EFFECTIVENESS of ORGANIC CHELATORS IN SOLUBILIZING CALCIUM AND ZINC IN FORTIFIED CEREALS UNDER SIMULATED GASTROINTESTINAL pH CONDITIONS

Desrosiers, Thérèse; Clydesdale, F. M.

doi:10.1111/j.1745-4549.1989.tb00109.x

Cited by 9 publications

(7 citation statements)

References 23 publications

(20 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The rats consuming a diet with PA and yogurt had normal growth but sub-optimal zinc concentrations in bone and plasma. In contrast to previous studies by others (2, 7, 10, 32), in our study yogurt did not facilitate zinc absorption. The reason for this result remains unclear.…”

Section: Discussioncontrasting

confidence: 99%

“…The bacteria-induced fermentation process in yogurt reduces lactose to absorbable glucose, galactose and lactic acid (36–38). Organic acids, such as lactic acid, have been shown to enhance zinc absorption by forming soluble ligands with zinc (2, 7, 10, 32). Lactic acid bacteria in sourdough cultures have been shown to degrade PA (39), and lactic acid fermentation increased some mineral solubility in vitro (21–22).…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Yogurt protects against growth retardation in weanling rats fed diets high in phytic acid☆

Gaetke

McClain²,

Toleman³

et al. 2010

The Journal of Nutritional Biochemistry

View full text Add to dashboard Cite

The purpose of this study was to determine the affects of adding yogurt to animal diets which were high in phytic acid (PA) and adequate in zinc (38 μg Zn/g). The PA:Zn molar ratio was 60:1. Zinc status was determined by documenting growth and measuring the zinc concentration in bone (tibia) and plasma. For 25 days, 6 groups (n=6) of Sprague-Dawley weanling rats were fed one of the following AIN-76 diets. Half of the diets contained PA. Four of the diets contained yogurt with either active or heat-treated (inactive) cultures added at 25% of the diet. Diets: (without PA) 1) AIN, 2) AIN with active yogurt, 3) AIN and inactive yogurt; and (with PA) 4) AIN with PA, 5) AIN with PA plus active yogurt, and 6) AIN with PA plus inactive yogurt. Body weight, weight gain, and zinc concentration in bone and plasma were measured, and feed efficiency ratio (FER) was calculated. Rats fed diets with PA and yogurt had normal growth compared to the control group. Growth retardation was evident in the group fed the diet with PA and no yogurt. This group had significantly lower body weight compared to all other groups (p<0.05). Rats fed diets with PA, with or without yogurt, had significantly lower zinc concentration in bone and plasma (p<0.05). Adding yogurt to diets high in PA resulted in normal growth in weanling rats, however, zinc concentration in bone and plasma was still sub-optimal.

show abstract

Section: Discussioncontrasting

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Yogurt protects against growth retardation in weanling rats fed diets high in phytic acid☆

Gaetke

McClain²,

Toleman³

et al. 2010

The Journal of Nutritional Biochemistry

View full text Add to dashboard Cite

show abstract

“…However, it has also been suggested that although there is a slight increase in insoluble fiber during fermentation, soluble fiber decreases so that there is no net change in fiber content (14). The organic acids, such as lactic, acetic, butyric, propionic, and formic acids, produced during fermentation, may further potentiate zinc absorption by forming soluble ligands with zinc (2). Fermentation also reduces the energy required for cooking and improves the safety of the final food product because the reduced pH inhibits the growth of diarrheal pathogens during fermentation (9).…”

Section: Increase Intakes Of Foods Known To Enhance Zinc Absorptionmentioning

confidence: 99%

“…Certain amino acid-and cysteine-containing peptides, released during the digestion of cellular animal proteins (ie, from fish, chicken, and goat) and organic acids (eg, citric, lactic, acetic, butyric, and formic acids) produced during fermentation, enhance zinc absorption, possibly by forming soluble ligands with zinc or by preventing the formation of the insoluble zinc-phytate complex (2,3).…”

Section: Increase Intakes Of Foods Known To Enhance Zinc Absorptionmentioning

confidence: 99%

“…The Dietary interventions to prevent zinc deficiency [1][2][3] amount of phytase activity depends on the species and variety; tropical cereals such as maize and sorghum have a lower endogenous phytase activity (EC 3.1.3.26) than do wheat and rye (4). Phytase enzymes hydrolyze phytic acid to yield inorganic orthophosphate and myo-inositol via intermediate myo-inositol phosphates (IP-5, IP-4, IP-3, IP-2, and IP-1), the extent of hydrolysis depending on the stage of germination, pH, moisture content, temperature, solubility of the phytate, and presence of certain inhibitors.…”

Section: Increase Intakes Of Foods Known To Enhance Zinc Absorptionmentioning

confidence: 99%

See 1 more Smart Citation

Dietary interventions to prevent zinc deficiency

Gibson

Yeudall

Drost

et al. 1998

The American Journal of Clinical Nutrition

View full text Add to dashboard Cite

This review describes household dietary strategies to improve the content and bioavailability of zinc in predominantly plant-based diets and the implementation of these strategies in a community-based dietary intervention study in rural southern Malawi. The strategies involve increasing intakes of foods with high bioavailable-zinc contents, absorption enhancers, or both and using germination, fermentation, and soaking to reduce intake of phytic acid, a potent inhibitor of zinc absorption. The strategies were implemented at the household level in Malawi through a participatory research process that focused on building relationships with the community and involving them in the design, implementation, and monitoring and evaluation processes. In this way, community participation and awareness of zinc deficiency might be enhanced and the dietary strategies planned will be appropriate and sustainable.Am J Clin Nutr 1998; 68(suppl):484S-7S.

show abstract

Nutrition intervention strategies to combat zinc deficiency in developing countries

Gibson

Ferguson

1998

Nutr. Res. Rev.

View full text Add to dashboard Cite

Widespread zinc deficiency is likely to exist in developing countries where staple diets are predominantly plant based and intakes of animal tissues are low. The severe negative consequences of zinc deficiency on human health in developing countries, however, have only recently been recognized. An integrated approach employing targeted supplementation, fortification and dietary strategies must be used to maximize the likelihood of eliminating zinc deficiency at a national level in developing countries. Supplementation is appropriate only for populations whose zinc status must be improved over a relatively short time period, and when requirements cannot be met from habitual dietary sources. As well,

show abstract

EFFECTIVENESS of ORGANIC CHELATORS IN SOLUBILIZING CALCIUM AND ZINC IN FORTIFIED CEREALS UNDER SIMULATED GASTROINTESTINAL pH CONDITIONS

Cited by 9 publications

References 23 publications

Yogurt protects against growth retardation in weanling rats fed diets high in phytic acid☆

Yogurt protects against growth retardation in weanling rats fed diets high in phytic acid☆

Dietary interventions to prevent zinc deficiency

Nutrition intervention strategies to combat zinc deficiency in developing countries

Contact Info

Product

Resources

About