Efeito dos feijões-caupi (Vigna unguiculata (L.) Walp.) biofortificados na biodisponibilidade de ferro e no metabolismo glicídico e lipídico de ratos anêmicos alimentados com dieta rica em gordura e açúcar

• Ano de defesa: 2024
• Autor(a) principal: Gaspar, Ana Paula Ribeiro
• Orientador(a): Costa, Neuza Maria Brunoro
• Banca de defesa: Martino, Hércia Stampini Duarte , Tostes, Maria das Graças Vaz
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal do Espírito Santo; Mestrado em Ciência e Tecnologia de Alimentos
• Programa de Pós-Graduação: Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos
• Departamento: Centro de Ciências Agrárias e Engenharias
• País: BR
• Palavras-chave em Português: Feijão; Biofortificação; Metabolismo de ferro e glicose; Colesterol; Beans; Biofortification; Iron and glucose metabolism; Cholesterol
• Área do conhecimento CNPq: Ciência e Tecnologia de Alimentos
• Link de acesso: http://repositorio.ufes.br/handle/10/18115

Nutrient and micronutrient deficiencies are a condition with high incidence worldwide, whether due to the lack of a nutritionally balanced diet or excessive consumption of foods rich in fat and sugar and poor in vitamins and minerals. This can cause metabolic and systemic complications, including dysfunctions in iron, glucose and lipid metabolism, predisposing the individual to chronic non-communicable diseases. In this context, biofortified beans emerge as a strategy to mitigate these deleterious effects, attenuating dyslipidemic conditions, markers of the glucose profile and contributing to the fight against iron deficiency anemia. Thus, this study aimed to evaluate the effect of biofortified cowpeas (Vigna unguiculata (L.) Walp.) on iron bioavailability and glucose and lipid metabolism of anemic rats fed a diet rich in fat and sugar. Two biofortified cultivars, BRS Aracê, BRS Tumucumaque and a conventional cultivar, BRS Pajeú, were used. Physicochemical analyses determined the nutritional composition of the beans. Iron bioavailability was assessed by the depletion/repletion method in an animal model (n=60) consuming an AIN-93G diet with 30% lipid content, with lard as the main source and 30% sugar (HFHS diet) or a normal diet (NS). In the depletion phase (21 days), 12 animals received an NS diet and 48 consumed HFHS, both iron free. In the repletion phase (35 days), the animals received 12 ppm of iron from ferrous sulfate (SF) or cowpea. The HFHS group was subdivided into four groups (n=12): HS (HFHS + SF), HA (HFHS + Aracê), HT (HFHS + Tumucumaque) and HP (HFHS + Pajeú). Hemoglobin was evaluated at the end of depletion and after 14 and 34 days of repletion. Histological and biochemical analyses related to lipid, glucose and ferric metabolism were performed. The results were submitted to the unpaired t-test, Analysis of Variance followed by Tukey's test and Pearson's correlation (p<0.05). The project was approved by the Ethics Committee (protocol 013/2022). Tannins were absent in the three genotypes. Aracê had a higher protein content and Pajeú a higher content of soluble fiber, resistant starch, total phenolics and Phytate:Iron ratio. The biofortified crops demonstrated a higher iron content in the grains. All demonstrate iron bioavailability similar to the standard diet. HS by RBV and HRE. HA showed greater hemoglobin gain, lower pH and higher fecal butyrate content than HP and also showed higher HDL-c, lower increase in the area under the glycemic curve and insulin than the HS group. HP had lower glycemia, fasting triglycerides, TyG index and TG/HDL-c ratio. All beans showed lower CT/HDL-c ratio, but lower fecal triglyceride excretion compared to HS. All groups demonstrated the absence of hepatic steatosis. Cowpeas, in general, proved to be good sources of highly bioavailable iron and with promising properties to counteract complications of high fat and sugar consumption