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 | Acesso ao texto completo restrito à biblioteca da Embrapa Gado de Leite. Para informações adicionais entre em contato com cnpgl.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Gado de Leite. |
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Data corrente: |
28/01/2016 |
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Data da última atualização: |
01/02/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
OLIVEIRA FILHO, C. A. A. de; AZEVÊDO, J. A. G.; CARVALHO, G. G. P. de; SILVA, C. F. P. G. da; CABRAL, Í. dos S.; PEREIRA, L. G. R.; REIS, L. G. dos; ALMEIDA, F. M. de; SOUZA, L. L. |
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Afiliação: |
Carlos Alberto Alves de Oliveira Filho, Universidade Estadual de Santa Cruz - BA; José Augusto Gomes Azevêdo, Universidade Estadual de Santa Cruz - BA; Gleidson Giordano Pinto de Carvalho, Universidade Federal da Bahia; Camilla Flávia Portela Gomes da Silva, Instituto Federal Baiano; Ícaro dos Santos Cabral, Universidade Federal do Amazonas; LUIZ GUSTAVO RIBEIRO PEREIRA, CNPGL; Larissa Gomes dos Reis, UFJF; Flávio Moreira de Almeida, Universidade Estadual do Sudoeste da Bahia; Lígia Lins Souza, Universidade Estadual do Sudoeste da Bahia. |
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Título: |
Crude glycerin combined with sugar cane silage in lamb diets. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
Tropical Animal Health and Production, 2015. |
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Páginas: |
7 p. |
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Idioma: |
Inglês |
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Palavras-Chave: |
Alternative food; By-product; Nutritional value; Roughage. |
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Thesaurus Nal: |
glycerol. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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Marc: |
LEADER 00789naa a2200277 a 4500
001 2035502
005 2024-02-01
008 2015 bl uuuu u00u1 u #d
100 1 $aOLIVEIRA FILHO, C. A. A. de
245 $aCrude glycerin combined with sugar cane silage in lamb diets.$h[electronic resource]
260 $c2015
300 $a7 p.
650 $aglycerol
653 $aAlternative food
653 $aBy-product
653 $aNutritional value
653 $aRoughage
700 1 $aAZEVÊDO, J. A. G.
700 1 $aCARVALHO, G. G. P. de
700 1 $aSILVA, C. F. P. G. da
700 1 $aCABRAL, Í. dos S.
700 1 $aPEREIRA, L. G. R.
700 1 $aREIS, L. G. dos
700 1 $aALMEIDA, F. M. de
700 1 $aSOUZA, L. L.
773 $tTropical Animal Health and Production, 2015.
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Embrapa Gado de Leite (CNPGL) |
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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. |
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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Circulação/Nível: |
A - 2 |
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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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