Dietary improvement of the iron statute of the rats with experimental anemia

Introduction. One of the major problems characterizing the nutritional status is the iron deficiency, which leads to decreased immunity, increased incidence of infectious diseases and anemia. Obviously, only well-thought-out corrections can solve these disorders. Material and methods In order to k...

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Autores principales:	Rodica STURZA, Valentin GUDUMAC, Olga DESEATNICOVA, Aliona GHENDOV-MOSANU
Formato:	article
Lenguaje:	EN FR RO RU
Publicado:	Asociatia de Biosiguranta si Biosecuritate 2021
Materias:	iron anemia rats vivo research fortified bread lactic acid fermentation peripheral blood parameters serum iron Medicine R Science Q
Acceso en línea:	https://doaj.org/article/fe07366ad0354653b1403985d611ce86
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spelling	oai:doaj.org-article:fe07366ad0354653b1403985d611ce862021-12-02T14:22:43ZDietary improvement of the iron statute of the rats with experimental anemia10.38045/ohrm.2021.1.022887-34582587-3466https://doaj.org/article/fe07366ad0354653b1403985d611ce862021-01-01T00:00:00Zhttps://journal.ohrm.bba.md/index.php/journal-ohrm-bba-md/article/view/89/49https://doaj.org/toc/2887-3458https://doaj.org/toc/2587-3466Introduction. One of the major problems characterizing the nutritional status is the iron deficiency, which leads to decreased immunity, increased incidence of infectious diseases and anemia. Obviously, only well-thought-out corrections can solve these disorders. Material and methods In order to know the influence of the method of manufacture for iron-fortified products on the iron level, a series of in vivo research was carried out, on a batch of 21 white rats, Wistar line, which were induced experimental drug anemia (EDA). The blood analysis was performed in three stages: initially, after the induction of EDA and after the completion of the experiment. Results. Investigations showed out that during sufficient iron intake rehabilitation of the body iron reserve depends considerably on the presence of antinutritive factors. In order to decrease the influence of these factors, the production method used for fortified products with mineral origin micronutrients (iron) could be based on the use of the lactic-acid fermentation procedures using wheat bran. Conclusions. The research carried out on laboratory animals with induced experimental anemia showed that, in the case of the group fed with bread manufactured by the acid-lactic fermentation method, the concentration of serum, iron was completely restored during the experiment, and in the rats fed with fortified bread prepared by the traditional method, the serum iron concentration was only partially restored, 40-45%.Rodica STURZAValentin GUDUMACOlga DESEATNICOVAAliona GHENDOV-MOSANUAsociatia de Biosiguranta si Biosecuritatearticleiron anemiaratsvivo researchfortified breadlactic acid fermentationperipheral blood parametersserum ironMedicineRScienceQENFRRORUOne Health & Risk Management, Vol 2, Iss 1, Pp 13-21 (2021)
institution	DOAJ
collection	DOAJ
language	EN FR RO RU
topic	iron anemia rats vivo research fortified bread lactic acid fermentation peripheral blood parameters serum iron Medicine R Science Q
spellingShingle	iron anemia rats vivo research fortified bread lactic acid fermentation peripheral blood parameters serum iron Medicine R Science Q Rodica STURZA Valentin GUDUMAC Olga DESEATNICOVA Aliona GHENDOV-MOSANU Dietary improvement of the iron statute of the rats with experimental anemia
description	Introduction. One of the major problems characterizing the nutritional status is the iron deficiency, which leads to decreased immunity, increased incidence of infectious diseases and anemia. Obviously, only well-thought-out corrections can solve these disorders. Material and methods In order to know the influence of the method of manufacture for iron-fortified products on the iron level, a series of in vivo research was carried out, on a batch of 21 white rats, Wistar line, which were induced experimental drug anemia (EDA). The blood analysis was performed in three stages: initially, after the induction of EDA and after the completion of the experiment. Results. Investigations showed out that during sufficient iron intake rehabilitation of the body iron reserve depends considerably on the presence of antinutritive factors. In order to decrease the influence of these factors, the production method used for fortified products with mineral origin micronutrients (iron) could be based on the use of the lactic-acid fermentation procedures using wheat bran. Conclusions. The research carried out on laboratory animals with induced experimental anemia showed that, in the case of the group fed with bread manufactured by the acid-lactic fermentation method, the concentration of serum, iron was completely restored during the experiment, and in the rats fed with fortified bread prepared by the traditional method, the serum iron concentration was only partially restored, 40-45%.
format	article
author	Rodica STURZA Valentin GUDUMAC Olga DESEATNICOVA Aliona GHENDOV-MOSANU
author_facet	Rodica STURZA Valentin GUDUMAC Olga DESEATNICOVA Aliona GHENDOV-MOSANU
author_sort	Rodica STURZA
title	Dietary improvement of the iron statute of the rats with experimental anemia
title_short	Dietary improvement of the iron statute of the rats with experimental anemia
title_full	Dietary improvement of the iron statute of the rats with experimental anemia
title_fullStr	Dietary improvement of the iron statute of the rats with experimental anemia
title_full_unstemmed	Dietary improvement of the iron statute of the rats with experimental anemia
title_sort	dietary improvement of the iron statute of the rats with experimental anemia
publisher	Asociatia de Biosiguranta si Biosecuritate
publishDate	2021
url	https://doaj.org/article/fe07366ad0354653b1403985d611ce86
work_keys_str_mv	AT rodicasturza dietaryimprovementoftheironstatuteoftheratswithexperimentalanemia AT valentingudumac dietaryimprovementoftheironstatuteoftheratswithexperimentalanemia AT olgadeseatnicova dietaryimprovementoftheironstatuteoftheratswithexperimentalanemia AT alionaghendovmosanu dietaryimprovementoftheironstatuteoftheratswithexperimentalanemia
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Dietary improvement of the iron statute of the rats with experimental anemia

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