RESUMO
BACKGROUND: The introduction of biofortified foods such as beans with higher iron content may be a useful tool in preventing iron deficiency. The biofortification aims to reach the root of the problem of malnutrition, targets the neediest population, uses embedded distribution mechanisms, is scientifically feasible and effective in terms of cost, and complements other ongoing interventions to control micronutrient deficiency. However, to ensure effectiveness, measurement of the absorption of minerals is essential. OBJECTIVE: The objective of this study was to evaluate the iron bioavailability of common bean BRS Pontal (PO), targeted for biofortification, compared with common bean BRS Estilo in man through reliable techniques that have not been previously used in Brazil. METHODS: The study included 29 young adult volunteers divided into 2 groups: Group CB (13 subjects) received 100 g of common beans (BRS-Estilo) cooked labeled with iron-58 (58Fe) and Group TBB (16 patients) received 100 g common bean target for iron biofortification (BRS-Pontal), cooked and labeled with iron58 (58Fe). The next day they received the reference dose of ferrous sulfate enriched iron-57 (57Fe). Isotopic evaluation of iron for measurement of iron incorporation into erythrocytes was performed 14 days after consumption. The beans used, were produced, through conventional breeding program, by EMBRAPA/Rice and Beans. RESULTS: The iron absorption was evaluated by assessing the isotopic enrichment of the stable isotope. Mean iron absorption from the meal with common beans was 0.409% (±0.040%) and mean iron incorporation from the meal with target beans for biofortification 0.407% (±0.038%) and did not differ between the groups. CONCLUSIONS: This study tested the iron absorption from a single bean meal in healthy volunteers or non anemics, In the present study the iron absorption ratio from common bean Pontal (PO), targeted for biofortification and compared with common bean BRS Estilo was not significantly different. The iron concentration of the TBB, probably was not sufficient to improve higher bioavailability. It is recommended to evaluate the not only the absorption of iron in cultivars that present a higher difference in iron concentration but also in association with other components of the Brazilian diet, such as rice and beans.
Assuntos
Digestão , Alimentos Fortificados , Frutas/metabolismo , Absorção Intestinal , Ferro/metabolismo , Phaseolus/metabolismo , Plantas Geneticamente Modificadas/metabolismo , Adulto , Disponibilidade Biológica , Brasil , Culinária , Feminino , Humanos , Masculino , Pessoa de Meia-Idade , Phaseolus/genética , Phaseolus/crescimento & desenvolvimento , Plantas Geneticamente Modificadas/genética , Plantas Geneticamente Modificadas/crescimento & desenvolvimento , Adulto JovemRESUMO
Biofortification aims to improve the micronutrient concentration of staple food crops through the best practices of breeding and modern biotechnology. However, increased zinc and iron concentrations in food crops may not always translate into proportional increases in absorbed zinc (Zn) and iron (Fe). Therefore, assessing iron and zinc bioavailability in biofortified crops is imperative to evaluate the efficacy of breeding programs. This review aimed to investigate the advantages and limitations of in vitro and in vivo methods of iron and zinc bioavailability evaluation in the assessment of biofortification program effectiveness. In vitro, animal and isotopic human studies have shown high iron and zinc bioavailability in biofortified staple food crops. Human studies provide direct knowledge regarding the effectiveness of biofortification, however, human studies are time consuming and are more expensive than in vitro and animal studies. Moreover, in vitro studies may be a useful preliminary screening method to identify promising plant cultivars, however, these studies cannot provide data that are directly applicable to humans. None of these methods provides complete information regarding mineral bioavailability, thus, a combination of these methods should be the most appropriate strategy to investigate the effectiveness of zinc and iron biofortification programs.
Assuntos
Biofortificação , Alimentos Fortificados , Ferro/farmacocinética , Avaliação de Programas e Projetos de Saúde , Zinco/farmacocinética , Disponibilidade Biológica , HumanosRESUMO
Iron deficiency affects thousands of people worldwide. Biofortification of staple food crops aims to support the reduction of this deficiency. This study evaluates the effect of combinations of common beans and rice, targets for biofortification, with high carotenoid content crops on the iron bioavailability, protein gene expression, and antioxidant effect. Iron bioavailability was measured by the depletion/repletion method. Seven groups were tested (n = 7): Pontal bean (PB); rice + Pontal bean (R + BP); Pontal bean + sweet potato (PB + SP); Pontal bean + pumpkin (PB + P); Pontal bean + rice + sweet potato (PB + R + P); Pontal bean + rice + sweet potato (PB + R + SP); positive control (Ferrous Sulfate). The evaluations included: hemoglobin gain, hemoglobin regeneration efficiency (HRE), gene expression of divalente metal transporter 1 (DMT-1), duodenal citocromo B (DcytB), ferroportin, hephaestin, transferrin and ferritin and total plasma antioxidant capacity (TAC). The test groups, except the PB, showed higher HRE (p < 0.05) than the control. Gene expression of DMT-1, DcytB and ferroportin increased (p < 0.05) in the groups fed with high content carotenoid crops (sweet potato or pumpkin). The PB group presented lower (p < 0.05) TAC than the other groups. The combination of rice and common beans, and those with high carotenoid content crops increased protein gene expression, increasing the iron bioavailability and antioxidant capacity.
Assuntos
Carotenoides/análise , Fabaceae/química , Alimentos Fortificados , Ferro/farmacocinética , Oryza/química , Animais , Disponibilidade Biológica , Carotenoides/administração & dosagem , Proteínas de Transporte de Cátions/genética , Proteínas de Transporte de Cátions/metabolismo , Grupo dos Citocromos b/genética , Grupo dos Citocromos b/metabolismo , Ferritinas/genética , Ferritinas/metabolismo , Regulação da Expressão Gênica , Hemoglobinas/metabolismo , História Antiga , Ferro/sangue , Proteínas de Membrana/genética , Proteínas de Membrana/metabolismo , Fenóis/análise , Ácido Fítico/análise , RNA Mensageiro/genética , RNA Mensageiro/metabolismo , Ratos , Ratos Wistar , Transferrina/genética , Transferrina/metabolismoRESUMO
A avaliçäo de segurança de alimentos geneticamente modificados é direcionada pelo estabelecimento de sua equivalência substancial, o alimento geneticamente modificado é comparado ao seu análogo convencional. Os fatores considerados incluem: identidade, fonte e composiçäo do organismo geneticamente modificado, efeitos do processamento/cocçäo, o processo de transformaçäo, o produto da expressäo da proteína do novo DNA (onde säo avaliadas a potencial toxicidade e a potencial alergenicidade), possíveis efeitos secundários da expressäo do gene, ingestäo potencial e impacto da introduçäo do alimento geneticamente modificado da dieta. Dependendo do caso, estudos com animais, alimentados com rações produzidas a partir do organismo geneticamente modificado, podem ser necessários. O presente artigo se constitui numa pequena revisäo sobre os principais aspectos a serem considerados na avaliaçäo de segurança de alimentos geneticamente modificados