Effects of Fermentation on Iron Bioavailability in Wheat Flour Assessed with an in Vitro Digestion/Caco-2 Cell Model

被引：0
|
作者：
机构：
[1] Lei, Ji
[2] Huang, Chengyu
来源：
| 2017年 / Chinese Chamber of Commerce卷 / 38期
关键词：
Biochemistry; -; Yeast; Enzymes; Iron;
D O I：
10.7506/spkx1002-6630-201716015
中图分类号：
学科分类号：
摘要：
Cereals are the most important staple crops in China. However, cereals are low in iron (Fe) absorption, which is attributed as the major reason of nutritional anemia. Proper processing can relieve the inhibition of substances like phytic acid and polyphenol in grains on iron bioavailability (Fe BV). In this experiment, an in vitro digestion/Caco-2 cell model was used to assess the impact of yeast fermentation on Fe BV in wheat flour. Results demonstrated that after fermentation, the pH of wheat flour dough declined and consequently the acidity showed a rising trend. In addition, the contents of polyphenol and phytic acid declined and the phytase activity increased. All the above changes were statistically significant (P © 2017, China Food Publishing Company. All right reserved.
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