ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The bioavailability of zinc (Zn) and magnesium (Mg) from soy protein products freeze-dried at different pH's was investigated. Soy concentrates and isolates were produced by both acid precipitation (acid soy) or acid precipitation with subsequent neutralization to pH 7.0 (neutral soy). The bioavailability studies involved feeding growing rats isonitrogenous and isocaloric diets based on egg white (with added ZnCO3 or MgCO3) or soy product (substituted in egg white diets to provide equivalent Zn or Mg). Linear regression analysis related amount of Zn (or Mg) in diet to: rat growth (zinc studies), log tibia Zn (or Mg), or serum Mg. Experiments I, II, IV, and V compared the availability of endogenous Zn or Mg from these soy products with ZnCO3 or MgCO3. Experiment III measured the effect of the presence of the acid or neutral soy in rat diets upon the availability of supplemental Zn as ZnCO3. Results of experiments I, II, and IV testing the bioavailability of endogenous zinc showed growth for rats on acid soy was equal to growth from ZnCO3 and greater than from neutral soy. Log tibia zinc analysis demonstrated zinc from both acid and neutral soy products to be less available than ZnCO3 Zn added (Experiment III) to either soy product was highly available. Mg (Experiment V) was highly available from all soy products. It was concluded that neutralization of soy products may result in decreased availability of endogenous Zn but not endogenous Mg.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb06519.x
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