Rogaska Anna, Reguła Julita, Suliburska Joanna, Krejpcio Zbigniew
Department of Human Nutrition and Dietetics, Poznan University of Life Sciences, Wojska Polskiego St. 31, 60-624 Poznan, Poland.
Foods. 2020 Dec 12;9(12):1853. doi: 10.3390/foods9121853.
The aim of this study was to compare the bioavailability of iron, copper and zinc from newly designed gluten-free breads enriched with natural and synthetic additives. The study was conducted on rats with induced Fe, Cu and Zn deficiency. The nutritional intervention with diets supplemented with a 70% addition of gluten-free breads enriched with natural additives and organic compounds to the control diet AIN-93M lasted 40 days. After the intervention, the rats were euthanized, the organs were collected and their mineral content was measured. Chemical analysis of diets with the addition of fortified gluten-free breads showed significantly higher amounts of iron, zinc and copper in diets with the addition of fortified breads compared to diets with the addition of unenriched breads. The type of additives did not influence the amount of minerals in diets. It is necessary to conduct further research to explain the interactions of ingredients and the factors affecting the bioavailability of Fe, Cu and Zn from gluten-free breads in order to obtain a product with a high bioavailability of these ingredients.
本研究的目的是比较新设计的富含天然和合成添加剂的无麸质面包中铁、铜和锌的生物利用度。该研究在诱导铁、铜和锌缺乏的大鼠身上进行。用添加了70%富含天然添加剂和有机化合物的无麸质面包的日粮对AIN-93M对照日粮进行营养干预，持续40天。干预后，将大鼠安乐死，收集器官并测量其矿物质含量。添加强化无麸质面包的日粮化学分析表明，与添加未强化面包的日粮相比，添加强化面包的日粮中铁、锌和铜的含量显著更高。添加剂的类型不影响日粮中矿物质的含量。有必要进行进一步的研究，以解释成分之间的相互作用以及影响无麸质面包中铁、铜和锌生物利用度的因素，从而获得这些成分具有高生物利用度的产品。
