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Iron deficiency is an important nutritional problem that affects approximately 20 percent of world's population and especially infants. The aim of this paper is to determine the iron bioavailability by using in vitro method in commercial infant cereals.

The ferrous iron dialyzability relative to total iron and phytic acid contents of six commercial infant cereals commonly consumed in Turkey were analyzed.

Dialyzable ferrous iron was determined in samples 4, 5, and 6 as 2.51 ± 0.38, 4.12 ± 1.52, and 0.50 ± 0.08 percent, respectively (p < 0.05). Phytic acid contents of the samples ranged from 118 to 161 mg/100 g. For all the samples calculated phytate:iron molar ratios were equal to or higher than 1 (ranged from 1.0 to 9.89).

The phytate:iron molar ratio was not found as the major inhibitory factor on iron bioavailability. Other possible factors such as type of iron fortificant and possible interactions of iron with other ingredients in the formula can affect iron bioavailability. Therefore, at the formulation step amounts of all ingredients and their proportions to each other should be considered to reach optimum iron bioavailability.

Iron deficiency anaemia and zinc deficiency are major public health problems across the globe. Cereals and pulses are important vegetarian source of minerals like zinc (Zn) and iron (Fe), however, poor digestibility impairs proper availability of micro minerals in the body. Chickpea (Cicer arietinum L.) and cowpea (Vigna unguiculata L. Walp) were selected for study as they are important pulse crops consumed worldwide. Therefore, in order to remove antinutrients and enhance bioavailability of nutrients in chickpea and cowpea, extrusion cooking was selected as a technology and its impact was studied by an in vitro method. The paper aims to discuss this issue.

Four chickpea cultivars, two desi (K 850 and PUSA 362) and two kabuli (PUSA 1108 and PUSA 1053) and one cowpea (Gomati) cultivars were selected for the study. Pulses were processed in a laboratory using a single screw food extruder. Raw and extruded pulses were analysed for antinutrients content, micronutrients content (Fe, Zn) and their bioavailability.

Extrusion cooking significantly decreased phytate in all cultivars of chick pea and cowpea with highest reduction (72.92 per cent) in PUSA 362; similarly, tannin and trypsin inhibitor decreased by 87.5 and 71.54 per cent, respectively, in Gomati cultivar of cowpea. All cultivars showed significant increase in protein digestibility. Iron bioavailability in all samples enhanced significantly; however, only 50 per cent cultivars (K 850, PUSA 362 and PUSA 1108) showed improvement in Zn bioavailability.

The present research therefore brought the outcome as an enhanced in vitro protein digestibility and bioavailability of micro mineral and protein in certain pulses having minimized antinutrients. Therefore, it is concluded that extrusion cooking is an effective tool in enhancing protein and micro mineral bioavailability.

The purpose of this paper is to screen for iron bioavailability and absorption-promoting activity in selected herbs. Evidence is needed to promote and practice food-based strategies such as use of plants or their parts for treating iron deficiency anemia.

Eight Indian herbs, considered to be iron rich and/or hematinic, namely, Boerhavia diffusa, Trachyspermum ammi, Amaranthus paniculatus, Lepidium sativum, Medicago sativa, Asparagus racemosus, Sesamum indicum and Piper longum, were selected. Their mineral composition and phytate and tannin contents were analyzed. Endogenous iron bioavailability was assessed in human enterocyte cell line model, Caco-2 cells, using cellular ferritin induction. Iron absorption-promoting activity was tested similarly in two herbs and their mineral extract by the addition of exogenous iron or ascorbic acid.

Based on compositional analysis, B. diffusa, L. sativum and T. ammi had high iron (> 40 mg/100 g) and tannin/phytate. A. paniculatus, M. sativa, P. longum, S. indicum had low iron (10-15 mg/100 g) with high phytate and tannin. A. racemosus had 38 mg/100 g iron and low phytate and tannin. None of the herbs induced Caco-2 cell ferritin, indicating poor endogenous iron bioavailability. Mineral solutions of, two contrasting herbs (inhibitor content), B. diffusa and A. racemosus induced ferritin with ascorbic acid and not with exogenous iron, suggesting that these are devoid of iron absorption-promoting activity.

Incorporation of such herbs in diets may enhance iron content but not its bioavailability.

Selected edible herbs have been screened for iron bioavailability and its absorption-promoting activity. This has implications in planning evidence-based strategies to correct iron deficiency in general population.

The purpose of this study is to determine the effect of calcium supplementation on the iron bioavailability from spirulina (SP) and ferrous sulphate (FE) as reference in iron deficient rats.

Sixty‐four weanling male Sprague‐Dawley rats were first depleted of iron by giving low iron diet for a period of 28 days. The anaemic rats were repleted with iron sources from SP, spirulina+CaCO3 (SPC), FE, FeSO4+CaCO3 (FEC), normal diet (ND), normal diet+CaCO3 (NDC) for 21 days. Iron level of FE supplementation was twice the level of that in SP supplementation. Haematological variables were measured on the last day of preexperimental period and at the end of the repletion period.

Paired samples t‐test at P<0.05 showed that haemoglobin (Hb) and haematocrit (Ht) was increased in all the groups. The diet with added calcium did not significantly inhibit haemoglobin repletion after 21 days in SP and FE. The haemoglobin repletion efficiency (HRE) was significantly higher in rats fed with SP compared to FE (P>0.05). The presence of calcium did not significantly reduce the HRE of these groups.

This paper provides information on effects of additional calcium on iron bioavailability from SP as the intake of dietary supplementation is increasing worldwide.

Iron deficiency is the number one nutritional disorder in the world and is quite common in Pakistan. Iron deficiency anaemia may result from a low dietary intake, inadequate intestinal absorption, excessive blood loss, and/or increased needs. While iron overload is also responsible of number of diseases. The normal iron status of our body is usually maintained by controlling amount of iron absorbed from food. The recommended daily allowance (RDA) for adult male and female in the age from 19 to 50 years is 8 and 18mg, respectively. While RDA above 50 years is it for both genders i.e. 8mg (NIH, 2002). Nutritional status of dietary iron was estimated to combat the iron related diseases in Pakistani population.

Food samples were collected from major cities/districts of the country using market basket method. Daily diets were prepared and analyzed for iron contents using Atomic Absorption Spectrometry (AAS).

An average value of iron concentration was measured to be 52±15μg/g, which leads to an average daily dietary intake of 31±9.5mg/d, with a variation of 12 to 52mg/d. The estimated values of our daily iron intake are about 2 times higher than the recommended daily allowance set by international committee of radiological protection (ICRP) and US food and nutrition board (FNB). Apparently our diet seems enriched in iron contents. But its bioavailability may be low due to dietary composition. Major portion of our diet is based on plant food (71 per cent), followed by milk products (17 per cent) and other miscellaneous items, whereas consumption of animal food is only 5 per cent. This dietary composition and our food intake habits in the presence of iron inhibiters (i.e. phytate in plant food, tannin and polyphenols in tea and calcium) could be the leading cause of iron deficiency anemia among the Pakistani population.

Iron deficiency anemia is quiet common and cause of concern in Pakistan. The findings of the study indicate that bioavailability of iron to Pakistani population can be enhanced/improved with slight alterations/adjustments in dietary habits.

Discusses the problems associated with an inadequate dietary supply of iron in relation to the prevention of anaemia. Describes results of recent work examining the free radical generation hypothesis to explain epidemiological observations that high iron intakes are associated with an increased risk of colorectal cancer. Further work is needed to derive the upper limits of dietary reference values. Attention is drawn to the difficulties in setting dietary reference values in the absence of information on bioavailability of whole diets.

Sargassum fusiforme is a popular edible seaweed in coastal cities of China that contains diverse nutrients including iodine. Cooking is an effective way to improve food safety, but it can alter both the contents of elements along with speciation and bioavailability. Three common cooking methods, the soaking, steaming and boiling, were evaluated for their effects on the protein structures, protein digestibility, iodine content and iodine bioavailability of S. fusiforme.

Fourier transform infrared spectroscopy was used to study the structural changes of protein, and an in vitro digestion/Caco-2 cell culture system was used to evaluate the digestibility of protein, bioaccessibility and bioavailability of iodine.

Boiling and steaming altered the protein secondary structure demonstrated by increased a-helix and random coil and decreased β-sheet, which improved the in vitro protein digestibility. Iodine content was reduced by cooking, with the highest loss observed after boiling, followed by soaking and steaming, while it was found that both bioaccessibility and cellular uptake of iodine were significantly elevated by boiling and steaming using an in vitro digestion/Caco-2 cell culture system. The presence of ascorbic acid, citric acid or tyrosine was beneficial for the iodine absorption, while oxalic acid and phytic acid hindered the iodine bioavailability.

The present finding suggested that cooking was conducive to the digestion and absorption of iodine in S. fusiforme. In addition, different dietary factors could have a certain impact on the absorption of iodine. Results of the study are essential for improving the application value of S. fusiforme to ensure reasonable consumption of seaweeds.

Iron deficiency anaemia is a relatively common problem, even in the well‐fed countries of the western world. It is not only due to a low dietary intake of iron; even when the food appears to provide an adequate amount, absorption may be hampered by other dietary components.

The purpose of this paper is to study the effect of whey and whey components on the production of dialyzable non‐heme iron – an in vitro indicator of bioavailable forms of the mineral.

Whey, processed whey and whey components were mixed with ferric iron and digested in vitro with pepsin and pancreatin/bile using a dialysis bag containing bicarbonate for pH adjustment. Total and ferrous dialyzable iron were measured and compared to values from protein and non‐protein controls.

Whey produced much more dialyzable iron than egg albumin but less than deproteinized whey. Most of the iron was ferric. Whey protein concentrate was as effective as egg abumin but whey protein isolate, α‐lactalbumin and β‐lactoglobulin slightly reduced dialyzable iron formation. Milk salts produced more dialyzable iron than whey and about as much as deproteinized whey. The major component of whey producing dialyzable iron was citrate, which competes for iron chelation with the whey protein.

This study demonstrates that whey generates a large amount of dialyzable iron from ferric iron sources and that the iron is primarily due to chelation with citrate rather than to digestion of whey proteins. However, the effect of citrate is reduced by whey proteins.

Iron deficiency anemia (IDA) is one of the most major micronutrient deficiencies worldwide. Food fortification is one strategy for reducing IDA in the population despite concern regarding the gut pathogenic bacteria overgrowth. The purpose of this study was to evaluate the effect of iron encapsulation in banana peel matrix on iron status and gut microbiota composition in iron deficiency anemia.

Anemia was induced in 35 male Sprague Dawley rats of age two weeks by the administration of iron-free diet for two weeks. Rats then randomly divided into control, iron-fortified tempeh (temFe) dose 10 and 20 ppm, iron matrix-fortified tempeh dose 10 and 20 ppm and iron matrix fortified tempeh dose 10 and 20 ppm with probiotic mixture. Blood was drawn at Weeks 2 and 6 for hemoglobin and serum iron analysis. Rats were sacrificed at the end of Week 6, and cecal contents were collected for Lactobacillus, Bifidobacteria and Enterobactericeae analysis.

Hemoglobin and serum iron were significantly increased (p < 0.05) in all iron-fortified group with the highest value found in iron matrix dose 20 ppm (10.71 ± 0.15 g/dl and 335.83 ± 2.17 µg/dl, respectively). The cecal Lactobacillus and Bifidobacteria did not differ significantly between groups. Cecal Enterobactericeae was significantly different (p < 0.05) among groups with the lowest level in the temFe-20 (2.65 ± 0.78 log CFU) group.

The use of commercial inoculum instead of pure Rhizopus oligosporus mold for developing the fortified tempeh may impact the effect of product on cecal gut microbiota composition, as different molds and lactic acid bacteria can grow in tempeh when using commercial inoculum.

In Indonesia, iron fortification is conducted primarily in noodles and flour that limits the impact of iron fortification for reducing IDA in population. Iron fortification in food that was daily consumed by people, that is, tempeh, is potential strategy in reducing IDA in population.

Tempeh fortification using encapsulated iron improved iron status and gut microbiota composition in iron deficiency anemia.