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 γmax ratio and 96% for γmax/t1/2 ratio for zinc gluconate stabilized with glycine (R2=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 (R2=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. © Copyright 2005 by Humana Press Inc. All rights of any nature, whatsoever, reserved.
CITATION STYLE
Salgueiro, J., Leonardi, N., Zubillaga, M., Weill, R., Goldman, C., Calmanovici, G., … Boccio, J. (2005). Determination of relative bioavailability of zinc in a Petit Suisse cheese using weight gain and bone zinc content in rats as markers. Biological Trace Element Research, 104(3), 261–267. https://doi.org/10.1385/BTER:104:3:261
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