Showing papers by "John W. Erdman published in 1979"
TL;DR: The protein quantity and quality, caloric value, and overall nutrient content of oilseeds are quite good as discussed by the authors, however, they are high in phytic acid and contain fiber and perhaps other binding agents which reduce mineral bioavailability from the seeds.
Abstract: The protein quantity and quality, caloric value, and overall nutrient content of oilseeds are quite good. However, oilseeds are high in phytic acid and contain fiber and perhaps other binding agents which reduce mineral bioavailability from the seeds. Phytic acid, the hexaphosphate of myoinositol, functions as the chief storage form of phosphate and inositol in mature seeds. On a dry basis, whole oilseeds contain about 1.5% while some oilseed protein concentrates can contain over 7.0% of the compound. Phytic acid is a strong chelating agent that can bind mono- and divalent metal ions to form the complex phytate. Published results from numerous animal feeding trials suggest poor bioavailability of minerals such as zinc, calcium, magnesium, phosphorus and possibly iron from diets containing high phytate foods. Recent studies involving the feeding of soy products to rats suggest that zinc is the mineral of most concern as its bioavailability from some soy products is quite low. Prediction of mineral bioavailability from phytate-containing foods is complicated by the complex interactions between the minerals and phytic acid contained in the foods, intestinal and the meal phytase activities, previous food processing conditions (especially pH), digestibility of the foods as well as the physiological status of the consumer of the foods. Very little is known about the chemistry of such interactions. Therefore, most of the emphasis in controlling or reducing mineral binding in oilseed products has been placed upon development of methodology for phytate removal.
485 citations
TL;DR: The results showed that Zn was poorly available from soy products, especially SC, while Ca added to all SP was highly available, while Zn added to SC was not fully available.
Abstract: The bioavailability of zinc ( Zn ) and magnesium ( Mg ) from several soybean products (SP) as well as the effect of the presence of dietary SP upon the bioavailability of added Zn or calcium (Ca) was investigated. Male, weanling rats were fed all or part of their dietary pro tein as full fat soy flour ( SF ), freeze-dried soy beverage ( SB) or soy con centrate (SC). In experiments testing the bioavailability of minerals from SP, incremental levels of a SP were substituted on an isonitrogenous basis for egg white (Zn studies) or casein (Mg studies). Graded levels of ZnCOa or MgCOs were added to egg white or casein basal diets. In experiments testing the effect of the presence of SP upon the bioavailability of supple mental minerals, graded levels of CaCOs or ZnCO3 were added to SP-con- taining diets or casein (Ca studies) or egg white (Zn study) basal diets. Linear regression analyses related total tibia (or femur) Zn, Mg, or Ca to in creased dietary mineral. Growth (Zn studies) and serum Mg were also related to the dietary mineral concentration. The results showed that Zn was poorly available from soy products, especially SC. Mg was highly available from SF and SB; Mg utilization from SC was good but less than from the other SP. Ca added to all SP was highly available, while Zn added to SC was not fully available. Conditions involved in processing SC or its elevated phytate to zinc molar ratio may have resulted in reduced bioavailability of endogenous Zn and Mg and of added Zn. J. Nutr. 109: 1652-1660, 1979.
125 citations
TL;DR: These experiments demonstrate that vitamin A, especially in the form of retinoic acid, fed at as low as 25 RE/g diet to the rat can induce hypertriglyceridemia, and that the adrenal gland does not mediate this effect.
Abstract: Many reports have appeared in the literature suggesting that vitamin A may exert some of its effects via changes in adrenocortical activity. A series of experiments were performed in order to assess the possible role of the adrenal gland in vitamin A-induced lipid alterations in rats. Adrenalectomized, sham-operated, and intact rats were fed retinoic acid or retinyl acetate at several levels. Either 25 or 100 retinol equivalents (RE)/g dry diet were fed to male Sprague-Dawley rats for periods of 7 or 28 days. Neither compound had an effect on the concentration of liver glycerides, phospholipids, cholesterol, or total lipids. Vitamin A, especially in the form of retinoic acid, was found to induce an elevation of plasma triglycerides. The presence of the adrenal gland was not necessary for the induction of hypertriglyceridemia nor was there any indication of increased adrenocortical output (as measured by plasma corticosterone level) as a result of vitamin A feeding. There was a reduction in circulating retinol as a result of retinoic acid feeding at either 25 or 100 RE in sham-operated and adrenalectomized rats but not in unoperated rats. These experiments demonstrate that vitamin A, especially in the form of retinoic acid, fed at as low as 25 RE/g diet to the rat can induce hypertriglyceridemia, and that the adrenal gland does not mediate this effect.
35 citations
TL;DR: Protein efficiency ratio analyses showed that all S and soy-egg fortified breads produced better growth than 100% wheat flour bread, and supplementation of breads with SEY flour produces breads of good quality without the need for SSL or bromate.
Abstract: Full-fat soy (S), and other full-fat soy-whole egg (SE), soy-egg yolk (SEY) and soy-egg white (SEW) flours were produced and utilized as 12% supplements for patent wheat flour in breads. Addition of 0.5% sodium stearoyl-2-lactylate (SSL) improved loaf volumes of all bread types except SEY. Generally, 30 or 45 ppm bromate supplementation also resulted in increased loaf volumes. Organoleptic evaluations of bread types indicate that 100% wheat flour and SEY supplemented loaves scored well in most quality characteristics. Protein efficiency ratio analyses showed that all S and soy-egg fortified breads produced better growth than 100% wheat flour bread. The results indicate that supplementation of breads with SEY flour produces breads of good quality without the need for SSL or bromate.
3 citations