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Madhavan Nair, K.
- Evaluation of Sensory and Storage Characteristics and Iron Bioavailability of Whole Wheat Flour Fortified with Ferrous Sulphate and Hydrogen Reduced Iron Powder in Humans
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Authors
Affiliations
1 Micronutrient Research Group, National Institute of Nutrition, Indian Council of Medical Research, Telangana - 500 007, IN
1 Micronutrient Research Group, National Institute of Nutrition, Indian Council of Medical Research, Telangana - 500 007, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 52, No 1 (2015), Pagination: 1-15Abstract
Whole wheat flour is the preferred form of wheat consumed in India. Flour fortification with iron is a well-accepted global strategy for tackling iron deficiency anemia. However, identifying chemical sources of iron and characteristics of fortified flour and iron bioavailability is context specific and needs to be established. The objective of the study was to evaluate overall quality characteristics (sensory, storage and in vitro dialyzability) and iron bioavailability of whole wheat flour (atta) fortified with anhydrous ferrous sulphate (FeSO4/hydrogen reduced iron powder (HRIP) and folic acid in humans. Characteristics of iron fortified flour co-fortified with ethylene diamine tetra acetic acid (Na2EDTA; 1:1 molar ratio to iron) was assessed. Sensory evaluation was carried out by an institutional panel using 5 point Hedonic scale and 3 months storage stability by measuring peroxide value. Iron dialyzability was tested using in vitro method. Iron bioavailability in adult male (N=8) was evaluated using double sequential radio iron labels of 55FeSO4, and 59FeHRIP. Results suggest that both the sources of iron showed comparable sensory and storage attributes of the flour as well as Indian recipes prepared with these flours. Habitual meal with FeSO4 fortified chapathi exhibited significantly higher (p<0.05) per cent iron dialyzability (14.7%) compared to HRIP fortified chapathi (11.4%). Co-fortification with Na2EDTA, significantly increased per cent dialyzability from both the fortificants (p<0.05). Iron bioavailability in human volunteers showed that HRIP (0.58±0.19%) was three times lower than FeSO4, fortified wheat flour (1.63±0.844%). These results suggest that though wheat flour fortified with HRIP showed comparable characteristics with FeSO4, it is poorly bioavailable. Co-fortification of fortified atta with sodium EDTA appears to enhance iron bioavailability.Keywords
Iron, Bioavailability, Dialyzability, Fortification, Human, Atta.
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- Iron and Zinc Bioavailability from Madhukar × Swarna Derived Biofortifed Rice Lines
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Authors
Raghu Pullakhandam
1,
Surekha Agarwal
2,
V. G. N. Tripura Venkata
2,
C. V. Ratnavathi
3,
K. Madhavan Nair
1,
Sarla Neelamraju
2
Affiliations
1 ICMR-National Institution of Nutrition, Indian Council of Medical Research, Hyderabad 500 007, IN
2 ICAR-Indian Institute of Rice Research, Hyderabad 500 030, IN
3 ICAR-Indian Institute of Millets Research, Hyderabad 500 030, IN
1 ICMR-National Institution of Nutrition, Indian Council of Medical Research, Hyderabad 500 007, IN
2 ICAR-Indian Institute of Rice Research, Hyderabad 500 030, IN
3 ICAR-Indian Institute of Millets Research, Hyderabad 500 030, IN
Source
Current Science, Vol 118, No 3 (2020), Pagination: 455-461Abstract
Rice is the prime target of biofortification as it provides calories for about half of the world’s population. We assessed the iron (Fe) and zinc (Zn) bioavailability from polished rice grains of three high Fe and Zn recombinant inbred lines (RILs) using simulated in vitro digestion/Caco-2 cell model. Ferritin induction and 65Zn uptake were used as surrogate for Fe and Zn bioavailability respectively. Fe and Zn concentration in both unpolished and polished rice grains of three RILs was higher compared to Swarna, a parent and popular variety used as control. The grain Fe concentration was positively correlated (r = 0.94) to Zn concentration. There was a 2-fold induction of ferritin (42.4 ± 3.2 ng/mg protein) in Caco-2 cells only in the presence of ascorbic acid and 3-fold increase in 65Zn uptake (17.7 ± 2.4 pmol/mg protein) from the RIL 185M compared to Swarna (ferritin: 24.8 ± 4.0 ng/mg protein; 65Zn uptake: 5.8 ± 0.3 pmol/mg protein). Phytic acid was highest (8.75 mg/g) in 185 M but that did not affect bioavailability of Fe and Zn. Thus, improving the density of Fe and Zn in grains of conventionally bred rice lines has the potential to enhance the bioavailability of Fe and Zn.Keywords
Ascorbic Acid, Caco-2 Cells, Ferritin Induction, Phytic Acid, Recombinant Inbred Lines.Full Text
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