Magnesium Ligands in Ileal Digesta of Piglets Fed Skim Milk and Soybean Flour
Magnesium bioavailability is higher from diets consisting of dairy products than from diets consisting of soybean products. Soybean products are known to contain substantial amounts of phytate which decreases magnesium solubility in vitro (Champagne and Phillippy, 1989). Ros (1962) suggested that magnesium absorption depended on the concentration of soluble magnesium. Thus, phytate in soy products has been considered to suppress magnesium absorption through lowering magnesium solubility in the digestive tract. In fact, the previous report suggested that phytate in defatted soybean flour decreased the solubility of magnesium in the lower small intestine of rats and suppressed magnesium absorption because the removal of phytate by fermentation raised magnesium solubility in the digesta of the small intestine and increased magnesium availability (Hirabayashi et al., 1995).
KeywordsSoybean Flour Magnesium Absorption Casein Micelle Soybean Product Defatted Soybean Flour
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