INULIN AS A COMPONENT OF FORTIFIED FOODSTUFFS: INFLUENCE ON THE MICRONUTRIENT STATUS

DOI: https://doi.org/10.29296/25877313-2022-03-05
Issue: 
3
Year: 
2022

V.M. Kodentsova Dr.Sc. (Biol.), Professor, Federal Research Centre of Nutrition, Biotechnology and Food Safety (Moscow, Russia) ORCID 0000-0002-5288-1132 E-mail: kodentsova@ion.ru S.N. Leonenko Posr-graduate Student, Federal Research Centre of Nutrition, Biotechnology and Food Safety (Moscow, Russia) ORCID0000-0003-0048-4220 N.A. Beketova Ph.D. (Chem.), Senior Research Scientist, Federal Research Centre of Nutrition, Biotechnology and Food Safety (Moscow, Russia) ORCID0000-0003-2810-2351 O.V. Kosheleva Research Scientist, Federal Research Centre of Nutrition, Biotechnology and Food Safety (Moscow, Russia) ORCID0000-0003-2391-9880 O.A. Vrzhesinskaya Ph.D. (Biol.), Senior Research Scientist, Federal Research Centre of Nutrition, Biotechnology and Food Safety (Moscow, Russia) ORCID 0000-0002-8973-8153 A.A. Sokolnikov Ph.D. (Biol.), Senior Research Scientist, Federal Research Centre of Nutrition, Biotechnology and Food Safety (Moscow, Russia) ORCID0000-0003-1808-652X L.V. Shevyakova Ph.D. (Biol.), Senior Research Scientist, Federal Research Centre of Nutrition, Biotechnology and Food Safety (Moscow, Russia) ORCID0000-0002-7447-8520 D.V. Risnik Ph.D. (Biol.), Leading Research Scientist, Federal Research Centre of Nutrition, Biotechnology and Food Safety (Moscow, Russia) ORCID0000-0002-3389-8115

Relevance. Inulin is used as a source of polyfructosans in specialty foods for preventive nutrition to reduce the risk of chronic diseases. Along with the proven positive effect on the intestinal microbiota, the absorption of calcium, magnesium and zinc, data on the negative impact on the supply with vitamin E are emerging. The aim of the study was to evaluate the effect of introducing inulin into the diet on the assimilation of micronutrients in growing rats deficient in vit-amins D and group B. Material and methods. To assess the effect of inulin on the micronutrient status of growing male Wistar rats (body weight 51.4 ± 0.5 g) in a semisynthetic diet deficient in vitamins D and group B for 7 days the missing vitamins were introduced with or without inulin enrich-ment of the diet (5%). The indices of micronutrient status were compared with the parameters of rats adequately provided with all vitamins throughout the experiment. The content of calcium and iron in the freeze-dried liver and brain was determined on a Z 5300 atomic absorption spectrophotometer (Hitachi High-Technologies Corporation (HHC), Japan), biochemical parameters of blood and urine were determined on a KoneLab 200i biochemical ana-lyzer (ThermoScientific, Finland). Results. The presence of inulin in the diet slowed down the restoration of the normal supply with vitamins B1 and B6 (urine excretion), B2 (content in the brain), and also led to a 1.4-fold increase of the liver iron concentration, while simultaneously decreasing the con-centration of liver vitamin E compared with the control group. Conclusions. Against the background of the existing multiple vitamin deficiency, the simultaneous presence of inulin and vitamins in the diet does not guarantee the complete absorption of all added vitamins and may lead to undesirable consequences. The effectiveness of n fortified product or dietary supplement for correcting the vitamin and mineral status may significantly depend on the composition of the product, which indicates the need for their clinical testing, confirming the bioavailability of the fortifying components and their effectiveness for maintaining health.

Keywords: 
multiple deficiency of vitamins D and B group
inulin
correction
α-tocopherol
iron
rats

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