Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Universidade Federal do Espírito Santo, Alegre, Brazil.
Department of Food Science and Technology, Centre of Agricultural and Engineering Sciences, Universidade Federal do Espírito Santo, Alegre, Brazil.
J Sci Food Agric. 2021 May;101(7):2788-2798. doi: 10.1002/jsfa.10908. Epub 2020 Nov 21.
Germination promotes changes in the composition of seeds by providing potential nutritional and health benefits compared with unsprouted seeds. This study investigated the influence of germination on the bioaccessibility and bioavailability of calcium in brown flaxseed (BF) and golden flaxseed (GF).
Germination did not influence the calcium levels of BF or GF, but the sprouted GF (SGF, 265.6 ± 12.9 mg) presented higher levels of calcium than the sprouted BF (SBF, 211.6 ± 3.20 mg). Tannin levels were similar among the groups (GF = 79.97 ± 3.49 mg; SGF = 78.81 ± 0.77 mg; BF = 81.82 ± 2.61 mg; SBF = 79.24 ± 4.58 mg), whereas phytate and oxalate levels decreased after germination. Germination reduced the phytate:calcium and oxalate:calcium molar ratios. In the in vitro study, germination increased calcium bioaccessibility (GF = 35.60 mg versus SGF = 41.45 mg; BF = 31.01 mg versus SBF = 38.84 mg). In the in vivo study, all groups present similar levels of urinary calcium (GF = 1.04 mg versus SGF = 2.06 mg; BF = 1.68 mg versus SBF = 1.35 mg) and fecal calcium (GF = 5.06 mg versus SGF = 6.14 mg; BF = 6.47 mg versus SBF = 8.40 mg). The calcium balance/day of the SBF group (37.97 mg) was smaller than the control group (47.22 mg). The germination maintained the plasma levels of calcium, phosphorus, creatinine, and alkaline phosphatase similar among the groups. No changes were observed in morphology and calcium levels of animal femurs.
The germination reduced the antinutritional factor in both flaxseed varieties. Although there was an improvement in the in vitro bioaccessibility of calcium, the germination did not increase calcium absorption and balance in the animals, which may be due to the interaction with other compounds in the organism. © 2020 Society of Chemical Industry.
与未发芽的种子相比，发芽会通过提供潜在的营养和健康益处来改变种子的成分。本研究调查了发芽对棕色亚麻籽（BF）和金色亚麻籽（GF）中钙的生物利用度和生物可及性的影响。
发芽并未影响 BF 或 GF 的钙含量，但发芽的 GF（SGF，265.6 ± 12.9 mg）中的钙含量高于发芽的 BF（SBF，211.6 ± 3.20 mg）。各组的单宁含量相似（GF = 79.97 ± 3.49 mg；SGF = 78.81 ± 0.77 mg；BF = 81.82 ± 2.61 mg；SBF = 79.24 ± 4.58 mg），而植酸和草酸盐水平在发芽后下降。发芽降低了植酸：钙和草酸盐：钙的摩尔比。在体外研究中，发芽增加了钙的生物可及性（GF = 35.60 mg 对 SGF = 41.45 mg；BF = 31.01 mg 对 SBF = 38.84 mg）。在体内研究中，所有组的尿钙水平（GF = 1.04 mg 对 SGF = 2.06 mg；BF = 1.68 mg 对 SBF = 1.35 mg）和粪便钙水平（GF = 5.06 mg 对 SGF = 6.14 mg；BF = 6.47 mg 对 SBF = 8.40 mg）相似。SBF 组（37.97 mg）的钙日平衡小于对照组（47.22 mg）。发芽使 SBF 组和对照组的血浆钙、磷、肌酐和碱性磷酸酶水平保持相似。动物股骨的形态和钙水平没有变化。
发芽降低了两种亚麻籽中的抗营养因子。尽管体外钙生物利用度有所提高，但发芽并没有增加动物对钙的吸收和平衡，这可能是由于与体内其他化合物的相互作用。© 2020 化学工业协会。
