FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W1966744695> ?p ?o ?g. }

• W1966744695 endingPage "8368" @default.
• W1966744695 startingPage "8362" @default.
• W1966744695 abstract "Elemental iron powders are widely used to fortify flour and other cereal products. Our objective was to test the hypothesis that baking enhances the bioavailability of elemental iron powders by oxidizing Fe(0) to Fe(2+) or Fe(3+). An in vitro digestion/Caco-2 cell culture model and a piglet model were used to measure bioavailability. Bread flour, either unfortified or fortified with hydrogen-reduced (HR) iron powder or FeSO(4) (300 mg Fe/kg flour), was baked into bread. For the in vitro studies, bread samples were treated with pepsin at pH 2, 3, 4, 5, 6, or 7 and subsequently incubated with pancreatic enzymes at pH 7 in a chamber positioned above monolayers of cultured Caco-2 cells. Ferritin formation in the cells was used as an index of iron bioavailability. Ferritin formation in cells fed HR Fe bread was similar to cells fed FeSO(4) bread when the peptic digestion was conducted at a pH 2 but lower when the peptic phase was conducted at pH 3, 4, 5, 6, or 7 (P < 0.05). Pig diets containing 35% dried bread were prepared and fed to cross-bred (Hampshire x Landrace x Yorkshire) anemic pigs in two studies. The rate of increase in hemoglobin Fe over the feeding period was used to calculate relative biological value (RBV), an index of iron bioavailability. In the first pig study, RBV of HR Fe added to flour prior to baking was 47.9% when compared to FeSO(4) fortified flour (P < 0.05). In the second pig study, a third treatment consisting of unfortified bread with HR iron added during diet mixing (after bread baking) was included. RBVs of the HR Fe diet (Fe added after baking) and HR Fe diet (Fe added before baking) were 40.1% and 53.5%, respectively, compared to the FeSO(4) diet. Differences in RBV between the HR Fe (before and after baking) and FeSO(4) (before baking) treatment groups were significant, but the difference between the before and after HR treatment groups was not significant. We conclude that bread baking does not enhance the bioavailability of elemental iron powders." @default.
• W1966744695 created "2016-06-24" @default.
• W1966744695 creator A5014843560 @default.
• W1966744695 creator A5016641909 @default.
• W1966744695 creator A5037150105 @default.
• W1966744695 creator A5091823146 @default.
• W1966744695 date "2006-09-27" @default.
• W1966744695 modified "2023-09-27" @default.
• W1966744695 title "Effect of Bread Baking on the Bioavailability of Hydrogen-Reduced Iron Powder Added to Unenriched Refined Wheat Flour" @default.
• W1966744695 cites W1573723390 @default.
• W1966744695 cites W1894477704 @default.
• W1966744695 cites W1898944809 @default.
• W1966744695 cites W1917969598 @default.
• W1966744695 cites W1935850770 @default.
• W1966744695 cites W1971884867 @default.
• W1966744695 cites W1975216425 @default.
• W1966744695 cites W1980946759 @default.
• W1966744695 cites W2001272402 @default.
• W1966744695 cites W2005405280 @default.
• W1966744695 cites W2012090732 @default.
• W1966744695 cites W2042972714 @default.
• W1966744695 cites W2055615285 @default.
• W1966744695 cites W2082098482 @default.
• W1966744695 cites W2107549483 @default.
• W1966744695 cites W2116664352 @default.
• W1966744695 cites W2125686550 @default.
• W1966744695 cites W2142817495 @default.
• W1966744695 cites W2149867994 @default.
• W1966744695 cites W2166587631 @default.
• W1966744695 cites W2167148716 @default.
• W1966744695 doi "https://doi.org/10.1021/jf0615395" @default.
• W1966744695 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/17032052" @default.
• W1966744695 hasPublicationYear "2006" @default.
• W1966744695 type Work @default.
• W1966744695 sameAs 1966744695 @default.
• W1966744695 citedByCount "9" @default.
• W1966744695 countsByYear W19667446952015 @default.
• W1966744695 countsByYear W19667446952021 @default.
• W1966744695 crossrefType "journal-article" @default.
• W1966744695 hasAuthorship W1966744695A5014843560 @default.
• W1966744695 hasAuthorship W1966744695A5016641909 @default.
• W1966744695 hasAuthorship W1966744695A5037150105 @default.
• W1966744695 hasAuthorship W1966744695A5091823146 @default.
• W1966744695 hasConcept C13965031 @default.
• W1966744695 hasConcept C16311235 @default.
• W1966744695 hasConcept C181199279 @default.
• W1966744695 hasConcept C181389837 @default.
• W1966744695 hasConcept C185592680 @default.
• W1966744695 hasConcept C2778319317 @default.
• W1966744695 hasConcept C2781357212 @default.
• W1966744695 hasConcept C3019985465 @default.
• W1966744695 hasConcept C31903555 @default.
• W1966744695 hasConcept C43617362 @default.
• W1966744695 hasConcept C55493867 @default.
• W1966744695 hasConcept C60644358 @default.
• W1966744695 hasConcept C86803240 @default.
• W1966744695 hasConceptScore W1966744695C13965031 @default.
• W1966744695 hasConceptScore W1966744695C16311235 @default.
• W1966744695 hasConceptScore W1966744695C181199279 @default.
• W1966744695 hasConceptScore W1966744695C181389837 @default.
• W1966744695 hasConceptScore W1966744695C185592680 @default.
• W1966744695 hasConceptScore W1966744695C2778319317 @default.
• W1966744695 hasConceptScore W1966744695C2781357212 @default.
• W1966744695 hasConceptScore W1966744695C3019985465 @default.
• W1966744695 hasConceptScore W1966744695C31903555 @default.
• W1966744695 hasConceptScore W1966744695C43617362 @default.
• W1966744695 hasConceptScore W1966744695C55493867 @default.
• W1966744695 hasConceptScore W1966744695C60644358 @default.
• W1966744695 hasConceptScore W1966744695C86803240 @default.
• W1966744695 hasIssue "21" @default.
• W1966744695 hasLocation W19667446951 @default.
• W1966744695 hasLocation W19667446952 @default.
• W1966744695 hasOpenAccess W1966744695 @default.
• W1966744695 hasPrimaryLocation W19667446951 @default.
• W1966744695 hasRelatedWork W1557005044 @default.
• W1966744695 hasRelatedWork W1980699653 @default.
• W1966744695 hasRelatedWork W1991189825 @default.
• W1966744695 hasRelatedWork W2050594764 @default.
• W1966744695 hasRelatedWork W2087394820 @default.
• W1966744695 hasRelatedWork W2147450384 @default.
• W1966744695 hasRelatedWork W2413997744 @default.
• W1966744695 hasRelatedWork W2800923384 @default.
• W1966744695 hasRelatedWork W2921211343 @default.
• W1966744695 hasRelatedWork W4320918338 @default.
• W1966744695 hasVolume "54" @default.
• W1966744695 isParatext "false" @default.
• W1966744695 isRetracted "false" @default.
• W1966744695 magId "1966744695" @default.
• W1966744695 workType "article" @default.