Inclusion of ancient Latin-American crops in bread formulation improves intestinal iron absorption and modulates inflammatory markers
This study compares iron (Fe) absorption in Fe-deficient animals from bread formulations prepared by substitution of white wheat flour (WB) by whole wheat flour (WWB), amaranth flour (Amaranthus hypochondriacus, 25%) (AB) and quinoa flour (Chenopodium quinoa, 25%) (QB), or chia flour (Salvia hispanica L, 5%) (ChB). Hematological parameters of Fe homeostasis, plasmatic active hepcidin peptide production (LC coupled to Ms/Ms), and liver TfR-2 and IL-6 expression (RT-qPCR) were determined. The different bread formulations increased Fe content between 14% and 83% relative to white bread. Only animals fed with WWB, AB and ChB increased haemoglobin concentrations significantly. Feeding the different bread formulations did not increase hepcidin levels, but down-regulated transferrin receptor 2 (TfR2) (apart from WWB) and IL-6 (apart from QB) expression levels. Only AB and ChB had a significant influence on Fe bioavailability at the investigated level of substitution. The potential contribution of these flours would not differ considerably from that of WWB.
| Main Authors: | , |
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| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Royal Society of Chemistry (UK)
2016-01-05
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| Subjects: | Bread formulation, Whole wheat flour, Amaranth, Quinoa, Chia, Iron absorption, |
| Online Access: | http://hdl.handle.net/10261/158012 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100003359 |
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