大豆蛋白对大鼠肉类中铁溶解性及吸收的影响。

Effect of soya-bean protein on meat iron solubility and absorption in rats.

Latunde-Dada G O, Neale R J

Department of Applied Biochemistry and Food Science, University of Nottingham, School of Agriculture, Loughborough.

Br J Nutr. 1986 Mar;55(2):419-26. doi: 10.1079/bjn19860048.

Abstract

Soya-bean proteins were used to replace 30 and 50% of the protein from 59Fe-labelled pigeon (Columba L.) and chicken meat, and the solubility of the meat 59Fe in vitro and its absorption in vivo in rats in the presence and absence of soya-bean proteins were measured. 2. Replacement of part of the chicken meat by soya-bean proteins reduced 59Fe solubility from chicken meat at all stages during simulated in vitro digestion. 3. 59Fe absorption from 59Fe-labelled chicken meat when given to both Fe-replete and Fe-deficient rats was reduced in the presence of soya-bean proteins but was unaffected by the presence of casein or bovine serum albumin. 59Fe-absorption from pigeon meat in the presence of soya-bean proteins was not reduced to the same extent as that from chicken meat. 4. There was no significant effect of soya-bean proteins on 59Fe-labelled haemoglobin Fe absorption in vivo in Fe-replete rats. 5. Absorption of 59Fe from the isolated haemoproteins from chicken meat was unaffected by soya-bean proteins but 59Fe absorption from the main non-haem-Fe fractions was strongly inhibited, particularly from haemosiderin.

摘要

用大豆蛋白替代59Fe标记的鸽肉和鸡肉中30%和50%的蛋白质，测定了在有和没有大豆蛋白存在的情况下，肉中59Fe在体外的溶解度及其在大鼠体内的吸收情况。2. 在模拟体外消化的所有阶段，用大豆蛋白替代部分鸡肉会降低鸡肉中59Fe的溶解度。3. 给铁充足和缺铁的大鼠喂食59Fe标记的鸡肉时，大豆蛋白的存在会降低59Fe的吸收，但酪蛋白或牛血清白蛋白的存在对其没有影响。大豆蛋白存在时，鸽肉中59Fe的吸收降低程度不如鸡肉。4. 大豆蛋白对铁充足的大鼠体内59Fe标记的血红蛋白铁的吸收没有显著影响。5. 鸡肉中分离出的血红素蛋白中59Fe的吸收不受大豆蛋白的影响，但主要非血红素铁部分中59Fe的吸收受到强烈抑制，尤其是来自含铁血黄素的部分。