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아연의 섭취 수준이 흰쥐의 칼슘, 마그네슘, 나트륨, 칼륨 함량에 미치는 영향

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dc.contributor.authorKim H.-S.-
dc.contributor.authorKang M.-H.-
dc.contributor.authorSung C.-J.-
dc.date.available2021-02-22T11:07:10Z-
dc.date.created2020-09-02-
dc.date.issued2009-08-
dc.identifier.issn1226-3311-
dc.identifier.urihttps://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/7564-
dc.description.abstractThe effect of dietary zinc levels on macro mineral contents was investigated in rats. Rats were divided into three groups by zinc levels, such as low (50% of requirement, Zn/L), adequate (100%, Zn/A) and high (200%, Zn/H) levels of dietary zinc. The calcium, magnesium, sodium and potassium contents in serum and organs were measured. The food intake was significantly higher in Zn/L group compared to that of Zn/H group. The body weight gain in Zn/H group was significantly lower than that of other two groups. There were no significant differences in liver, kidney and spleen weights. Also, serum calcium, magnesium, sodium and potassium concentrations were not significantly changed by the zinc diet at any level. In the low zinc diet group, liver calcium content was significantly lower, but the magnesium and potassium contents in spleen were significantly higher than that in other groups. The calcium, magnesium, sodium and potassium contents of kidney were not significantly different for any level of zinc. In conclusion, the macro mineral contents of liver and spleen in the normal rats were changed by zinc levels. Based on this study, the interaction between micro and macro minerals remains to be further studied.-
dc.language한국어-
dc.language.isoko-
dc.publisher한국식품영양과학회-
dc.title아연의 섭취 수준이 흰쥐의 칼슘, 마그네슘, 나트륨, 칼륨 함량에 미치는 영향-
dc.title.alternativeEffect of dietary zinc levels on calcium, magnesium, sodium, and potassium contents in rats-
dc.typeArticle-
dc.contributor.affiliatedAuthorKim H.-S.-
dc.identifier.doi10.3746/jkfn.2009.38.8.1037-
dc.identifier.scopusid2-s2.0-70350605419-
dc.identifier.bibliographicCitationJournal of the Korean Society of Food Science and Nutrition, v.38, no.8, pp.1037 - 1041-
dc.relation.isPartOfJournal of the Korean Society of Food Science and Nutrition-
dc.citation.titleJournal of the Korean Society of Food Science and Nutrition-
dc.citation.volume38-
dc.citation.number8-
dc.citation.startPage1037-
dc.citation.endPage1041-
dc.type.rimsART-
dc.type.docTypeArticle-
dc.identifier.kciidART001370893-
dc.description.journalClass1-
dc.description.isOpenAccessN-
dc.description.journalRegisteredClassscopus-
dc.description.journalRegisteredClasskci-
dc.subject.keywordPlusRattus-
dc.subject.keywordAuthorCalcium-
dc.subject.keywordAuthorMagnesium-
dc.subject.keywordAuthorPotassium-
dc.subject.keywordAuthorSodium-
dc.subject.keywordAuthorZinc-
dc.identifier.urlhttp://www.dbpia.co.kr/journal/articleDetail?nodeId=NODE01236021-
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