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Title: Aqueous ethanol extraction of dietary soy protein isolate improves sup 59 Fe absorption by the rat from a casein-based test meal

Abstract

A commercial soy protein isolate (SPI) was further processed in an attempt to understand how a diet based on SPI can cause decreased iron retention by the rat from a separately administered casein-based test meal. Groups of eight rats were fed either a casein-based diet or a diet based on SPI. The acid-precipitated SPI was incorporated into diets as such, after neutralization, after 60% (v/v) ethanol extraction and neutralization, or after 60% ethanol exposure and neutralization. All dietary SPI was heat-treated by exposure to steam at 108 degrees C for 30 min. Rats were fed their respective diets, each containing 25 mg Fe/kg, for 13 d, and then all rats were fed a {sup 59}Fe-radiolabeled 2.5-g casein test meal containing 64 micrograms of iron. Ingested radioactivity was determined following the meal, and retained radioactivity over the subsequent 10-d period. Absorption was not distinguishable for groups fed the casein-based (78.3 {plus minus} 3.6%) and the ethanol-extracted, SPI-based diet (80.2 {plus minus} 5.4%). Absorption was lower (P less than 0.01) for groups fed each of the other SPI-based diets: SPI as such (68.3 {plus minus} 8.9%), neutralized SPI (69.8 {plus minus} 5.0%) and ethanol-exposed SPI (67.6 {plus minus} 4.8%). An ethanol-extractable componentmore » of SPI may be responsible for decreased iron absorption by animals fed SPI prior to a radiolabeled test meal.« less

Authors:
 [1]
  1. Penn State Univ., University Park (USA)
Publication Date:
OSTI Identifier:
7168155
Resource Type:
Journal Article
Journal Name:
Journal of Nutrition; (USA)
Additional Journal Information:
Journal Volume: 119:11; Journal ID: ISSN 0022-3166
Country of Publication:
United States
Language:
English
Subject:
59 BASIC BIOLOGICAL SCIENCES; IRON; INTESTINAL ABSORPTION; PROTEINS; BIOCHEMICAL REACTION KINETICS; CASEIN; DIET; HEMOGLOBIN; IRON 59; METABOLISM; RATS; SOLVENT EXTRACTION; TRACER TECHNIQUES; WEIGHT; ABSORPTION; ANIMALS; BETA DECAY RADIOISOTOPES; BETA-MINUS DECAY RADIOISOTOPES; CARBOXYLIC ACIDS; DAYS LIVING RADIOISOTOPES; ELEMENTS; EVEN-ODD NUCLEI; EXTRACTION; GLOBINS; HETEROCYCLIC ACIDS; HETEROCYCLIC COMPOUNDS; INTERMEDIATE MASS NUCLEI; IRON ISOTOPES; ISOTOPE APPLICATIONS; ISOTOPES; KINETICS; MAMMALS; METALS; NUCLEI; ORGANIC ACIDS; ORGANIC COMPOUNDS; ORGANIC NITROGEN COMPOUNDS; ORGANIC PHOSPHORUS COMPOUNDS; PIGMENTS; PORPHYRINS; RADIOISOTOPES; REACTION KINETICS; RODENTS; SEPARATION PROCESSES; TRANSITION ELEMENTS; UPTAKE; VERTEBRATES; 550501* - Metabolism- Tracer Techniques

Citation Formats

Thompson, D B. Aqueous ethanol extraction of dietary soy protein isolate improves sup 59 Fe absorption by the rat from a casein-based test meal. United States: N. p., 1989. Web.
Thompson, D B. Aqueous ethanol extraction of dietary soy protein isolate improves sup 59 Fe absorption by the rat from a casein-based test meal. United States.
Thompson, D B. 1989. "Aqueous ethanol extraction of dietary soy protein isolate improves sup 59 Fe absorption by the rat from a casein-based test meal". United States.
@article{osti_7168155,
title = {Aqueous ethanol extraction of dietary soy protein isolate improves sup 59 Fe absorption by the rat from a casein-based test meal},
author = {Thompson, D B},
abstractNote = {A commercial soy protein isolate (SPI) was further processed in an attempt to understand how a diet based on SPI can cause decreased iron retention by the rat from a separately administered casein-based test meal. Groups of eight rats were fed either a casein-based diet or a diet based on SPI. The acid-precipitated SPI was incorporated into diets as such, after neutralization, after 60% (v/v) ethanol extraction and neutralization, or after 60% ethanol exposure and neutralization. All dietary SPI was heat-treated by exposure to steam at 108 degrees C for 30 min. Rats were fed their respective diets, each containing 25 mg Fe/kg, for 13 d, and then all rats were fed a {sup 59}Fe-radiolabeled 2.5-g casein test meal containing 64 micrograms of iron. Ingested radioactivity was determined following the meal, and retained radioactivity over the subsequent 10-d period. Absorption was not distinguishable for groups fed the casein-based (78.3 {plus minus} 3.6%) and the ethanol-extracted, SPI-based diet (80.2 {plus minus} 5.4%). Absorption was lower (P less than 0.01) for groups fed each of the other SPI-based diets: SPI as such (68.3 {plus minus} 8.9%), neutralized SPI (69.8 {plus minus} 5.0%) and ethanol-exposed SPI (67.6 {plus minus} 4.8%). An ethanol-extractable component of SPI may be responsible for decreased iron absorption by animals fed SPI prior to a radiolabeled test meal.},
doi = {},
url = {https://www.osti.gov/biblio/7168155}, journal = {Journal of Nutrition; (USA)},
issn = {0022-3166},
number = ,
volume = 119:11,
place = {United States},
year = {Wed Nov 01 00:00:00 EST 1989},
month = {Wed Nov 01 00:00:00 EST 1989}
}