Universidad de Córdoba BIODISPONIBILIDAD MINERAL DE ...

Biodisponibilidad mineral de menús escolares
1980). This effect is due to intermediate products formed during digestion of
these proteins that bind zinc and facilitate its absorption, although, this influence
will depend on the grade of digestion of the proteins, of the composition of
peptides and, in turn, of the composition in amino acids of the protein,
especially sulfur-containing amino acids as cysteine.
In this pathway, similar in vitro studies with other elements as iron
(Mulvihill and Morrisey, 1998) have found that the intake of dialyzed iron nonheme
is directly related with the content in sulphydryl groups on protein
systems, showing the importance of the content in sulfurated amino acids of the
meat on the increase of mineral bioavailability. Lombardi-Boccia et al (1994),
studying the effect of some protein components of leguminous plants as beans
on zinc and iron dialyzability, showed that the highest mineral percentage
dialyzed corresponded to the globulin fraction with the highest content in
cysteine as well.
Regarding compound inhibitors of zinc absorption, the following have been
indicated: selenium (House and Welch, 1989), iron (Solomons and
Jacob,1981), calcium (Argiratos and Samman, 1994; Mkenna et al, 1997; Wood
and Zheng, 1997), folic acid (Ghishan et al. 1986), phytic acid (Turnlund et al.,
1984; House et al, 1982), tannins and fibre, (Salgueiro et al, 2000).
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