Bioavailability to Anemic Rats of Iron from Fresh, Cooked or Nitrosylated Hemoglobin and Myoglobin
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 re...
Gespeichert in:
| Veröffentlicht in: | The Journal of nutrition 1983-03, Vol.113 (3), p.680-687 |
|---|---|
| Hauptverfasser: | , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 687 |
|---|---|
| container_issue | 3 |
| container_start_page | 680 |
| container_title | The Journal of nutrition |
| container_volume | 113 |
| creator | Park, Y.W. Mahoney, A.W. Cornforth, D.P. Collinge, S.K. Hendricks, D.G. |
| description | 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. |
| doi_str_mv | 10.1093/jn/113.3.680 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_80380775</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0022316623254942</els_id><sourcerecordid>80380775</sourcerecordid><originalsourceid>FETCH-LOGICAL-c423t-bc131885cfaed8fe7dd2ce34f5401d9de3b0419b19891956d21cfe0b170771393</originalsourceid><addsrcrecordid>eNpt0E1v1DAQBmALgcpSeuMK8gFxaraeOIntY1lRWqmA1I-z5djj4iWJWztbaf89Rhv1xGk0mkejmZeQD8DWwBQ_205nAHzN151kr8gK2gaqDhh7TVaM1XXFoeveknc5bxlj0Ch5RI46WQsu-Yr0X0M0zyYMpg9DmPd0jvR8wjFYemPmTKOnVylO1Kc40ouE-fcp3cT4Bx2Nif4Mc4p5P5i59Jc4xoch9mGiZnL0x37p3pM33gwZT5Z6TO4vvt1tLqvrX9-vNufXlW1qPle9BQ5SttYbdNKjcK62yBvfNgyccsh71oDqQUkFqu1cDdYj60EwIYArfky-HPY-pvi0wzzrMWSLw2AmjLusJeOy0LbA0wO05fic0OvHFEaT9hqY_hep3k66RKq5LpEW_nHZu-tHdC94ybDMPy9zk60ZfDKTDfmFqVa0ohOFfTowb6I2D6mQ-9vyTMMYF61qCugOAEtIzwGTzjbgZNGFhHbWLob_H_gXMA2Zkg</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>80380775</pqid></control><display><type>article</type><title>Bioavailability to Anemic Rats of Iron from Fresh, Cooked or Nitrosylated Hemoglobin and Myoglobin</title><source>MEDLINE</source><source>Alma/SFX Local Collection</source><creator>Park, Y.W. ; Mahoney, A.W. ; Cornforth, D.P. ; Collinge, S.K. ; Hendricks, D.G.</creator><creatorcontrib>Park, Y.W. ; Mahoney, A.W. ; Cornforth, D.P. ; Collinge, S.K. ; Hendricks, D.G.</creatorcontrib><description>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.</description><identifier>ISSN: 0022-3166</identifier><identifier>EISSN: 1541-6100</identifier><identifier>DOI: 10.1093/jn/113.3.680</identifier><identifier>PMID: 6827383</identifier><identifier>CODEN: JONUAI</identifier><language>eng</language><publisher>Bethesda, MD: Elsevier Inc</publisher><subject>Anemia - metabolism ; Animals ; Biological and medical sciences ; Biological Availability ; Cattle ; Diet ; Ferrous Compounds - metabolism ; Fundamental and applied biological sciences. Psychology ; Growth ; heme ; Heme - metabolism ; Hemoglobins - analysis ; Hemoglobins - metabolism ; Hot Temperature ; Iron - metabolism ; iron bioavailability ; Male ; Metabolisms and neurohumoral controls ; Myoglobin - metabolism ; nitrosylation ; rat model ; Rats ; Rats, Inbred Strains ; Regeneration ; Swine ; Vertebrates: anatomy and physiology, studies on body, several organs or systems ; Water and mineral metabolism. Osmoregulation. Acidobasic balance</subject><ispartof>The Journal of nutrition, 1983-03, Vol.113 (3), p.680-687</ispartof><rights>1983 American Society for Nutrition.</rights><rights>1984 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c423t-bc131885cfaed8fe7dd2ce34f5401d9de3b0419b19891956d21cfe0b170771393</citedby><cites>FETCH-LOGICAL-c423t-bc131885cfaed8fe7dd2ce34f5401d9de3b0419b19891956d21cfe0b170771393</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=9575767$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/6827383$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Park, Y.W.</creatorcontrib><creatorcontrib>Mahoney, A.W.</creatorcontrib><creatorcontrib>Cornforth, D.P.</creatorcontrib><creatorcontrib>Collinge, S.K.</creatorcontrib><creatorcontrib>Hendricks, D.G.</creatorcontrib><title>Bioavailability to Anemic Rats of Iron from Fresh, Cooked or Nitrosylated Hemoglobin and Myoglobin</title><title>The Journal of nutrition</title><addtitle>J Nutr</addtitle><description>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.</description><subject>Anemia - metabolism</subject><subject>Animals</subject><subject>Biological and medical sciences</subject><subject>Biological Availability</subject><subject>Cattle</subject><subject>Diet</subject><subject>Ferrous Compounds - metabolism</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Growth</subject><subject>heme</subject><subject>Heme - metabolism</subject><subject>Hemoglobins - analysis</subject><subject>Hemoglobins - metabolism</subject><subject>Hot Temperature</subject><subject>Iron - metabolism</subject><subject>iron bioavailability</subject><subject>Male</subject><subject>Metabolisms and neurohumoral controls</subject><subject>Myoglobin - metabolism</subject><subject>nitrosylation</subject><subject>rat model</subject><subject>Rats</subject><subject>Rats, Inbred Strains</subject><subject>Regeneration</subject><subject>Swine</subject><subject>Vertebrates: anatomy and physiology, studies on body, several organs or systems</subject><subject>Water and mineral metabolism. Osmoregulation. Acidobasic balance</subject><issn>0022-3166</issn><issn>1541-6100</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1983</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpt0E1v1DAQBmALgcpSeuMK8gFxaraeOIntY1lRWqmA1I-z5djj4iWJWztbaf89Rhv1xGk0mkejmZeQD8DWwBQ_205nAHzN151kr8gK2gaqDhh7TVaM1XXFoeveknc5bxlj0Ch5RI46WQsu-Yr0X0M0zyYMpg9DmPd0jvR8wjFYemPmTKOnVylO1Kc40ouE-fcp3cT4Bx2Nif4Mc4p5P5i59Jc4xoch9mGiZnL0x37p3pM33gwZT5Z6TO4vvt1tLqvrX9-vNufXlW1qPle9BQ5SttYbdNKjcK62yBvfNgyccsh71oDqQUkFqu1cDdYj60EwIYArfky-HPY-pvi0wzzrMWSLw2AmjLusJeOy0LbA0wO05fic0OvHFEaT9hqY_hep3k66RKq5LpEW_nHZu-tHdC94ybDMPy9zk60ZfDKTDfmFqVa0ohOFfTowb6I2D6mQ-9vyTMMYF61qCugOAEtIzwGTzjbgZNGFhHbWLob_H_gXMA2Zkg</recordid><startdate>198303</startdate><enddate>198303</enddate><creator>Park, Y.W.</creator><creator>Mahoney, A.W.</creator><creator>Cornforth, D.P.</creator><creator>Collinge, S.K.</creator><creator>Hendricks, D.G.</creator><general>Elsevier Inc</general><general>American Society for Nutritional Sciences</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>198303</creationdate><title>Bioavailability to Anemic Rats of Iron from Fresh, Cooked or Nitrosylated Hemoglobin and Myoglobin</title><author>Park, Y.W. ; Mahoney, A.W. ; Cornforth, D.P. ; Collinge, S.K. ; Hendricks, D.G.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c423t-bc131885cfaed8fe7dd2ce34f5401d9de3b0419b19891956d21cfe0b170771393</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1983</creationdate><topic>Anemia - metabolism</topic><topic>Animals</topic><topic>Biological and medical sciences</topic><topic>Biological Availability</topic><topic>Cattle</topic><topic>Diet</topic><topic>Ferrous Compounds - metabolism</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Growth</topic><topic>heme</topic><topic>Heme - metabolism</topic><topic>Hemoglobins - analysis</topic><topic>Hemoglobins - metabolism</topic><topic>Hot Temperature</topic><topic>Iron - metabolism</topic><topic>iron bioavailability</topic><topic>Male</topic><topic>Metabolisms and neurohumoral controls</topic><topic>Myoglobin - metabolism</topic><topic>nitrosylation</topic><topic>rat model</topic><topic>Rats</topic><topic>Rats, Inbred Strains</topic><topic>Regeneration</topic><topic>Swine</topic><topic>Vertebrates: anatomy and physiology, studies on body, several organs or systems</topic><topic>Water and mineral metabolism. Osmoregulation. Acidobasic balance</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Park, Y.W.</creatorcontrib><creatorcontrib>Mahoney, A.W.</creatorcontrib><creatorcontrib>Cornforth, D.P.</creatorcontrib><creatorcontrib>Collinge, S.K.</creatorcontrib><creatorcontrib>Hendricks, D.G.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>The Journal of nutrition</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Park, Y.W.</au><au>Mahoney, A.W.</au><au>Cornforth, D.P.</au><au>Collinge, S.K.</au><au>Hendricks, D.G.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Bioavailability to Anemic Rats of Iron from Fresh, Cooked or Nitrosylated Hemoglobin and Myoglobin</atitle><jtitle>The Journal of nutrition</jtitle><addtitle>J Nutr</addtitle><date>1983-03</date><risdate>1983</risdate><volume>113</volume><issue>3</issue><spage>680</spage><epage>687</epage><pages>680-687</pages><issn>0022-3166</issn><eissn>1541-6100</eissn><coden>JONUAI</coden><abstract>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.</abstract><cop>Bethesda, MD</cop><pub>Elsevier Inc</pub><pmid>6827383</pmid><doi>10.1093/jn/113.3.680</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-3166 |
| ispartof | The Journal of nutrition, 1983-03, Vol.113 (3), p.680-687 |
| issn | 0022-3166 1541-6100 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_80380775 |
| source | MEDLINE; Alma/SFX Local Collection |
| subjects | Anemia - metabolism Animals Biological and medical sciences Biological Availability Cattle Diet Ferrous Compounds - metabolism Fundamental and applied biological sciences. Psychology Growth heme Heme - metabolism Hemoglobins - analysis Hemoglobins - metabolism Hot Temperature Iron - metabolism iron bioavailability Male Metabolisms and neurohumoral controls Myoglobin - metabolism nitrosylation rat model Rats Rats, Inbred Strains Regeneration Swine Vertebrates: anatomy and physiology, studies on body, several organs or systems Water and mineral metabolism. Osmoregulation. Acidobasic balance |
| title | Bioavailability to Anemic Rats of Iron from Fresh, Cooked or Nitrosylated Hemoglobin and Myoglobin |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-05T05%3A37%3A57IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Bioavailability%20to%20Anemic%20Rats%20of%20Iron%20from%20Fresh,%20Cooked%20or%20Nitrosylated%20Hemoglobin%20and%20Myoglobin&rft.jtitle=The%20Journal%20of%20nutrition&rft.au=Park,%20Y.W.&rft.date=1983-03&rft.volume=113&rft.issue=3&rft.spage=680&rft.epage=687&rft.pages=680-687&rft.issn=0022-3166&rft.eissn=1541-6100&rft.coden=JONUAI&rft_id=info:doi/10.1093/jn/113.3.680&rft_dat=%3Cproquest_cross%3E80380775%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=80380775&rft_id=info:pmid/6827383&rft_els_id=S0022316623254942&rfr_iscdi=true |