Kin-ya Ashida

Zinc Distribution in the Small-Intestinal Digesta of Pigs Fed Skim Milk Powder or Defatted Soybean Flour

Zinc distribution in the small-intestinal digesta was studied in pigs fed a skim milk powder (SMP)-based or defatted soybean flour (DSF)-based diet. Ten pigs were fed experimental diets for 30 d. Serum and femoral zinc concentrations were lower in the DSF group than in the SMP group, suggesting the lower zinc availability in the DSF diet than in the SMP diet. In the digesta of small intestine, zinc solubility was higher in the SMP group than in the DSF group. A gel permeation high-performance liquid chromatography showed that the SMP group exhibited four zinc peaks in the chromatogram of the supernatant of digesta. The chromatogram in the DSF group showed four zinc peaks corresponding to those of the SMP group. However, the first zinc peak was smaller and the second peak was larger in the DSF group than in the SMP group. Dietary treatment did not affect the other peaks of zinc. Although the high solubility of zinc in the digesta of SMP group is considered to result in the high availability of zinc, the difference of zinc distribution in the liquid phase of digesta may partly affect zinc availability.

Increased Milk Protein Concentration in a Rehydration Drink Enhances Fluid Retention Caused by Water Reabsorption in Rats

A fluid-retention effect is required for beverages that are designed to prevent dehydration. That is, fluid absorbed from the intestines should not be excreted quickly; long-term retention is desirable. Here, we focused on the effect of milk protein on fluid retention, and propose a new effective oral rehydration method that can be used daily for preventing dehydration. We first evaluated the effects of different concentrations of milk protein on fluid retention by measuring the urinary volumes of rats fed fluid containing milk protein at concentrations of 1, 5, and 10%. We next compared the fluid-retention effect of milk protein-enriched drink (MPD) with those of distilled water (DW) and a sports drink (SD) by the same method. Third, to investigate the mechanism of fluid retention, we measured plasma insulin changes in rats after ingesting these three drinks. We found that the addition of milk protein at 5 or 10% reduced urinary volume in a dose-dependent manner. Ingestion of the MPD containing 4.6% milk protein resulted in lower urinary volumes than DW and SD. MPD also showed a higher water reabsorption rate in the kidneys and higher concentrations of plasma insulin than DW and SD. These results suggest that increasing milk protein concentration in a beverage enhances fluid retention, which may allow the possibility to develop rehydration beverages that are more effective than SDs. In addition, insulin-modifying renal water reabsorption may contribute to the fluid-retention effect of MPD.