Nutr Hosp 2013281112118ISSN 02121611 CODEN NUHOEQSVR 318 - PDF document

112 Nutr Hosp. 2013;28(1):112-118ISSN 0212-1611  CODEN NUHOEQS.V.R. 318 Iron availability in an enteral feeding formulation by response surface methodology for mixturesCollege of Pharmaceutics of the University of Sao Paulo, to the Department of Foods and Experimental Nutrition, University they are having all the nutrients in food constituentsand where the minerals tend to suffer processes ofinteractions that would lead to changes in the absorp-tion of nutrients, interfering with the nutritional qualityof enteral feedingbest nutritional formulation aimed at individualizationof the patient undergoing the nutritional intake ofenteral feeding, in order to assist in the metabolic func-tions of individuals. Interactions of nutrients in a formu-lation can having negative effect the improvement of of more than a hundred enzymatic processes, besides theyphysiologic processes in the human organismbioavailability of minerals is usually defined by themeasure of the proportion of the total of the elementcontained in the food, meal or diet that it is used for thenormal maintenance of the functions of the organismfor the readiness of iron in diets and foods. The calciumimpedes the absorption of iron and magnesium inamounts still unknown, what would increase the possi-bility to harm the use mineralsPatients receiving enteral feeding are showing higherrisk of developing iron deficiency anemia over timebecause the iron sources used are inorganic salts on mostformulations and this nutrient to suffer interference fromother nutrients present in the formulations and conse-quently a lower utilization of iron by bodySome authors studied several types of diets and foodswith the purpose of measuring the availability of the ironcant corr

elation for the iron, showing that the methods they reproduce the conditions of the humandigesting system and they are capable to predict theabsorption mechanisms of nutritiousThe aim of this work was to study the effect ofcalcium on the iron availability in an enteral feedingmethod with response surface Material and methods The ingredients that composed the appraised formu-lations in the study were obtained according to themarketed modules; isolated soy protein, malt dextrin,canola, corn and MCTs oils, mixes of mineral andvitamin salts (table I). The mixes of mineral are toshow in table II. Experimental Desing The dependent variables in this study were MCTs(x1), Fiber (x2) and Calcium (x3). In the case of ashould satisfy the relation to the mathematical model by Response Surfacefor mixture of three components.Different amounts of corn oil and of malt dextrin wereused to maintain the energy total value of the experi-mental diets (1011.0 kcal / kg) and (232.4 g of powderfor 767.6 g of water) the final dilution (table III). Analytical Procedures The analytical procedures were accomplishedaccording to the norms proposed by AOACsamples in duplicate, using casein AIN-93G Determination of iron in samples For the determination of the concentrations of ironcontents in experimental design was used the methodof Spectrometric of Atomic Absorption (EAA). Theenteral diets were digested with nitric acid (HNO3) andhydrogen peroxide (H2O2) in 5:1 ratio at 100 ºC inblock digester (Pyrotec) and diluted with 50 mLThe readings of the samples and of the curves patternswere accomplished in Polarized Zeeman AAS HitachiZ-5000. The readings of samples and standard solutionscurves were performed in Polarized Zeeman AASHitachi Z-5000 by fl

ame and oxidant Air/ AcetyleneFerric Chloride Titrisol Merck-9972 and in concentra- Iron bioavailability in obese subjetcs 113 Nutr Hosp. 2013;28(1):112-118 Experimental Enteral Feeding Formulation Components100 (g)1000 mL Total Protein (g) Soy Protein Isolate13.3431.00 Malt dextrin 59.12137.40Canola oil7.7418.00Corn oil5.3812.50MCT1.934.50 Soy Lecithin1.303.00Salt Mixture2.155.00 Calcium Carbonate0.431.00 Vitamin Mixture4.3010.00Partially hydrolysed guar gum4.3010.00 Water (g)767.60 Total (g)100.001000.001,000 mL of feeding diet as 232.4 g power 15. IRON AVAILABILITY_01. Interacción 08/01/13 13:00 Página 113 (quadratic model)(cubic special model)Therefore, to estimate the value of the coefficients* are required at least three experimental trials. As thedifference in terms of the delineation between thequadratic model and the special cubic model is only anexperimental trialfor this study was used an experi-mental planning simplex-centroid design with sevenexperimental trialstion the corresponding by physiological explanationsand aiming to maximize the iron was important. Theoptimization of the response is within the range ofacceptability [0, 1] and the responses to be maximizedare the minimum and maximum values of the quanti-ties of nutrients that were used in the experiment Statistical Analysis Being treated of a powdered formulation for enteral=1.0=100% and variables selected in this study), Fiber (xCalcium (x). The estimated value of coefficients ofall regressions was obtained by the least squaresmethod. Analysis of variance and analysis of regres-sion have been used to evaluate the quality of theadjustment of the mathematical model and the test Qui-.The optimization wasdone by the technique proposed by D

erringer and.This is based on the definition of a desirabilityhis is based on the definition of a desirabilitywas adopted as lower limits, secondary and highervalues of 0, 0.5 and 1.0, respectively. The data wereanalysed by the program Statistica 6.0significant differences p Results All of the regression models (lineal, quadratic andcubic special) for the values of iron availability wereshown highly significant (p )), demonstrating the dependence of responses inthis experimental design. The adequacy was verifiedof empirical models for iron and the values wascalculated by F greater than the tabulated F (F3.01 for iron) and no evidence of lack of fit was= 3.74 for iron) to the 95 % of signifi-The availability of iron obtained by the conditionsfor each one of the mathematics models. It wasobserved the values of the F and the level of statistical pand the determination coefficient Rappraised answers for each one of the two minerals.The obtained values for the estimate of the response y«% iron availability» were used for the obtaining of aquadratic model adjusted by the experimental data topredict the answer with the three nutrients studied inthe experimental design. Equation (1) shown of thecoefficients of the quadratic regression model adjustedtive standard mistakes, dear for the experimental data.Eq (1)(0.31) (0.31) (0.34) (1.57) (1.57)ˆ = «% iron availability» for the three vari-), in which it is observed that the largestand calcium. The formulation according to the ratioreproduced in the laboratory determined thethat the results were validated.formulation to optimize the overall model in the search Iron bioavailability in obese subjetcs 115 Nutr Hosp. 2013;28(1):112-118 Percentage of the iron dialisability (%FeD

) by the effect of different amounts of MCT, fiber and calcium DietsMCTFiberCalciumMean (% FeD)11005.40 (0.44)20104.32 (0.10)30011.25 (0.18)40.50.505.50 (0,49)500.50.56.90 (0.64)60.500.54.90 (0.64) 70.330.330.335.70 (0.33) Table V Factors of variation for the responses by quadratic model of the iron dialisability in an enteral feeding formulation NutrientsFp**R Iron39.080.00000.91(**) probability significant level of 95% (p ) 15. IRON AVAILABILITY_01. Interacción 08/01/13 13:00 Página 115 estimate of nutrient bioavailability.The techniqueby RSM allows the effects of interactions betweenthe functional properties of foodAmong all the synergistic effects observed for theiron availability the most pronounced effect was thebinary interaction between fiber and calcium. Fibersbacteria in the colon to show a binding capacity ofminerals, mainly calcium. Because that, soluble fiberhave been recommended for enteral feeding. It wasexplicable for the ability of the translocation localcalcium absorptive small intestine into the caecum andcolon, where they are degraded to increase the produc-tion of short chain fatty acids leads to a decrease in pH,which would induce the increase of calcium absorptionthis region of the intestineGuar gum and partially hydrolyzed guar gum aremore important than other types of fibers in the produc-tion of short chain fatty acids because they act on theintestinal micro flora in human.Spacen et alobserved that patients with paralytic ileus showed alower incidence of diarrhea and less impairment ofbowel function, undergoing enteral nutrition withsoluble fiber. In this respect, hydrolyzed guar gum wasmore effective than other types of fiber by greaterproduction of short chain fatty acids in the col

on.By studying the interactions of Fethe formulation of enteral nutrition by in different concentrations of soluble fiber, insolublefiber and different pHs, simulating physiologicaldifferent conditions, observed that high amounts offiber and physical-chemical unsuitable can lead to pooravailability of iron.Gupta et al. to assess thebioavailability of calcium and iron in leafy vegetables,by in vitro dialysis concluded that the componentspresent in the chemical structure such as food fibers,oxalate, phytic acid and tannins are the primary inter-fering bioavailability of iron.of cow’s milk in infancy may increase the incidence ofiron deficiency anemia in children, because the food. to assess the effect of the bioavailability of iron,calcium and zinc in samples of cows’ milk fortifiedwith calcium or not by the in vitro methods ofdialysability and in vitro cell culture by Caco 2 showedthat the matrix itself tends to reduce the bioavailabilityof calcium found in the non-fortified milk, which canbe explained by the interaction of calcium with milkcomponents, especially with milk protein and forma-tion of insoluble compounds that tend to impair the useof the mineral.The authors concluded that the interaction betweenminerals and milk to show disadvantage that food isof foods can be caused by different chemistry condi-tions and molecular structure like as fats, because thepolar and nonpolar covalent ligation and metal condi-several authors and related the interference .Like this, foods or diets contain thatcomposed of fewer complexes (as MCTs) structures;they can tie the calcium, in presence of great quantitiesof the mineral and with that to please the availability ofthe iron in an enteral feeding formulation.Rodrigues et

al. they showed that the fat present inthe milk, characterized in natural sources of thosestencil, it is constituted of reasonable quantities ofcholesterol and saturated fat. Toba et aleffects of the components of the milk in the bioavail-ability of calcium, growth in mice, they concluded thatthe mineral presented interactions with the componentsof the milk due to formation of insoluble compoundstrending to reduce the availability of the mineral,showing the own interference of the chemical structureof the milk in the absorption of the calcium.Yang et al. in a meta-analysis that evaluated the useof fiber in enteral formulas has been shown to reducehospital stay in patients with liver transplantation andabdominal surgery. For cases of diarrhea and infection,which was used in the fiber in the diet a control wasobserved in liver transplant patients from abdominalsurgery and postoperative ileum, due to an improve-ment in the clinical patient.diet, especially in the presence of oxalates and phytateprevented the absorption of iron, zinc, copper andcorn and soy of the Chinese population and showedthat the amounts of phytate and fiber in these foodsenabled the formation of insoluble compounds that Iron bioavailability in obese subjetcs 117 Nutr Hosp. 2013;28(1):112-118 Enteral Feeding: Experimental diet and optimized diet for percentage of the iron dialisability ComponentsExperimental DietOptimized DietProtein (g)31.031.0Carbohydrate (g)138.0136.4Fiber (g)10.010.2Corn oil (g)12.517.0Canola oil (g)18.018.0MCT (g)4.5–Soy lecithin (g)3.03.0Calcium (mg)400.0320.0Iron (mg)10.010.0Zinc (mg)3.63.6Magnesium (mg)115.3115.3Vitamin C (mg)50.050.0 Total (g)1000.01000.0 15. IRON AVAILABILITY_01. Interacción 08/01/13 13:00 Página 11