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来自蓝藻和微藻作为食物来源的铁的含量和生物可用性
Yixuan Wang1, Yiran Song1, Renzi Wang1
1Department of Nutritional Sciences, School of Life Course and Population Sciences, Faculty of Life Sciences & Medicine. King's College London,150 Stamford Street, SE1 9NH London, UK.
Food chemistry
|October 12, 2025
概括
微藻和蓝藻显示出对抗缺铁性贫血的可持续食物来源的潜力. 研究显示,铁含量和生物可用性各不相同,有些物种为饮食需求提供丰富的铁含量.
科学领域:
- 营养科学 营养科学
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
背景情况:
- 缺铁性贫血是一个全球性的健康问题.
- 需要新的食物来源来解决营养不足的问题.
- 微藻和蓝藻正在成为可持续的食物选择.
研究的目的:
- 研究各种微藻和蓝藻的矿物质含量和铁的生物可用性.
- 评估这些生物体作为食铁来源的潜力.
- 为了比较铁的生物可用性与传统的食物来源.
主要方法:
- 在体外模拟胃肠道消化,用于生物可访问性分析.
- 诱导合等离子光学发射光谱 (ICP-OES) 用于量化.
- 铁的生物可用性评估的Caco-2细胞模型和ICP-MS.
主要成果:
- 泰特拉塞尔米斯 (Tetraselmis chui) 的铁含量最高 (299毫克/100克).
- 三个样本的生物可访问铁含量超过5g/100g.
- 亚瑟斯皮拉平原体显示了最高的生物可用铁 (0.167μg/mg蛋白质).
结论:
- 蓝藻和微藻是丰富的生物可用铁的来源.
- 这些生物为饮食中的铁摄入提供了可持续的解决方案.
- 微藻代表了一种有希望的功能性食物,用于预防缺铁性贫血.
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