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Zinc and Iron Bioavailability of Genetically Modified Soybeans in Rats
Author(s) -
Martino H.S.D.,
Martin B.R.,
Weaver C.M.,
Bressan J.,
Esteves E.A.,
Costa N.M.B.
Publication year - 2007
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2007.00548.x
Subject(s) - bioavailability , zinc , chemistry , genetically modified organism , food science , microbiology and biotechnology , biology , biochemistry , gene , bioinformatics , organic chemistry
The aim of this work was to evaluate zinc and iron bioavailability of UFV‐116, a new variety without 2 lipoxygenases, with better taste and flavor than a commercial variety OCEPAR 19, containing all 3 isozymes. To evaluate zinc absorption using 65 Zn whole body retention and femur 65 Zn uptake, rats were given 3 g of a 65 ZnCl 2 labeled test meal (0.25 μCi). The 2 varieties were tested at the level of 9 and 30 ppm of zinc as defatted soy flour. Two other groups (control) received egg white as source of protein and ZnS0 4 .H 2 0 as the zinc source. To evaluate iron absorption, using 59 Fe whole body retention, animals were given a 3 g 59 FeCl 3 labeled test meal (0.2 μCi). The 2 varieties were tested at 12 and 25 ppm iron as defatted soy flour. Whole fat soy flour of variety 1 (UFV‐116) was higher ( P < 0.05) in Ca, K, Mg, phytic acid, and oxalate than variety 2 (OCEPAR‐19). No difference was observed among the soybean varieties ( P > 0.05) for femur 65 Zn retention, at different levels of zinc. However, whole body retention was lower ( P < 0.05) for UFV‐116 than for OCEPAR‐19. Femur 65 Zn uptake was correlated with the whole body retention; however, whole body retention was more sensitive. Whole body 59 Fe retention from UFV‐116 was lower ( P < 0.05) than from OCEPAR‐19. Zinc and iron bioavailability was lower for UFV‐116, possibly due to its higher content of antinutrient factors, especially phytate.