Composição nutricional e biodisponibilidade de ferro, in vitro e in vivo, de cultivares de feijão-caupi biofortificadas com ferro
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Data
2023-05-30
Autores
Scherrer, Leticia de Souza
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Universidade Federal do Espírito Santo
Resumo
Cowpea (Vigna unguiculata (L) Walp) is an ordinary and nutritive staple food in the North and Northeast regions of Brazil. Due to these characteristics, it has been used as an iron vehicle for biofortification, a world-renowned strategy to combat nutritional deficiencies. However, for being a plant food, it is rich in compounds that limit the use of non heme iron, reducing its bioavailability. This study aimed to evaluate the nutritional characteristics and iron bioavailability of iron biofortified cowpea and conventional, in vitro and in vivo. Three biofortified cultivars were used (BRS Aracê, BRS Tumucumaque, and BRS Xiquexique) and one conventional cultivar (BRS Pajeú). Physical-chemical analyzes were carried out to determine the centesimal and nutritional composition of the beans, in addition to simulated gastrointestinal digestion, to assess iron levels and antioxidant activity. In vitro assessment of iron bioaccessibility was performed in Caco-2 cells, and in vivo iron bioavailability was assessed using the depletion/repletion methodology in Wistar rats. In the in vivo assay, serum ferritin, iron and transferrin concentrations, gene expression of proteins related to iron metabolism, liver nitric oxide levels and liver antioxidant capacity were examined. The results were analyzed by analysis of variance (ANOVA), followed by the Tukey or Newman-Keuls test (p<0.05). Regarding nutritional composition, the high fiber and protein content of all beans stands out. Cowpea beans had similar iron content, but Pajeú, compared to the biofortified cultivars, had higher levels of mineral complexing compounds, such as phenolic compounds, phytic acid, and tannins. Iron content after simulated digestion was higher in biofortified cultivars. The phytate: the iron molar ratio was higher in Xiquexique (12.66), followed by Pajeú (11.95), Tumucumaque (11.00), and Aracê (8.64). In Caco-2 cells, the cellular uptake iron index was higher for Tumucumaque, which was similar to Aracê, and Pajeú was the lowest (p<0.05). In the animal model, the hemoglobin gain of the group fed with conventional beans was the lowest. Tumucumaque group had the best hemoglobin regeneration efficiency and relative biological value. Gene expression and serum levels of ferritin and transferrin indicated greater iron transport in animals that consumed conventional beans and an incipient repletion of iron stores in all groups. Aracê and Tumucumaque groups exhibit high liver antioxidant capacity and low liver nitric oxide, differing from other groups. Therefore, biofortified beans in this study exhibited promising nutritional composition and iron bioavailability, being advantageous in the iron deficiency context. Although similar mineral concentration between the cultivars, the iron bioaccessibility and bioavailability was higher in the biofortified beans, especially Tumucumaque, possibly due to the low content of mineral complex compounds.
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Biofortificação , Bioacessibilidade de Ferro , Capacidade Antioxidante , Disponibilidade Biológica , Deficiência de Ferro