Jump to Main Content
Bioavailability of Microencapsulated Iron from Fortified Bread Assessed Using Piglet Model
- Bryszewska, Malgorzata A., Laghi, Luca, Zannoni, Augusta, Gianotti, Andrea, Barone, Francesca, Taneyo Saa, Danielle L., Bacci, Maria L., Ventrella, Domenico, Forni, Monica
- Nutrients 2017 v.9 no.3
- Duroc, Large White, anemia, bioavailability, breads, divalent metals, erythrocytes, ferritin, ferrous sulfate, fortified foods, gene expression, growth performance, heart, hematocrit, hemoglobin, hepcidin, hybrids, intestinal mucosa, iron, landraces, liver, metabolome, microencapsulation, models, piglets
- The aim of this study was to investigate the influence of oral iron supplementation, in the form of fortified breads, on the growth performance, health, iron status parameters, and fecal metabolome of anemic piglets. A study was conducted on 24 hybrid (Large White × Landrace × Duroc) piglets. From day 44, the post-natal 12 piglets were supplemented with 100 g of one of two experimental breads, each fortified with 21 mg of ferrous sulphate, either encapsulated or not. After one week of oral supplementation, hematological parameters (hematocrit value, hemoglobin, and red blood cells) showed statistically significant differences (p ≤ 0.05). Piglets fed with the fortified breads had higher iron concentrations in the heart, liver, and intestinal mucosa compared to anemic piglets fed with control bread. Gene expression of hepcidin, iron exporter ferroportin (IREG1), and divalent metal transporter 1 (DMT1), together with concentrations of plasma ferritin, showed no significant statistical differences between groups. Both fortified breads could be used as sources of bioavailable iron. The seven-day intervention trial showed microencapsulation to have only a mild effect on the effectiveness of iron supplementation in the form of fortified bread.