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Título

Iron chelating property of dietary grape poliphenols and its role in the prevention of lipid oxidation

AutorChamorro, Susana CSIC ORCID; Viveros, Agustín CSIC; Arija, Ignacio ; Centeno, Carmen CSIC ; Salas, Gorka; Brenes, Agustín CSIC
Fecha de publicación15-abr-2013
CitaciónFifth Congress of the International BioIron Society (2013)
Biennial World Meeting (2013)
Resumen[Introduction]: Dietary factors as polyphenols and fiber might affect iron bioavailability. Grape polyphenols are thought to possess health-related properties, mainly attributed to its antioxidant and metal chelating activities. The intake of these bioactive substances may reduce the plasma iron content, and consequently should be reduced in iron deficiency situations but might be useful in situations characterized by oxidative stress. The reduction of iron absorption may protect tissues against damage caused by oxygen free radicals and ion dependent metal lipid peroxidation. Free iron is the most probable catalyst for the initiation of peroxidation of polyunsaturated fatty acids (PUFA). Chickens provide an accurate in vivo model for iron bioavailability and also for lipid peroxidation studies because poultry meat is rich in PUFA and susceptible to oxidative deterioration.
[Methods and Materials]: Thus, we investigate the effect of dietary grape pomace (GP) rich in polyphenols and fiber on the plasma iron content and antioxidant status in chickens. Three diets containing 0, 5 and 10% of GP were formulated. Birds (30/diet) were fed experimental diets during 21 days, then 6 birds per treatment were randomly selected and after an overnight fast blood was collected by cardiac puncture and plasma Fe was determined by inductively coupled plasma optical emission spectroscopy. Another 6 birds per treatment were euthanized and thigh meat was collected to determine the extent of lipid oxidation by measuring the thiobarbituric acid reacting substances (malondialdehyde) generated at 1 and 4 d of storage.
[Results]: Dietary inclusion of GP both at 5 and 10% caused a significant reduction in the concentrations of plasma iron (up to 14%; P<0.001).We recently reported a reduction on plasma iron content in chickens after the intake of a concentrate grape seed extract rich in polyphenols. Polyphenol compounds possess hydroxyl and carboxyl groups able to bind metal ions bearing positive charges such as iron. In vitro studies using intestinal cells reported that polyphenols from grape seed might interact with iron creating a non-transportable polyphenol-iron complex preventing the iron exit across the basolateral membrane. This reduction in plasma iron content observed with dietary GP was correlated with a lower lipid oxidation of meat.
[Conclusion]: Accordingly, previous studies also reported an increase in the oxidative stability of tissues of chickens fed diets containing GP related to an increase of plasma α-tocopherol content. In conclusion, this study indicates that a reduction of plasma iron content obtained with dietary intake of grape polyphenols might protect tissues against lipid peroxidation.
DescripciónResumen del póster presentado al Fifth Congress of the International BioIron Society (IBIS) y al Biennial World Meeting (BioIron 2013), celebrados en UK en abril de 2013.
URIhttp://hdl.handle.net/10261/93892
Aparece en las colecciones: (ICTAN) Comunicaciones congresos




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