食品科学2017，Vol.38Issue(16)：99-103,5.DOI:10.7506/spkx1002-6630-201716015
体外消化/Caco-2细胞模型分析发酵对面粉铁生物利用率的影响
Effects of Fermentation on Iron Bioavailability in Wheat Flour Assessed with an in Vitro Digestion/Caco-2 Cell Model
摘要
Abstract
Cereals are the most important staple crops in China.However,cereals are low in iron (Fe) absorption,which is attributed as the major reason of nutritional anemia.Proper processing can relieve the inhibition of substances like phytic acid and polyphenol in grains on iron bioavailability (Fe BV).In this experiment,an in vitro digestion/Caco-2 cell model was used to assess the impact of yeast fermentation on Fe BV in wheat flour.Results demonstrated that after fermentation,the pH of wheat flour dough declined and consequently the acidity showed a rising trend.In addition,the contents of polyphenol and phytic acid declined and the phytase activity increased.All the above changes were statistically significant (P ＜ 0.05).Fe BV of flour samples increased by 5％-38％ after fermentation,with significant differences (P ＜ 0.05) being observed for most wheat flours compared with that measured before fermentation.Fermentation can reduce the pH of wheat flour and increase the acidity,thereby promoting the degradation of polyphenol and phytic acid,increasing phytase activity,and effectively improving Fe BV in wheat flour.关键词
小麦面粉/铁生物利用率/发酵/体外消化/Caco-2细胞模型Key words
wheat flour/Fe bioavailability/fermentation/in vitro digestion/Caco-2 cell model分类
医药卫生引用本文复制引用
雷激,黄承钰..体外消化/Caco-2细胞模型分析发酵对面粉铁生物利用率的影响[J].食品科学,2017,38(16):99-103,5.基金项目
西华大学人才基金项目(R0910507) （R0910507）
四川省科技厅项目(2014NZ0078 （）
2016NZYZF0028) （）
