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Evaluation of an in vitro method for the estimation of the selenium availability from cow's milk

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Shen, L. (Antwerp Univ., Wilrijk (Belgium). Dept. of Pharmaceutical Sciences. Lab. of Food Science) Dael, P. van Deelstra, H.

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Evaluation of an in vitro method for the estimation of the selenium availability from cow's milk
1993
Shen, L. ; Dael, P. van; Deelstra, H.
Diese Studie bewertet die Anwendung eines In vitro Digestionsverfahrens fuer die Bestimmung der biologischen Verfuegbarkeit von Selen in Kuhmilch. Danach ist nur eine kleine Portion (10%) des Milchselens verfuegbar. Die verfuegbare Fraktion von Vollmilch (4,7%) war erheblich niedriger als die der Magermilch (7,3%). Die Untersuchung der Methode legt dar, dass der Anteil des totalen potentiellen verfuegbaren Selens, bestimmt als das totale dialysierbare Selen, gleichzeitig zunimmt mit der Proteingestierbarkeit waehrend des Digestionsverfahrens. Hieraus kann geschlossen werden, dass die Protein-digestierbarkeit einen Einfluss auf die Verfuegbarkeit des Selens in Milch haben kann.
[leche de vaca, nitrogeno asimilable, alimentacion humana, experimentacion in vitro, contenido proteico, teneur en proteines, technique analytique, analytical methods, experimentation in vitro, disponibilidad de nutrientes, human feeding, selenio, in vitro experimentation, digestible nitrogen, protein content, selenium, matiere azotee digestible, tecnicas analiticas, alimentation humaine, lait de vache, cow milk, nutrient availability, disponibilite d'element nutritif]
[Zeitschrift fuer Lebensmittel-Untersuchung und -Forschung (Germany)]
1995/DE/DE1995_0.rdf
Abstract
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Diese Studie bewertet die Anwendung eines In vitro Digestionsverfahrens fuer die Bestimmung der biologischen Verfuegbarkeit von Selen in Kuhmilch. Danach ist nur eine kleine Portion (10%) des Milchselens verfuegbar. Die verfuegbare Fraktion von Vollmilch (4,7%) war erheblich niedriger als die der Magermilch (7,3%). Die Untersuchung der Methode legt dar, dass der Anteil des totalen potentiellen verfuegbaren Selens, bestimmt als das totale dialysierbare Selen, gleichzeitig zunimmt mit der Proteingestierbarkeit waehrend des Digestionsverfahrens. Hieraus kann geschlossen werden, dass die Protein-digestierbarkeit einen Einfluss auf die Verfuegbarkeit des Selens in Milch haben kann.

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