Making bread with sourdough improves iron bioavailability from reconstituted fortified wheat flour in mice.
This study aimed to evaluate the effect of a diet prepared with traditional sourdough (TS) on iron status. Levels of blood hemoglobin (Hb), Hematocrite (Ht), serum ferritin and serum iron as well as excreted iron were determined in three groups of mice fed with: TS bread (TS group), baking yeast bread (BY group) or bread with no starters (control group), respectively. The results show that the levels of Hb, Ht, ferritin and iron were significantly higher in the TS compared to the BY and control groups. Also a significant decrease in the excreted iron levels was observed in the mice fed with TS compared to the others dietary groups. In conclusion, the study results indicate an improvement of iron status indicators in mice when they were fed sourdough bread as compared to baking yeast bread and bread with no starters.
Chaoui
Asmaa
A
Training and Research Unit on Food Sciences, Laboratory of Physiology Applied to Nutrition and feeding, School of Sciences, Chouaib Doukkali University, El jadida 24000, Morocco.
Faid
Mohamed
M
Belahsen
Rekia
R
D000818:Animals; D001682:Biological Availability; D001939:Bread / Q000032:analysis*; D005433:Flour / Q000032:analysis*; D005527:Food, Fortified / Q000032:analysis*; D006403:Hematologic Tests; D019266:Iron, Dietary / Q000097:blood / Q000493:pharmacokinetics*; D008297:Male; D051379:Mice; D012441:Saccharomyces cerevisiae / Q000737:chemistry*; D014908:Triticum / Q000737:chemistry
D019266:Iron, Dietary