Department of Dairy Technology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Ćwiklińskiej 2D, 35-601 Rzeszów, Poland.
Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food and Nutrition Technology, College of Natural Science, University of Rzeszow, Ćwiklińskiej 2D, 35-601 Rzeszów, Poland.
Nutrients. 2023 Jul 20;15(14):3230. doi: 10.3390/nu15143230.
To determine the potential bioavailability of macroelements (Ca, Mg, P, K), probiotic ice cream samples ( L-26, 431, LA-5, and ssp. BB-12) from sheep's milk with inulin, apple fiber and inulin, or apple fiber and control samples were submitted to in vitro digestion in the mouth, stomach and small intestine. The bioavailability of calcium in the ice cream samples ranged from 40.63% to 54.40%, whereas that of magnesium was 55.64% to 44.42%. The highest bioavailability of calcium and magnesium was shown for the control samples. However, adding 4% inulin reduced the bioavailability of calcium by about 3-5% and magnesium only by about 5-6%. Adding 4% apple fiber reduced the bioavailability of calcium by as much as 6-12% and magnesium by 7-8%. The highest bioavailability of calcium was determined in ice cream with , and the highest bioavailability of magnesium was determined in ice cream with . The bioavailability of phosphorus in ice cream ranged from 47.82% to 50.94%. The highest bioavailability of phosphorus (>50%) was in sheep ice cream fermented by . In the control ice cream, the bioavailability of potassium was about 60%. In ice cream with inulin, the bioavailability of potassium was lower by 3-4%, and in ice cream with apple fiber, the bioavailability of potassium was lower by up to 6-9%. The bioavailability of potassium was significantly influenced only by the addition of dietary fiber. The results of the study confirmed the beneficial effect of bacteria on the bioavailability of Ca, Mg and P.
为了确定宏量元素（Ca、Mg、P、K）的潜在生物利用度，对含有菊粉、苹果纤维和菊粉的绵羊乳益生菌冰淇淋样品（L-26、431、LA-5 和 ssp. BB-12）以及含有对照品的冰淇淋样品进行了口腔、胃和小肠的体外消化。冰淇淋样品中钙的生物利用度范围为 40.63%-54.40%，而镁的生物利用度范围为 55.64%-44.42%。对照品的钙和镁的生物利用度最高。然而，添加 4%的菊粉会使钙的生物利用度降低约 3-5%，镁的生物利用度降低约 5-6%。添加 4%的苹果纤维会使钙的生物利用度降低高达 6-12%，镁的生物利用度降低 7-8%。在添加 的冰淇淋中，钙的生物利用度最高，在添加 的冰淇淋中，镁的生物利用度最高。冰淇淋中磷的生物利用度范围为 47.82%-50.94%。在由 发酵的绵羊乳冰淇淋中，磷的生物利用度最高（>50%）。在对照冰淇淋中，钾的生物利用度约为 60%。在含有菊粉的冰淇淋中，钾的生物利用度降低了 3-4%，在含有苹果纤维的冰淇淋中，钾的生物利用度降低了高达 6-9%。只有膳食纤维的添加才会显著影响钾的生物利用度。研究结果证实了细菌对 Ca、Mg 和 P 的生物利用度的有益影响。
