StRemorin1.3 hampers Potato virus X TGBp1 ability to increase plasmodesmata permeability, but does not interfere with its silencing suppressor activity.

The Triple Gene Block 1 (TGBp1) protein encoded by the Potato virus X is a multifunctional protein that acts as a suppressor of RNA silencing or facilitates the passage of virus from cell to cell by promoting the plasmodesmata opening. We previously showed that the membrane raft protein StRemorin1.3 is able to impair PVX infection. Here, we show that overexpressed StRemorin1.3 does not impair the silencing suppressor activity of TGBp1, but affects its ability to increase plasmodesmata permeability. A similar effect on plasmodesmata permeability was observed with other movement proteins, suggesting that REM is a general regulator of plasmodesmal size exclusion limit. These results add to our knowledge of the mechanisms underlying the StREM1.3 role in virus infection.

[Mineral bioaccessibility in yerba mate (Ilex paraguariensis St) infusions and mixtures with iron fortified milk]. / Bioaccesibilidad de minerales en infusiones de yerba mate (Ilex paraguariensis St) y en mezclas con leches fortificadas con hierro.

The bioaccesibility of various minerals in infusions of yerba male (mate cocido) and preparations with Fe-fortified milk was assessed to determine the influence of the infusions on the potential bioavailability of intrinsic minerals and fortified Fe. The dialyzability (D) of iron, calcium, magnesium and zinc was evaluated, as indicator of bioaccesibility in milk samples fortified with ferrous sulfate (FS), ferric bisglicinate GF) and EDTANaFe. Dialyzability was also evaluated in mixtures of milk with mate cocido and in infusions cooked with Fe-fortified milk. In each case the effect of ascorbic acid (AA) in a ratio Fe: AA 1:4 was studied. In the mate cocido FeD was zero and increased to 15% with the addition of AA. The FeD in milk with SF, BGF and EDTANaFe (1.2, 1.0 and 27.4 respectively), increased with the addition of AA to 2.9, 3.5 and 24.8. The FeD in the mixture milk: mate cocido was 4.7%, 5.7% and 31.2% for SF, BGF and EDTANaFe respectively. With the addition of AA was 13.5%, 13.7% and 25.7%. In infusions cooked with SF fortified milk, the values were lower than those of the mixture. The CaD did not show significant changes in Fe fortified milk and its preparations with yerba mate, while the MgD and ZnD only showed a significant reduction in infusion cooked with Fe-fortified milk. The use of infusions of yerba mate does not provide significant amounts of minerals. However, its use in mixtures with milk will not adversely affect the availability of Fe in that matrix.

Disponibilidad potencial in vitro de hierro y zinc en una dieta infantil con pan fortificado con distintas fuentes de hierro o con agregado de promotores de la absorción / Iron and zinc in vitro potential availability in an infant diet with fortified bread with different iron sources or with the adition of different iron absorption promoters

Los alimentos complementarios más utilizados son las dietas caseras. En el presente trabajo se evaluó la disponibilidad de hierro y zinc en una dieta infantil de consumo habitual conteniendo pan fortificado con diferentes fuentes de hierro: sulfato ferroso, bisglicinato ferroso, NaFeEDTA. También se utilizó pan sin fortificar con agregado de ácido ascórbico, citrato de sodio o Na2EDTA como promotores de la absorción, combinada con diversas bebidas. La dieta (papa, zapallo, sémola, pan y manzana) se combinó con agua, leche, té, bebida cola y bebida artificial a base de naranja. La dializabilidad (D) mineral, como indicador de la disponibilidad potencial fue determinada utilizando un método in vitro. El análisis estadístico se realizó utilizando ANOVA, con test de Tukey a posteriori. No hubo diferencias significativas en la DFe entre las dietas del pan fortificado con sulfato o bisglicinato; con el NaFeEDTA aumentó significativamente (p<0,05). El aumento de la DFe fue mayor en las dietas que tenían panes con promotores que en las que tenían panes fortificados. La bebida a base de naranja aumentó la DFe, mientras que el té y la leche la disminuyeron significativamente (p<0,05). La DZn aumentó en forma significativa cuando el pan estaba fortificado con sulfato o NaFeEDTA, pero no cuando se fortificó con bisglicinato. El agregado de té o leche disminuyó la DZn mientras que la bebida a base de naranja la aumentó significativamente (p<0,05). En relación a los promotores, las mayores DFe y DZn se observaron en las dietas con el pan sin fortificar, con agregado de Na2EDTA.

Home-made diets are the most frequently used complementary foods. In the present work we evaluated iron and zinc availability in a usually consumed infant diet containing either iron-fortified bread with different iron sources: ferrous sulfate, ferrous bisglycinate, NaFeEDTA. We also used non-fortified bread with absorption promoters: ascorbic acid, sodium citrate, Na2EDTA, combined with different beverages. The diet (potato, pumpkin, grits, bread, and apple) was combined with water, milk, tea, a soft drink and an orange-based artificial drink. Mineral dialyzability (D) as an indicator of potential availability was determined using an in vitro method. Statistical analysis was performed by ANOVA, and a posteriori Tukey test. There were no significant differences in FeD between diets with ferrous sulfate or ferrous bisglycinate fortified bread; in NaFeEDTA fortified bread it increased significantly (p<0.05). Iron D increase was greater in diets with bread containing absorption promoters than in those with fortified bread. The orange-based artificial drink increased FeD, while tea and milk decreased it significantly (p<0.05). Zinc D increased significantly when the bread was fortified either with ferrous sulfate or NaFeEDTA, but remained unchanged in diets with ferrous bisglycinate fortified bread. The addition of tea or milk decreased ZnD while the orange-based artificial drink increased it significantly (p<0.05). Regarding absorption promoters, the greater values both in FeD and ZnD were observed in diets with iron nonfortified bread containing Na2EDTA.

Bioaccesibilidad de minerales en infusiones de yerba mate (Ilex paraguariensis St) y en mezclas con leches fortificadas con hierro

Se evaluó la bioaccesibilidad de diversos minerales en infusiones de yerba mate y en preparaciones con leche fortificada con Fe para determinar la influencia de las infusiones en la biodisponibilidad potencial de minerales intrínsecos y del Fe de fortificación. Se evaluó la dializabilidad (D) de hierro, calcio, magnesio y zinc, como indicador de la bioaccesibilidad, en muestras de leche fortificada con sulfato ferroso (SF), bisglicinato férrico (BGF) y EDTANaFe. También se evaluó en mezclas de leche con mate cocido y en infusiones-cocciones con leches fortificadas. En cada caso se estudió la acción del ácido ascórbico (AA) en una relación Fe:AA 1:4. En el mate cocido la DFe fue nula y aumentó a 15% con el agregado de AA. La DFe en leche con SF, BGF y EDTANaFe (1.2; 1.0 y 27.4 respectivamente), se incrementó con el agregado de AA a 2.9; 3.5 y 24.8. La DFe en la mezcla leche:mate cocido resultó 4.7%; 5.7% y 31.2% para SF, BGF y EDTANaFe respectivamente. Con el agregado de AA resultó de 13.5%; 13.7% y 25.7% En infusiones- cocciones en leche fortificada con SF, los valores resultaron menores a los de la mezcla. La DCa no presentó variaciones importantes en las leches fortificadas y sus preparaciones con yerba mate, mientras que la DMg y la DZn solo mostraron una disminución significativa en la infusión-cocción. El consumo de infusiones de yerba mate no aporta cantidades significativas de minerales. Sin embargo, su consumo en mezclas con leche no afectaría negativamente la disponibilidad de Fe en dicha matriz.

The bioaccesibility of various minerals in infusions of yerba mate (mate cocido) and preparations with Fe-fortified milk was assessed to determine the influence of the infusions on the potential bioavailability of intrinsic minerals and fortified Fe. The dialyzability (D) of iron, calcium, magnesium and zinc was evaluated, as indicator of bioaccesibility in milk samples fortified with ferrous sulfate (FS), ferric bisglicinate GF) and EDTANaFe. Dialyzability was also evaluated in mixtures of milk with mate cocido and in infusions cooked with Fe-fortified milk. In each case the effect of ascorbic acid (AA) in a ratio Fe: AA 1:4 was studied. In the mate cocido FeD was zero and increased to 15% with the addition of AA. The FeD in milk with SF, BGF and EDTANaFe (1.2, 1.0 and 27.4 respectively), increased with the addition of AA to 2.9, 3.5 and 24.8. The FeD in the mixture milk: mate cocido was 4.7%, 5.7% and 31.2% for SF, BGF and EDTANaFe respectively. With the addition of AA was 13.5%, 13.7% and 25.7%. In infusions cooked with SF fortified milk, the values were lower than those of the mixture. The CaD did not show significant changes in Fe fortified milk and its preparations with yerba mate, while the MgD and ZnD only showed a significant reduction in infusion cooked with Fe-fortified milk. The use of infusions of yerba mate does not provide significant amounts of minerals. However, its use in mixtures with milk will not adversely affect the availability of Fe in that matrix.

[Iron and zinc in vitro potential availability in an infant diet with fortified bread with different iron sources or with the addition of different iron absorption promoters]. / Disponibilidad potencial in vitro de hierro y zinc en una dieta infantil con pan fortificado con distintas fuentes de hierro o con agregado de promotores de la absorción.

Home-made diets are the most frequently used complementary foods. In the present work we evaluated iron and zinc availability in a usually consumed infant diet containing either iron-fortified bread with different iron sources: ferrous sulfate, ferrous bisglycinate, NaFeEDTA. We also used non-fortified bread with absorption promoters: ascorbic acid, sodium citrate, Na2EDTA, combined with different beverages. The diet (potato, pumpkin, grits, bread, and apple) was combined with water, milk, tea, a soft drink and an orange-based artificial drink. Mineral dialyzability (D) as an indicator of potential availability was determined using an in vitro method. Statistical analysis was performed by ANOVA, and a posteriori Tukey test. There were no significant differences in FeD between diets with ferrous sulfate or ferrous bisglycinate fortified bread; in NaFeEDTA fortified bread it increased significantly (p<0.05). Iron D increase was greater in diets with bread containing absorption promoters than in those with fortified bread. The orange-based artificial drink increased FeD, while tea and milk decreased it significantly (p < 0.05). Zinc D increased significantly when the bread was fortified either with ferrous sulfate or NaFeEDTA, but remained unchanged in diets with ferrous bisglycinate fortified bread. The addition of tea or milk decreased ZnD while the orange-based artificial drink increased it significantly (p < 0.05). Regarding absorption promoters, the greater values both in FeD and ZnD were observed in diets with iron nonfortified bread containing Na2EDTA.

Dializabilidad de hierro y zinc en cereales para desayunos comerciales fortificados con hierro elemental, sulfato ferroso o edta férrico sódico / Iron and zinc dialysability in commercial breakfast cereals fortified with elemental iron, ferrous sulphate or ferric sodium edta

Iron (Fe) and Zinc (Zn) dialyzability was compared in 7 commercial ready-to-eat breakfast cereals (BC). Four of them were fortified with elemental Fe and ZnO. Fe and Zn dialyzability of 3 different types of BC fortified with ZnO and FeNa2EDTA or FeSO4 was also performed in our laboratory. An in vitro methodology that measures the percentage of mineral dialyzability (D percent) with controlled pH was used. The DFe percent values obtained for the commercially fortified BC ranged between 0.4 to 15.0 percent without milk and between 1.0 to 5.6 percent when milk was added to the cereals. In the case of Zn, the values ranged from 3.3 to 16.1 without milk and between 3.3 and 30.8 when milk was added. Almost every BC that was experimentally fortified in our laboratory presented a higher DFe percent (19.5 to 28.6 percent) and DZn percent (12.4 to 29.2) when fortified with FeNa2EDTA (with or without milk). The results obtained suggest that FeNa2EDTA is a viable alternative for the fortification of BC.

Se comparó la dializabilidad de Fe y Zn en 7 cereales para desayuno comercialmente fortificados o no, con Fe elemental y ZnO y se comparó la dializabilidad de Fe y Zn en tres tipos diferentes de cereales experimentalmente fortificados con ZnO y FeNa2EDTA o FeSO4 en el laboratorio. Se utilizó una metodología in vitro que mide el porcentaje de dializabilidad (D por ciento) del mineral en condiciones controladas de pH. Los cereales comercialmente fortificados presentaron valores de DFe por ciento entre 0,4 y 15,0 y entre 1,0 y 5,6; sin y con leche. Para DZn por ciento los valores fueron entre 3,3 y 16,1 y entre 3,3 y 30,8, sin y con leche. Casi todos los cereales fortificados en el laboratorio presentaron mayor DFe por ciento (entre 19,5 y 28,6) y DZn por ciento (entre 12,4 y 29,2) cuando fueron fortificados con FeNa2EDTA (con y sin leche). Los resultados obtenidos muestran al FeNa2EDTA como una alternativa viable para la fortificación de cereales para desayuno.