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全麦面粉的微化增加了从水热加工的小麦面粉面团中铁的生物可用性
Mohamad F Aslam1, Sarah M Arafsha2, Sarah E Berry1
1Department of Nutritional Sciences, King's College London, SE1 9NH, UK.
Food research international (Ottawa, Ont.)
|November 27, 2024
概括
微化小麦粉通过破坏细胞壁,显著增加了小麦食品中的铁的生物可用性. 这种增强的铁吸收可能有利于铁水平较低的人群.
科学领域:
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
- 农业工程 农业工程
背景情况:
- 谷物产品是铁和等必需矿物质的重要来源.
- 小麦中的铁和储存在耐消化的谷物结构中.
- 小麦细胞壁阻碍了矿物质的吸收,因为它对胃肠道消化有阻力.
研究的目的:
- 为了测试物理破坏小麦细胞壁是否会增加铁和的生物可访问性和生物可用性.
- 评估微化对基于小麦的食品中矿物质吸收的影响.
主要方法:
- 麦粉被微化以减少颗粒大小.
- 在体外消化被用来评估水热加工面团中的矿物质生物可访问性.
- 人体肠道Caco-2细胞测量了来自食物消化器的矿物质生物可用性.
主要成果:
- 微缩使小麦面粉颗粒大小减少了三分之二.
- 与标准面粉相比,在使用微化面粉制成的食品中,铁的生物可用性显著增加 (P=0.031).
- 的生物可用性没有受到面粉微化的显著影响.
结论:
- 小麦面的微化增强了内源性铁的生物可用性.
- 这种加工技术显示出改善谷物食品中铁的吸收的潜力.
- 建议对铁缺乏的人群有潜在的健康益处.
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