Effects of Soy Protein and Calcium Levels on Mineral Bioaccessibility and Protein Digestibility from Enteral Formulas

Abstract

Enteral formulas (EF) are complex food systems which have all the nutrients in their matrix for the complete human nourishment. However, there are components in EF which can interact with minerals, reducing their absorption, and thereof the EF nutritional quality. The effect of soy protein (SP) and Ca content on Fe, Zn, and Ca bioaccessibility and protein digestibility (%DP) was assessed using a response surface design in EF. Tested SP levels were 2.5-5.0 g/100 mL of total protein. Ca levels were adjusted with Ca citrate within a range between 50 and 100 mg/100 mL. SP content negatively influenced %DP and Fe, Zn and Ca bioaccessibility. As SP content increased, mineral bioaccessibility and %DP decreased, probably due to the increased levels of phytic acid and trypsin inhibitors from SP. Ca content only affected %DCa, which had a direct relationship with Ca levels, while did not affect Fe and Zn bioaccessibility or %DP. Since Ca citrate did not impair Fe and Zn bioaccessibility, it could be an appropriate Ca source for EF fortification.

Isoflavones and probiotics effect on bone calcium and bone cells in rats

“…However, Astawan et al found that consuming tempeh and soybean flour as a source of protein did not significantly alter the body's ability to absorb calcium [ 19 ]. Moreover, Galán & Drago showed that the mineral bioaccessibility of soy products decreased with increasing soy protein concentration [ 20 ]. Thus, in response to the contradictory findings of earlier research, this study aimed to determine how eight weeks of oral supplementation of isoflavones and L. acidophilus affected calcium status, selected bone cells, and biochemical parameters in healthy female rats.…”

Nutritional Value of Baobab Leaves (Adansonia digitata L.) from North- and West-Kordofan in Sudan: In-Vitro Minerals Bioavailability and Protein Quality

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A Importância Dos Modelos Gastrointestinais in Vitro No Estudo Nutricional Dos Alimentos

“…Maior simplicidade e adequação a qualquer laboratório Os testes in vitro têm sido amplamente utilizados na determinação da bioacessibilidade de macronutrientes como carboidratos (Bellmann et al, 2018), proteínas (Galán, & Drago, 2014) e lipídeos (Grassby et al, 2017). Assim como, na determinação de micronutrientes, como sais minerais, vitaminas e oligoelementos (Tan et al, 2019;Bryszewska et al, 2019;Souza et al, 2018;Intawongse et al, 2018;Berenguel et al, 2018), compostos secundários de plantas, incluindo carotenoides (Costa & Mercadante, 2018;Rodrigues et al, 2016) e polifenóis (Pešić et al, 2019;Heras et al, 2017;Stanisavljevi´c et al, 2015), bem como para estudar contaminantes em solos (Rodrigues et al, 2018;Foulkes, et al, 2016;Wragg et al, 2011).…”