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 | Acesso ao texto completo restrito à biblioteca da Embrapa Milho e Sorgo. Para informações adicionais entre em contato com cnpms.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
03/07/2017 |
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Data da última atualização: |
24/08/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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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. |
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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. |
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Título: |
Sorghum extrusion process combined with biofortified sweet potato contributed for high iron bioavailability in Wistar rats. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Journal of Cereal Science, London, v. 75, p. 213-219, 2017. |
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DOI: |
10.1016/j.jcs.2017.03.017 |
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Idioma: |
Inglês |
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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 |
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Palavras-Chave: |
Ferritina; Ferroportina. |
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Thesagro: |
Antioxidante; Batata doce. |
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Categoria do assunto: |
-- |
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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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Embrapa Milho e Sorgo (CNPMS) |
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| 87. |  | VALLADARES, G. S.; BATISTELLA, M.; PEREIRA, M. G. Alterações ocorridas pelo manejo em Latossolo, Rondônia, Amazônia brasileira. Bragantia, Campinas, v. 70, n. 3, p. 631-637, 2011.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
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| 92. | | ZONTA, M.; MIRANDA, J. R.; BATISTELLA, M.; JUNGUEIRA, C. B. Carta de uso atual das terras e cobertura vegetal do Município de Jaguariúna, São Paulo. In: SIMPÓSIO BRASILEIRO DE SENSORIAMENTO REMOTO, 8., 1996, Salvador. Anais... São José dos Campos: INPE, 1996; Equador: SELPER, 1996. 2 p. folhas avulsas| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Territorial. |
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| 98. | | PALMIERI, R.; FARIA, V.; CERIGNONI, F.; BATISTELLA, M. The impact of forest concessions on deforestation in protected areas of Brazilian Amazonia. Pesquisa Florestal Brasileira, v. 39, e201902043, p. 92, 2019. Título equivalente: Concessões florestais afetam dinâmica de desmatamento nas áreas protegidas na Amazônia brasileira. Special issue. Abstracts of the XXV IUFRO World Congress, 2019, Curitiba.| Tipo: Resumo em Anais de Congresso |
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| Registros recuperados : 268 | |
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