Nävert B, Sandström B, Cederblad A
Br J Nutr. 1985 Jan;53(1):47-53. doi: 10.1079/bjn19850009.
The effect of leavening of bread containing bran on the phytic acid content and on zinc absorption in man was studied. Twenty breads with leavening times varying from 0 to 120 h were prepared. The breads contained 250 g wheat bran/kg flour. The phytic acid content was determined after baking. The phytic acid content of bread containing bran was reduced to about 40% after 2 h of leavening and to 15% after 2 d. No further decrease was observed. Zn absorption from single meals was determined using a radioisotope technique. Forty-two students volunteered for these studies. They were served a breakfast of milk, butter, bread and 10, 16 or 30 g bran served either raw or baked into the bread with fermentation times of 15 min, 45 min, 3 h or 16 h. One meal contained no bran, but phytate and Zn were added in amounts equivalent to the content of 10 g bran. The amount and percentage of Zn absorbed increased at each bran level as fermentation was prolonged. The percentage of Zn absorbed was reduced by increased bran content in the meal. It is concluded that the fermentation of bread containing bran reduces the phytic acid content and increases Zn absorption from such bread. This may be of importance to people subjected to diets with a high cereal content, especially in combination with a low animal-protein intake.
研究了含麸皮面包发酵对植酸含量及人体锌吸收的影响。制备了发酵时间从0至120小时不等的20种面包。这些面包每千克面粉中含有250克麦麸。烘焙后测定植酸含量。含麸皮面包发酵2小时后植酸含量降至约40%，发酵2天后降至15%。未观察到进一步下降。使用放射性同位素技术测定单餐的锌吸收情况。42名学生自愿参与这些研究。给他们提供的早餐包括牛奶、黄油、面包以及10克、16克或30克生麸皮或发酵时间为15分钟、45分钟、3小时或16小时的烘焙在面包中的麸皮。一餐不含麸皮，但添加了与10克麸皮含量相当的植酸盐和锌。随着发酵时间延长，每餐中各麸皮水平下锌的吸收量和吸收百分比均增加。餐中麸皮含量增加会降低锌的吸收百分比。得出结论，含麸皮面包的发酵降低了植酸含量并增加了此类面包中锌的吸收。这对于食用高谷物含量饮食的人群可能很重要，尤其是在动物蛋白摄入量较低的情况下。
