Bioavailability and Localization of Zn in wheat grain

M. Morgan*

Editorial Office, iMed Publications, London, UK

Corresponding Author:
M. Morgan
Editorial Office
iMed Publications
London, UK
E-mail: [email protected]

Received date: January 16, 2021; Accepted date: February 05, 2021; Published date: February 13, 2021

Citation: Morgan M (2021) Bioavailability and Localization of Zn in wheat grain. J Nutraceuticals Food Sci Vol.6 No.2:5.

 
Visit for more related articles at Journal of Nutraceuticals and Food Science

Abstract

Zinc is concentrated especially in the aleurone and embryo sections of wheat grain. The endosperm (white flour) has a very low Zn concentration; while the endosperm contains about 10 mg Zn per kg, the embryo and aleurone layer may contain over 100 mg Zn kg1. Wheat grain is often eaten after milling, which eliminates the Zn-rich portions of the grain and leaves only the Zn-deficient endosperm. Typical white wheat flour contains around 5–10 mg Zn per kg, depending on the extraction rate, and these concentrations are insufficient to satisfy the dietary requirement for Zn. Furthermore, wheat grain contains compounds like phytate and phenolic compounds that reduce Zn bioavailability and inhibit intestinal absorption.

Figure 1: Dithizone, a Zn-sensing dye that forms a red complex with Zn, was used to imagine Zn localization in a wheat kernel. The Zn concentration is proportional to the strength of the red colour.

Zinc is concentrated especially in the aleurone and embryo sections of wheat grain. The endosperm (white flour) has a very low Zn concentration; while the endosperm contains about 10 mg Zn per kg, the embryo and aleurone layer may contain over (100 mg Zn kg-1). Wheat grain is often eaten after milling, which eliminates the Zn-rich portions of the grain and leaves only the Zndeficient endosperm. Typical white wheat flour contains around 5-10 mg Zn per kg, depending on the extraction rate, and these concentrations are insufficient to satisfy the dietary requirement for Zn. Furthermore, wheat grain contains compounds like phytate and phenolic compounds that reduce Zn bioavailability and inhibit intestinal absorption. Dephytinization decreases dietary phytate concentrations, which is related to improved bioavailability and Zn consumption, according to published data. Phytate, on the other hand, is found mostly in the aleurone and embryo portions of wheat and rice grains, and only in very limited amounts (if at all) in the endosperm, suggesting that the endosperm's small concentrations of Zn are possibly bioavailable. Zn bioavailability in the white flour fraction of wheat needs to be investigated further.

Reference

Select your language of interest to view the total content in your interested language

Viewing options

Recommended Conferences
Flyer image

Share This Article

paper.io

agar io

wowcappadocia.com
cappadocia-hotels.com
caruscappadocia.com
brothersballoon.com
balloon-rides.net

wormax io