Determination of Relative Bioavailability of Zinc in a Petit Suisse Cheese Using Weight Gain and Bone Zinc Content in Rats as Markers

Abstract

The aim of the study was to determine the relative bioavailability of zinc gluconate stabilized with glycine in a Petit Suisse cheese from an infant dessert. Weight gain and bone zinc content were the nutritional responses evaluated for the diets of different zinc content: 2 ppm (basal) and 5, 10, and 30 ppm from zinc gluconate stabilized with glycine and zinc sulfate. Nonlinear regression analysis of the fitted curves for weight gain determined a relative zinc bioavailability of 100% for the Y<I->max ratio and 96% for Ymax/t1/2 ratio for zinc gluconate stabilized with glycine (R2=0.7996 for zinc sulfate and 0.8665 for zinc gluconate stabilized with glycine). The slope ratio analysis from linear regression of femur zinc determined a relative zinc bioavailability of 93% for zinc gluconate stabilized with glycine (R<I+>2=0.8693 for zinc sulfate and 0.8307 for zinc gluconate stabilized with glycine). Zinc gluconate stabilized with glycine has similar bioavailability as zinc sulfate in a Petit Suisse cheese nutritional matrix, with the advantage that the stabilized compound does not modify the sensorial characteristics of the fortified cheese.

Relative Bioavailability of Zinc in Yogurt Using Body Weight Gain, Femur Weight and Bone Zinc Content in Rats as Markers

“…For the relative bioavailability analysis, body weight gain, femur weight and femur zinc contents were analyzed by means of mathematical models previously described elsewhere [8,12]. Briefly, group 1 with the diet containing 2 ppm of zinc was taken as a basal group for calculations, and then each source was separately analyzed taken into account the increasing in zinc dietary concentrations.…”

“…The rats were randomly separated so as to form 7 groups of 10 rats each, which were fed with different diets, all based on the recommendations of the AIN 93-G but without the addition of zinc as described elsewhere [8,9]. Instead, zinc was provided at different levels in the same vehicle as yogurt, from two different sources to be evaluated as zinc sulfate (SZ; SO 4 Zn.7H 2 O; J.T.…”

Response of lactic acid bacteria to milk fortification with dietary zinc salts

“…In recent years, Salgueiro et al (2005b) have assessed the bioavailability of zinc sulphate and zinc gluconate stabilized with glycine in a Petit Suisse cheese, usually consumed by children as a complement to their diet, and have further investigated the impact of this zinc-fortified cheese on total-body and skeleton growth of young rats (Salgueiro et al, 2005a).…”

Glycine-Stabilized Zinc Gluconate Has Similar Bioavailability than Zinc Sulfate In a Zinc Fortified Probiotic Food

“…Diets for bioavailability assay were prepared based on a protocol previously described by others [26][27][28][29] and used in our laboratory [30,31]. Briefly, diets were prepared according to AIN-93G but modified in their zinc content and provision [32].…”

“…Relative bioavailability was obtained as previously described [30,31]. Briefly, the ratio among significant parameters of the nonlinear fits of weight gain and femur weight and the linear fit of femur zinc content, all as a function of dietary zinc concentration, were obtained for the zinc source under study and for the reference standard.…”