Chitosan influence on glucose and calcium availability from yogurt:: In vitro comparative study with plants fibre

被引：19

作者：

Susana Rodriguez, Maria ^{[1
]}

Monteroa, Mirta ^{[1
]}

Dello Staffolo, Marina ^{[2
]}

Martino, Miriam ^{[2
]}

Bevilacqua, Alicia ^{[2
]}

Albertengo, Liliana ^{[1
]}

机构：

[1] Univ Nacl Sur, Lab Invest Basicas & Aplicadas Quitina, Dept Quim, RA-8000 Bahia Blanca, Buenos Aires, Argentina

[2] Natl Univ La Plata, CONICET, CIDCA, Fac Cs Exactas, RA-1900 La Plata, Argentina

来源：

CARBOHYDRATE POLYMERS | 2008年 / 74卷 / 04期

关键词：

chitosan; dietary fibre; yogurt; calcium; glucose; availability;

D O I：

10.1016/j.carbpol.2008.04.046

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Since chitosan complies with the definition of dietary fibre is necessary to study the interaction of this biopolymer with nutrients. Yogurt with fortified chitosan and different types of plants fibres like wheat, bamboo, apple, psyllium and inulin was used as a food model. The availabilities of glucose and calcium in this model were studied by an in vitro gastrointestinal tract simulation. Results showed that the different fibres decreased both glucose and calcium availabilities whereas the effect of chitosan was more pronounced. (17.7 +/- 2.1 % and 21.0 +/- 2.5% depress respectively). This work demonstrated that the addition of chitosan to yogurts influences the availability of nutrients. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：797 / 801

页数：5

共 35 条

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