Influence of dietary protein type and iron source on the absorption of amino acids and minerals.
J Physiol Biochem
; 57(4): 321-8, 2001 Dec.
Article
em En
| MEDLINE
| ID: mdl-12005035
ABSTRACT
The apparent digestibility coefficient (ADC) of amino acids and the balance of minerals (calcium, phosphorus, magnesium and iron) has been determined in rats fed four diets differing in the protein type (casein or soy protein) and iron source (ferrous sulphate or lactate) in order to study the possible interactions of these nutrients. The availability of amino acids, especially essential amino acids, was greater in the diet made with animal protein (casein). The iron source also affected the absorption of most amino acids in all the diets assayed with ferrous sulphate being greater. The balance of iron, magnesium and phosphorus was higher in the diets containing animal protein. The retention of calcium and magnesium was significantly greater when ferrous sulphate was used as iron source. These results demonstrate the important interaction between amino acids and minerals and between the minerals themselves, which must be carefully studied when selecting different types of protein or mineral sources in human or animal nutrition.
Buscar no Google
Base de dados:
MEDLINE
Assunto principal:
Proteínas Alimentares
/
Ferro da Dieta
/
Aminoácidos
/
Absorção Intestinal
/
Minerais
Limite:
Animals
/
Female
/
Humans
/
Male
Idioma:
En
Ano de publicação:
2001
Tipo de documento:
Article