Gabriela P. Calmanovici

Modification of the ferrozine technique to analyze iron contents in different foods: comparative study using an internal standard as reference methodology.

A methodology for the determination of iron in foods fortified with this element or in nutritional products is important and has to be sensitive and rapid. In developing countries, an inexpensive and reliable methodology is also required. For this purpose, the Gordon’s Ferrozine technique was slightly modified and assayed with yogurt, dry powdered milk, and cereal mixtures, all of them fortified with iron, using an internal standard as the reference methodology. The obtained results demonstrate a close correlation between the standard curve interpolation method and the internal standard reference method (correlation coefficient r2= 0.9950) in a wide range of concentrations. The slope (0.9998 ± 0.0040) demonstrates that both procedures measure equal amounts of iron. The conclusion is that the proposed technique is a reliable, practical, and inexpensive methodology for iron determination in different foods fortified with iron.

Determination of relative bioavailability of zinc in a petit suisse cheese using weight gain and bone zinc content in rats as markers

The aim of the study was to determine the relative bioavailability of zinc gluconate stabilized with glycine in a Petit Suisse cheese from an infant dessert. Weight gain and bone zinc content were the nutritional responses evaluated for the diets of different zinc content: 2 ppm (basal) and 5, 10, and 30 ppm from zinc gluconate stabilized with glycine and zinc sulfate. Nonlinear regression analysis of the fitted curves for weight gain determined a relative zinc bioavailability of 100% for the Ymax ratio and 96% for Ymax/t1/2 ratio for zinc gluconate stabilized with glycine (R2=0.7996 for zinc sulfate and 0.8665 for zinc gluconate stabilized with glycine). The slope ratio analysis from linear regression of femur zinc determined a relative zinc bioavailability of 93% for zinc gluconate stabilized with glycine (R2=0.8693 for zinc sulfate and 0.8307 for zinc gluconate stabilized with glycine). Zinc gluconate stabilized with glycine has similar bioavailability as zinc sulfate in a Petit Suisse cheese nutritional matrix, with the advantage that the stabilized compound does not modify the sensorial characteristics of the fortified cheese.

99mTc-ENS, a new radiopharmaceutical for aerial lung scintigraphy : Comparative studies in rats

Abstract The biological behavior of 99m Tc-labeled exogenous natural surfactant ( 99m Tc-ENS) was studied and compared to 99m Tc-diethylenetriaminepentaacetate ( 99m Tc-DTPA) and 99m TcO 4 − . The labeling yield percentages for 99m Tc-DTPA and 99m Tc-ENS were higher than 95%. Biodistribution studies performed after aerosolization showed that the percentage of activity concentration in lungs for 99m Tc-ENS was 98.7 ± 1.3%, for 99m Tc-DTPA 77.8 ± 20.6%, and 22.4 ± 7.5% in the case of 99m TcO 4 − . These results suggest that this new radiopharmaceutical shows an optimal lung concentration, and therefore it can be considered for clinical trials.

99mTc-ENS ventilation scintigraphy : Preliminary study in human volunteers

Exogenous natural surfactant (ENS) labeled with (99m)Tc ((99m)Tc-ENS, 900-1110 MBq), a new radiopharmaceutical for ventilation scintigraphy, was nebulized during 3 min to five volunteers. For comparative purposes, (99m)Tc-diethylenetriamine pentaacetic acid (DTPA) was studied in the same way. (99m)Tc-ENS images were of at least the same quality as (99m)Tc-DTPA images. However, in smoking volunteers, the (99m)Tc-DTPA images show some areas that seemed to be not well-ventilated, although these areas appeared well-ventilated when the study was performed with (99m)Tc-ENS. These results suggest that (99m)Tc-ENS can be used for ventilation scintigraphy to allow the observation of some areas that cannot been visualized using (99m)Tc-DTPA as ventilation agent.

Normal growth rate in rats is recovered after a period of zinc deficiency by restoration of zinc supply by means of a zinc-fortified Petit Suisse cheese

Fortification of a Petit Suisse cheese with zinc sulfate and zinc gluconate stabilized with glycine was used as a tool to overcome zinc-deficiency effects on total-body growth and skeletal growth. Animals were divided in 4 groups of 10 rats: basal (B), control (C), depletion-repletion 1 (DR1), and depletion-repletion 2 (DR2). These four groups were fed with four diets: basal (2 ppm Zn), control (30 ppm Zn), DR1, and DR2; they received a basal diet for 14 d and a control diet for the other 14 d of the experiment, using zinc sulfate for DR1 and zinc gluconate stabilized with glycine for DR2. After 28 d of the experiment, total-body weight and weight gain of the control and DR1 and DR2 animals were not statistically different (p<0.05), Femur weight and femur zinc content of DR1 and DR2 did not achieve the values of control animals (p<0.05), but they were higher than that of basal animals. Our results show that restoration of dietary zinc levels by means of food fortification normalized weight gain, as an indicator of total-body growth, and presented a trend to normalize bone weight, as a marker of skeletal growth, in young rats and independently of the zinc source used.