Copper-65 absorption by men fed intrinsically and extrinsically labeled whole wheat bread

Johnson, Phyllis E.; Lykken, Glenn I.

doi:10.1021/jf00081a032

Cited by 25 publications

(7 citation statements)

References 22 publications

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“…Rapidly and almost fully absorbed (about 79 %) in upper part of the gastrointestinal tract of rats fed free compound (601) Small-intestinal phytases have high activity in rats and very much lower activity in human subjects and pigs (217) Fe: 1 -20 % in human subjects fed usual diets (204) Mg: 70 % in rats fed whole-wheat flour (219) 21 -28 % in human subjects fed brown bread diet (602) 50 % in human subjects fed a typical diet (603) 57·6 % in human subjects fed a standard diet (604) Zn: 16·6 % in human subjects consuming wholemeal bread (605) 20 % in adult women consuming whole-wheat tortillas (606) 35 % in rats fed whole-wheat flour (219) 88·9 -94·6 % in rats fed whole-wheat flour (607) 18·5 % in rats fed wheatmeal (608) 60 -82 % in rats fed whole-grain wheat (609) 30 -37 % in rats fed whole-wheat flour chapatti (610) Cu: 62 -85 % in human subjects fed whole-wheat bread (611) 16·3 -16·5 % in rats fed free compound (71,73) Se: 81·1 -84·5 % in rats fed whole-wheat flour (607) 73 -86 % in rats fed whole wheat as compared with sodium selenite (612) 100 % in rats fed whole-wheat flour as compared with sodium selenite (613) P: 41-55 % in human subjects fed brown bread diet (602) Ca: 81·7 % in human subjects fed whole-wheat bread (614) 43 -44 % in rats fed whole-wheat flour chapatti (610) 85·7 -92·8 % in rats fed whole-wheat flour (607) Thiamin (vitamin B 1 ): 91 % in rats fed whole-wheat bread compared with free thiamine mononitrate (100 %)…”

Section: Appendixmentioning

confidence: 99%

New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?

2010

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Epidemiological studies have clearly shown that whole-grain cereals can protect against obesity, diabetes, CVD and cancers. The specific effects of food structure (increased satiety, reduced transit time and glycaemic response), fibre (improved faecal bulking and satiety, viscosity and SCFA production, and/or reduced glycaemic response) and Mg (better glycaemic homeostasis through increased insulin secretion), together with the antioxidant and anti-carcinogenic properties of numerous bioactive compounds, especially those in the bran and germ (minerals, trace elements, vitamins, carotenoids, polyphenols and alkylresorcinols), are today well-recognised mechanisms in this protection. Recent findings, the exhaustive listing of bioactive compounds found in whole-grain wheat, their content in whole-grain, bran and germ fractions and their estimated bioavailability, have led to new hypotheses. The involvement of polyphenols in cell signalling and gene regulation, and of sulfur compounds, lignin and phytic acid should be considered in antioxidant protection. Whole-grain wheat is also a rich source of methyl donors and lipotropes (methionine, betaine, choline, inositol and folates) that may be involved in cardiovascular and/or hepatic protection, lipid metabolism and DNA methylation. Potential protective effects of bound phenolic acids within the colon, of the B-complex vitamins on the nervous system and mental health, of oligosaccharides as prebiotics, of compounds associated with skeleton health, and of other compounds such as a-linolenic acid, policosanol, melatonin, phytosterols and para-aminobenzoic acid also deserve to be studied in more depth. Finally, benefits of nutrigenomics to study complex physiological effects of the 'whole-grain package', and the most promising ways for improving the nutritional quality of cereal products are discussed. Whole-grain wheat: Bioactive compounds: Physiological mechanisms: Health IntroductionThere is growing evidence that whole-grain cereal products protect against the development of chronic diseases. The most important of these in terms of public health are obesity (1,2) , the metabolic syndrome (3,4) , type 2 diabetes (5,6) , CVD (7) and cancers (8 -12) . Whole-grain cereal consumption has also been shown to be protective against mortality, as was shown with inflammation-related death (i.e. noncardiovascular and non-cancer inflammatory diseases such as, for example, respiratory system diseases) (13) and with cancer and CVD (4,14,15) . These conclusions are supported by the effects of consuming refined cereal products (bread, pasta and rice), as these have been associated with an increased risk of digestive tract, pharynx, larynx and thyroid cancers in northern Italians (16) . However, an association between a lower risk of developing a chronic disease and a high whole-grain cereal consumption does not mean a direct causal relationship and provides no information about the physiological mechanisms involved.These metabolic diseases are related to our daily lifestyle, no...

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Section: Appendixmentioning

confidence: 99%

New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?

2010

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“…It is possible that the greater the equilibration time, the more readily available the copper label would become as it equilibrates with the endogenous copper in the seed and is no longer bound to the butter. Another study supporting the use of extrinsic tracers for copper stable isotope absorption studies found no significant difference in copper absorption from both intrinsically and extrinsically labelled whole wheat bread (Johnson & Lykken, 1988). A more recent study again demonstrated the validity of extrinsic labels, reporting similar mean copper absorption from intrinsically and extrinsically labelled yeast (Saccharomyces cerevisiae) in rats (Boza et al, 1995).…”

Section: Discussionmentioning

confidence: 91%

Copper absorption from foods labelled intrinsically and extrinsically with Cu-65 stable isotope

et al. 2004

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Objective: To determine copper absorption from copper containing foods labelled either intrinsically or extrinsically with a highly enriched Cu-65 stable isotope label. Design: A longitudinal cross-over study. Setting: The study was conducted at the Institute of Food Research, Human Nutrition Unit, Norwich, UK. Subjects: Subjects were recruited locally via advertisements placed around the Norwich Research Park. A total of 10 volunteers (nine female, one male) took part in the study, but not all volunteers completed each of the test meals. Interventions: A highly enriched Cu-65 stable isotope label was administered to volunteers in the form of a reference dose or in breakfast test meals consisting of red wine, soya beans, mushrooms or sunflower seeds. Faecal monitoring and mass spectrometry techniques were used to estimate the relative quantities of copper absorbed from the different test meals. Results: True copper absorption from the reference dose (54%) was similar to extrinsically labelled red wine (49%) and intrinsically labelled sunflower seeds (52%), but significantly higher than extrinsically labelled mushrooms (35%), intrinsically (29%) and extrinsically (15%) labelled soya beans and extrinsically labelled sunflower seed (32%) test meals. Conclusions: The use of Cu-65 extrinsic labels in copper absorption studies requires validation according to the food being examined; intrinsic and extrinsic labelling produced significantly different results for sunflower seeds. Sponsorship: Funding from the European Commission and the Biotechnology and Biological Sciences Research Council.

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“…Goose meat labeled intrinsically with Cu-65 was also produced by raISIng birds on a diet containing Cu-65 as the only Cu source (Stuart & Johnson, 1986). In two separate studies, it was found that intrinsic and extrinsic Cu-65 were absorbed the same by adult humans from whole wheat bread, goose breast meat, goose liver, and peanut butter (Johnson & Lykken, 1988); Johnson et al, 1988b). These data are shown in Table 3.…”

Section: Gopper Homeostasismentioning

confidence: 97%

“…However, Lonnerdal and coworkers have shown that speciation of intrinsic Johnson & Lykken, 1988;and Johnson et aI, 1988b. and extrinsIc Cu in milk is similar (L~nnerdal et al, 1985;L~nnerdal & Glazier, 1989). Based on their fIndIngs, we fed breast milk or formula extrinsIcally labeled with eu-65 to free-lIvIng, 3-month old infants to measure Cu absorptIon.…”

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confidence: 99%

Factors Affecting Copper Absorption in Humans and Animals

Johnson

1989

Copper Bioavailability and Metabolism

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Copper-65 absorption by men fed intrinsically and extrinsically labeled whole wheat bread

Cited by 25 publications

References 22 publications

New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?

New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?

Copper absorption from foods labelled intrinsically and extrinsically with Cu-65 stable isotope

Factors Affecting Copper Absorption in Humans and Animals

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