB) and soy concentrate (SC) was determined utilizing a hemoglobin repletion bioassay. Weanling male rats were fed a low iron depletion diet (3.5 ppm Fe) for 4 wk. For the next 2 wk groups of rats were fed repletion diets containing 0, 6, 12, or 18 ppm added iron from ferrous sulfate, SF, SB, or SC. Slope ratio analysis revealed that the relative iron bioavailabilities from SC (92%) and SF (81%) were not different from the reference standard, ferrous sulfate added to a casein-based diet, whereas that from SB (66%) was significantly less (P<0.01) than the inorganic source of iron. Analysis of results at individual iron levels suggested an iron bioavailability of SC>SF>SB.     

Effect of Heat Treatment on Meat Enhancement of Dietary Iron Bioavailability of Meat/Ferrous Sulfate and Meat/Hemoglobin Mixtures Fed to Anemic Rats

The effect of autoclaving on meat enhancement of dietary iron bioavailability was studied. Meat was mixed with FeSO₄ or hemoglobin to obtain ratios of iron from meat to iron from FeSO₄ or hemoglobin of 100:0, 75:25, 50:50, 25:75, and 0:100. One-half of each mixture (except meat:FeSO₄ mixture 0:100) was autoclaved for 90 min at 15 psi. The meat mixtures were lyophilized and formulated into diets to provide approximately 35 mg Fe/kg. Hemoglobin regeneration efficiency (HRE) was determined as the percent iron gained as hemoglobin relative to the iron consumed. Heat increased the HREs of meat/hemoglobin mixtures and of hemoglobin. Heat did not affect the HRE of meat or meat/ferrous sulfate mixtures. Meat did not significantly enhance the bioavailability of total dietary iron.     

Effect of Heat Treatment on Bioavailability of Meat and Hemoglobin Iron Fed to Anemic Rats

Efficiency of converting dietary iron from meat, bovine hemoglobin (HB) and ferrous sulfate into hemoglobin was investigated in anemic rats. Raw or autoclaved HB, and raw, autoclaved, boiled, or baked beef round, and ferrous sulfate were mixed into diets to give 36 mg Fe/kg diet. Heat treatments increased the efficiency of converting both HB and meat iron into hemoglobin by the anemic rats. Efficiencies of conversion were 23, 30, 33, 37, 37, 36 or 60 (LSD 0.05/0.01 = 4/6), respectively, for raw HB, autoclaved HB, raw meat, autoclaved meat, boiled meat, baked meat or ferrous sulfate. An in vitro measurement of iron availability in meat correlated poorly with bioavailability determined in rats. Cooking did not significantly affect the bioavailability of meat iron.     

Nutritive value of Middle Eastern foodstuffs. 3. Physiological availability of iron in selected foods common to the Middle East

The physiological availability of the iron in selected foods of the Middle East was studied from haemoglobin regeneration in anaemic rats fed on diets in which these foods were the sole source of iron. None of the foods studied was as efficient as ferrous sulphate in promoting haemoglobin regeneration. Taking iron in ferrous sulphate as being 100% available, iron availability values for okra, chard and parsley were low, namely, 25, 45 and 48% respectively; other relative percentage values were: kidney bean, 59; lentil, 67; broad bean, 63; decorticated sesame, 67; parboiled wheat, 62; and brown bread, 75. The values for whole wheat and chickpea were greater than 80%. The availability of iron in prepared dishes and meals reflected that in the component foods. Since the iron in many plant foods seems to be much less available than inorganic iron, it is suggested that requirements for this nutrient should be reconsidered for areas such as the Middle East where the population derives a high proportion of dietary iron from plant sources.     

挤出处理对碎米粉中可溶性固形物及可溶性糖含量的影响

将精白米加工过程中产生的碎米粉进行挤出处理,通过正交试验对影响碎米粉中可溶性固形物及可溶性糖含量的主要因素进行研究和分析。结果表明：各因素对可溶性固形物及可溶性糖含量影响强弱次序为水分含量＞螺杆转速＞挤出温度;碎米粉双螺杆挤出的最佳条件为含水量25%、挤出温度140℃、螺杆转速240r/min,在此条件下,碎米粉挤出物中可溶性固形物及可溶性糖含量分别为39.88%、7.90%,分别是未挤出处理样的1.53倍、3.64倍。采用高效液相色谱法,对最佳挤出条件处理的碎米粉中可溶性糖进行检测,其中果糖275.124mg/100g、葡萄糖891.632mg/100g、蔗糖853.144mg/100g、麦芽糖516.576mg/100g、麦芽三糖353.266mg/100g。     

Bioavailability of iron in goat milk compared with cow milk fed to anemic rats

Bioavailabilities of iron from dehydrated whole and skim goat milk were investigated using iron-deficient rats. Hemoglobin regeneration efficiencies were determined as the percent conversion of dietary iron into hemoglobin. The respective hemoglobin regeneration efficiencies for groups fed whole goat milk, whole cow milk, skim goat milk, and skim cow milk were 50.6, 13.1, 26.0, and 13.0%, indicating that iron bioavailability of goat milk was greater than cow milk. However, rats fed each milk had negative net increases in hemoglobin concentrations, implying that the iron contents of each milk were not adequate. For animals consuming whole goat milk supplemented with ferrous sulfate, the slope relating hemoglobin iron gained versus iron intake was .95. Respective bioavailabilities relative to ferrous sulfate were 54, 14, 28, and 14% for the four sources of milk. Iron bioavailability of goat milk is superior to cow milk when fed to anemic rats.     

Effect of iron compounds on the storage stability of multiple-fortified Ultra Rice®

Ultra Rice^® is an extruded, reformed rice grain used as a carrier for micronutrients. It holds great promise for alleviating micronutrient deficiencies in populations that consume rice‐based diets. We investigated the stability of multiple‐fortified Ultra Rice^® formulations in an effort to develop a stable premix containing iron, zinc, and B vitamins. The performance of four iron sources was tested under accelerated storage conditions (40 °C, 60% RH) over a period of 32 weeks. The effects of the iron source on micronutrient retention, oxidative stability, and sensory/physical properties were measured. Formulations containing ferric pyrophosphate (FePP) were the most stable, showing minimal losses of thiamin and good sensory/physical properties. Formulations containing ferrous fumarate lost more than 50% thiamin, while those containing iron‐sodium‐EDTA showed minimal loss of thiamin but developed the most rancidity. FeNaEDTA and ferrous fumarate resulted in darker coloured grains but they had a much higher in vitro bioavailability than the formulations containing FePP. The concentrations of zinc, folic acid, and niacinamide were not affected by the presence of iron during the storage tests.     

Influence of high dietary iron as ferrous carbonate and ferrous sulfate on iron metabolism in young calves

Twelve intact male Holstein calves averaging 90 kg and 12 wk of age were fed one of three dietary treatments for 28 d. The diets were A) control, B) control plus 1000 ppm iron as ferrous carbonate, and C) control plus 1000 ppm iron as ferrous sulfate monohydrate. Calves were dosed orally on d 15 of the treatment period with 1 mCi of iron-59. Neither source of added iron had a significant effect on weight gains, feed consumption, hemoglobin, packed cell volume, serum total iron, serum total iron-binding capacity, unbound iron-binding capacity, serum copper, tissue copper, fecal dry matter, or a consistent effect on fecal pH. The ferrous carbonate had no significant effect on stable zinc or stable iron in any tissue studied. Calves fed ferrous sulfate had higher average stable iron in most tissues and significantly more in the small intestine. Tissue zinc was lower in spleen and pancreas of ferrous sulfate-fed calves. Both sources of added iron sharply reduced iron-59 in serum, whole blood, and body tissues. The reduction was substantially greater in calves fed the ferrous sulfate iron. Iron in ferrous sulfate had a higher biological availability than that in the ferrous carbonate; however, bioavailability of the ferrous carbonate iron appeared to be substantial and considerably more than that noted in previous studies in which a different source of ferrous carbonate was used. The maximum safe level of dietary iron is materially influenced by the source of iron with a higher tolerance indicated for ferrous carbonated than ferrous sulfate monohydrate.     

Bioavailability of iron-milk-protein complexes and fortified cheddar cheese

Iron fortification is used to increase dietary iron intake. Dairy products are widely consumed but contain almost no iron. Cheddar cheese was fortified with ferric chloride or iron-casein, ferripolyphosphate-whey protein, and iron-whey protein complexes. Hemoglobin regeneration efficiency was determined to evaluate iron bioavailability. Maximal and basal iron bioavailabilities were measured in anemic weanling rats fed low iron diets (about 22 mg iron/kg) and normal adult rats fed high iron diets (about 145 mg iron/kg) of iron density (32 mg iron/1000 kcal) found in some high iron human diets. Maximal iron bioavailabilities for ferric chloride or iron-casein, ferripolyphosphate-whey protein, and iron-whey protein complexes were 85, 71, 73, and 72%, respectively, and for the respective iron-fortified cheeses they were 75, 66, 74, and 67%. Differences were not significant in maximal iron bioavailabilities among iron sources and between fortified cheeses and fortification iron sources. Basal iron bioavailabilities for 10-d feeding of the respective fortification iron sources were 5, 8, 6 and 7%, respectively, and 4, 4, 3, and 3% for 14 d feeding; the differences among the iron sources were not significant. Maximal and basal iron bioavailabilities of ferrous sulfate were 85 and 5%, respectively. Practical implications of these observations are discussed.     

Development and Evaluation of Iron-fortified Extruded Rice Grains

ABSTRACT: Although rice can be fortified with iron by producing fortified extruded grains, achieving good sensory properties and high iron bioavailability is difficult. Our study aim was to develop iron-fortified rice with comparable sensory characteristics to natural rice using iron compounds of high bioavailability. We tested ferrous sulfate, NaFeEDTA, ferric pyrophosphate of different particle sizes (mean particle sizes: 20 (j,m, 2.5 μm, 0.5 μ-m) and electrolytic iron, as well as encapsulated forms of iron. Extruded rice grains containing 0.5 and 1 g Fe/ 100 g were produced using a single screw extruder and blended, respectively, with natural rice at a 1:100 or 1:200 ratio. Extruded rice grains were evaluated by color measurements and texture profile analysis, and iron loss during rinsing was measured. The sensory comparison between fortified and unfortified rice was performed using triangle tests. Color scores in a similar range to natural rice were obtained using ferric pyrophosphate as an iron fortification compound. The cooked extruded grains had comparable texture to cooked natural grains, and losses during rinsing were <3%. Fortification with all other compounds resulted in strong color changes. In the triangle tests, rice grains fortified with either of the 2 forms of micronized ferric pyrophosphate closely resembled unfortified rice in both uncooked and cooked form. Iron-fortified extruded rice grains with excellent sensory characteristics and potential high bioavailability can be produced using micronized ferric pyrophosphate.     

Effect of microencapsulated ferrous sulfate particle size on Cheddar cheese composition and quality

Iron-fortified Cheddar cheese was manufactured with large microencapsulated ferrous sulfate (LMFS; 700–1,000 µm in diameter) or small microencapsulated ferrous sulfate (SMFS; 220–422 µm in diameter). Cheeses were aged 90 d. Compositional, chemical, and sensory characteristics were compared with control cheeses, which had no ferrous sulfate added. Compositional analysis included fat, protein, ash, moisture, as well as divalent cations iron, calcium, magnesium, and zinc. Thiobarbituric acid reactive species assay was conducted to determine lipid oxidation. A consumer panel consisting of 101 participants evaluated the cheeses for flavor, texture, appearance, and overall acceptability using a 9-point hedonic scale. Results showed 66.0% iron recovery for LMFS and 91.0% iron recovery for SMFS. Iron content was significantly increased from 0.030 mg of Fe/g in control cheeses to 0.134 mg of Fe/g of cheese for LMFS and 0.174 mg of Fe/g of cheese for SMFS. Fat, protein, ash, moisture, magnesium, zinc, and calcium contents were not significantly different when comparing iron-fortified cheeses with the control. Iron fortification did not increase lipid oxidation; however, iron fortification negatively affected Cheddar cheese sensory attributes, particularly the LMFS fortified cheese. Microencapsulation of ferrous sulfate failed to mask iron's distinct taste, color, and odor. Overall, SMFS showed better results compared with LMFS for iron retention and sensory evaluation in Cheddar cheese. Results of this study show that size of the microencapsulated particle is important in the retention of the iron in the cheese and its sensory attributes. This study provides new information on the importance of particle size with microencapsulated nutrients.     

硫酸亚铁和富马酸亚铁对母猪及仔猪血液指标的影响研究

将母猪随机分为两个组,分别饲喂添加来源于硫酸亚铁和富马酸亚铁的铁元素150 mg/kg的母猪基础日粮.各组的每窝仔猪出生后选取一半注射牲血素1 ml,另一半则不注射.结果表明:(1)富马酸亚铁组对母猪血液指标的影响较硫酸亚铁组差异不显著.(2)同一组中,注射牲血素的仔猪血液指标均极显著高于未注射牲血素的仔猪.(3)在注射牲血素的情况下,富马酸亚铁组的仔猪各血液指标(红细胞压积除外)均显著高于硫酸亚铁组;在未注射牲血素的情况下,富马酸亚铁组的仔猪各血液指标均极显著高于硫酸亚铁组.     

Iron Bioavailability from Common Raisin-containing Foods Assessed with an In Vitro Digestion/Caco-2 Cell Culture Model: Effects of Raisins

The effects of raisins on iron bioavailability from wheat bran cereal, bread, rice pudding, and granola bars were studied. Iron bioavailability was assessed with an in vitro digestion/Caco‐2 cell culture model. Raisins reduced iron bioavailability from all foods except granola bars. Raisins also reduced iron bioavailability from samples of wheat bran cereal and bread fortified with elemental iron or ferrous sulfate, but this inhibitory effect was less pronounced in samples fortified with sodium iron ethylenediaminetetraacetate (NaFeEDTA). Iron bioavailability was markedly higher for samples fortified with NaFeEDTA, suggesting that iron in the form of NaFeEDTA is more bioavailable than elemental iron or ferrous sulfate in raisin‐containing foods.     

Bioavailability of Zinc and Iron from Mature Winged Bean Seed Flour

The relative bioavailability of zinc and iron from mature winged bean (Psophocarpus tetragonolobus) flour was determined utilizing standard rat bioassay procedures. Weight gain of rats after 21 days and total bone (tibia) zinc resulting from zinc addition to the standard diet as zinc carbonate or from zinc endogenous to winged bean flour were compared. The relative bioavailability of winged bean zinc was calculated to be 85% (P < 0.05) and 93% (N.S.) when weight gain and log tibia zinc were the criteria of evaluation. The results of the hemoglobin repletion assay indicated that iron from winged bean was 89% (N.S.) as bioavailable iron from ferrous sulfate.     

Iron absorption and haemoglobin status of rats fed a ferrous bisglycinate‐fortified growing‐up milk

BACKGROUND: Infants and toddlers aged 6–24 months constitute one of the groups at highest risk of iron deficiency. A promising alternative for ferrous sulfate (FS) might be ferrous bisglycinate (FeAAC), which is less likely to cause sensory changes in the food vehicle. This work aims to compare the effect of FeAAC with that of FS, when added to a growing‐up milk, on the iron and haemoglobin status in weanling rats using a depletion–repletion model. RESULTS: After the repletion period no significant differences were found in iron absorption, Hb concentration, Hb iron, Hb regeneration efficiency (HRE), mean corpuscular volume (MCV), mean corpuscular Hb (MCH), mean corpuscular Hb concentration (MCHC), serum iron, total iron binding capacity (TIBC), transferrin saturation (TS), and ferritin between the group fed a growing‐up milk fortified with FS and the group fed one fortified with FeAAC. Furthermore, iron absorption, HRE, MCV, MCH, serum iron, and TS were significantly (P < 0.05) higher in groups fed either type of iron‐fortified growing‐up milk compared to the control group (AIN‐93G diet). CONCLUSION: A growing‐up milk supplemented with FeAAC showed an improvement in the iron absorption and haemoglobin status at the same level as those of FS. Copyright © 2009 Society of Chemical Industry     

Preparation,characterization, bioavailability in vitro and in vivo of tea polysaccharides–iron complex

The task of this study was to prepare a complex of tea polysaccharides (TPS) with ferric iron and research its bioavailability in vitro and in vivo. Optimum condition for preparing tea polysaccharides–iron complex (TPIC) was as follows: TPS and FeCl₃ with a weight ratio of 1:2.4, reacted in a water bath at 60 °C for 3 h, generating an iron content for TPIC of 14.60 %. The digestion in vitro experiment showed that availability of TPIC was sufficient. Then, iron bioavailability in vivo of TPIC was evaluated by the rat hemoglobin-repletion bioassay with ferrous sulfate (FeSO₄) as the positive control. Results indicated that at the end of 21 days’ iron regeneration phase, the values of hemoglobin (Hb) concentration, free erythrocyte protoporphyrin (FEP), serum iron (SI) concentration, and mean cell hemoglobin (MCHC) of rats supplemented with FeSO₄ and TPIC increased quickly to those of normal ones. If the bioavailability of FeSO₄ was given 100 % with Hb concentration, SI concentration and MCHC as the evaluation index, respectively, bioavailability of TPIC were in the range of 101.85–116 %. These results demonstrate that TPIC is a good iron supplement source for increasing uptake and bioavailability in the body.     

Iron-Enriched Bread: Interaction Effect of Protein Quality and Copper on Iron Bioavailability

These studies examined the bioavailability of iron in iron-enriched breads. The test breads also contained added protein in the form of gluten, soy or nonfat dry milk. Bioavailability was assessed based on net hemoglobin synthesis in rats initially made iron deficient and then fed bread-based diets containing 38.5 ppm iron (NRC requirement for rat, 35 ppm) and 3.75, 5.00, or 6.25 ppm copper (NRC requirement for rat, 5 ppm). More hemoglobin was synthesized on milk-supplemented (83 mg/mg iron) and on soy-supplemented (85 mg/mg iron) bread diets than on gluten-supplemented (59 mg/mg iron) bread diets. Copper appeared to have no influence on hemoglobin regeneration or on hepatic iron accumulation under the conditions of this experiment.     

Reduction of Flatulence-Causing Sugars by High Temperature Extrusion of Pinto Bean High Starch Fractions

Pinto bean high starch fractions were extruded using a Wenger TX-52 twin screw extruder. The effect of process temperature and moisture in the barrel on flatulence-causing sugars was investigated. Levels of flatulence causing sugar were lower in extruded compared to non-extruded samples with higher reduction at higher process temperature. Sugar content decreased from 5.29% in nonextruded samples to 3.69% in samples extruded at 163°C. Moisture content in the extruder barrel did not significantly affect sugars in the samples. Raffinose and stachyose contents were reduced 47 to 60% by extrusion.