Journal of Nutrition OpenSOurce Diets- www.ResearchDiets.com

Home Help [Feedback] [For Subscribers] [Archive] [Search] [Contents]
QUICK SEARCH:   [advanced]


     

Journal of Nutrition Vol. 113 No. 3 March 1983, pp. 680-687
Copyright © 1983 by American Society for Nutrition
This Article
Right arrow Full Text (PDF)
Right arrow Purchase Article
Right arrow View Shopping Cart
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Park, Y. W.
Right arrow Articles by Hendricks, D. G.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Park, Y. W.
Right arrow Articles by Hendricks, D. G.

Bioavailability to Anemic Rats of Iron from Fresh, Cooked or Nitrosylated Hemoglobin and Myoglobin1

Y. W. Park, A. W. Mahoney, D. P. Cornforth, S. K. Collinge2 and D. G. Hendricks

Department of Nutrition and Food Sciences-87, Colleges of Agriculture and Family Life, Utah State University, Logan, UT 84322

Bioavailabilities of heme iron prepared from lyophilized, fresh, cooked, nitrosylated hemoglobin and purified myoglobin in semipurified diets were investigated in two experiments. In experiment 1, the bioavailabilites of porcine and bovine hemoglobins were about one-third that for ferrous sulfate regardless of hemoglobin treatments. The efficiency of hemoglobin regeneration by anemic rats fed nitrosylated pork hemoglobin was significantly depressed compared with that by those fed unnitrosylated products. Cooking did not affect the availability of the heme iron, whereas washing tended to increase it. In experiment 2, the hemoglobin regeneration efficiency of the purified myoglobin diet was lower than reported by others for meat diets, and was even lower than that of the purified hemoglobin diet. The respective efficiency values for the basal, basal + FeSO4, hemoglobin, and myoglobin diets (experiment 2) were 0.073, 0.581, 0.199, and 0.125. The efficiencies of converting hemoglobin and ferrous sulfate iron into hemoglobin by the anemic rats were very similar to reported absorption values for these iron sources by iron-deficient human subjects.

KEY WORDS: • iron bioavailability • heme • nitrosylation • rat model

1 Published with the approval of the director of the Utah State Agricultural Experiment Station as Journal Paper No. 2771. The research was supported in part by a National Science Foundation grant (NFS/PFR-79-19664).

2 Present address: 409 South 200 West, Logan, UT 84321.

Manuscript received 13 September 1982.




Home Help [Feedback] [For Subscribers] [Archive] [Search] [Contents]