Effect of Browned and Unbrowned Corn Products Intrinsically Labeled with 65Zn on Absorption of 65Zn in Humans
Experimental browned and unbrowned corn products were formulated and processed from unenriched, degermed yellow corngrits. The browned product (cornflakes) contained more insoluble dietary fiber and bound more zinc (in vitro) than the unbrowned product (corngrits). During processing some of the corn...
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| Veröffentlicht in: | The Journal of nutrition 1986-05, Vol.116 (5), p.795-801 |
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| container_title | The Journal of nutrition |
| container_volume | 116 |
| creator | Lykken, G.I. Mahalko, J. Johnson, P.E. Milne, D. Sandstead, H.H. Garcia, W.J. Dintzis, F.R. Inglett, G.E. |
| description | Experimental browned and unbrowned corn products were formulated and processed from unenriched, degermed yellow corngrits. The browned product (cornflakes) contained more insoluble dietary fiber and bound more zinc (in vitro) than the unbrowned product (corngrits). During processing some of the cornflakes and corngrits were combined with a small amount of yellow corn endospermhull intrinsically labeled with 65Zn. The intrinsically labeled corn products were fed, in a crossover design, as components of two breakfasts to six normal, unconfined volunteers. Each volunteer absorbed more 65Zn from the corngrits than from the cornflakes. The reduced 65Zn absorption from cornflakes was attributed to heating and toasting reaction products, possibly Maillard, which bound zinc and consequently made the zinc less available for absorption. |
| doi_str_mv | 10.1093/jn/116.5.795 |
| format | Article |
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The browned product (cornflakes) contained more insoluble dietary fiber and bound more zinc (in vitro) than the unbrowned product (corngrits). During processing some of the cornflakes and corngrits were combined with a small amount of yellow corn endospermhull intrinsically labeled with 65Zn. The intrinsically labeled corn products were fed, in a crossover design, as components of two breakfasts to six normal, unconfined volunteers. Each volunteer absorbed more 65Zn from the corngrits than from the cornflakes. The reduced 65Zn absorption from cornflakes was attributed to heating and toasting reaction products, possibly Maillard, which bound zinc and consequently made the zinc less available for absorption.</description><identifier>ISSN: 0022-3166</identifier><identifier>EISSN: 1541-6100</identifier><identifier>DOI: 10.1093/jn/116.5.795</identifier><identifier>PMID: 3009751</identifier><identifier>CODEN: JONUAI</identifier><language>eng</language><publisher>Bethesda, MD: Elsevier Inc</publisher><subject>ABSORCION ; ABSORPTION ; Adult ; Biological and medical sciences ; Biological Availability ; browned products ; CEREALE POUR PETIT DEJEUNER ; CEREALES PARA DESAYUNO ; CINC ; Dietary Fiber - metabolism ; Feeding. Feeding behavior ; Food Handling ; Fundamental and applied biological sciences. Psychology ; Humans ; intrinsic label ; Maillard products ; Male ; Middle Aged ; REACCION DE MAILLARD ; REACTION DE MAILLARD ; Vertebrates: anatomy and physiology, studies on body, several organs or systems ; Zea mays ; ZINC ; Zinc - metabolism ; Zinc Radioisotopes ; zinc-65</subject><ispartof>The Journal of nutrition, 1986-05, Vol.116 (5), p.795-801</ispartof><rights>1986 American Society for Nutrition.</rights><rights>1986 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c2665-809ad10f44f5aac0455772d2ebbfda8f078f45ab8579400e8d3f2739d605d22e3</citedby><cites>FETCH-LOGICAL-c2665-809ad10f44f5aac0455772d2ebbfda8f078f45ab8579400e8d3f2739d605d22e3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=8687671$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/3009751$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Lykken, G.I.</creatorcontrib><creatorcontrib>Mahalko, J.</creatorcontrib><creatorcontrib>Johnson, P.E.</creatorcontrib><creatorcontrib>Milne, D.</creatorcontrib><creatorcontrib>Sandstead, H.H.</creatorcontrib><creatorcontrib>Garcia, W.J.</creatorcontrib><creatorcontrib>Dintzis, F.R.</creatorcontrib><creatorcontrib>Inglett, G.E.</creatorcontrib><title>Effect of Browned and Unbrowned Corn Products Intrinsically Labeled with 65Zn on Absorption of 65Zn in Humans</title><title>The Journal of nutrition</title><addtitle>J Nutr</addtitle><description>Experimental browned and unbrowned corn products were formulated and processed from unenriched, degermed yellow corngrits. The browned product (cornflakes) contained more insoluble dietary fiber and bound more zinc (in vitro) than the unbrowned product (corngrits). During processing some of the cornflakes and corngrits were combined with a small amount of yellow corn endospermhull intrinsically labeled with 65Zn. The intrinsically labeled corn products were fed, in a crossover design, as components of two breakfasts to six normal, unconfined volunteers. Each volunteer absorbed more 65Zn from the corngrits than from the cornflakes. The reduced 65Zn absorption from cornflakes was attributed to heating and toasting reaction products, possibly Maillard, which bound zinc and consequently made the zinc less available for absorption.</description><subject>ABSORCION</subject><subject>ABSORPTION</subject><subject>Adult</subject><subject>Biological and medical sciences</subject><subject>Biological Availability</subject><subject>browned products</subject><subject>CEREALE POUR PETIT DEJEUNER</subject><subject>CEREALES PARA DESAYUNO</subject><subject>CINC</subject><subject>Dietary Fiber - metabolism</subject><subject>Feeding. Feeding behavior</subject><subject>Food Handling</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Humans</subject><subject>intrinsic label</subject><subject>Maillard products</subject><subject>Male</subject><subject>Middle Aged</subject><subject>REACCION DE MAILLARD</subject><subject>REACTION DE MAILLARD</subject><subject>Vertebrates: anatomy and physiology, studies on body, several organs or systems</subject><subject>Zea mays</subject><subject>ZINC</subject><subject>Zinc - metabolism</subject><subject>Zinc Radioisotopes</subject><subject>zinc-65</subject><issn>0022-3166</issn><issn>1541-6100</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1986</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNptkUuLFDEURgtRxnZ050oQshBXds9NqvJajs3oDDQoaG_chFQemqYqaZMqh_n3pu1iVq6S3O_wcTlpmtcYNhhke3WIVxizDd1wSZ80K0w7vGYY4GmzAiBk3WLGnjcvSjkAAO6kuGguWgDJKV414433zkwoefQxp_voLNLRon3sl9c25Yi-5mRnMxV0F6ccYglGD8MD2uneDZW5D9MvxOiPiFJE131J-TiFeq2l_6Yhott51LG8bJ55PRT3ajkvm_2nm-_b2_Xuy-e77fVubQhjdC1AaovBd52nWhvoKOWcWOL63lstPHDhO6p7QbnsAJywrSe8lZYBtYS49rJ5f-495vR7dmVSYyjGDYOOLs1FcSZAECor-OEMmpxKyc6rYw6jzg8KgzrZVYeoql1FVbVb8bdL79yPzj7Ci86av1tyXaoin3U0oTxiggnO-Al7c8a8Tkr_zBXZfxOcMClPK7Fz6KqgP8FlVUxw0Tgbcv0pZVP4_3J_AQ6om9A</recordid><startdate>198605</startdate><enddate>198605</enddate><creator>Lykken, G.I.</creator><creator>Mahalko, J.</creator><creator>Johnson, P.E.</creator><creator>Milne, D.</creator><creator>Sandstead, H.H.</creator><creator>Garcia, W.J.</creator><creator>Dintzis, F.R.</creator><creator>Inglett, G.E.</creator><general>Elsevier Inc</general><general>American Society for Nutritional Sciences</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>198605</creationdate><title>Effect of Browned and Unbrowned Corn Products Intrinsically Labeled with 65Zn on Absorption of 65Zn in Humans</title><author>Lykken, G.I. ; Mahalko, J. ; Johnson, P.E. ; Milne, D. ; Sandstead, H.H. ; Garcia, W.J. ; Dintzis, F.R. ; Inglett, G.E.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c2665-809ad10f44f5aac0455772d2ebbfda8f078f45ab8579400e8d3f2739d605d22e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1986</creationdate><topic>ABSORCION</topic><topic>ABSORPTION</topic><topic>Adult</topic><topic>Biological and medical sciences</topic><topic>Biological Availability</topic><topic>browned products</topic><topic>CEREALE POUR PETIT DEJEUNER</topic><topic>CEREALES PARA DESAYUNO</topic><topic>CINC</topic><topic>Dietary Fiber - metabolism</topic><topic>Feeding. Feeding behavior</topic><topic>Food Handling</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Humans</topic><topic>intrinsic label</topic><topic>Maillard products</topic><topic>Male</topic><topic>Middle Aged</topic><topic>REACCION DE MAILLARD</topic><topic>REACTION DE MAILLARD</topic><topic>Vertebrates: anatomy and physiology, studies on body, several organs or systems</topic><topic>Zea mays</topic><topic>ZINC</topic><topic>Zinc - metabolism</topic><topic>Zinc Radioisotopes</topic><topic>zinc-65</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lykken, G.I.</creatorcontrib><creatorcontrib>Mahalko, J.</creatorcontrib><creatorcontrib>Johnson, P.E.</creatorcontrib><creatorcontrib>Milne, D.</creatorcontrib><creatorcontrib>Sandstead, H.H.</creatorcontrib><creatorcontrib>Garcia, W.J.</creatorcontrib><creatorcontrib>Dintzis, F.R.</creatorcontrib><creatorcontrib>Inglett, G.E.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>The Journal of nutrition</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lykken, G.I.</au><au>Mahalko, J.</au><au>Johnson, P.E.</au><au>Milne, D.</au><au>Sandstead, H.H.</au><au>Garcia, W.J.</au><au>Dintzis, F.R.</au><au>Inglett, G.E.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of Browned and Unbrowned Corn Products Intrinsically Labeled with 65Zn on Absorption of 65Zn in Humans</atitle><jtitle>The Journal of nutrition</jtitle><addtitle>J Nutr</addtitle><date>1986-05</date><risdate>1986</risdate><volume>116</volume><issue>5</issue><spage>795</spage><epage>801</epage><pages>795-801</pages><issn>0022-3166</issn><eissn>1541-6100</eissn><coden>JONUAI</coden><abstract>Experimental browned and unbrowned corn products were formulated and processed from unenriched, degermed yellow corngrits. The browned product (cornflakes) contained more insoluble dietary fiber and bound more zinc (in vitro) than the unbrowned product (corngrits). During processing some of the cornflakes and corngrits were combined with a small amount of yellow corn endospermhull intrinsically labeled with 65Zn. The intrinsically labeled corn products were fed, in a crossover design, as components of two breakfasts to six normal, unconfined volunteers. Each volunteer absorbed more 65Zn from the corngrits than from the cornflakes. The reduced 65Zn absorption from cornflakes was attributed to heating and toasting reaction products, possibly Maillard, which bound zinc and consequently made the zinc less available for absorption.</abstract><cop>Bethesda, MD</cop><pub>Elsevier Inc</pub><pmid>3009751</pmid><doi>10.1093/jn/116.5.795</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | The Journal of nutrition, 1986-05, Vol.116 (5), p.795-801 |
| issn | 0022-3166 1541-6100 |
| language | eng |
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| source | MEDLINE; Alma/SFX Local Collection |
| subjects | ABSORCION ABSORPTION Adult Biological and medical sciences Biological Availability browned products CEREALE POUR PETIT DEJEUNER CEREALES PARA DESAYUNO CINC Dietary Fiber - metabolism Feeding. Feeding behavior Food Handling Fundamental and applied biological sciences. Psychology Humans intrinsic label Maillard products Male Middle Aged REACCION DE MAILLARD REACTION DE MAILLARD Vertebrates: anatomy and physiology, studies on body, several organs or systems Zea mays ZINC Zinc - metabolism Zinc Radioisotopes zinc-65 |
| title | Effect of Browned and Unbrowned Corn Products Intrinsically Labeled with 65Zn on Absorption of 65Zn in Humans |
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