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

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dc.contributor.author STURZA, Rodica
dc.contributor.author GUDUMAC, Valentin
dc.contributor.author DESEATNICOVA, Olga
dc.contributor.author GHENDOV-MOSANU, Aliona
dc.date.accessioned 2021-09-24T10:09:22Z
dc.date.available 2021-09-24T10:09:22Z
dc.date.issued 2021
dc.identifier.citation STURZA, Rodica, GUDUMAC, Valentin, DESEATNICOVA, Olga et al. Dietary improvement of the iron statute of the rats with experimental anemia. In: One Health & Risk Management, 2021, V. 2, Iss. 1, pp. 13-21. ISSN: 2587-3466. en_US
dc.identifier.uri https://doi.org/10.38045/ohrm.2021.1.02
dc.identifier.uri http://repository.utm.md/handle/5014/17386
dc.description.abstract 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 acidlactic 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%. en_US
dc.description.abstract Introducere. Una dintre problemele majore care afectează statutul nutrițional este insuficiența de fier, care duce la scăderea imunității, la sporirea incidenței maladiilor infecţioase şi a anemiilor. Și, evident, numai corecţiile echilibrate pot remedia aceste dereglări. Material si metode. În scopul de a elucida influenţa metodei de fabricare a produselor fortificate cu fier asupra aportului acestuia în organism, au fost efectuate o serie de cercetări in vivo, pe un lot de 21 şobolani albi, linia Wistar, cărora li s-a indus anemie experimentală pe cale medicamentoasă (AEM). Analiza sângelui a fost efectuată în trei reprize: iniţial, după inducerea AEM şi, apoi după finalizarea experimentului. Rezultate. Investigațiile au arătat, că chiar și la un aport suficient de fier, reabilitarea rezervei de fier a organismului depinde considerabil de prezența factorilor antinutritivi. Pentru a reduce influența acestor factori, metoda de fabricație aplicată, pentru produsele fortificate cu micronutrienți de origine minerală (fier), s-ar putea baza pe utilizarea procedurilor de fermentare acido-lactică, folosind tărâțe de grâu. Concluzii. Cercetările efectuate pe animale de laborator, cu anemie experimentală indusă, au demonstrat, că în cazul grupei hranite cu pâine fabricată prin metoda cu fermentaţie acido-lactică, concentraţia fierului seric s-a restabilit complet pe durata experimentului, iar la şobolanii alimentați cu pâine fortificată, preparată prin metoda tradiţională, concentraţia fierului seric s-a restabilit doar parţial, în proporţie de 40-45%. en_US
dc.language.iso en en_US
dc.publisher Moldovan Association for Biosafety and Biosecurity en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject anemia en_US
dc.subject rats en_US
dc.subject fortified bread en_US
dc.subject bread en_US
dc.subject lactic acid en_US
dc.subject iron en_US
dc.subject anemie en_US
dc.subject şobolani en_US
dc.subject pâine fortificată en_US
dc.subject fermentaţie acido-lactică en_US
dc.subject fier seric en_US
dc.title Dietary improvement of the iron statute of the rats with experimental anemia en_US
dc.title.alternative Ameliorarea dietară a statutului de fier la şobolani cu anemie experimentală en_US
dc.type Article en_US


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