title: Stabilized-solubilized ferric pyrophosphate as a new iron source for food fortification. Bioavailability studies by means of the prophylactic-preventive method in rats.
abstract: The purpose of the present work was to evaluate the iron bioavailability of a new ferric pyrophosphate salt stabilized and solubilized with glycine. The prophylactic-preventive test in rats, using ferrous sulfate as the reference standard, was applied as the evaluating methodology both using water and yogurt as vehicles. Fifty female Sprague-Dawley rats weaned were randomized into five different groups (group 1: FeSO(4); group 2: pyr; group 3: FeSO(4) + yogurt; group 4: pyr + yogurt and group 5: control). The iron bioavailability (BioFe) of each compound was calculated using the formula proposed by Dutra-de-Oliveira et al. where BioFe % = (HbFef - HbFei) x 100/ToFeIn. Finally, the iron bioavailability results of each iron source were also given as relative biological value (RBV) using ferrous sulfate as the reference standard. The results showed that both BioFe % and RBV % of the new iron source tested is similar to that of the reference standard independently of the vehicle employed for the fortification procedure (FeSO(4) 49.46 +/- 12.0% and 100%; Pyr 52.66 +/- 15.02% and 106%; FeSO(4) + yogurth 54.39 +/- 13.92% and 110%; Pyr + yogurt 61.97 +/- 13.54% and 125%; Control 25.30 +/- 6.60, p < 0.05). Therefore, the stabilized and soluble ferric pyrophosphate may be considered as an optimal iron source for food fortification.
authors.affiliation: Radioisotope Laboratory, Physics Department, School of Pharmacy and Biochemistry, University of Buenos Aires, Junín 956, Piso Bajo, 1113, Buenos Aires, Argentina. jsalgueiro@ffyb.uba.ar
authors.forename: M J
authors.initials: MJ
authors.lastname: Salgueiro
authors.forename: S
authors.initials: S
authors.lastname: Arnoldi
authors.forename: M A
authors.initials: MA
authors.lastname: Kaliski
authors.forename: H
authors.initials: H
authors.lastname: Torti
authors.forename: E
authors.initials: E
authors.lastname: Messeri
authors.forename: R
authors.initials: R
authors.lastname: Weill
authors.forename: M
authors.initials: M
authors.lastname: Zubillaga
authors.forename: J
authors.initials: J
authors.lastname: Boccio
mesh_terms: D000704:Analysis of Variance; D000818:Animals; D001682:Biological Availability; D004032:Diet; D011756:Diphosphates / Q000737:chemistry* / Q000493:pharmacokinetics; D005260:Female; D005296:Ferrous Compounds / Q000737:chemistry / Q000493:pharmacokinetics; D005527:Food, Fortified; D007501:Iron / Q000737:chemistry* / Q000493:pharmacokinetics; D019266:Iron, Dietary / Q000493:pharmacokinetics*; D011897:Random Allocation; D051381:Rats; D017207:Rats, Sprague-Dawley; D012015:Reference Standards; D012995:Solubility; D014867:Water; D015014:Yogurt
chemical_list: D011756:Diphosphates; D005296:Ferrous Compounds; D019266:Iron, Dietary; D014867:Water; C020748:ferrous sulfate; D007501:Iron; C049051:ferric pyrophosphate