02378naa a2200277 a 450000100080000000500110000800800410001902400350006010000200009524501510011526000090026652015260027565000170180165000160181865300140183465300170184870000190186570000200188470000250190470000160192970000260194570000210197170000220199270000220201477300640203620718892017-08-24       2017    bl uuuu     u00u1 u    #d7 a10.1016/j.jcs.2017.03.0172DOI1 aGOMES, M. J. C.  aSorghum extrusion process combined with biofortified sweet potato contributed for high iron bioavailability in Wistar rats.h[electronic resource]  c2017  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 &lt 0.05) expression of DcytB, ferroportin and hephaestin when compared to the control group. The DS group showed high (p &lt 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.  aAntioxidante  aBatata doce  aFerritina  aFerroportina1 aINFANTE, R. A.1 aSILVA, B. P. da1 aMOREIRA, M. E. de C.1 aDIAS, D. M.1 aLOPES, R. de C. S. O.1 aTOLEDO, R. C. L.1 aQUEIROZ, V. A. V.1 aMARTINO, H. S. D.  tJournal of Cereal Science, Londongv. 75, p. 213-219, 2017.