THE INHIBITORY EFFECT OF SOY PRODUCTS ON NON-HEME IRON-ABSORPTION IN MAN
THE INHIBITORY EFFECT OF SOY PRODUCTS ON NON-HEME IRON-ABSORPTION IN MAN
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DOI：
10.1093/ajcn/34.12.2622
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发表时间：
1981-01-01
影响因子：
7.1
通讯作者：
LYNCH, SR
中科院分区：
文献类型：
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作者：
COOK, JD;MORCK, TA;LYNCH, SR
在男性志愿者身上进行了放射性铁吸收研究，以确定不同半纯化蛋白对非血红素铁吸收的影响。当蛋清蛋白和酪蛋白在半合成餐中被蛋白质当量取代时，观察到相似的平均吸光度为2.5%和2.7%。大豆分离蛋白的吸收率急剧下降，平均为0.5%。当用全脂大豆粉、质构大豆粉和大豆分离蛋白取代半合成粕中的蛋清蛋白时，吸收率分别从5.5%降至1.0%、1.9%和0.4%，表明广泛的豆制品对蛋清蛋白有抑制作用。在一顿含有汉堡、薯条和奶昔的晚餐中，用质地大豆面粉代替肉类的效果也得到了评估。当肉与未加水大豆粉的比例为3：1和2：1时，吸收率分别下降了61%和53%。本研究测试的豆制品对非血红素铁的吸收有明显的抑制作用。
Radioiron absorption studies were performed in male human volunteer subjects to determine the effect on nonheme iron absorption of various semipurified proteins. When egg albumin and casein were substituted in protein-equivalent quantities in a semisynthetic meal, similar mean absorptions of 2.5 and 2.7% were observed. Isolated soy protein reduced absorption sharply, to an average of 0.5%. When egg albumin in the semisynthetic meal was replaced with full fat soy flour, textured soy flour, and isolated soy protein, absorption fell from 5.5 to 1.0, 1.9 and 0.4%, respectively, indicating an inhibitory effect by a wide range of soy products. The effect of substituting textured soy flour for meat in a meal containing a hamburger, french fries and a milkshake was also evaluated. With 3:1 and 2:1 ratios of meat to unhydrated textured soy flour, absorption decreased by 61 and 53%, respectively. The soy products tested in this study have a pronounced inhibitory effect on the absorption of nonheme iron.