PMID: 6538228Mar 1, 1984Paper

Bioavailability of zinc to rats from defatted soy flour, acid-precipitated soy concentrate and neutralized soy concentrate as determined by intrinsic and extrinsic labeling techniques

The Journal of Nutrition
S M KetelsenJ W Erdman

Abstract

The bioavailability of 65Zn from intrinsically and extrinsically labeled soy flour, acid-precipitated soy concentrate and neutralized soy concentrate was evaluated in rats. Weanling rats were fed marginally zinc-deficient diets, providing 8 ppm zinc from one of these three soy products, for 7 days. The rats then received a radioactively labeled test meal, identical in composition to the previous diet except that the soy product was either intrinsically or extrinsically labeled with 65Zn. After the test meal the rats were again fed diets the same as those consumed prior to the test meal. Whole-body retention of 65Zn at 24 hours and 12 days as well as 65Zn retained in tibias of rats given meals containing neutralized concentrate-based meals was significantly lower than for rats given meals containing the soy flour or acid-precipitated concentrate. In addition, retention of 65Zn from the extrinsically labeled acid-precipitated concentrate-based meal was significantly higher than from the same product intrinsically labeled. These findings confirm the results of previous feeding studies from which it was suggested that neutralization of soy protein concentrates reduces zinc bioavailability to the rat. In addition, the results are ta...Continue Reading

Citations

Jul 1, 1991·The British Journal of Nutrition·S J Fairweather-TaitR Massey
Jan 1, 1985·Critical Reviews in Food Science and Nutrition·C M Weaver
Jul 1, 1988·The Proceedings of the Nutrition Society·B Sandström
Aug 28, 2009·The Journal of Nutrition·Jorge L RosadoNancy F Krebs

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