SOY PROTEIN, PHYTATE, AND IRON-ABSORPTION IN HUMANS
SOY PROTEIN, PHYTATE, AND IRON-ABSORPTION IN HUMANS
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DOI：
10.1093/ajcn/56.3.573
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发表时间：
1992-09-01
影响因子：
7.1
通讯作者：
COOK, JD
中科院分区：
文献类型：
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作者：
HURRELL, RF;JUILLERAT, MA;COOK, JD
在32名受试者中研究了减少大豆分离蛋白中植酸盐对非血红素铁吸收的影响。铁的吸收是通过使用一个外来的放射性铁标签在液体配方粉含有水解玉米淀粉，玉米油，无论是鸡蛋白色或一系列大豆蛋白分离物与不同的植酸含量。当植酸从其天然量4.9-8.4减少到< 0.01 mg/g分离物时，铁吸收增加4 - 5倍。即使相对少量的残留植酸盐也具有强烈的抑制作用，并且在观察到铁吸收的有意义的增加之前，植酸必须降低至<0.3mg/g分离物（对应于< 10 mg植酸/餐）。然而，即使去除了几乎所有的植酸，大豆蛋白粉中的铁吸收仍然只有鸡蛋白色对照的一半。可以得出结论，植酸是大豆分离蛋白中铁吸收的主要抑制因素，但其他因素导致这些产品中铁的生物利用度差。
The effect of reducing the phytate in soy-protein isolates on nonheme-iron absorption was examined in 32 human subjects. Iron absorption was measured by using an extrinsic radioiron label in liquid-formula meals containing hydrolyzed corn starch, corn oil, and either egg white or one of a series of soy-protein isolates with different phytate contents. Iron absorption increased four- to fivefold when phytic acid was reduced from its native amount of 4.9-8.4 to < 0.01 mg/g of isolate. Even relatively small quantities of residual phytate were strongly inhibitory and phytic acid had to be reduced to < 0.3 mg/g of isolate (corresponding to < 10 mg phytic acid/meal) before a meaningful increase in iron absorption was observed. However, even after removal of virtually all the phytic acid, iron absorption from the soy-protein meal was still only half that of the egg white control. It is concluded that phytic acid is a major inhibitory factor of iron absorption in soy-protein isolates but that other factors contribute to the poor bioavailability of iron from these products.