Determination of relative bioavailability of zinc in a petit suisse cheese using weight gain and bone zinc content in rats as markers

• Published in: Biological trace element research Vol. 104; no. 3; pp. 261 - 268
• Main Authors: Salgueiro, J, Leonardi, N, Zubillaga, M, Weill, R, Goldman, C, Calmanovici, G, Barrado, A, Sarrasague, M Martinez, Boccio, J
• Format: Journal Article
• Language: English
• Published: United States Springer Nature B.V 01-06-2005
• Subjects: Animals; Bioavailability; Biological Availability; Biomarkers; Cheese; Cheese - analysis; Dairy products; Femur - anatomy & histology; Femur - chemistry; Gluconates - administration & dosage; Glycine - administration & dosage; Glycine max; Male; Rats; Rats, Sprague-Dawley; Regression analysis; Rodents; Sulfates; Weight Gain - drug effects; Zinc; Zinc - administration & dosage; Zinc - pharmacokinetics; Zinc Sulfate - administration & dosage
• ISSN: 0163-4984; 0163-4984; 1559-0720
• DOI: 10.1385/BTER:104:3:261

The aim of the study was to determine the relative bioavailability of zinc gluconate stabilized with glycine in a Petit Suisse cheese from an infant dessert. Weight gain and bone zinc content were the nutritional responses evaluated for the diets of different zinc content: 2 ppm (basal) and 5, 10, and 30 ppm from zinc gluconate stabilized with glycine and zinc sulfate. Nonlinear regression analysis of the fitted curves for weight gain determined a relative zinc bioavailability of 100% for the Ymax ratio and 96% for Ymax/t1/2 ratio for zinc gluconate stabilized with glycine (R2=0.7996 for zinc sulfate and 0.8665 for zinc gluconate stabilized with glycine). The slope ratio analysis from linear regression of femur zinc determined a relative zinc bioavailability of 93% for zinc gluconate stabilized with glycine (R<I+>2=0.8693 for zinc sulfate and 0.8307 for zinc gluconate stabilized with glycine). Zinc gluconate stabilized with glycine has similar bioavailability as zinc sulfate in a Petit Suisse cheese nutritional matrix, with the advantage that the stabilized compound does not modify the sensorial characteristics of the fortified cheese.