Glycine-Stabilized Zinc Gluconate has similar bioavailability than Zinc Sulfate in a zinc fortified probiotic food

Autores
Tesan, Fiorella Carla; Hernández, F.; Torti, Horacio Emilio; Massot, Francisco; Huarte, M.; Rubín de Celis, E.; Barreiro Arcos, María Laura; Weill, R.; Cremaschi, Graciela Alicia; Boccio, J.; Salgueiro, María Jimena
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Objective: In this study, we evaluated zinc gluconate stabilized with glycine (GZ) and sulfate (SZ) in fermented milk as vehicle. Zinc bioavailability was evaluated in an animal model (Sprague Dawley rats) for both zinc sources in the vehicle with a probiotic (Lactobacillus casei DN114001). Results: For growth parameters, higher weight gain and femur weight values were observed when probiotic and zinc were provided together, independent of the source (weight gain: SZ 81.4g±4.0g; GZ 81.8g±4.0g and 70.2g±12.5g without the probiotic; femur weight: SZ 0.51g ±0.05g; GZ 0.52g±0.05g and 0.42g±0.03g without the probiotic). Femur zinc content was higher for zinc gluconate stabilized with glycine in the presence of the probiotic (97.04ppm±8.40ppm), and the results were similar for zinc sulfate with or without probiotic (84.51ppm±2.44ppm and 84.94ppm±2.28ppm, respectively). Serum antioxidant capacity and immune cellular response were also evaluated by using free radical scavenging assays and a T cell proliferation assay respectively. The free radical scavenging assay showed a tendency to increase with zinc provision, and the highest proliferation index was observed for glycine-stabilized zinc gluconate and the probiotic. Conclusion: The results indicate that the combination of zinc (as glycine-stabilized zinc gluconate) and a probiotic may be beneficial for the evaluated parameters.
Fil: Tesan, Fiorella Carla. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Fisicomatemática. Cátedra de Física; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Hernández, F.. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Fisicomatemática. Cátedra de Física; Argentina
Fil: Torti, Horacio Emilio. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Fisicomatemática. Cátedra de Física; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Massot, Francisco. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Fisicomatemática. Cátedra de Física; Argentina
Fil: Huarte, M.. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Fisicomatemática. Cátedra de Física; Argentina
Fil: Rubín de Celis, E.. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Fisicomatemática. Cátedra de Física; Argentina
Fil: Barreiro Arcos, María Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Centro de Estudios Farmacológicos y Botánicos. Universidad de Buenos Aires. Facultad de Medicina. Centro de Estudios Farmacológicos y Botánicos; Argentina
Fil: Weill, R.. Danone Argentina S,a,; Argentina
Fil: Cremaschi, Graciela Alicia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Centro de Estudios Farmacológicos y Botánicos. Universidad de Buenos Aires. Facultad de Medicina. Centro de Estudios Farmacológicos y Botánicos; Argentina
Fil: Boccio, J.. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Fisicomatemática. Cátedra de Física; Argentina
Fil: Salgueiro, María Jimena. Universidad de Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
BIOAVAILABILITY
FOOD FORTIFICATION
PROBIOTIC
RATS
ZINC
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/191925
Acceder
id CONICETDig_6686355e18c52e697dd7bb7527a1daf3
oai_identifier_str oai:ri.conicet.gov.ar:11336/191925
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Glycine-Stabilized Zinc Gluconate has similar bioavailability than Zinc Sulfate in a zinc fortified probiotic foodTesan, Fiorella CarlaHernández, F.Torti, Horacio EmilioMassot, FranciscoHuarte, M.Rubín de Celis, E.Barreiro Arcos, María LauraWeill, R.Cremaschi, Graciela AliciaBoccio, J.Salgueiro, María JimenaBIOAVAILABILITYFOOD FORTIFICATIONPROBIOTICRATSZINChttps://purl.org/becyt/ford/3.3https://purl.org/becyt/ford/3Objective: In this study, we evaluated zinc gluconate stabilized with glycine (GZ) and sulfate (SZ) in fermented milk as vehicle. Zinc bioavailability was evaluated in an animal model (Sprague Dawley rats) for both zinc sources in the vehicle with a probiotic (Lactobacillus casei DN114001). Results: For growth parameters, higher weight gain and femur weight values were observed when probiotic and zinc were provided together, independent of the source (weight gain: SZ 81.4g±4.0g; GZ 81.8g±4.0g and 70.2g±12.5g without the probiotic; femur weight: SZ 0.51g ±0.05g; GZ 0.52g±0.05g and 0.42g±0.03g without the probiotic). Femur zinc content was higher for zinc gluconate stabilized with glycine in the presence of the probiotic (97.04ppm±8.40ppm), and the results were similar for zinc sulfate with or without probiotic (84.51ppm±2.44ppm and 84.94ppm±2.28ppm, respectively). Serum antioxidant capacity and immune cellular response were also evaluated by using free radical scavenging assays and a T cell proliferation assay respectively. The free radical scavenging assay showed a tendency to increase with zinc provision, and the highest proliferation index was observed for glycine-stabilized zinc gluconate and the probiotic. Conclusion: The results indicate that the combination of zinc (as glycine-stabilized zinc gluconate) and a probiotic may be beneficial for the evaluated parameters.Fil: Tesan, Fiorella Carla. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Fisicomatemática. Cátedra de Física; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Hernández, F.. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Fisicomatemática. Cátedra de Física; ArgentinaFil: Torti, Horacio Emilio. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Fisicomatemática. Cátedra de Física; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Massot, Francisco. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Fisicomatemática. Cátedra de Física; ArgentinaFil: Huarte, M.. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Fisicomatemática. Cátedra de Física; ArgentinaFil: Rubín de Celis, E.. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Fisicomatemática. Cátedra de Física; ArgentinaFil: Barreiro Arcos, María Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Centro de Estudios Farmacológicos y Botánicos. Universidad de Buenos Aires. Facultad de Medicina. Centro de Estudios Farmacológicos y Botánicos; ArgentinaFil: Weill, R.. Danone Argentina S,a,; ArgentinaFil: Cremaschi, Graciela Alicia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Centro de Estudios Farmacológicos y Botánicos. Universidad de Buenos Aires. Facultad de Medicina. Centro de Estudios Farmacológicos y Botánicos; ArgentinaFil: Boccio, J.. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Fisicomatemática. Cátedra de Física; ArgentinaFil: Salgueiro, María Jimena. Universidad de Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaBentham Science Publishers2011-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/191925Tesan, Fiorella Carla; Hernández, F.; Torti, Horacio Emilio; Massot, Francisco; Huarte, M.; et al.; Glycine-Stabilized Zinc Gluconate has similar bioavailability than Zinc Sulfate in a zinc fortified probiotic food; Bentham Science Publishers; Open Nutraceuticals Journal; 4; 3-2011; 136-1431876-3960CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.2174/1876396001104010136info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-05-13T11:12:01Zoai:ri.conicet.gov.ar:11336/191925instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982026-05-13 11:12:01.917CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Glycine-Stabilized Zinc Gluconate has similar bioavailability than Zinc Sulfate in a zinc fortified probiotic food
title Glycine-Stabilized Zinc Gluconate has similar bioavailability than Zinc Sulfate in a zinc fortified probiotic food
spellingShingle Glycine-Stabilized Zinc Gluconate has similar bioavailability than Zinc Sulfate in a zinc fortified probiotic food
Tesan, Fiorella Carla
BIOAVAILABILITY
FOOD FORTIFICATION
PROBIOTIC
RATS
ZINC
title_short Glycine-Stabilized Zinc Gluconate has similar bioavailability than Zinc Sulfate in a zinc fortified probiotic food
title_full Glycine-Stabilized Zinc Gluconate has similar bioavailability than Zinc Sulfate in a zinc fortified probiotic food
title_fullStr Glycine-Stabilized Zinc Gluconate has similar bioavailability than Zinc Sulfate in a zinc fortified probiotic food
title_full_unstemmed Glycine-Stabilized Zinc Gluconate has similar bioavailability than Zinc Sulfate in a zinc fortified probiotic food
title_sort Glycine-Stabilized Zinc Gluconate has similar bioavailability than Zinc Sulfate in a zinc fortified probiotic food
dc.creator.none.fl_str_mv Tesan, Fiorella Carla
Hernández, F.
Torti, Horacio Emilio
Massot, Francisco
Huarte, M.
Rubín de Celis, E.
Barreiro Arcos, María Laura
Weill, R.
Cremaschi, Graciela Alicia
Boccio, J.
Salgueiro, María Jimena
author Tesan, Fiorella Carla
author_facet Tesan, Fiorella Carla
Hernández, F.
Torti, Horacio Emilio
Massot, Francisco
Huarte, M.
Rubín de Celis, E.
Barreiro Arcos, María Laura
Weill, R.
Cremaschi, Graciela Alicia
Boccio, J.
Salgueiro, María Jimena
author_role author
author2 Hernández, F.
Torti, Horacio Emilio
Massot, Francisco
Huarte, M.
Rubín de Celis, E.
Barreiro Arcos, María Laura
Weill, R.
Cremaschi, Graciela Alicia
Boccio, J.
Salgueiro, María Jimena
author2_role author
author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv BIOAVAILABILITY
FOOD FORTIFICATION
PROBIOTIC
RATS
ZINC
topic BIOAVAILABILITY
FOOD FORTIFICATION
PROBIOTIC
RATS
ZINC
purl_subject.fl_str_mv https://purl.org/becyt/ford/3.3
https://purl.org/becyt/ford/3
dc.description.none.fl_txt_mv Objective: In this study, we evaluated zinc gluconate stabilized with glycine (GZ) and sulfate (SZ) in fermented milk as vehicle. Zinc bioavailability was evaluated in an animal model (Sprague Dawley rats) for both zinc sources in the vehicle with a probiotic (Lactobacillus casei DN114001). Results: For growth parameters, higher weight gain and femur weight values were observed when probiotic and zinc were provided together, independent of the source (weight gain: SZ 81.4g±4.0g; GZ 81.8g±4.0g and 70.2g±12.5g without the probiotic; femur weight: SZ 0.51g ±0.05g; GZ 0.52g±0.05g and 0.42g±0.03g without the probiotic). Femur zinc content was higher for zinc gluconate stabilized with glycine in the presence of the probiotic (97.04ppm±8.40ppm), and the results were similar for zinc sulfate with or without probiotic (84.51ppm±2.44ppm and 84.94ppm±2.28ppm, respectively). Serum antioxidant capacity and immune cellular response were also evaluated by using free radical scavenging assays and a T cell proliferation assay respectively. The free radical scavenging assay showed a tendency to increase with zinc provision, and the highest proliferation index was observed for glycine-stabilized zinc gluconate and the probiotic. Conclusion: The results indicate that the combination of zinc (as glycine-stabilized zinc gluconate) and a probiotic may be beneficial for the evaluated parameters.
Fil: Tesan, Fiorella Carla. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Fisicomatemática. Cátedra de Física; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Hernández, F.. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Fisicomatemática. Cátedra de Física; Argentina
Fil: Torti, Horacio Emilio. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Fisicomatemática. Cátedra de Física; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Massot, Francisco. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Fisicomatemática. Cátedra de Física; Argentina
Fil: Huarte, M.. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Fisicomatemática. Cátedra de Física; Argentina
Fil: Rubín de Celis, E.. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Fisicomatemática. Cátedra de Física; Argentina
Fil: Barreiro Arcos, María Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Centro de Estudios Farmacológicos y Botánicos. Universidad de Buenos Aires. Facultad de Medicina. Centro de Estudios Farmacológicos y Botánicos; Argentina
Fil: Weill, R.. Danone Argentina S,a,; Argentina
Fil: Cremaschi, Graciela Alicia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Centro de Estudios Farmacológicos y Botánicos. Universidad de Buenos Aires. Facultad de Medicina. Centro de Estudios Farmacológicos y Botánicos; Argentina
Fil: Boccio, J.. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Fisicomatemática. Cátedra de Física; Argentina
Fil: Salgueiro, María Jimena. Universidad de Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Objective: In this study, we evaluated zinc gluconate stabilized with glycine (GZ) and sulfate (SZ) in fermented milk as vehicle. Zinc bioavailability was evaluated in an animal model (Sprague Dawley rats) for both zinc sources in the vehicle with a probiotic (Lactobacillus casei DN114001). Results: For growth parameters, higher weight gain and femur weight values were observed when probiotic and zinc were provided together, independent of the source (weight gain: SZ 81.4g±4.0g; GZ 81.8g±4.0g and 70.2g±12.5g without the probiotic; femur weight: SZ 0.51g ±0.05g; GZ 0.52g±0.05g and 0.42g±0.03g without the probiotic). Femur zinc content was higher for zinc gluconate stabilized with glycine in the presence of the probiotic (97.04ppm±8.40ppm), and the results were similar for zinc sulfate with or without probiotic (84.51ppm±2.44ppm and 84.94ppm±2.28ppm, respectively). Serum antioxidant capacity and immune cellular response were also evaluated by using free radical scavenging assays and a T cell proliferation assay respectively. The free radical scavenging assay showed a tendency to increase with zinc provision, and the highest proliferation index was observed for glycine-stabilized zinc gluconate and the probiotic. Conclusion: The results indicate that the combination of zinc (as glycine-stabilized zinc gluconate) and a probiotic may be beneficial for the evaluated parameters.
publishDate 2011
dc.date.none.fl_str_mv 2011-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/191925
Tesan, Fiorella Carla; Hernández, F.; Torti, Horacio Emilio; Massot, Francisco; Huarte, M.; et al.; Glycine-Stabilized Zinc Gluconate has similar bioavailability than Zinc Sulfate in a zinc fortified probiotic food; Bentham Science Publishers; Open Nutraceuticals Journal; 4; 3-2011; 136-143
1876-3960
CONICET Digital
CONICET
url http://hdl.handle.net/11336/191925
identifier_str_mv Tesan, Fiorella Carla; Hernández, F.; Torti, Horacio Emilio; Massot, Francisco; Huarte, M.; et al.; Glycine-Stabilized Zinc Gluconate has similar bioavailability than Zinc Sulfate in a zinc fortified probiotic food; Bentham Science Publishers; Open Nutraceuticals Journal; 4; 3-2011; 136-143
1876-3960
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.2174/1876396001104010136
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Bentham Science Publishers
publisher.none.fl_str_mv Bentham Science Publishers
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.115601

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