This study reports the effects of dietary iron (Fe) deficiency and recovery on bone mineral composition and strength in anemic rats submitted to a hemoglobin (Hb) repletion assay. Weanling male Wistar rats were fed a low-Fe diet (12 mg/kg) for 15 days followed by 2 weeks of Fe repletion with diets providing 35 mg Fe/kg as either ferrous sulfate (n = 8) or ferric pyrophosphate (FP; n = 12). At final day of each period (depletion and repletion), Fe-adequate animals were also euthanized. Iron status (blood Hb, Hb Fe pool, Hb regeneration efficiency), tibia mineral concentrations (Ca, Mg, Fe, Cu, and Zn) and biomechanical properties were evaluated. Iron-deficient rats had lower tibia Fe and Mg levels and bone strength when compared to controls. Yield load and resilience were positively related to tibia Mg levels (r = 0.47, P = 0.02 and r = 0.56, P = 0.004, respectively). Iron repletion did not recover tibia Mg concentrations impaired by Fe deficiency. Moreover, bone elastic properties were negatively affected by FP consumption. In conclusion, bone mineral composition and strength were affected by Fe deficiency, whereas dietary Fe source influenced tibia Mg and resistance in the period during which rats were recovering from anemia.

Hemoglobin regeneration efficiency in anemic rats: effects on bone mineral composition and biomechanical properties.

The effect of the addition of inulin-type fructans of different degrees of polymerization (DP) on the physicochemical and microbiological characteristics and storage stability (4°C for 28 days) of nonfat probiotic yoghurt was investigated. The yoghurts were prepared using traditional lactic culture ( Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus ) and Lactobacillus paracasei ssp. paracasei as probiotic. The formulations contained inulin- type fructans of DP: low (P95 oligofructose, DP 5), medium (ST inulin, DP 10) or high (HP inulin, DP 23) in a concentration of 2g 100g of milk-1, meeting the current Brazilian legislation and, thus their claim of functional properties could be utilized; and were compared to a Normal formulation (without inulin-type fructans addition). The addition of inulin-type fructans with different DP did not alter the L*, a* and b* color parameters, the syneresis and the viability of the probiotic culture in yoghurts. Yoghurts with inulin-type fructans of low DP were more acidic (lower pH values and higher values of acidity). The high DP inulin caused a reduction in the firmness of yoghurt. The products contained Lactobacillus paracasei ssp. paracasei at concentrations higher than that recommended to consider them as probiotic foods throughout the storage period. The refrigerated storage resulted in decreased pH and viability of the probiotic culture and increased acidity and syneresis of yoghurt, regardless of the use of inulin-type fructans. It can be concluded that the addition of inulin-type fructans of different DP does not adversely affect the physicochemical and microbiological characteristics of yoghurts and their stability to storage, thus, the selection of the type to be used depend on the purpose of the manufacturer and the intended use.

Probiotic yoghurt with inulin-type fructans of different degrees of polymerization: physicochemical and microbiological characteristics and storage stability

The aim of the study was to assess the combined effects of chromium(III) supplementation and iron deficiency on the copper (Cu) and zinc (Zn) status in female rats. The Cr, Fe, Cu and Zn dietary and tissular levels were measured by Atomic Absorption Spectrometry (AAS) method. The data show that chromium(III) supplementation compensated for the negative effects of Fe deficiency on the Cu content but it deepened the effect on Zn levels in the female rats. Detailed data on the status of trace elements and their interactions in healthy subjects and patients with metabolic disorders (e.g. anaemia, diabetes mellitus) are strongly required for effective nutritional and therapeutic strategies.

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The Combined Effects of Cr(III) Supplementation and Iron Deficiency on the Copper and Zinc Status in Wistar Rats.

The effect of the addition of inulin-type fructans of different degrees of polymerization (DP) on the physicochemical and microbiological characteristics and storage stability (4°C for 28 days) of nonfat probiotic yoghurt was investigated. The yoghurts were prepared using traditional lactic culture (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) and Lactobacillus paracasei ssp. paracasei as probiotic. The formulations contained inulin- type fructans of DP: low (P95 oligofructose, DP 5), medium (ST inulin, DP 10) or high (HP inulin, DP 23) in a concentration of 2g 1

Iogurte probiótico com frutanos tipo inulina de diferentes graus de polimerização: características físico-químicas e microbiológicas e estabilidade ao armazenamento Probiotic yoghurt with inulin-type fructans of different degrees of polymerization: physicochemical and microbiological characteristics and storage stability

Recent studies have shown inadequate intake of various nutrients, and magnesium, in particular is a mineral with reduced consumption among the population. Therefore, considering the importance of magnesium metabolism in maintenance of homeostasis, the paucity of data regarding the consumption of this mineral, this review aims to bring current information on metabolism, bioavailability and intake of this micronutrient. A narrative review was conducted, and the literature was

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Aspectos Metabólicos e Nutricionais do Magnésio Metabolic and Nutritional Aspects of Magnesium

In this study, the effects of inulin-type fructans (ITF) consumption on mineral absorption (Ca, Mg, Cu, Fe and Zn) and balance (Ca and Mg) were evaluated in rats fed control and iron-defi cient diets. Each of 24 male Wistar rats (4-wk old) was assigned to 1 of 4 groups derived from 2×2 factorial design with 2 levels of added Fe (0 and 35 mg/kg) and ITF (0 and 100 g/kg) for 33 d. The food intake was determined daily and body weight recorded every two days. Food and demineralized water were offered ad libitum. Feces and urine were quantitatively collected for 5 d from day 23 of the test period, pooled, and stored at -20oC for mineral analysis. ITF consumption increased Ca absorption (P < 0.05) only in non-defi cient rats, whereas Mg absorption was positively affected irrespective of Fe status of the animals. Unexpectedly, Cu absorption was impaired by ITF. Furthermore, Fe defi ciency negatively affected the absorption of Mg and Zn (P < 0.001). In conclusion, ITF consumption positively affected the absorption of Ca and Mg. However, Fe and Zn absorption were unchanged and Cu was negatively affected by ITF supplementation. The effects of ITF consumption on Cu homeostasis is unknown and should be considered in future research

C. Colli

Papers

Effects of inulin-type fructans consumption on mineral intestinal absorption and balance in rats fed control and iron-deficient diets.