Qualidade protéica e biodisponibilidade de ferro de suplemento alimentar desenvolvido para a terceira idade

• Ano de defesa: 2008
• Autor(a) principal: Sakon, Poliane Osmira Rodrigues
• Orientador(a): Costa, Neuza Maria Brunoro
• Banca de defesa: Gomes, José Carlos , Silva, Marcelo Eustáquio
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Mestrado em Ciência da Nutrição
• Departamento: Valor nutricional de alimentos e de dietas; Nutrição nas enfermidades agudas e crônicas não transmis
• País: BR
• Palavras-chave em Português: Nutrição; Alimentos; Ferro na nutrição humana; Idosos; Proteína
• Palavras-chave em Inglês: Human nutrition; Food; Iron; Elderly; Protein
• Área do conhecimento CNPq: CNPQ::CIENCIAS DA SAUDE::NUTRICAO
• Link de acesso: http://locus.ufv.br/handle/123456789/2703

The food supplement, associated with the healthy life style, represents a potential to attenuate nutritional deficiencies in the elderly. The current study aimed at to evaluate the centesimal composition, protein quality and iron bioavailability of a food supplement developed for the elderly. The centesimal composition was analyzed according to AOAC methods and the protein quality was assessed in weaning rats, by comparing Protein Efficiency Ratio (PER), Net Protein Ratio (NPR) and True Digestibility (TD) of the supplement with a casein- control, based on AIN-93G diet. The food supplement was promising in providing nutritional demands of the elderly, such as high content of protein and fiber, and low content of fat. PER and NPR were higher (p<0.05) than the casein- control group, and the digestibility was superior to 90%, which demonstrates that the supplement is a protein source of high nutritional value. Two biological assays were carried out in order to evaluate iron bioavailability of different iron sources for the supplement: ferric pirofosfate (Experiment I), ferrous fumarate and iron amino acid chelate (Experiment II), compared to the ferrous sulfate, in weaning rats. The animals were maintained in an iron-free depletion diet for 21 day (Experiment I) or 28 days (Experiment II). Then, they were placed in a repletion diet containing 6, 12 or 24 ppm iron (Experiment I) or 6, 12 or 18 ppm iron (Experiment II) for 14 days. Iron bioavailability was evaluated by the hemoglobin gain observed between the beginning and the end of the repletion period. Ferric pirofosfate showed lower bioavailability than the ferrous sulfate-control diet, whereas, ferrous fumarate and iron amino acid chelate showed high bioavailability and no difference (P>0.05) between them. Ferrous fumarate was the most promising iron source for the food supplement formulation, for presenting equally bioavailability to the ferrous sulfate and lower cost than the iron amino acid chelate.