Biomedical subjects

A D Fly

Publications and source records attributed to A D Fly.

4 recordsLinked to original sources

PubMed1998

Major mineral concentrations in human milk do not change after maximal exercise testing.

Fourteen healthy, lactating women (aged 25-38 y and between 2 and 8 mo postpartum) participated in both a maximal graded exercise test and a 30-min rest period to determine the influence of exercise on the concentration of selected milk minerals and electrolytes. Treatment order was randomized and treatments were conducted on different days. Milk was expressed before treatment and at 10, 30, and 60 min postexercise or after the rest period. Milk was wet-ashed by using nitric and sulfuric acids. Aliquots were analyzed for total phosphorus concentration by colorimetric assay and for calcium, magnesium, sodium, and potassium by inductively coupled plasma atomic emission spectrophotometry. Baseline mineral concentrations were not significantly different (P>0.05). Repeated expression of milk at 10, 30, and 60 min did not show significantly altered mineral concentrations (P>0.05). Interwoman variation was responsible for most of the variation in mineral concentrations. A portion of this may be explained by the variation in stage of lactation, which is known to affect mineral composition. Stage of lactation was inversely correlated with concentration of calcium, total phosphorus, magnesium, and sodium (P<0.05). In conclusion, maximal exercise did not alter concentrations of phosphorus, calcium, magnesium, potassium, or sodium in milk. Thus, with respect to mineral concentrations in milk, there is no contraindication for exercise during lactation.

Adult↗

PubMed1996

Hemicellulose does not affect iron bioavailability in chicks.

Two iron repletion experiments using hemoglobin as a response criterion were conducted to assess effects of hemicelluloses on iron bioavailability to chicks. In Experiment 1, iron bioavailability from intact fiber sources was determined by adding tomato pomace (14.6% hemicelluloses), soybean hulls (20.6% hemicelluloses), beet pulp (21.5% hemicelluloses), orchard grass (24.1% hemicelluloses) and corn fiber (55.2% hemicelluloses) to a casein dextrose basal diet providing 0.4-4.1% hemicelluloses to the diet. Test foods were analyzed for iron, total dietary fiber, neutral detergent residue, neutral detergent fiber, acid detergent fiber, acid detergent lignin, pectins and uronic acids. Hemicelluloses were determined by the difference of neutral detergent residue minus acid detergent fiber. Iron bioavailability was determined by the standard curve method to be (percent relative to ferrous sulfate using hemoglobin as the response criterion) as follows: tomato pomace, 82.0; soybean hulls, 94.0; beet pulp, 26.5; orchard grass, 68.9; corn fiber, 69.4. Iron bioavailability was not related to hemicellulose content of test foods or diets. In Experiment 2, the effect of psyllium husk (a fiber source that contains predominantly hemicelluloses) on iron bioavailability from ferrous sulfate was assessed. Bioavailability was determined by the slope ratio method where treatments consisted of graded levels of ferrous sulfate in the presence and absence of 5% dietary psyllium. Although iron intrinsic to psyllium was unavailable, bioavailability of ferrous sulfate iron was not affected (P > 0.05) by the presence of psyllium. Thus, there was no clear effect of hemicelluloses on iron bioavailability. However, some feeds that contained high levels of hemicelluloses had low intrinsic iron bioavailabilities, suggesting that other dietary factors are primarily responsible for determining iron bioavailability from these feed components.

Aging↗

PubMedDate not supplied

Iron bioavailability from diets containing isolated or intact sources of lignin.

Experiments were conducted to determine effects of isolated lignin and intact lignin in foods on bioavailability of intrinsic iron in lignin-containing foods and of supplemental iron (FeSO4.H20). Standard curve and slope ratio methodology were employed to determine iron bioavailability to chicks. In one experiment, lignin content of foods ranged from 2 to 25% and iron bioavailability ranged from -20 to 140%, but no association between lignin content and bioavailability existed. In other experiments, increasing dietary lignin concentration from some natural sources reduced total iron availability, whereas increasing isolated lignin concentration had no effect. These results suggest that lignin structure or other unidentified factors determine intrinsic iron availability. No lignin source significantly decreased supplemental iron bioavailability.

Animals↗

PubMedDate not supplied

Effect of heat processing and storage on protein quality and lysine bioavailability of a commercial enteral product.

Several rat bioassays were conducted to evaluate protein quality and lysine (LYS) bioavailability (BIO) of Osmolite HN, a commercial enteral product, as affected by the severity of heat processing during sterilization and by storage of the products for 1 year. Without amino acid supplementation, the protein quality of Osmolite HN, as determined by protein efficiency ratio (PER), was lower than that of casein, regardless of heat treatment. With addition of the limiting amino acid, cystine, the PER of Osmolite HN was equivalent to that of cystine-fortified casein. Storage of the product for 1 year had no effect (p greater than 0.05) on PER, even though the products had darkened in color. Slope-ratio regression analysis (weight gain regressed on supplemental LYS intake) yielded a LYS BIO estimate of 94.4% for the Osmolite HN control relative to crystalline LYS. Partitioning weight gain into that resulting from LYS consumed in the basal diet and that resulting from the LYS supplement per se provided more accurate estimates of LYS BIO. This method estimated LYS BIO at 100% for the Osmolite HN products, regardless of heat treatment. With storage, LYS BIO decreased 11-12% in all of the Osmolite HN products. The decreased LYS BIO is of minimal nutritional significance in that overall protein quality of the products was not affected by storage. This is likely due to the fact that there is a plethora of lysine in Osmolite HN such that LYS is not a protein-quality limiting factor.

Animals↗