Summary
A study was made of the influence of the consumption of white tuna (subjected to various thermal treatments) on the bioavailability of dietary iron. Biological assays were carried out on Wistar rats fed semi-synthetic diets varying only in the protein source, casein-methionine, or tuna provided in the following forms: raw, cooked in brine, sterilized with or without soybean oil, and canned and stored for a period of 1 or 3 years. Feed intake, the fecal and urinary excretion of iron, and the iron content of the liver were monitored. Absorption of iron was enhanced by consuming the diet containing raw white tuna. However, the beneficial effect of raw tuna was greatly reduced by cooking it in brine, and even more so by sterilization, especially in the presence of oil. The benefit was partly restored by storing the conserves for a period of 1 or 3 years. It is hypothesized that structural alterations to the protein caused by thermal processes can affect the solubility and bioavailability of iron.
Zusammenfassung
Wachstums- und Bilanzversuche mit Wistar-Ratten auf der Basis semisynthetischer Rationen sollten den Einfluß von Casein oder Thunfisch auf die Verwertung des Eisens (überwiegend in Form von Eisensulfat) feststellen. Der Thunfisch wurde roh, gekocht, in Dosen mit oder ohne Öl sterilisiert bzw. sterilisiert und 1–3 Jahre gelagert eingesetzt. Gemessen wurden das Wachstum, die Eisenbilanz und die Eisengehalte in der Leber. Die Bioverfügbarkeit des Eisens war höher in der Ration mit rohem Thunfisch, nahm aber mit zunehmendem Erhitzungsgrad ab. Nach Lagerung hatte sich die Verfügbarkeit des Eisens wieder etwas verbessert. Es wird geschlossen, daß durch die Hitzebehandlung strukturelle Änderungen im Protein auftreten, wodurch die Eisenverwertung beeinträchtigt wird.
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García-Arias, M.T., Castrillón, A.M. & Navarro, M.P. Influence of the comsumption of casein, or tuna in the raw, cooked or canned form, on the utilization of iron in the diet of weanling rats. Z Ernährungswiss 33, 51–60 (1994). https://doi.org/10.1007/BF01610578
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DOI: https://doi.org/10.1007/BF01610578