Hostname: page-component-586b7cd67f-tf8b9 Total loading time: 0 Render date: 2024-12-01T12:31:37.331Z Has data issue: false hasContentIssue false
  • English
  • Français

Simultaneous determination of absorption of selenium from poultry meat and selenite in young men: application of a triple stable-isotope method

Published online by Cambridge University Press:  09 March 2007

Merrill J. Christensen ,
Morteza Janghorbani ,
Fred H. Steinke ,
Nawfal Istfan  and
Vernon R. Young
Merrill J. Christensen
Affiliation:
Department of Nutrition and Food Science, Massachusetts Institute of Technology, 138 Albany Street, Cambridge, Massachusetts 02139, USA
Morteza Janghorbani
Affiliation:
Department of Nutrition and Food Science, Massachusetts Institute of Technology, 138 Albany Street, Cambridge, Massachusetts 02139, USA Nuclear Reactor Laboratory, Massachusetts Institute of Technology, 138 Albany Street, Cambridge, Massachusetts 02139, USA
Fred H. Steinke
Affiliation:
Central Research, Ralston Purina Company, St Louis, Missouri 63188, USA
Nawfal Istfan
Affiliation:
Department of Nutrition and Food Science, Massachusetts Institute of Technology, 138 Albany Street, Cambridge, Massachusetts 02139, USA
Vernon R. Young
Affiliation:
Department of Nutrition and Food Science, Massachusetts Institute of Technology, 138 Albany Street, Cambridge, Massachusetts 02139, USA
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

1. A triple stable-isotope method was used to estimat simultaneously selenium absorption from poultry meat intrinsically labelled with 74Se and from an extrinsic tracer of 76SeO32− in four young adult men. The subjects received an experimental diet based on chicken meat as the source of protein. Two diet periods, lasting from 5 to 10 d, depending on the frequency of stool output for each subject, were conducted to allow duplicate determinations within each subject of Se absorption from both sources.

2. Absorption of Se was determined by the faecal isotope balance procedure through monitoring the stable isotopes 74Se, 76Se and 80Se by means of radiochemical neutron activation analysis.

3. For the separate periods, mean (with SEM) absorption of 74Se from the intrinsically-labelled poultry meat was 70·9 (1·5)% and 72·0 (2·5)%. The absorption of Se from 76SeO32− was 34·7 (5·5)% and 37·6 (3·2)% during the same periods.

4. From these results it is concluded that, under the present experimental conditions, the intrinsic and extrinsic Se isotopes did not form a common pool before absorption. Possible reasons for this are discussed.

Type
Papers of direct relevance to Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 50 , Issue 1 , July 1983 , pp. 43 - 50
Copyright
Copyright © The Nutrition Society 1983

References

REFERENCES

Björn-Rasmussen, E., Hallberg, L., Isaksson, B. & Arvidsson, B. (1974). Journal of Clinical Investigation 53, 247–255.CrossRefGoogle Scholar
Butler, G. W. & Peterson, P. J. (1962). New Zealand Journal of Agricultural Research 4, 484–491.CrossRefGoogle Scholar
Combs, G. F. & Pesti, G. M. (1976). Journal of Nutrition 106, 958–966.CrossRefGoogle Scholar
Cook, J. D. (1977). Federation Proceedings 36, 2028–2032.Google Scholar
Cousins, F. B. & Cairney, I. M. (1961). Australian Journal of Agricultural Research 12, 927–943.CrossRefGoogle Scholar
Evans, G. W. & Johnson, A. E. (1977). American Journal of Clinical Nutrition 30, 873–878.CrossRefGoogle Scholar
Ganther, H. E. (1968). Biochemistry 7, 2898–2905.CrossRefGoogle Scholar
Goddard, D. R. & Michaelis, L. (1934). Journal of Biological Chemistry 106(2) 605–614.CrossRefGoogle Scholar
Griffiths, N. M., Stewart, R. D. H. & Robinson, M. F. (1976). British Journal of Nutrition 35, 372–382.CrossRefGoogle Scholar
Hallberg, L. (1981). Annual Review of Nutrition 1, 123–147.CrossRefGoogle Scholar
Heinrich, H. C., Gabbe, E. E., Bartels, H., Oppitz, K. H., Bender-Gotze, C. & Pfau, A. A. (1977). Klinische Wochenschrift 55, 595–601.CrossRefGoogle Scholar
Janghorbani, M., Christensen, M. J., Nahapetian, A. & Young, V. R. (1982 a). American Journal of Clinical Nutrition 35, 647–654.CrossRefGoogle Scholar
Janghorbani, M., Christensen, M. J., Steinke, F. H. & Young, V. R. (1981 a). Journal of Nutrition 111, 817–822.CrossRefGoogle Scholar
Janghorbani, M., Istfan, N. W., Pagounes, J. O., Steinke, F. H. & Young, V. R. (1982 b). American Journal of Clinical Nutrition 36, 537–545.CrossRefGoogle Scholar
Janghorbani, M., Sundaresan, A. & Young, V. R. (1981 b). Clinica Chimica Acta 113, 267–280.CrossRefGoogle Scholar
Janghorbani, M., Ting, B. T. G. & Young, V. R. (1980). Journal of Nutrition 110, 2190–2197.CrossRefGoogle Scholar
Janghorbani, M., Ting, B. T. G. & Young, V. R. (1981 c). American Journal of Clinical Nutrition 34, 2816–2830.CrossRefGoogle Scholar
Layrisse, M., Martinez-Torres, C., Renzi, M. & Leets, I. (1975). Blood 45, 689–698.CrossRefGoogle Scholar
Lutwak, L. (1969). American Journal of Clinical Nutrition 22, 771–785.CrossRefGoogle Scholar
Robinson, M. F., Rea, H. M., Friend, G. M., Stewart, R. D. H., Snow, P. C. & Thomson, C. D. (1978). British Journal of Nutrition 39, 589–600.CrossRefGoogle Scholar
Rudall, K. M. (1952). In Advances in Protein Chemistry, vol. 7, pp. 253–290 [Anson, M. K., Bailey, K. and Edsall, J. T., editors]. New York: Academic Press.Google Scholar
Sandström, B. & Cedarblad, A. (1980). American Journal of Clinical Nutrition 33, 1778–1783.CrossRefGoogle Scholar
Snedecor, G. W. & Cochran, W. G. (1967). Statistical Methods, 6th ed., pp. 91–109. Ames Iowa: Iowa State University Press.Google Scholar
Solomoms, N. W., Janghorbani, M., Ting, B. T. G., Steinke, F. H., Christensen, M. J., Bijlani, R., Istfan, N. & Young, V. R. (1982). Journal of Nutrition 112, 1809–1821.CrossRefGoogle Scholar
Stewart, R. D. H., Griffiths, N. M., Thomson, C. D. & Robinson, M. F. (1978). British Journal of Nutrition 40, 45–54.CrossRefGoogle Scholar
Suderman, D. R. & Cunningham, F. E. (1980). Poultry Science 59, 2247–2249.CrossRefGoogle Scholar
Thomson, C. E. & Stewart, R. D. H. (1974). British Journal of Nutrition 32, 47–57.CrossRefGoogle Scholar
Young, V. R., Hussein, M. A., Murray, E. & Scrimshaw, N. S. (1971). Journal of Nutrition 101, 45–60.CrossRefGoogle Scholar