Estimation of the bioavailability of iron and phosphorus in cereals using a dynamic in vitro gastrointestinal model.
作者： Marie Larsson , Mans Minekus , Robert Havenaar
DOI: 10.1002/(SICI)1097-0010(199705)74:1<99::AID-JSFA775>3.0.CO;2-G
关键词: Food science 、 Biochemistry 、 In vivo 、 Digestion 、 Phytase 、 Bioavailability 、 Phytic acid 、 Rapeseed 、 Phosphorus 、 Wheat flour 、 Chemistry
摘要: A recently developed in vitro gastrointestinal model was evaluated for the estimation of bioavailability Fe and phosphorus its correlation with biovailability vivo. In experiments were carried out without phytase supplementation (750 FTU kg-1 feed) using rapeseed, sunflowerseed, wholewheat white wheat flour. Phytase addition during digestion rapeseed sunflowerseed resulted markedly increased dialysability iron (67% 20%) (31% 66%). The release free flour observed to be correlated endogenous activity wheat. Comparison different vivo studies revealed that could used a relative phosphorus. © 1997 SCI.
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