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A Soybean Cultivar Lacking Lipoxygenase 2 and 3 Has Similar Calcium Bioavailability to a Commercial Variety Despite Higher Calcium Absorption Inhibitors
Author(s) -
Martino H.S.D.,
Martin B.R.,
Weaver C.M.,
Bressan J.,
Moreira M.A.,
Costa N.M.B.
Publication year - 2008
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.1750-3841.2008.00684.x
Subject(s) - bioavailability , calcium , chemistry , food science , absorption (acoustics) , flavor , cultivar , taste , lipoxygenase , oxalate , calcium oxalate , calcium metabolism , biochemistry , botany , enzyme , pharmacology , biology , organic chemistry , physics , acoustics
The aim of this study was to evaluate calcium bioavailability of a new soybean variety without 2 lipoxygenases with better taste and flavor than a commercial variety containing all 3 isozymes. Using the femur 45 Ca uptake method, calcium absorption from a new Brazilian variety, UFV‐116, was compared to a common Brazilian variety, OCEPAR 19. Male Sprague–Dawley growing rats weighing 150 to 170 g (10/group) received test meals of whole fat soy flour prepared from UFV‐116 or OCEPAR‐19 seeds labeled with 10 μCi of 45 Ca. Femurs were removed after 48 h for determination of 45 Ca uptake. Calcium fractional absorption was equivalent between the 2 varieties. The higher oxalate:calcium molar ratio and the higher content of oxalate and phytate ( P < 0.05) found in the UFV‐116 variety did not affect calcium absorption. Therefore, the new variety is a comparable source of high bioavailable calcium.