Distribution and in Vitro Availability of Selenium in Selenium-Containing Storage Protein from Selenium-Enriched Rice Utilizing Optimized Extraction

2010 ◽  
Vol 58 (17) ◽  
pp. 9731-9738 ◽  
Author(s):  
Yong Fang ◽  
Brittany Catron ◽  
Yaofang Zhang ◽  
Liyan Zhao ◽  
Joseph a. Caruso ◽  
...  
Keyword(s):  
Storage Protein ◽  
In Vitro Availability

Influence of certain adsorbents on the in vitro availability of lidocaine from some suppository bases

1999 ◽  
Vol 22 (2) ◽  
pp. 197-206 ◽  
Author(s):  
M. Abd El-Mohsen ◽  
K. Khaled ◽  
M. Fetouh ◽  
H. Ahmed
Keyword(s):  
In Vitro Availability

Effect of Domestic Processing and Cooking Methods on Total, HCl Extractable Iron and in vitro availability of Iron in Spinach and Amaranth Leaves

2002 ◽  
Vol 16 (2) ◽  
pp. 113-120 ◽  
Author(s):  
S.K. Yadav ◽  
S. Sehgal
Keyword(s):  
Iron Content ◽  
Dry Weight ◽  
Total Iron ◽  
Cooking Methods ◽  
In Vitro Availability ◽  
Domestic Processing ◽  
Polyethylene Bags ◽  
And Storage ◽  
Extractable Iron

Spinach ( Spinacia oleracia) and amaranth ( Amaranthus tricolor) leaves were stored in polyethylene bags and without packing for 24 and 48 hours in a refrigerator at 5°C and 30°C in polyethylene bags. The fresh leaves were also dried (oven and sun), blanched (5, 10 and 15 min) and cooked in an open pan and a pressure cooker. The processed leaves were analysed for total iron, its availability and antinutrient content. The iron content of these leaves varied from 26.54 to 34.14 mg/l00g, dry weight and its HCl-extractability and in vitro availability were 62.11–67.18% and 3.03–3.97% of total respectively. Drying and storage had no significant effect on total iron content, Hel-extractability and availability ( in vitro), while blanching and cooking resulted in significant improvement of iron availability, and a significant reduction in oxalic acid content, while only blanching significantly reduced phytic acid and polyphenol contents. Thus cooking and blanching are good ways to improve HCl-extractability and in vitro availability of iron.

scholarly journals Effect of metal ions on the in vitro availability of enoxacin, its in vivo implications, kinetic and antibacterial studies

Química Nova ◽  
2011 ◽  
Vol 34 (2) ◽  
pp. 186-189 ◽  
Author(s):  
Najma Sultana ◽  
Erum Humza ◽  
Muhammad Saeed Arayne ◽  
Urooj Haroon
Keyword(s):  
Metal Ions ◽  
Antibacterial Studies ◽  
In Vitro Availability

Assessment of the role of meat cut on the Fe, Zn, Cu, Ca and Mg content and their in vitro availability in homogenised weaning foods

Meat Science ◽  
1997 ◽  
Vol 45 (4) ◽  
pp. 473-483 ◽  
Author(s):  
Marina Santaella ◽  
Isabel Martínez ◽  
Gaspar Ros ◽  
MaJesús Periago
Keyword(s):  
Weaning Foods ◽  
In Vitro Availability ◽  
Mg Content

scholarly journals Ferritin does not accumulate iron oxidized by caeruloplasmin

1995 ◽  
Vol 305 (1) ◽  
pp. 21-23 ◽  
Author(s):  
A Treffry ◽  
D Gelvan ◽  
A M Konijn ◽  
P M Harrison
Keyword(s):  
Dissolved Oxygen ◽  
Storage Protein ◽  
Iron Oxidation ◽  
Primary Effect ◽  
Significant Extent ◽  
Iron Storage ◽  
Horse Spleen Ferritin ◽  
Iron Storage Protein

Ferritin is an iron-storage protein ubiquitous in mammals, plants and bacteria. It can be reconstituted, in vitro, from the apoprotein and Fe(II) salts in the presence of dissolved oxygen. Recently it has been reported that caeruloplasmin can facilitate apoferritin reconstitution and that iron oxidized by caeruloplasmin is sequestered within the ferritin shell. Here we show that the primary effect of adding caeruloplasmin to horse spleen ferritin during reconstitution is the competition between the two molecules for the iron. This competition results in overall increased rates of iron oxidation and a mixture of products, namely iron-containing ferritin and iron hydroxy polymers attached to caeruloplasmin. Iron oxidized by caeruloplasmin is not incorporated, to any significant extent, into horse spleen ferritin.

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