文章基本信息

标题：Study of Industrial Microencapsulated Ferrous Sulfate by Means of the Prophylactic-preventive Method to Determine Its Bioavailability
本地全文：下载
作者：Alexis E. LYSIONEK ; Marcela B. ZUBILLAGA ; María J. SALGUEIRO 等
期刊名称：Journal of Nutritional Science and Vitaminology
印刷版ISSN：0301-4800
电子版ISSN：1881-7742
出版年度：2000
卷号：46
期号：3
页码：125-129
DOI：10.3177/jnsv.46.125
出版社：Center for Academic Publications Japan
摘要：Radio-iron tests are frequently used to measure the bioavailability of different iron sources for food fortification. As the labeling procedures must be done under laboratory conditions, complementary studies should be carried out to evaluate the bioavailability of iron sources produced on an industrial scale. The iron bioavailability of SFE-171 (ferrous sulfate microencapsulated with phospholipids) was studied in previous reports using the compounds labeled with ⁵⁹Fe and ⁵⁵Fe; the results showed an iron bioavailability similar to that of ferrous sulfate. In the present work, the iron bioavailability of industrial SFE-171 was studied by the prophylactic - preventive method in rats using ferrous sulfate as the refer-ence standard. Elemental iron powder was also studied by the same method for comparative purposes. The liver iron concentration of each animal was determined at the end of the experiment in order to evaluate the influence of each iron source on the liver iron stores. Relative biological values of 98 and 34% were found for SFE-171 and elemental iron pow-der, respectively, while the corresponding relative liver iron concentrations were 104 and 45%. The results provided by the prophylactic - preventive method show that the iron bioavail-ability of industrial SFE-171 is similar to that of ferrous sulfate; these results are also in agreement to those obtained with the radioactive compounds. We can conclude that the SFE-171 obtained by industrial procedures for massive use in iron food fortification has the same bioavailability as that of the SFE-171 produced and labeled under laboratory conditions.
关键词：iron;bioavailability;prophylactic-preventive method;food fortification;microencapsulation