Effect of isolated soybean protein on magnesium bioavailability

The effects of isolated soybean protein and animal protein on magnesium bioavailability were evaluated in this study. Total serum magnesium and femur bone ash magnesium values were used to evaluate the relative bioavailability of magnesium in diets in which ANRC casein, isolated soybean proteins, autoclaved isolated soybean proteins or lyophilized beef served as protein sources. Low magnesium basal diets were supplemented with graded levels of magnesium from magnesium carbonate and fed to weanling Sprague-Dawley rats for 28 days. Serum and femur bone ash magnesium were analyzed by atomic absorption spectrophotometry. Statistical analysis of serum and bone ash magnesium using a slope-ratio bioassay indicated that the protein sources did not have a significant effect on the bioavailability of magnesium.