Abstract
Inadequate eating habits, among other factors, lead to nutritional deficiencies worldwide. Attempts have been made to control micronutrient deficits, such as biofortification of usually consumed crops, but the interaction between food components may affect the bioavailability of the nutrients. Thus, this study aimed to evaluate the effect of pro-vitamin A on the bioavailability of iron in biofortified cowpea and cassava mixture, compared to their conventional counterparts. The chemical composition of the raw material was determined, and an in vivo study was performed, with Wistar rats, using the depletion-repletion method. Gene expression of iron-metabolism proteins was evaluated. Results were compared by analysis of variance (ANOVA), followed by the Tukey test (p < 0.05). Biofortified cowpea (BRS Aracê) showed an increase of approximately 19.5% in iron content compared to conventional (BRS Nova era). No difference in Hemoglobin gain was observed between groups. However, the animals fed biofortified cowpea were similar to ferrous sulfate (Control group) regarding the expression of the hephaestin and ferroportin proteins, suggesting a greater efficiency in the intestinal absorption of iron. Thus, this study points out a higher efficiency of the biofortified cowpea in the bioavailability of iron, regardless of the presence of pro-vitamin A.
Highlights
Developing countries are undergoing an epidemiologic transition, characterized by the growing number of obesity and non-communicable diseases and a considerable reduction of malnutrition.Paradoxically, the population still suffers from micronutrient deficiency, known as hidden hunger.Poor diet leads to the deficiency of several minerals essential for human health, highlighting iron (Fe) and zinc (Zn), as well as vitamin A, which together or alone constitute public health problems [1].Iron deficiency is considered to be one of the most important nutritional problems in Brazil, resulting in iron deficiency anemia, and should be investigated early, since the deficiency occurs gradually and progressively in the body
This study aimed to evaluate the effect of pro-vitamin A on the bioavailability of iron in biofortified cowpea and cassava mixture, compared to their conventional counterparts, by using the depletion-repletion animal model and the gene expression of proteins related to iron metabolism
There was no significant difference between the groups fed with cowpea beans, regardless of the presence of biofortified cassava, as for the mRNA of hephaestin (Figure 2c)
Summary
Developing countries are undergoing an epidemiologic transition, characterized by the growing number of obesity and non-communicable diseases and a considerable reduction of malnutrition.Paradoxically, the population still suffers from micronutrient deficiency, known as hidden hunger.Poor diet leads to the deficiency of several minerals essential for human health, highlighting iron (Fe) and zinc (Zn), as well as vitamin A, which together or alone constitute public health problems [1].Iron deficiency is considered to be one of the most important nutritional problems in Brazil, resulting in iron deficiency anemia, and should be investigated early, since the deficiency occurs gradually and progressively in the body. Developing countries are undergoing an epidemiologic transition, characterized by the growing number of obesity and non-communicable diseases and a considerable reduction of malnutrition. One of the main symptoms is the delay of neurophysiological development, reduction of intellectual capacity, and physical weakness [2,3]. The subclinical and clinical deficiency of vitamin A is the most prevalent vitamin deficiency, especially in children, resulting in night blindness. It has its role in cell proliferation and differentiation, and a positive effect on iron uptake in the body [4]
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