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Plants defective in calcium oxalate crystal formation have more bioavailable calcium
Author(s) -
Hirschi Kendal D.,
Morris Jay,
Nakata Paul A.,
McConn Michelle,
Brock Amanda
Publication year - 2007
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.21.5.a356
Subject(s) - medicago truncatula , bioavailability , calcium , calcium oxalate , chemistry , absorption (acoustics) , oxalate , calcification , mutant , calcium metabolism , food science , biophysics , biochemistry , biology , gene , medicine , pharmacology , inorganic chemistry , materials science , genetics , symbiosis , composite material , bacteria , organic chemistry
Bioavailable calcium affects bone formation and calcification. Here we investigate how a single gene mutation altering calcium partitioning in the forage crop Medicago truncatula affects calcium bioavailability. Previously, the cod5 Medicago mutant was identified which contains wild‐type amounts of calcium, but none partitioned into oxalate crystals. We fed M. truncatula and cod5 extrinsically and intrinsically labeled 45Ca‐containing diets to mice, and absorption of the tracer was determined in the legs one day after consumption. In the intrinsically labeled diets, calcium absorption was 22.87% higher in mice fed cod5. Our study presents genetic evidence demonstrating the nutritional impact of removing oxalate crystals from foods.