Chemical composition and effects of micronized corn bran on iron bioavailability in rats

AUTOR(ES)

Oliveira Junior, Gilson Irineu de, Costa, Neuza Maria Brunoro, Martino, Hércia Stampini Duarte, Paes, Maria Cristina Dias

FONTE

Food Sci. Technol

DATA DE PUBLICAÇÃO

2014-09

RESUMO

The degermination of corn grains by dry milling generates 5% of a fibrous residue. After segregation and micronization, corn bran becomes a potential source of dietary fiber consumption. However, its effect on iron bioavailability has not been reported in the literature. The objective of the present study was to determine the nutritional composition of corn bran and its effects on iron bioavailability using the hemoglobin depletion-repletion method in rats. The animals were divided into two groups: cellulose (control) and corn bran (experimental). The bran had high content of total dietary fiber, especially the insoluble fraction, and low phytate content. Hemoglobin uptake did not differ between groups at the end of repletion period, and the iron relative bioavailability value of the corn bran diet was 104% in comparison to that of the control group. The product evaluated proved to be a potential source of dietary fiber and it showed no negative effects on iron bioavailability.

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