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Department of Foods and Nutrition, Purdue University, West Lafayette, IN 47907
Bioavailability of zinc from diets prepared from intrinsically and extrinsically labeled autoclaved, defatted soy flour and scrambled, freeze-dried egg was investigated in male rats marginally depleted in zinc. In one study, retention of zinc from intrinsically labeled soybean flour (73%) was significantly less than from 65ZnCl2 extrinsically added to a soy flour-based diet (80%). Zinc from intrinsically labeled soybean hulls and from soy flour diets containing 10% soybean hulls extrinsically labeled with 65ZnCl2 was as available as the zinc from the extrinsically labeled soy flour diet. In a second study, extrinsic and intrinsic labeling techniques gave a similar assessment of bioavailability of zinc from egg- and soy flour-based diets when extrinsic labeling was accomplished by thoroughly mixing 65ZnCl2 with the protein source prior to incorporation into the diet. Absorption of 65Zn was greater from egg diets than from soy flour diets and of intermediate value from mixed soy flour and egg (50:50, wt/wt) diets regardless of which protein source was labeled, indicating that the zinc entered a common pool.
KEY WORDS: zinc bioavailability soy eggs extrinsic intrinsic
1 Abstracts of this study have appeared: Stuart, M. A., Meyer, N. A. & Weaver, C. M. (1982) Bioavailability of zinc from defatted soy Bour as determined by intrinsic and extrinsic labeling techniques. Fed. Proc. 41. 780 (abs.); Meyer, N. R. & Weaver, C. M. (1983) Bioavailability of zinc from soy flour and egg diets as determined by intrinsic and extrinsic labeling techniques. Fed. Proc. 42, 823 (abs.)
2 Journal Paper No. 9312. Indiana Agricultural Experiment Station, West Lafayette. IN 47907.
3 Supported in part by a grant from the American Egg Board.
4 To whom requests for reprints should be sent.
Manuscript received 23 December 1982.