Zhang Yianna Y, Stockmann Regine, Ng Ken, Ajlouni Said
School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, 3052, Australia.
CSIRO Agriculture & Food, 671 Sneydes Road, Werribee, VIC, 3030, Australia.
Curr Res Food Sci. 2021 Oct 19;4:737-745. doi: 10.1016/j.crfs.2021.10.004. eCollection 2021.
The effects of legume protein fractions on Fe and Zn bioaccessibility remain equivocal to date, largely due to the protein's structure and the presence of anti-nutritional compounds. We administered Fe and Zn salts with legume concentrates consisting mainly of albumin or globulin from lupin, pea and faba to gastrointestinal digestion. Under the fasted intestinal state, faba globulins were found to enhance Fe and Zn solubility compared to control salts without legume proteins. Meanwhile, other fractions had no effect or significantly lowered Fe and Zn solubility. Under the fed intestinal state, the presence globulins enhanced Fe solubility the control, where protein solubilization due to high bile concentration likely played a role in circumventing precipitation. The lupin albumin fraction significantly enhanced Fe and Zn solubility, whilst other fractions generally reduced Zn solubility under fed state. Our results highlight the complex role of legume proteins towards Fe and Zn solubility.
迄今为止，豆类蛋白质组分对铁和锌生物可及性的影响仍不明确，这主要归因于蛋白质的结构以及抗营养化合物的存在。我们将铁盐和锌盐与主要由羽扇豆、豌豆和蚕豆的白蛋白或球蛋白组成的豆类浓缩物进行胃肠道消化实验。在空腹肠道状态下，与不含豆类蛋白质的对照盐相比，蚕豆球蛋白可提高铁和锌的溶解度。同时，其他组分没有影响或显著降低了铁和锌的溶解度。在饱腹肠道状态下，球蛋白的存在提高了铁的溶解度，而在对照中，由于高胆汁浓度导致的蛋白质溶解可能在避免沉淀方面发挥了作用。羽扇豆白蛋白组分显著提高了铁和锌的溶解度，而在饱腹状态下其他组分通常降低了锌的溶解度。我们的结果突出了豆类蛋白质对铁和锌溶解度的复杂作用。
