Sandberg A S
Department of Food Science, Chalmers University of Technology, Gothenburg, Sweden.
Adv Exp Med Biol. 1991;289:499-508. doi: 10.1007/978-1-4899-2626-5_33.
Phytate is one of the major inhibiting factor for zinc and iron absorption. When phytate is hydrolyzed during the food process the mineral availability is increased. By activation of the endogenous enzyme phytase which is present in plant foods, or addition of phytase, phytate is degraded to various inositolphosphates containing 1-5 phosphate groups per an inositol molecule. The effects of degradation products of phytate on availability of zinc, calcium and iron have to be further investigated. Food processes including soaking, germination and fermentation were under optimal conditions demonstrated to completely reduce the phytate content of cereals and vegetables. The results were related to in vitro measurements of iron availability and human iron and zinc absorption studies.
植酸盐是抑制锌和铁吸收的主要因素之一。在食品加工过程中，当植酸盐被水解时，矿物质的利用率会提高。通过激活植物性食物中存在的内源性植酸酶，或添加植酸酶，植酸盐会降解为每个肌醇分子含有1至5个磷酸基团的各种肌醇磷酸酯。植酸盐降解产物对锌、钙和铁利用率的影响还有待进一步研究。包括浸泡、发芽和发酵在内的食品加工过程在最佳条件下已证明能完全降低谷物和蔬菜中的植酸盐含量。这些结果与铁利用率的体外测量以及人体铁和锌吸收研究有关。
