Bioavailability of magnesium contained in yeast by rats, being evaluated from serum magnesium, kidney calcification, and bone magnesium contents
1996
Hanai, M. (National Inst. of Nutrition, Tokyo (Japan)) | Esashi, T.
An experiment was designed to evaluate the bioavailability of yeast magnesium (Mg) in Fischer 344 male rats based on the serum Mg level, kidney calcification, and bone Mg content. Male rats four weeks of age were divided into three groups of six rats. The three groups were the control, 1/2 MgY diet and -MgY diet groups. 1/2 MgY and -MgY diets were prepared to contain equal amounts of Mg to the control diet with yeast Mg as half or all of the Mg source. After a two-week experimental period, the rats were decapitated and blood serum, the right kidney and right femur were collected for determination of Mg, calcium (Ca) and phosphorus (P). Serum Mg, kidney Ca and Mg showed no significant differences between the control group and yeast-supplemented (1/2 MgY, -MgY) rat groups. Also femur Mg levels in the yeast-supplemented groups were higher than in the control group. These results indicate that yeast Mg can be used effectively as a Mg source
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