[Biological availability of zinc in whole grain products with different phytate contents].
Due to its high phytate content, the bioavailability of zinc in whole meal cereal products is distinctly lower as compared to foods of animal origin. The effect of reducing the phytate content of cereal products made from rye and wheat on growth, zinc content of femur and blood serum, as well as on the activity of serum alkaline phosphatase was investigated during a 3-week feeding trial in growing rats. The reduction of phytate was achieved by controlling the phytase activity originally present in cereals. By these treatments, the molar phytic acid/zinc ratio in the cereal products was reduced from 27-37 to 3-18. The four parameters under investigation showed a significant improvement in zinc bioavailability with decreasing phytic acid/zinc ratios. The relevance of these results for man and the value of the molar phytic acid/zinc ratio as an indicator of the bioavailability of zinc in foods are discussed.
Institut für Biochemie, Karlsruhe, Technische Universität Berlin.
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Harmuth-Hoene
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F
Meuser
D000469:Alkaline Phosphatase / Q000097:blood; D000818:Animals; D001682:Biological Availability; D001842:Bone and Bones / Q000378:metabolism; D002523:Edible Grain / Q000032:analysis; D006868:Hydrolysis; D008297:Male; D010833:Phytic Acid / Q000008:administration & dosage*; D051381:Rats; D011919:Rats, Inbred Strains; D015032:Zinc / Q000097:blood*
D010833:Phytic Acid; D000469:Alkaline Phosphatase; D015032:Zinc
Biologische Verfügbarkeit von Zink in Getreidevollkornprodukten mit unterschiedlichem Phytatgehalt.