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

Bewertung einer In-vitro-Methode für die Bestimmung der biologischen Verfügbarkeit von Selen in Kuhmilch

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Zusammenfassung

Diese Studie bewertet die Anwendung eines In vitro Digestionsverfahrens für die Bestimmung der biologischen Verfügbarkeit von Selen in Kuhmilch. Danach ist nur eine kleine Portion (<10%) des Milchselens verfügbar. Die verfügbare 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 verfügbaren Selens, bestimmt als das totale dialysierbare Selen, gleichzeitig zunimmt mit der Proteindigestierbarkeit während des Digestionsverfahrens. Hieraus kann geschlossen werden, daß die Protein-digestierbarkeit einen Einfluß auf die Verfügbarkeit des Selens in Milch haben kann.

Abstract

The present study evaluates the application of an in vitro digestion procedure for estimating the selenium (Se) availability from cow's milk. The results obtained by this in vitro method indicate that only a small portion (<10%) of milk Se can be estimated as available. The available fraction of whole milk (4.7%) was significantly lower compared to the Se availability of skim milk (7.3%). Investigations on the methodology of the in vitro method indicate that the portion of total potentially available Se, determined as total dialysable Se, increases simultaneously with protein digestibility along with the digestion process. Therefore it is concluded that protein digestibility might largely influence the Se availability from milk.

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Authors and Affiliations

  1. Laboratory of Food Sciences, Department of Pharmaceutical Sciences, University of Antwerp (UIA), Universiteitsplein 1, B-2610, Wilrijk, Belgium

    Lihua Shen, Peter Van Dael & Hendrik Deelstra

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  1. Lihua Shen
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  2. Peter Van Dael
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  3. Hendrik Deelstra
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Shen, L., Van Dael, P. & Deelstra, H. Evaluation of an in vitro method for the estimation of the selenium availability from cow's milk. Z Lebensm Unters Forch 197, 342–345 (1993). https://doi.org/10.1007/BF01242058

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  • DOI: https://doi.org/10.1007/BF01242058

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