P Etcheverry

Publications (2)4.22 Total impact

• Article: Calcium, zinc, and iron bioavailabilities from a commercial human milk fortifier: a comparison study.

  P Etcheverry, J C Wallingford, D D Miller, R P Glahn
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  ABSTRACT: Adding human milk fortifiers (HMF) to human milk (HM) is one way of overcoming the nutrient deficits found in the latter. In this study, the bioavailabilities of calcium, zinc, and iron in S-26/SMA HMF added to HM were compared with those in HM fortified with various bovine milk proteins: alpha-lactalbumin, colostrum, caseinate, casein phosphopeptides, and whey protein concentrate. The bioavailability of each mineral was assessed using an in vitro digestion/Caco-2 cell culture model. Calcium and zinc uptake by the cells was traced with radioisotopes; iron uptake was assessed via cell ferritin levels. Samples were prepared on an equal protein content basis and with added calcium, but no zinc or iron was added. Results revealed that calcium uptake from HM + S-26/SMA was not different from any of the HM fortified with the bovine milk proteins, except for unfortified HM and HM + colostrum in which calcium uptake was significantly lower (-89 and -38%, respectively). Uptake of zinc and iron were significantly higher for HM + S-26/SMA than for the other HM + fortifiers.
  Journal of Dairy Science 12/2004; 87(11):3629-37. · 2.56 Impact Factor
• Source

  Available from: dss.go.th

  Article: Phytase and Citric Acid Supplementation in Whole‐Wheat Bread Improves Phytate‐phosphorus Release and Iron Dialyzability

  J.M. Porres, P. Etcheverry, D.D. Miller, X.G. Lei
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  ABSTRACT: ABSTRACT Conditions were established for maximizing phytate breakdown in whole-wheat flour (wwf) during bread baking and for assessing the effects of dephytinization on dialyzability of intrinsic and added iron in the bread. Three different sources of phytase (Aspergillus niger, A. fumigatus, and Escherichia coli) with various levels of citric acid (0 to 6.25 g/kg wwf) were used. Supplementing citric acid at 6.25 g/kg wwf enhanced phytate degradation catalyzed by intrinsic phytase from 42% in the untreated bread to 69% (P < 0.05). Supplementation of microbial phytase (285 units/kg) plus 3.125 or 6.25 g citric acid/kg wwf further enhanced phytate reduction up to 85%. Compared with the untreated bread, citric acid alone and the combination of citric acid and phytase enhanced total iron dialyzability by 12- and 15-fold, respectively, while the combination of phytase, citric acid, and ascorbic acid improved total iron dialyzability in the mixture by 24-fold.
  Journal of Food Science 04/2001; 66(4):614 - 619. · 1.66 Impact Factor