Determination of relative bioavailability of zinc in a petit suisse cheese using weight gain and bone zinc content in rats as markers |
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| Authors: | J Salgueiro N Leonardi M Zubillaga R Weill C Goldman G Calmanovici A Barrado M Martinez Sarrasague J Boccio |
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| Institution: | (1) Radioisotope Laboratory, Physics Department, School of Pharmacy and Biochemistry, University of Buenos Aires, Junín 956, 1113 Ciudad de Buenos Aires, Argentina;(2) Stable Isotope Laboratory Applied to Biology and Medicine, Physics Department, School of Pharmacy and Biochemistry, University of Buenos Aires, Junín 956, 1113 Ciudad de Buenos Aires, Argentina;(3) Agrarian Industries Department, School of Agronomy, University of Morón, Buenos Aires, Argentina |
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| Abstract: | The aim of the study was to determine the relative bioavailability of zinc gluconate stabilized with glycine in a Petit Suisse
cheese from an infant dessert. Weight gain and bone zinc content were the nutritional responses evaluated for the diets of
different zinc content: 2 ppm (basal) and 5, 10, and 30 ppm from zinc gluconate stabilized with glycine and zinc sulfate.
Nonlinear regression analysis of the fitted curves for weight gain determined a relative zinc bioavailability of 100% for
the Y
max ratio and 96% for Y
max/t
1/2 ratio for zinc gluconate stabilized with glycine (R
2=0.7996 for zinc sulfate and 0.8665 for zinc gluconate stabilized with glycine). The slope ratio analysis from linear regression
of femur zinc determined a relative zinc bioavailability of 93% for zinc gluconate stabilized with glycine (R
2=0.8693 for zinc sulfate and 0.8307 for zinc gluconate stabilized with glycine). Zinc gluconate stabilized with glycine has
similar bioavailability as zinc sulfate in a Petit Suisse cheese nutritional matrix, with the advantage that the stabilized
compound does not modify the sensorial characteristics of the fortified cheese. |
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| Keywords: | Zinc bioavailability bone fortification |
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