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Registro Completo |
Biblioteca(s): |
Embrapa Amazônia Ocidental. |
Data corrente: |
19/11/2004 |
Data da última atualização: |
19/11/2004 |
Autoria: |
FURTADO, L. G.; LIMA, M. de N. A.; ALBUQUERQUE, M. das G.; CASTRO, A. F. de. |
Título: |
Repertório documental para memória da pesca amazônica. |
Ano de publicação: |
2002 |
Fonte/Imprenta: |
Belém: Museu Paraense Emílio Goeldi, 2002. |
Páginas: |
241 p. |
Série: |
(Coleção Alexandre Rodrigues Ferreira). |
ISBN: |
85-7098-083-3 |
Idioma: |
Português |
Conteúdo: |
Repertório sobre a pesca artesanal na Amazônia Colonial. Índice geográfico. Índice temático. Transcrições de documentos. |
Thesagro: |
Documentação; Historia; Pesca. |
Thesaurus Nal: |
Amazonia. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00752nam a2200229 a 4500 001 1674424 005 2004-11-19 008 2002 bl uuuu 00u1 u #d 020 $a85-7098-083-3 100 1 $aFURTADO, L. G. 245 $aRepertório documental para memória da pesca amazônica. 260 $aBelém: Museu Paraense Emílio Goeldi$c2002 300 $a241 p. 490 $a(Coleção Alexandre Rodrigues Ferreira). 520 $aRepertório sobre a pesca artesanal na Amazônia Colonial. Índice geográfico. Índice temático. Transcrições de documentos. 650 $aAmazonia 650 $aDocumentação 650 $aHistoria 650 $aPesca 700 1 $aLIMA, M. de N. A. 700 1 $aALBUQUERQUE, M. das G. 700 1 $aCASTRO, A. F. de
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Embrapa Amazônia Ocidental (CPAA) |
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Registro Completo
Biblioteca(s): |
Embrapa Milho e Sorgo. |
Data corrente: |
03/07/2017 |
Data da última atualização: |
24/08/2017 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
GOMES, M. J. C.; INFANTE, R. A.; SILVA, B. P. da; MOREIRA, M. E. de C.; DIAS, D. M.; LOPES, R. de C. S. O.; TOLEDO, R. C. L.; QUEIROZ, V. A. V.; MARTINO, H. S. D. |
Afiliação: |
Mariana Juste Contin Gomes, UFV; Rufino Antonio Infante, UFV; Barbara Pereira da Silva, UFV; Maria Eliza de Castro Moreira, UFV; Desirrê Moraes Dias, UFV; Rita de Cassia Stampini Oliveira Lopes, UFV; Renata Celi Lopes Toledo, UFV; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; Hercia Stampini Duarte Martino, UFV. |
Título: |
Sorghum extrusion process combined with biofortified sweet potato contributed for high iron bioavailability in Wistar rats. |
Ano de publicação: |
2017 |
Fonte/Imprenta: |
Journal of Cereal Science, London, v. 75, p. 213-219, 2017. |
DOI: |
10.1016/j.jcs.2017.03.017 |
Idioma: |
Inglês |
Conteúdo: |
This study aimed to evaluate the effect of sorghum and sweet potato on the bioavailability of iron, gene expression of proteins involved in iron metabolism and the plasma antioxidant capacity in animals fed with whole sorghum grains processed by dry heat or extrusion, combined or not with sweet potato flour with high content of carotenoids. Five experimental groups were tested (n ¼ 7): dry heat sorghum flour (DS); extruded sorghum flour (ES); whole sorghum flour þ sweet potato flour (DS þ SP); extruded sorghum flour þ sweet potato flour (ES þ SP) and positive control (FS). The evaluations included: hemoglobin gain, hemoglobin regeneration efficiency, gene expression of divalente metal transporter 1 (DMT-1), duodenal citochroma B (DcytB), ferroportin, hephaestin, transferrin and ferritin and total plasma antioxidant capacity (TAC). The ES þ SP group showed higher (p < 0.05) expression of DcytB, ferroportin and hephaestin when compared to the control group. The DS group showed high (p < 0.05) expression of DMT-1 and the ES showed high mRNA expression of transferrin and ferritin. The changes in the sorghum physicochemical properties from extrusion process reduced the iron and phytate content, and increased the gene expression of proteins involved in iron metabolism, improving iron bioavailability. The combination of sweet potato and sorghum flour (dry or extruded) improved the iron capture and total antioxidant capacity, probably due to the presence of b-carotene and antioxidant compounds. MenosThis study aimed to evaluate the effect of sorghum and sweet potato on the bioavailability of iron, gene expression of proteins involved in iron metabolism and the plasma antioxidant capacity in animals fed with whole sorghum grains processed by dry heat or extrusion, combined or not with sweet potato flour with high content of carotenoids. Five experimental groups were tested (n ¼ 7): dry heat sorghum flour (DS); extruded sorghum flour (ES); whole sorghum flour þ sweet potato flour (DS þ SP); extruded sorghum flour þ sweet potato flour (ES þ SP) and positive control (FS). The evaluations included: hemoglobin gain, hemoglobin regeneration efficiency, gene expression of divalente metal transporter 1 (DMT-1), duodenal citochroma B (DcytB), ferroportin, hephaestin, transferrin and ferritin and total plasma antioxidant capacity (TAC). The ES þ SP group showed higher (p < 0.05) expression of DcytB, ferroportin and hephaestin when compared to the control group. The DS group showed high (p < 0.05) expression of DMT-1 and the ES showed high mRNA expression of transferrin and ferritin. The changes in the sorghum physicochemical properties from extrusion process reduced the iron and phytate content, and increased the gene expression of proteins involved in iron metabolism, improving iron bioavailability. The combination of sweet potato and sorghum flour (dry or extruded) improved the iron capture and total antioxidant capacity, probably due to the presence of b-carotene and antioxidan... Mostrar Tudo |
Palavras-Chave: |
Ferritina; Ferroportina. |
Thesagro: |
Antioxidante; Batata doce. |
Categoria do assunto: |
-- |
Marc: |
LEADER 02378naa a2200277 a 4500 001 2071889 005 2017-08-24 008 2017 bl uuuu u00u1 u #d 024 7 $a10.1016/j.jcs.2017.03.017$2DOI 100 1 $aGOMES, M. J. C. 245 $aSorghum extrusion process combined with biofortified sweet potato contributed for high iron bioavailability in Wistar rats.$h[electronic resource] 260 $c2017 520 $aThis study aimed to evaluate the effect of sorghum and sweet potato on the bioavailability of iron, gene expression of proteins involved in iron metabolism and the plasma antioxidant capacity in animals fed with whole sorghum grains processed by dry heat or extrusion, combined or not with sweet potato flour with high content of carotenoids. Five experimental groups were tested (n ¼ 7): dry heat sorghum flour (DS); extruded sorghum flour (ES); whole sorghum flour þ sweet potato flour (DS þ SP); extruded sorghum flour þ sweet potato flour (ES þ SP) and positive control (FS). The evaluations included: hemoglobin gain, hemoglobin regeneration efficiency, gene expression of divalente metal transporter 1 (DMT-1), duodenal citochroma B (DcytB), ferroportin, hephaestin, transferrin and ferritin and total plasma antioxidant capacity (TAC). The ES þ SP group showed higher (p < 0.05) expression of DcytB, ferroportin and hephaestin when compared to the control group. The DS group showed high (p < 0.05) expression of DMT-1 and the ES showed high mRNA expression of transferrin and ferritin. The changes in the sorghum physicochemical properties from extrusion process reduced the iron and phytate content, and increased the gene expression of proteins involved in iron metabolism, improving iron bioavailability. The combination of sweet potato and sorghum flour (dry or extruded) improved the iron capture and total antioxidant capacity, probably due to the presence of b-carotene and antioxidant compounds. 650 $aAntioxidante 650 $aBatata doce 653 $aFerritina 653 $aFerroportina 700 1 $aINFANTE, R. A. 700 1 $aSILVA, B. P. da 700 1 $aMOREIRA, M. E. de C. 700 1 $aDIAS, D. M. 700 1 $aLOPES, R. de C. S. O. 700 1 $aTOLEDO, R. C. L. 700 1 $aQUEIROZ, V. A. V. 700 1 $aMARTINO, H. S. D. 773 $tJournal of Cereal Science, London$gv. 75, p. 213-219, 2017.
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