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

Tesan, F. C.; Collia, N.; Arnoldi, S.; Fuda, Julián; Torti, Horacio; Weill, R; Salgueiro, M.; Boccio, José

doi:10.2174/1876396000902010016

Cited by 6 publications

(9 citation statements)

References 10 publications

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“…Mineral deposits evaluated as zinc and calcium bone content and as zinc and iron liver content, were comparable with those reported by other authors [23][24][25] and confirmed the results mentioned above. The mineral sources under study behaved like the reference standards in terms of the organ weight or the organ mineral content.…”

Section: Discussionsupporting

confidence: 92%

Experimental Studies in Rats on the Effects on Growth and Intestinal Microflora of a New Mix Combining Calcium, Iron, Zinc and a Prebiotic in a Milk-like Vehicle

Tesan¹,

Rubeglio²,

Maciero³

et al. 2009

TONUTRAJ

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The aim of this work was to determine the effects of a new mineral mix combined with a prebiotic on growth, mineral deposit and intestinal microflora using a milk-like vehicle. This study was performed with Sprague Dawley female rats separated into 7 groups. Group 1 was fed with a deficient diet on its mineral content, group 2, 3 and 4 were fed with normal diets on their mineral content during 28 days but group 2 was fed with a diet containing reference Ca, Fe and Zn sources and groups 3 and 4 with diets containing other Ca, Fe and Zn sources that were evaluated. Group 4 received additionally a diet containing a prebiotic. Groups 5, 6 and 7 were submitted to a depletion period of 14 days during which they were fed as group 1 and then to a repletion period of 14 days when they were fed with the same diets as group 2, 3 and 4 respectively. Initial and final body weight, average growth rate, liver and femur weight, iron and zinc liver content as well as calcium and zinc femur content were the parameters evaluated for the growth and mineral deposit analysis. Anaerobes, enterobacteria, lactobacilli and bifidobacteria recount was performed from feces samples collected on different treatment days. Mineral sources under study presented slightly better characteristics than the reference standard ones. Moreover, the combination with a prebiotic may produce some advantages related to mineral absorption and intestinal microflora composition as a bifidogenic effect was confirmed.

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Section: Discussionsupporting

confidence: 92%

Experimental Studies in Rats on the Effects on Growth and Intestinal Microflora of a New Mix Combining Calcium, Iron, Zinc and a Prebiotic in a Milk-like Vehicle

Tesan¹,

Rubeglio²,

Maciero³

et al. 2009

TONUTRAJ

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“…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].…”

Section: Dietsmentioning

confidence: 99%

“…Groups CI, CII and CIII were fed diets containing zinc sulfate at 6 ppm, 18 ppm and 35 ppm, respectively, provided in the same vehicle without probiotic. The 10 th group was fed with a diet based on AIN -93G without zinc addition (2ppm) [31].…”

Section: Treatmentsmentioning

confidence: 99%

“…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.…”

Section: Mathematical Analysismentioning

confidence: 99%

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

Tesan¹

2011

TONUTRAJ

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Objective: In this study, we evaluated zinc gluconate stabilized with glycine (GZ) and sulfate (SZ) in fermented milk as vehicle. Zinc bioavailability was evaluated in an animal model (Sprague Dawley rats) for both zinc sources in the vehicle with a probiotic (Lactobacillus casei DN114001).Results: For growth parameters, higher weight gain and femur weight values were observed when probiotic and zinc were provided together, independent of the source (weight gain: SZ 81.4g±4.0g; GZ 81.8g±4.0g and 70.2g±12.5g without the probiotic; femur weight: SZ 0.51g ±0.05g; GZ 0.52g±0.05g and 0.42g±0.03g without the probiotic). Femur zinc content was higher for zinc gluconate stabilized with glycine in the presence of the probiotic (97.04ppm±8.40ppm), and the results were similar for zinc sulfate with or without probiotic (84.51ppm±2.44ppm and 84.94ppm±2.28ppm, respectively). Serum antioxidant capacity and immune cellular response were also evaluated by using free radical scavenging assays and a T cell proliferation assay respectively. The free radical scavenging assay showed a tendency to increase with zinc provision, and the highest proliferation index was observed for glycine-stabilized zinc gluconate and the probiotic. Conclusion:The results indicate that the combination of zinc (as glycine-stabilized zinc gluconate) and a probiotic may be beneficial for the evaluated parameters.

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“…Fermentation is an advised process for reducing the level of phytate in food, by the activation of the endogenous native phytases and production of microbial phytase, which degrades phytates by the successive removal of the phosphate groups, resulting in an increased mineral bioavailability ( 3 , 12 , 13 ). There are studies showing the increased mineral bioavailability in fermented food in vitro ( 14 , 15 ) and a few in vivo studies in rats fed fermented food ( 16 ). However, to our knowledge, in vivo studies of mineral bioavailability in rats fed plant-based diets containing fermented food are still limited.…”

mentioning

confidence: 99%

Zinc bioavailability in rats fed a plant-based diet: a study of fermentation and zinc supplementation

Lazarte

Vargas

Granfeldt

2015

Food & Nutrition Research

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BackgroundZinc deficiency is a significant problem, in developing countries and in vegetarians, which can be caused by plant-based diets. Thus, dietary strategies, such as fermentation, to improve zinc bioavailability of diets should be investigated.ObjectiveTo improve zinc bioavailability in a plant-based diet by the inclusion of fermented food.DesignCassava tubers were fermented and made to replace the unfermented cassava in a basal plant-based diet, and compared with plant-based diets with and without zinc supplement. The zinc bioavailability of the diets was evaluated in Wistar rats that were fed these diets for 28 days. The evaluation was for zinc apparent absorption (ZnAA), serum zinc levels, and zinc deposits in liver and femur; in addition, the feed efficiency ratio (FER) of the diets and femur weight (FW) of the rats were evaluated.ResultsDuring the cassava fermentation, lactic acid increased and pH decreased (from 6.8 to 3.9), which is favorable for native phytase activity, resulting in a 90.2% reduction of phytate content in cassava. The diet containing fermented cassava showed significantly higher levels of ZnAA, FER, and FW (p<0.001). Moreover, the zinc levels in serum and femur were significantly higher (p<0.001) compared with the results of the diet with unfermented cassava. The results clearly show a higher zinc bioavailability in the diet containing fermented cassava and are comparable with the results obtained with the plant-based diet with zinc supplement.ConclusionsIn conclusion, the fermentation of cassava reduces the phytate content. The diet containing the fermented cassava represents a better nutritional alternative than the diet with unfermented cassava and is comparable with the zinc-supplemented diets.

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

Cited by 6 publications

References 10 publications

Experimental Studies in Rats on the Effects on Growth and Intestinal Microflora of a New Mix Combining Calcium, Iron, Zinc and a Prebiotic in a Milk-like Vehicle

Experimental Studies in Rats on the Effects on Growth and Intestinal Microflora of a New Mix Combining Calcium, Iron, Zinc and a Prebiotic in a Milk-like Vehicle

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

Zinc bioavailability in rats fed a plant-based diet: a study of fermentation and zinc supplementation

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