The lower content of mineral-complexing compounds favored the in vitro and in vivo iron bioavailability of biofortified cowpeas
This study aimed to evaluate in vitro and in vivo iron bioavailability of biofortified cowpeas (Vigna unguiculata (L) Walp) (Aracê, Xiquexique and Tumucumaque), compared to a conventional cultivar (Pajeú). In vitro bioavailability was evaluated in Caco-2 cells. For the in vivo study, 40 male Wistar...
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Elsevier
2024-12-01
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| Series: | Journal of Functional Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464624006042 |
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| author | Letícia de Souza Scherrer Medeiros Mariana Grancieri Cíntia Tomaz Sant'Ana Manuela Cristina Pessanha de Araujo Santiago Leon Brunhara da Silva Raymond P. Glahn Neuza Maria Brunoro Costa |
| author_facet | Letícia de Souza Scherrer Medeiros Mariana Grancieri Cíntia Tomaz Sant'Ana Manuela Cristina Pessanha de Araujo Santiago Leon Brunhara da Silva Raymond P. Glahn Neuza Maria Brunoro Costa |
| author_sort | Letícia de Souza Scherrer Medeiros |
| collection | DOAJ |
| description | This study aimed to evaluate in vitro and in vivo iron bioavailability of biofortified cowpeas (Vigna unguiculata (L) Walp) (Aracê, Xiquexique and Tumucumaque), compared to a conventional cultivar (Pajeú). In vitro bioavailability was evaluated in Caco-2 cells. For the in vivo study, 40 male Wistar rats were induced to anemia during 21 days (depletion phase), then, in repletion phase (14 days), the animals received as iron source (12 ppm): ferrous sulfate; Pajeú; Xiquexique, Aracê; or Tumucumaque. Pajeú had higher levels of complexing compounds than the biofortified cultivars. In Caco-2 cells, the cellular iron uptake index was higher for biofortified cowpeas, particularly Tumucumaque. Concerning the in vivo study, Tumucumaque group had the best hemoglobin regeneration efficiency and relative biological value, and improved colon crypt size. Then, the iron bioavailability was higher in the biofortified cowpeas, especially Tumucumaque, possibly due to the lower content of mineral-complexing compounds and improvement of absorptive area. This work provides important information to support strategies to combat iron deficiency. |
| format | Article |
| id | doaj-art-30b5bc8d544b4ceb8e4f2bd838e6c7f1 |
| institution | Kabale University |
| issn | 1756-4646 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj-art-30b5bc8d544b4ceb8e4f2bd838e6c7f12024-12-14T06:30:19ZengElsevierJournal of Functional Foods1756-46462024-12-01123106601The lower content of mineral-complexing compounds favored the in vitro and in vivo iron bioavailability of biofortified cowpeasLetícia de Souza Scherrer Medeiros0Mariana Grancieri1Cíntia Tomaz Sant'Ana2Manuela Cristina Pessanha de Araujo Santiago3Leon Brunhara da Silva4Raymond P. Glahn5Neuza Maria Brunoro Costa6Postgraduate Program in Food Science and Technology, Agricultural Sciences and Engineering Center, Universidade Federal do Espírito Santo, 29500-000 Alegre, ES, BrazilPostgraduate Program in Food Science and Technology, Agricultural Sciences and Engineering Center, Universidade Federal do Espírito Santo, 29500-000 Alegre, ES, BrazilPostgraduate Program in Food Science and Technology, Agricultural Sciences and Engineering Center, Universidade Federal do Espírito Santo, 29500-000 Alegre, ES, BrazilEmpresa Brasileira de Pesquisa Agropecuária – Ministério da Agricultura, Pecuária e Abastecimento Av. das Américas, 29.501 – Guaratuba, 23020-470 Rio de Janeiro, RJ, BrazilGraduate student of Nutrition, Center for Exact, Natural and Health Sciences, Universidade Federal do Espírito Santo, 29500-000 Alegre, ES, BrazilRobert W. Holley Center for Agriculture and Health, USDA-ARS, Cornell University, Ithaca, NY 14853, USAPostgraduate Program in Food Science and Technology, Agricultural Sciences and Engineering Center, Universidade Federal do Espírito Santo, 29500-000 Alegre, ES, Brazil; Corresponding author at: Federal University of Espírito Santo, Center for Exact, Natural and Health Sciences, Department of Pharmacy and Nutrition, Alto Universitário, Guararema, 29500-000, Alegre, ES, Brazil.This study aimed to evaluate in vitro and in vivo iron bioavailability of biofortified cowpeas (Vigna unguiculata (L) Walp) (Aracê, Xiquexique and Tumucumaque), compared to a conventional cultivar (Pajeú). In vitro bioavailability was evaluated in Caco-2 cells. For the in vivo study, 40 male Wistar rats were induced to anemia during 21 days (depletion phase), then, in repletion phase (14 days), the animals received as iron source (12 ppm): ferrous sulfate; Pajeú; Xiquexique, Aracê; or Tumucumaque. Pajeú had higher levels of complexing compounds than the biofortified cultivars. In Caco-2 cells, the cellular iron uptake index was higher for biofortified cowpeas, particularly Tumucumaque. Concerning the in vivo study, Tumucumaque group had the best hemoglobin regeneration efficiency and relative biological value, and improved colon crypt size. Then, the iron bioavailability was higher in the biofortified cowpeas, especially Tumucumaque, possibly due to the lower content of mineral-complexing compounds and improvement of absorptive area. This work provides important information to support strategies to combat iron deficiency.http://www.sciencedirect.com/science/article/pii/S1756464624006042BiofortificationIron bioavailabilityPhenolic compoundsIron deficiency |
| spellingShingle | Letícia de Souza Scherrer Medeiros Mariana Grancieri Cíntia Tomaz Sant'Ana Manuela Cristina Pessanha de Araujo Santiago Leon Brunhara da Silva Raymond P. Glahn Neuza Maria Brunoro Costa The lower content of mineral-complexing compounds favored the in vitro and in vivo iron bioavailability of biofortified cowpeas Journal of Functional Foods Biofortification Iron bioavailability Phenolic compounds Iron deficiency |
| title | The lower content of mineral-complexing compounds favored the in vitro and in vivo iron bioavailability of biofortified cowpeas |
| title_full | The lower content of mineral-complexing compounds favored the in vitro and in vivo iron bioavailability of biofortified cowpeas |
| title_fullStr | The lower content of mineral-complexing compounds favored the in vitro and in vivo iron bioavailability of biofortified cowpeas |
| title_full_unstemmed | The lower content of mineral-complexing compounds favored the in vitro and in vivo iron bioavailability of biofortified cowpeas |
| title_short | The lower content of mineral-complexing compounds favored the in vitro and in vivo iron bioavailability of biofortified cowpeas |
| title_sort | lower content of mineral complexing compounds favored the in vitro and in vivo iron bioavailability of biofortified cowpeas |
| topic | Biofortification Iron bioavailability Phenolic compounds Iron deficiency |
| url | http://www.sciencedirect.com/science/article/pii/S1756464624006042 |
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