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Related Experiment Videos

Biological assay for zinc availability in wheat germ.

S Hsieh, J M Navia, E Bradley

    The Science of the Total Environment
    |June 1, 1983
    PubMed
    Summary

    This study developed a method to measure zinc bioavailability in wheat germ using rat studies. Wheat germ contains 163.7 micrograms of zinc per gram, with 86.7% being bioavailable.

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    Area of Science:

    • Nutritional Science
    • Animal Nutrition
    • Biochemistry

    Background:

    • Zinc is an essential trace element crucial for numerous physiological functions.
    • Wheat germ is a nutrient-dense ingredient, but its zinc bioavailability requires precise determination.

    Purpose of the Study:

    • To establish a reliable method for quantifying zinc bioavailability from wheat germ.
    • To determine the exact amount and percentage of zinc in wheat germ that is absorbable by the body.

    Main Methods:

    • A zinc-free diet was administered to weanling rats for 10 days, supplemented with varying zinc levels and wheat germ.
    • Bone (tibia/femur) zinc concentrations were analyzed and plotted against dietary zinc intake.
    • A multiple regression model was employed to calculate zinc bioavailability based on regression line intercepts and slope.

    Main Results:

    • The study established a method using rat bone zinc concentration to assess bioavailability.
    • Wheat germ was found to contain 163.7 micrograms of zinc per gram.
    • A significant 86.7% of the zinc present in wheat germ was determined to be bioavailable to the rats.

    Conclusions:

    • The developed method accurately quantifies zinc bioavailability in food sources like wheat germ.
    • Wheat germ is a rich and highly bioavailable source of dietary zinc.
    • This research provides valuable data for understanding zinc absorption from plant-based foods.

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