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
Full text disponibile come:
[img]
Anteprima
Documento di testo(pdf) (Articolo in rivista Open Acces)
Licenza: Creative Commons: Attribuzione 4.0

Download (919kB) | Anteprima

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
Tipologia del documento
Articolo
Autori
AutoreAffiliazioneORCID
Bryszewska, Malgorzata
Laghi, Luca
Zannoni, Augusta
Gianotti, Andrea
Barone, Francesca
Taneyo Saa, Danielle
Bacci, Maria Laura
Ventrella, Domenico
Forni, Monica
Settori scientifico-disciplinari
ISSN
2072-6643
DOI
Data di deposito
11 Mag 2017 07:52
Ultima modifica
11 Mag 2017 07:52
Nome del Progetto
BAKE4FUN - Innovative biotechnological solutions for the production of new bakery functional foods
Programma di finanziamento
EC - FP7
URI

Altri metadati

Statistica sui download

Statistica sui download

Gestione del documento: Visualizza il documento

^