Staffolo Marina Dello, Martino Miriam, Bevilacqua Alicia, Montero Mirta, Rodríguez María Susana, Albertengo Liliana
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET-CCT La Plata, Fac. Cs. Exactas, Universidad Nacional de La Plata, La Plata, 47 y 116, 1900, Argentina; E-Mails:
Int J Mol Sci. 2011;12(7):4647-60. doi: 10.3390/ijms12074647. Epub 2011 Jul 19.
The objective of this work was to investigate the interaction of chitosan with iron from yoghurt by an in vitro gastrointestinal tract model. Taking into account that chitosan is a polysaccharide included in fiber definition by Codex Alimentarius; chitosan behavior was studied and compared with different plant fiber (wheat, bamboo, apple, psyllium and inulin) behaviors, in the same in vitro conditions. Ferrous sulfate was added to yoghurts with each type of fiber. The gastric environment was simulated with HCl (pH 1.0-2.0). The duodenal environment was simulated with NaHCO(3) (pH 6.8-7.2) and a dialysis tubing cellulose membrane. Results showed that chitosan had the highest iron retention percentages (53.2% at 30 min; 56.8% at 60 min) interacting in a more pronounced manner with iron than the plant fibers used in this work.
这项工作的目的是通过体外胃肠道模型研究壳聚糖与酸奶中铁的相互作用。考虑到壳聚糖是食品法典委员会纤维定义中包含的一种多糖；在相同的体外条件下，研究了壳聚糖的行为，并与不同植物纤维（小麦、竹子、苹果、车前子和菊粉）的行为进行了比较。将硫酸亚铁添加到含有每种纤维的酸奶中。用HCl（pH 1.0 - 2.0）模拟胃环境。用NaHCO₃（pH 6.8 - 7.2）和透析管纤维素膜模拟十二指肠环境。结果表明，壳聚糖具有最高的铁保留率（30分钟时为53.2%；60分钟时为56.8%），与铁的相互作用比本研究中使用的植物纤维更为显著。
