Gene/Protein Disease Symptom Drug Enzyme Compound
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Query: UMLS:C0162316 (iron deficiency anemia)
 3,806 document(s) hit in 31,850,051 MEDLINE articles (0.00 seconds)

Pathophysiological and therapeutic properties of anemia in rats with adjuvant-induced arthritis (AA) were investigated. Both anemia and chronic inflammation were induced in rats by a single injection of Freund's complete adjuvant. This study confirmed other earlier data that these anemic rats with AA had reduced serum iron levels and that the anemia was characterized as mild, non-progressive, hypochromic, microcytic. In addition, our studies showed that these anemic rats had slightly but significantly enhanced erythropoietin titers, but not renal failure; there was no significant difference in blood urea nitrogen and creatinine levels in anemic and normal groups. The anemia in rats with AA was improved by recombinant human erythropoietin (r-HuEPO) at 30 and 100 U/kg/day, given i.v. for 5 days. In contrast, iron-chondroitin-sulfate colloid (10 mg/kg/day, i.v. for 5 days) failed to improve the anemia and to enhance the effects of r-HuEPO. These data suggest that anemia in rats with adjuvant-induced arthritis is distinguished, pathophysiologically and therapeutically, from iron deficiency anemia, hemolytic anemia, and renal anemia.
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PMID:Recombinant human erythropoietin, but not iron supplementation, improves anemia in rats with adjuvant-induced arthritis. 181 58

To evaluate the dietary protein utilization and iron deficiency anemia as affected by the faba bean nutrient intake, a bioassay with rats was carried out with different experimental diets containing four faba bean products (stewed beans 'Medammis', deep fried dough 'Falafel', boiled germinated beans 'Nabet Soup' and poured paste 'Bissara') widely consumed in the Middle East. Amino acid composition of all faba bean products was determined and compared to raw beans. Severe heat-processing markedly decreased some essential amino acids, especially phenylalanine, cystine, methionine and tryptophan. Protein scores were 24.6, 19.5, 29.2, 28.2 and 35.6 for raw faba beans, 'Medammis', 'Falafel', 'Nabet Soup' and 'Bissara', respectively. 'Bissara' possessed the highest nutritional value, since it had the lowest GDR value [Grams consumed of product to cover the daily requirements for adult man in protein (63 g) and in energy (2900 kcal)] for the limiting amino acids (L A A). As indicated by P S/150 values [Satisfaction of the daily requirements of the adult man when 150 g (one can content) are consumed of product] for L A A, i.e. methionine+cystine (lowest P S/150 value), the above-mentioned faba bean products cover about 53, 77, 77 and 97% of the daily requirements of adult man in L A A, respectively. Fecal nitrogen excretion increased and true nitrogen digestibility decreased significantly (p < 0.01) with the inclusion of 'Medammis' in the diet. 'Nabet Soup' exhibited the highest true nitrogen digestibility. In contrast, the biological value of nitrogen was apparently unaffected. Highest blood hemoglobin level was found in rats fed diets containing 'Bissara', 'Falafel' and 'Nabet Soup', whereas the addition of 'Medammis' in the diet induced a significant (p < 0.05) reduction in blood hemoglobin level of fed rats.
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PMID:Effect of selected Egyptian cooking methods on faba bean nutritive value and dietary protein utilization 2: ability of faba bean products to support hemoglobin response in rats. 919 18