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Sorghum extrusion process combined with biofortified sweet potato contributed for high iron bioavailability in Wistar rats |
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| Institution: | 1. Nutrition and Health Department, Federal University of Viçosa, PH Rolfes Avenue, s/n, Viçosa, 36.570-900, Minas Gerais, Brazil;2. Embrapa Maize and Sorghum, Rodovia MG 424, Km 65, 35.701-970, Sete Lagoas, Minas Gerais, Brazil;1. Department of Nutrition and Health, Federal University of Viçosa, PH Rolfs Avenue, s/n, Viçosa, Minas Gerais 36571-000, Brazil;2. Department of Veterinary, Federal University of Viçosa, PH Rolfs Avenue, s/n, Viçosa, Minas Gerais 36571-000, Brazil;3. Department of General Biology, Federal University of Viçosa, PH Rolfs Avenue, s/n, Viçosa, Minas Gerais 36571-000, Brazil;4. Department of Chemistry, Federal University of Viçosa, PH Rolfs Avenue, s/n, Viçosa, Minas Gerais 36571-000, Brazil;5. Faculty of Pharmaceutical Sciences, Federal University of Alfenas, Rua Gabriel Monteiro da Silva, 700, Centro, Alfenas, Minas Gerais 37130-000, Brazil;1. White Nile Research Station, Agricultural Research Corporation, P.O. Box: 300, Kosti, Sudan;2. Biotechnology and Biosafety Research Center, Agricultural Research Corporation, Shambat, Khartoum North, Sudan;3. Faculty of Science, Sudan University of Sciences and Technology, Khartoum, Sudan;4. Arid Land Research Center, Tottori University, Tottori, Japan;5. Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia;1. Department of Food Science, Institute for Food, Nutrition and Well-being, University of Pretoria, Private Bag X20, Hatfield, 0028, Pretoria, South Africa;2. School of Nutrition, Food Science and Technology, College of Agriculture, Hawassa University, P.O.Box 05, Hawassa, Ethiopia;1. Department of Biotechnology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan 81746-73441, Iran;2. Environmental Research Institute, University of Isfahan, Isfahan 81746-73441, Iran;1. Agricultural University of Athens, Department of Crop Science, Iera Odos 75, 11855 Athens, Greece;2. University of Thessaly, Department of Agriculture Crop Production and Rural Environment, Fytokou, 38446, Volos, Greece;3. Agricultural University of Athens, Department of Biotechnology, Iera Odos 75, 11855 Athens, Greece |
| Abstract: | This study aimed to evaluate the effect of sorghum and sweet potato on the bioavailability of iron, gene expression of proteins involved in iron metabolism and the plasma antioxidant capacity in animals fed with whole sorghum grains processed by dry heat or extrusion, combined or not with sweet potato flour with high content of carotenoids. Five experimental groups were tested (n = 7): dry heat sorghum flour (DS); extruded sorghum flour (ES); whole sorghum flour + sweet potato flour (DS + SP); extruded sorghum flour + sweet potato flour (ES + SP) and positive control (FS). The evaluations included: hemoglobin gain, hemoglobin regeneration efficiency, gene expression of divalente metal transporter 1 (DMT-1), duodenal citochroma B (DcytB), ferroportin, hephaestin, transferrin and ferritin and total plasma antioxidant capacity (TAC). The ES + SP group showed higher (p < 0.05) expression of DcytB, ferroportin and hephaestin when compared to the control group. The DS group showed high (p < 0.05) expression of DMT-1 and the ES showed high mRNA expression of transferrin and ferritin. The changes in the sorghum physicochemical properties from extrusion process reduced the iron and phytate content, and increased the gene expression of proteins involved in iron metabolism, improving iron bioavailability. The combination of sweet potato and sorghum flour (dry or extruded) improved the iron capture and total antioxidant capacity, probably due to the presence of β-carotene and antioxidant compounds. |
| Keywords: | Antioxidant capacity Ferritin Ferroportin Sweet potato ANOVA"} {"#name":"keyword" "$":{"id":"kwrd0035"} "$$":[{"#name":"text" "_":"analysis of variance DcytB"} {"#name":"keyword" "$":{"id":"kwrd0045"} "$$":[{"#name":"text" "_":"duodenal citochroma B DMT-1"} {"#name":"keyword" "$":{"id":"kwrd0055"} "$$":[{"#name":"text" "_":"divalente metal transporter 1 DS"} {"#name":"keyword" "$":{"id":"kwrd0065"} "$$":[{"#name":"text" "_":"dry heat sorghum flour DS + SP"} {"#name":"keyword" "$":{"id":"kwrd0075"} "$$":[{"#name":"text" "_":"whole sorghum flour + sweet potato flour ES"} {"#name":"keyword" "$":{"id":"kwrd0085"} "$$":[{"#name":"text" "_":"extruded sorghum flour ES + SP"} {"#name":"keyword" "$":{"id":"kwrd0095"} "$$":[{"#name":"text" "_":"extruded sorghum flour + sweet potato flour FER"} {"#name":"keyword" "$":{"id":"kwrd0105"} "$$":[{"#name":"text" "_":"food efficiency ratio FS"} {"#name":"keyword" "$":{"id":"kwrd0115"} "$$":[{"#name":"text" "_":"positive control HRE"} {"#name":"keyword" "$":{"id":"kwrd0125"} "$$":[{"#name":"text" "_":"hemoglobin regeneration efficiency RBV HRE"} {"#name":"keyword" "$":{"id":"kwrd0135"} "$$":[{"#name":"text" "_":"biological hemoglobin regeneration efficiency TAC"} {"#name":"keyword" "$":{"id":"kwrd0145"} "$$":[{"#name":"text" "_":"total plasma antioxidant capacity |
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