在成人和儿童体外消化/发酵后,技术是否会影响食品中的铜生物可访问性?
Úrsula García-Conde1, Miguel Navarro-Moreno2, Beatriz Navajas-Porras2
1Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Spain.
Food research international (Ottawa, Ont.)
|November 27, 2024
概括
方法显著影响食品中的铜 (Cu-BA) 的生物可访问性. 煮熟的食物通常比原始食物含量更高的Cu-BA,不同类型的食物和技术有所不同.
科学领域:
- 营养科学 营养科学
- 食品化学 食品化学
- 微生物学 微生物学
背景情况:
- 铜 (Cu) 对于生物体的健康和生长至关重要.
- 传统上,Cu (Cu-BA) 的生物可访问性通过体外消化来评估.
- 需要新的消化/发酵模型来理解不同生理条件下的Cu-BA.
研究的目的:
- 评估各种家庭技术对Cu-BA的影响.
- 通过使用一种新的体外消化/发酵模型和各种人类便注射剂来研究Cu-BA.
- 为了在不同食品组和参与者人口统计数据中比较Cu-BA.
主要方法:
- 应用一种新的体外消化和发酵方法.
- 使用了健康成年人,健康儿童和患有特定健康状况的儿童的便注射剂 (GRD-CH,OB-CH,AICM-CH).
- 分析了Cu在小肠 (Cu-BASI) 和大肠 (Cu-BALI) 中的生物可访问性,用于原料和熟食食品.
主要成果:
- 制食品中总Cu-BA的含量较高 (51.0%),而原始食品中的含量较高 (49.0%).
- 在原料和煮熟的食物中,Cu-BASI通常高于Cu-BALI.
- 健康儿童的Cu-BALI (37.7%) 比成年人和生病儿童高得多,这表明需要增加.
结论:
- 技术影响Cu-BA,影响因食物组而异 (例如,烤/烤增加了蔬菜中的Cu-BA).
- 由于成分和铜的特异性,Cu-BA在不同食品类别,组和特定食品中存在差异.
- 在健康儿童中较高的Cu-BALI可能反映出生长需求和独特的肠道微生物群组成.
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