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Effect of soya-bean protein on meat iron solubility and absorption in rats

Published online by Cambridge University Press:  09 March 2007

G. O. Latunde-Dada  and
R. J. Neale
G. O. Latunde-Dada
Affiliation:
Department of Applied Biochemistry and Food Science, University of Nottingham, School of Agriculture, Sutton Bonington, Loughborough, Leics LE12 5RD
R. J. Neale
Affiliation:
Department of Applied Biochemistry and Food Science, University of Nottingham, School of Agriculture, Sutton Bonington, Loughborough, Leics LE12 5RD
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Abstract

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1. Soya-bean proteins were used to replace 30 and 50% of the protein from 59Fe-labelled pigeon (Columbn L.) and chicken meat, and the solubility of the meat 59Fe in vitro and its absorption in vivo in rats in the presence and absence of soya-bean proteins were measured.

2. Replacement of part of the chicken meat by soya-bean proteins reduced 59Fe solubility from chicken meat at all stages during simulated in vitro digestion.

3. 59Fe absorption from 59Fe-labelled chicken meat when given to both Fe-replete and Fe-deficient rats was reduced in the presence of soya-bean proteins but was unaffected by the presence of casein or bovine serum albumin. 59Fe-absorption from pigeon meat in the presence of soya-bean proteins was not reduced to the same extent as that from chicken meat.

4. There was no significant effect of soya-bean proteins on 59Fe-labelled haemoglobin Fe absorption in vivo in Fe-replete rats.

5. Absorption of 59Fe from the isolated haemoproteins from chicken meat was unaffected by soya-bean proteins but 59Fe absorption from the main non-haem-Fe fractions was strongly inhibited, particularly from haemosiderin.

Type
Papers on General Nutrition
Information
British Journal of Nutrition , Volume 55 , Issue 2 , March 1986 , pp. 419 - 426
Copyright
Copyright © The Nutrition Society 1986

References

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