Influence of Phytase, EDTA, and Polyphenols on Zinc Absorption in Adults from Porridges Fortified with Zinc Sulfate or Zinc Oxide
Influence of Phytase, EDTA, and Polyphenols on Zinc Absorption in Adults from Porridges Fortified with Zinc Sulfate or Zinc Oxide
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DOI：
10.3945/jn.113.185322
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发表时间：
2014-09-01
影响因子：
4.2
通讯作者：
Hurrell, Richard F.
中科院分区：
文献类型：
--
作者：
Brnic, Marica;Wegmueller, Rita;Hurrell, Richard F.
建议用锌强化谷类斯台普斯以对抗锌缺乏症。为了优化锌的吸收，需要策略来克服植酸（PA）和多酚的抑制作用。在年轻人中进行了五项锌吸收研究，他们食用玉米或高粱粥，其中含有2 mg硫酸锌（ZnSO4）或氧化锌（ZnO）锌，并含有PA或多酚作为潜在抑制剂，EDTA和植酸酶作为潜在增强剂。用双同位素示踪比值法测定了锌的吸收分数（FAZ）。在食用前添加植酸酶或在膳食准备过程中使用植酸酶进行脱植酸，均使FAZ增加>80%（均P < 0.001）。以EDTA：锌摩尔比为1：1添加Na（2）EDTA可使硫酸锌强化玉米粥中的FAZ增加30%（P = 0.01），但在EDTA比例较高时或对ZnO的吸收没有影响。ZnSO4的PAZ略高于ZnO（P = 0.02）。山梨醇多酚对脱植酸高粱粥的FAZ无影响，但使富含PA的高粱粥的FAZ降低20%（P < 0.02）。多酚和PA的联合抑制作用被EDTA克服。总之，硫酸锌是更好地吸收比氧化锌，植酸酶用于降解PA在消化过程中或在食品制备过程中大大增加锌的吸收从锌强化谷物，EDTA在1：1的摩尔比适度增强锌的吸收从硫酸锌强化谷物，但不是氧化锌强化谷物，高粱多酚抑制锌的吸收，但不存在，PA。本试验在clinicaltrials.gov上注册为NCT 01210794。
Fortification of cereal staples with zinc is recommended to combat zinc deficiency. To optimize zinc absorption, strategies are needed to overcome the inhibitory effect of phytic acid (PA) and perhaps polyphenols. Five zinc absorption studies were conducted in young adults consuming maize or sorghum porridges fortified with 2 mg zinc as zinc sulfate (ZnSO4) or zinc oxide (ZnO) and containing combinations of PA or polyphenols as potential inhibitors and EDTA and phytase as potential enhancers. Fractional absorption of zinc (FAZ) was measured by using the double isotopic tracer ratio method. Adding phytase to the maize porridge immediately before consumption or using phytase for dephytinization during meal preparation both increased FAZ by >80% (both P < 0.001). Adding Na(2)EDTA at an EDTA:zinc molar ratio of 1:1 increased FAZ from maize porridge fortified with ZnSO4 by 30% (P = 0.01) but had no influence at higher EDTA ratios or on absorption from ZnO. PAZ was slightly higher from ZnSO4 than from ZnO (P = 0.02). Sorghum polyphenols had no effect on FAZ from dephytinized sorghum porridges but decreased FAZ by 20% from PA-rich sorghum porridges (P < 0.02). The combined inhibitory effect of polyphenols and PA was overcome by EDTA. In conclusion, ZnSO4 was better absorbed than ZnO, phytase used to degrade PA during digestion or during food preparation substantially increased zinc absorption from zinc-fortified cereals, EDTA at a 1:1 molar ratio modestly enhanced zinc absorption from ZnSO4-fortified cereals but not ZnO-fortified cereals, and sorghum polyphenols inhibited zinc absorption in the presence, but not absence, of PA. This trial was registered at clinicaltrials.gov as NCT01210794.