Stabilized-Solubilized Ferric Pyrophosphate as a New Iron Source for Food Fortification. Bioavailability Studies by Means of the Prophylactic-Preventive Method in Rats

• Published in: Biological trace element research Vol. 127; no. 2; pp. 143 - 147
• Main Authors: Salgueiro, M. J, Arnoldi, S, Kaliski, M. A, Torti, H, Messeri, E, Weill, R, Zubillaga, M, Boccio, J
• Format: Journal Article
• Language: English
• Published: New York New York : Humana Press Inc 01.02.2009; Humana Press Inc; Springer Nature B.V
• Subjects: Analysis of Variance; Animals; Bioavailability; Biochemistry; Biological Availability; Biomedical and Life Sciences; Biotechnology; Diet; Diphosphates - chemistry; Diphosphates - pharmacokinetics; Female; Ferrous Compounds - chemistry; Ferrous Compounds - pharmacokinetics; Food fortification; Food, Fortified; Iron; Iron - chemistry; Iron - pharmacokinetics; Iron, Dietary - pharmacokinetics; Life Sciences; Nutrition; Oncology; Random Allocation; Rats; Rats, Sprague-Dawley; Reference Standards; Rodents; Solubility; Sulfates; Water; Yogurt; Rats; Iron; Bioavailability; Prophylactic-preventive method; Fortification
• ISSN: 0163-4984; 1559-0720
• DOI: 10.1007/s12011-008-8229-1

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: FeSO₄; group 2: pyr; group 3: FeSO₄ + 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 (FeSO₄ 49.46 ± 12.0% and 100%; Pyr 52.66 ± 15.02% and 106%; FeSO₄ + 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.