CERELA   05438
CENTRO DE REFERENCIA PARA LACTOBACILOS
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Influence of Different of Short-Chain Fatty Acids on Iron Absorption by Laying Hen´s Proximal Colon
Autor/es:
GULTEMIRIAN MARÍA DE LOURDES; HIDALGO VICTOR MAXIMILIANO; PEREZ CHAIA, ADRIANA; APELLA, MARÍA CRISTINA
Lugar:
San Miguel de Tucumán-Argentina
Reunión:
Simposio; III Simposio Internacional de II Bacterias Lácticas. Segundo Encuentro de la Red Argentina de Bacterias Lácticas (Red-BAL); 2009
Institución organizadora:
Centro de Referencia para Lactobacilos (CERELA)
Resumen:
INFLUENCE OF DIFFERENT 0F SHORT-CHAIN FATTY ACIDS ON IRON ABSORPTION BY LAYING HEN’S PROXIMAL COLON M. de L. Gultemirian, V. M.Hidalgo, A. Pérez Chaia y M. C. Apella Centro de Referencia para Lactobacilos (CERELA, CCT-CONICET-Tucumán), Universidad Nacional de Tucumán. Chacabuco 145, T4000ILC-S. M. de Tucumán, Tucumán, Argentina. E_mail: lourdesg@cerela.org.ar The absorption rate of most sources of iron is usually poor and results in a high prevalence of iron deficiency. Bacterial fermentation produces short-chain fatty acids (SCFA) like acetic, propionic and butyric acids that enhance the absorption of minerals. In the present study we evaluated three different acetic, propionic and butyric acids concentration to study the iron transport across the colon utilizing a camera like Ussing Chamber. In this camera we laid intestinal mucosa separating two compartments that simulates mucosal and serosal side. We study the transport of Fe2+ 0,1 mM (without concentration gradient)  from mucosal to serosal side, with SCFA in the following concentrations: intestinal basal (190, 42 y 29 µmol/g of acetic, propionic and butyric respectively), those obtained after fermentation in vitro of molasses 1% by cecal microflora (589, 178 and 162 µmol/g of acetic, propionic and butyric respectively) and the double of the difference between two previous (800, 300 and 285 µmol/g of acetic, propionic and butyric respectively). The Fe2+ transported was measured after 30 minutes by Atomic Absorption Spectrometry. With SCFA in basal concentrations the iron transported was 3, 4 and 3 percentages for acetic, propionic and butyric acids respectively; with SCFA after fermentation of molasses the percentage were 4, 4 and 5 for these acids and finally with SCFA in double of concentrations of the difference between two previous, the ion transported for acetic, propionic and butyric acids respectively were 4, 7 and 9 percentages. With these results we can conclude that acetic acid does not influence the iron transport through the colon but increasing propionic and butyric acids concentrations produce an increase in iron transport transepithelial. This increase could result in benefits to consumer health because this mineral would be incorporated in meat and eggs that we are normally consumed in the diet.