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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

Martino, H.S.D., Martin, B.R., Weaver, C.M., Bressan, J., Moreira, M.A., Costa, N.M.B.
Journal of food science 2008 v.73 no.3 pp. H33
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
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.