Reduction of phytic acid in soybean products improves zinc bioavailability in rats.
Reduction of phytic acid in soybean products improves zinc bioavailability in rats.
复制标题
豆制品中植酸的减少可提高大鼠体内锌的生物利用度。
DOI：
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发表时间：
1992
期刊：
影响因子：
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通讯作者：
J. Erdman
中科院分区：
文献类型：
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作者：
J. R. Zhou;E. Fordyce;V. Raboy;D. Dickinson;M. Wong;R. Burns;J. Erdman
通过两个大鼠实验，评价了豆制品中植酸对锌生物利用度的抑制作用。试验1在大豆植株生长过程中，通过限制磷的沙培养技术生产不同天然植酸水平的豆粉，配制成饲粮。较高植酸水平饲粮的大鼠食量减少，增重下降，胫骨锌增重降低（P < 0.05）。胫骨锌增重与饲粮植酸水平呈负线性关系。在试验2中，将两种市售大豆分离株分别配制成正常植酸水平和降低植酸水平的饲料。坡比分析显示，与对照组相比，含植酸大豆分离物饲粮显著降低了锌的相对生物利用度（P < 0.05）。与正常植酸饲粮相比，低植酸大豆分离物饲粮显著提高了锌的生物利用度（P < 0.01）。这些结果与其他报告相结合表明，植酸是大豆产品中导致锌生物利用度降低的主要抑制因子，而大豆蛋白中植酸的减少增加了锌的生物利用度。
The inhibitory effect of phytic acid in soybean products on zinc bioavailability was evaluated in two experiments in rats. In Experiment 1, soybean flours containing different natural phytic acid levels produced by sand culture techniques that limited phosphorus during growth of the soybean plants were formulated into diets. The rats fed a higher phytic acid level diet had lower food intake, depressed weight gain, and lower tibia zinc gain (P < 0.05). A negative, linear relationship between tibia zinc gain and dietary phytic acid level was found. In Experiment 2, two commercially produced soybean isolates containing either normal phytic acid level or a reduced level were formulated into diets. Slope ratio analysis revealed that relative zinc bioavailability from phytic acid-containing soybean isolate-based diets was significantly reduced (P < 0.05) compared with control diets. Reduced phytic acid soybean isolate-containing diets resulted in a significant increase of zinc bioavailability compared with normal phytic acid diets (P < 0.01). These results coupled with other reports indicate that phytic acid is the primary inhibitory factor in soybean products that results in reduced zinc bioavailability and that phytate reduction in soybean protein increases zinc bioavailability.