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A Soybean Cultivar Lacking Lipoxygenase 2 and 3 Has Similar Calcium Bioavailability to a Commercial Variety Despite Higher Calcium Absorption Inhibitors

Author:
Martino, H.S.D., Martin, B.R., Weaver, C.M., Bressan, J., Moreira, M.A., Costa, N.M.B.
Source:
Journal of food science 2008 v.73 no.3 pp. H33
ISSN:
0022-1147
Subject:
soybeans, cultivars, lipoxygenase, enzyme activity, calcium, dietary minerals, nutrient availability, antinutritional factors, intestinal absorption, flavor, isozymes, rats, animal models, isotope labeling, oxalic acid, phytic acid, Glycine max
Abstract:
The aim of this study was to evaluate calcium bioavailability of a new soybean variety without 2 lipoxygenases with better taste and flavor than a commercial variety containing all 3 isozymes. Using the femur ⁴⁵Ca uptake method, calcium absorption from a new Brazilian variety, UFV-116, was compared to a common Brazilian variety, OCEPAR 19. Male Sprague-Dawley growing rats weighing 150 to 170 g (10/group) received test meals of whole fat soy flour prepared from UFV-116 or OCEPAR-19 seeds labeled with 10 μCi of ⁴⁵Ca. Femurs were removed after 48 h for determination of ⁴⁵Ca uptake. Calcium fractional absorption was equivalent between the 2 varieties. The higher oxalate:calcium molar ratio and the higher content of oxalate and phytate (P < 0.05) found in the UFV-116 variety did not affect calcium absorption. Therefore, the new variety is a comparable source of high bioavailable calcium.
Agid:
726317