Bioavailability of Microencapsulated Iron from Fortified Bread Assessed Using Piglet Model

Bryszewska, Malgorzata ; Laghi, Luca ; Zannoni, Augusta ; Gianotti, Andrea ; Barone, Francesca ; Taneyo Saa, Danielle ; Bacci, Maria Laura ; Ventrella, Domenico ; Forni, Monica (2017) Bioavailability of Microencapsulated Iron from Fortified Bread Assessed Using Piglet Model. Nutrients, 9 (3). ISSN 2072-6643
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Abstract

The aim of this study was to investigate the influence of oral iron supplementation, in the form of fortified breads, on the growth performance, health, iron status parameters, and fecal metabolome of anemic piglets. A study was conducted on 24 hybrid (Large White × Landrace ×Duroc) piglets. From day 44, the post-natal 12 piglets were supplemented with 100 g of one of two experimental breads, each fortified with 21 mg of ferrous sulphate, either encapsulated or not. After one week of oral supplementation, hematological parameters (hematocrit value, hemoglobin, andredbloodcells)showedstatisticallysignificantdifferences(p≤0.05). Pigletsfedwiththefortified breads had higher iron concentrations in the heart, liver, and intestinal mucosa compared to anemic piglets fed with control bread. Gene expression of hepcidin, iron exporter ferroportin (IREG1), and divalent metal transporter 1 (DMT1), together with concentrations of plasma ferritin, showed no significant statistical differences between groups. Both fortified breads could be used as sources of bioavailable iron. The seven-day intervention trial showed microencapsulation to have only a mild effect on the effectiveness of iron supplementation in the form of fortified bread.

Abstract
Document type
Article
Creators
CreatorsAffiliationORCID
Bryszewska, Malgorzata
Laghi, Luca
Zannoni, Augusta
Gianotti, Andrea
Barone, Francesca
Taneyo Saa, Danielle
Bacci, Maria Laura
Ventrella, Domenico
Forni, Monica
Subjects
ISSN
2072-6643
DOI
Deposit date
11 May 2017 07:52
Last modified
11 May 2017 07:52
Project name
BAKE4FUN - Innovative biotechnological solutions for the production of new bakery functional foods
Funding program
EC - FP7
URI

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