Fermentation of soybean meal withAspergillus usamii improves zinc availability in rats
Fermentation of soybean meal withAspergillus usamii improves zinc availability in rats
复制标题
用美国曲霉发酵豆粕可提高大鼠体内锌的利用率
DOI：
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发表时间：
1998
影响因子：
3.9
通讯作者：
H. Yano
中科院分区：
文献类型：
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作者：
M. Hirabayashi;T. Matsui;H. Yano
用乌沙曲霉发酵豆粕，通过对植酸的降解提高锌的利用率。喂食含有发酵豆粕的大鼠比喂食含有普通豆粕的大鼠显示出更多的股骨锌。发酵豆粕大鼠的锌在小肠中的溶解度高于普通豆粕大鼠。综上所述，乌萨米曲霉发酵提高了豆粕中锌的利用率，这是通过提高锌在小肠中的溶解度引起的。添加与普通豆粕为基础的饲料中所含的相同量的植酸盐并不影响以发酵豆粕为基础的饲料中含有植酸钠的大鼠的锌含量。发酵豆粕中存在植酸酶活性，该活性可降解发酵豆粕日粮中添加的植酸盐。
Soybean meal was fermented withAspergillus usamii to improve zinc availability through the degradation of phytic acid. Rats fed a diet containing fermented soybean meal showed greater femoral zinc than did animals fed a diet containing regular soybean meal. Zinc solubility in the small intestine was higher in the rats fed fermented soybean meal than in the rats fed regular soybean meal. These results suggested that fermentation withAspergillus usamii improved zinc availability in dietary soybean meal, which was induced by the increase of zinc solubility in the small intestine. Adding the same amount of phytate that was contained in the regular soybean mealbased diet did not affect the amount of zinc present in rats fed a fermented soybean meal-based diet with sodium phytate. Phytase activity was found in fermented soybean meal, and this activity may degrade added phytate in fermented soybean meal-based diet.