Department of Analysis and Evaluation of Food Quality, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland.
Molecules. 2021 Aug 27;26(17):5204. doi: 10.3390/molecules26175204.
The most common cause of iron deficiency is an improperly balanced diet, in which the body's need for iron cannot be met by absorption of this element from food. Targeted iron supplementation and food fortification may be the main treatments for iron deficiency in the population. However, many iron-rich supplements and foods have low bioavailability of this element. In our study, we used yeast enriched with iron ions to produce flatbread. The yeast cells accumulated iron ions from the medium supplemented with Fe(NO)·9HO, additionally one of the cultures was treated with pulsed electric field in order to increase the accumulation. The potential bioavailability of iron from flatbread containing 385.8 ± 4.12 mg of iron in 100 g dry mass was 10.83 ± 0.94%. All the flatbreads had a moderate glycemic index. There were no significant differences in antioxidant activity against DPPH between flatbread with iron-enriched and non-iron-enriched yeast. Sensory evaluation showed that this product is acceptable to consumers since no metallic aftertaste was detected. Iron enriched flatbread can potentially be an alternative to dietary supplements in iron deficiency states.
缺铁的最常见原因是饮食不均衡，人体无法从食物中吸收足够的铁元素。针对缺铁症，有针对性的补铁和食物强化可能是主要的治疗方法。然而，许多富含铁的补品和食物的这种元素的生物利用度都很低。在我们的研究中，我们使用富含铁离子的酵母来制作扁平面包。酵母细胞从添加了 Fe(NO)·9HO 的培养基中积累铁离子，此外，其中一种培养物还经过脉冲电场处理，以增加铁离子的积累。每 100 克干重含有 385.8 ± 4.12 毫克铁的扁平面包的潜在铁生物利用率为 10.83 ± 0.94%。所有扁平面包的血糖指数都适中。富含铁和非富铁酵母的扁平面包的 DPPH 抗氧化活性之间没有显著差异。感官评估表明，由于没有检测到金属余味，这种产品可以被消费者接受。富含铁的扁平面包可能是缺铁症患者饮食补充剂的一种替代选择。
