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Roles of tea consumption & co-fortification in iron nutrition.

机译：食用茶叶和强化营养在铁营养中的作用。

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摘要

Objective I: Develop extruded rice capable of delivering iron, zinc, vitamin A and ascorbic acid, without developing unwanted sensory changes. Investigate if vitamin A increases iron dialyzability.;Results: Multinutrient fortification with ferrous sulfate or micronized ferric pyrophosphate (mFPP) resulted in a totally unacceptable product with noticeable darkening of the extruded kernels. Fortification with mFPP alone, produced kernels similar to those produced with electrolytic iron (EF) which had very little darkening regardless of whether additional minerals were added. In vitro digestion of the mFPP and EF samples revealed an increase in iron dialyzability with the addition of ascorbic acid or ascorbic acid and vitamin A together. The addition of Vitamin A did not increase iron dialyzability from corn porridges.;Objective II: Examine the effect of green or black tea on iron absorption in animal models.;Methods: Rats: Thirty-six weanling rats were allocated into 3 groups. Control group was fed a semi-purified diet (20mg Fe/kg diet), Oral group was fed green tea extract mixed into the diet (28.6g tea/kg diet), and Gavage group was fed control diet with a twice daily gavage of tea solution (0.25g tea/ml). Saliva was collected on day 8 or day 31. Iron absorption was assessed using a 58Fe3+ tracer administered on day 1 or day 24.;Pigs: Weanling piglets were allocated into 3 groups. Control group was fed an iron-deficient corn-soybean diet (46mg Fe/kg diet). The tea groups were fed the control diet with black or green tea extract mixed into the diet (10g tea/kg diet). Saliva was collected weekly. Iron absorption was assessed by hemoglobin repletion efficiency (HRE). Parotid glands were analyzed for proline-rich proteins (PRP) mRNA concentration.;Results: Rats: There was no significant difference in iron absorption between the three groups on either day 1 or 24. Salivary PRPs increased to a greater extent in the oral group than in the gavage group, compared to the control.;Pigs: There was no significant difference in iron absorption between the three groups. PRP mRNA concentration was not different among the three groups.;Conclusions: Tea does not decrease iron absorption in rats or piglets, but does affect the saliva proteome. Our results indicate that either tea does not significantly inhibit iron absorption or that animals are able to quickly adapt to any inhibitory effects of tea.
机译：目标I：开发能够输送铁，锌，维生素A和抗坏血酸而又不会引起不必要的感官变化的膨化大米。研究维生素A是否会增加铁的透析能力。结果：用硫酸亚铁或微粉状焦磷酸铁（mFPP）进行的多种营养强化会导致完全不合格的产品，并且挤出的果仁会明显变黑。单独使用mFPP进行强化可以产生与使用电解铁（EF）产生的核类似的籽粒，无论是否添加其他矿物质，其发黑都很少。 mFPP和EF样品的体外消化显示，通过同时添加抗坏血酸或抗坏血酸和维生素A，铁的透析能力增强。维生素A的添加不会增加玉米粥中铁的透析能力。目的II：检查绿茶或红茶对动物模型中铁吸收的影响。方法：大鼠：将36只断奶的大鼠分为3组。对照组饲喂半纯饮食（20mg Fe / kg饮食），口服组饲喂混合饮食中的绿茶提取物（28.6g茶/ kg饮食），灌胃组饲喂对照饮食，每天两次茶溶液（0.25克茶/毫升）。在第8天或第31天收集唾液。在第1天或第24天使用58Fe3 +示踪剂评估铁的吸收。猪：将断奶仔猪分为3组。对照组饲喂缺铁玉米-大豆饮食（46mg Fe / kg饮食）。给茶组饲喂对照饮食，其中将黑茶或绿茶提取物混合到饮食中（10克茶/千克饮食）。每周收集唾液。通过血红蛋白补充效率（HRE）评估铁的吸收。结果分析：大鼠：在第1天或第24天，三组之间的铁吸收没有显着差异。口服组的唾液PRP升高程度更大。猪：三组之间铁的吸收没有显着差异。三组间PRP mRNA的浓度无差异。结论：茶不会降低大鼠或仔猪的铁吸收，但会影响唾液蛋白质组。我们的结果表明，要么茶不明显抑制铁吸收，要么动物能够迅速适应茶的任何抑制作用。

著录项

  • 作者

    Beverly, Ariel Bianca.;

  • 作者单位

    Cornell University.;

  • 授予单位 Cornell University.;
  • 学科 Agriculture Food Science and Technology.;Health Sciences Nutrition.
  • 学位 Ph.D.
  • 年度 2012
  • 页码 203 p.
  • 总页数 203
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

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