The effects of brewer's yeast, casein, and soy protein intakes on the absorption and retention as well as the incorporation into hemoglobin and systemic iron stores of dietary iron were examined in an animal experiment with growing rats. Relative biological values (RBV) of iron in the rats fed casein (C), soy protein (SP), and yeast (Y) diets were 1.00, 0.31, and 1.77, respectively. The apparent absorption of iron in Y-diet-fed rats was significantly higher than that in C- or SP-diet-fed rats. The hemoglobin regeneration efficiency (HRE) of iron in Y group was significantly higher than those in C and SP groups. As a result of search for iron-absorptive enhancers (IAE) in yeast, RBV and HRE of the yeast-cell-wall-including diet turned out to be significantly higher than those of its lacking diet. These results suggest that IAE occurring in the yeast cell wall may be effective for iron absorption.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.3177/jnsv.48.298 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Soy Protein and Safflower-Seed Oil Attenuate Inflammation and Immune Dysfunction in Rats with Hyperuricemia.
Int J Mol Sci
December 2024
Department of Nutritional Science, Fu Jen Catholic University, New Taipei City 242062, Taiwan.
A plant-based diet is considered a promising approach for managing hyperuricemia (HUA). This study examined the effects of soy protein and plant-based oils on HUA-induced inflammation and immune dysfunction. Male Wistar rats, induced with HUA using oxonic acid and uric acid (UA), were fed casein or soy protein with palm or safflower oil (2 × 2 factorial design) for 8 weeks.
View Article and Find Full Text PDFSanxan-Protein Complex Particles for Stabilization of Pickering Emulsions: Improving Emulsification Properties.
Foods
November 2024
Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, China.
Sanxan (SAN) is a novel microbial polysaccharide that is both safe and edible and represents a promising new source of food resources. It exhibits gelling properties and certain emulsifying properties. To date, there have been few studies published on the enhancement of protein emulsification by sanxan.
View Article and Find Full Text PDFUnveiling the microbiota-mediated impact of different dietary proteins on post-digestive processes: A simulated in vitro approach.
Food Res Int
December 2024
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China. Electronic address:
Protein digestion and microbial metabolism play crucial roles in overall health. However, the mechanisms that differentiate the digestion and metabolism of dietary proteins from different sources in the organism remain poorly understood. This study investigated the digestive properties and microbial fermentation of various animal proteins (chicken, pork, beef, and casein) and plant proteins (soy bean, mung bean, kidney bean, rice, and wheat) in an in vitro simulation.
View Article and Find Full Text PDFAcid gelation of high-concentrated casein micelles and pea proteins mixed systems.
Food Res Int
November 2024
Lille, CNRS, INRAE, Centrale Lille, UMR 8207 - UMET - Unité Matériaux et Transformations, équipe Processus aux Interfaces et Hygiène des Matériaux (PIHM), F-59000 Lille, France.
The increased demand for plant-based products brings a new challenge to the food industry. Especially, proteins from soy, chickpea, and pea are being highly demanded as food ingredients. However, they still present some drawbacks such as poor techno-functional properties and remarkable beany flavor that hamper their wider application.
View Article and Find Full Text PDFPlant protein dominant enteral nutrition, containing soy and pea, is non-coagulating after gastric digestion in contrast to casein dominant enteral nutrition.
Food Res Int
December 2024
Danone Research & Innovation, Utrecht, The Netherlands. Electronic address:
Enteral Nutrition (EN) is used for the dietary management of patients requiring tube feed and who are at risk of disease related malnutrition. Previously, EN with a dairy-dominant p4 protein blend (DD-P4: 20% soy, 20% pea, 25% casein and 35% whey) was shown to not coagulate in the stomach, increase gastric emptying rate and reduce gastric residual volume compared to EN with casein-dominant protein blends (CD; 80% casein and 20% whey), which is relevant for upper gastrointestinal tolerance. In line with the EAT-Lancet report, a new plant-dominant protein blend (PD-P4: 46% soy, 32% pea, 16% casein and 6% whey) was developed.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!