Iron bioavailability from ferric pyrophosphate in rats fed with fructan-containing yacon (Smallanthus sonchifolius) flour |
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| Authors: | Alexandre Rodrigues Lobo,Maria Lucia Cocato,Primavera Borelli,Eduardo H.S. Gaievski,Amanda R. Crisma,Karina Nakajima,Eduardo Y. Nakano,Cé lia Colli |
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| Affiliation: | 1. Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, Av. Prof. Lineu Prestes 580, Bloco 14, 05508 900 São Paulo, SP, Brazil;2. Department of Clinical and Toxicological Analyses, Faculty of Pharmaceutical Sciences, University of São Paulo, Av. Prof. Lineu Prestes 580, Bloco 17, 05508 900 São Paulo, SP, Brazil;3. Department of Statistics, Instituto de Ciências Exatas, University of Brasília, Campus Universitário Darcy Ribeiro s/n, Asa Norte, 70910 900 Brasília, DF, Brazil |
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| 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 HRE 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. |
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| Keywords: | YF, yacon flour RAF, Raftilose P95 FS, ferrous sulphate FP, ferric pyrophosphate ITF, inulin-type fructans FOS, fructooligosaccharides HRE, Hb repletion efficiency RBV, relative biological value SCFA, short-chain fatty acids |
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