Fly A D, Fahey G C, Czarnecki-Maulden G L
Department of Applied Health Science, Indiana University, USA.
Biol Trace Elem Res. 1998 Apr-May;62(1-2):83-100. doi: 10.1007/BF02820024.
Experiments were conducted to determine effects of isolated lignin and intact lignin in foods on bioavailability of intrinsic iron in lignin-containing foods and of supplemental iron (FeSO4.H20). Standard curve and slope ratio methodology were employed to determine iron bioavailability to chicks. In one experiment, lignin content of foods ranged from 2 to 25% and iron bioavailability ranged from -20 to 140%, but no association between lignin content and bioavailability existed. In other experiments, increasing dietary lignin concentration from some natural sources reduced total iron availability, whereas increasing isolated lignin concentration had no effect. These results suggest that lignin structure or other unidentified factors determine intrinsic iron availability. No lignin source significantly decreased supplemental iron bioavailability.
开展了实验，以确定食物中分离出的木质素和完整木质素对含木质素食物中内源性铁以及补充铁（硫酸亚铁·水合物）生物利用率的影响。采用标准曲线和斜率比方法来测定雏鸡对铁的生物利用率。在一项实验中，食物中的木质素含量在2%至25%之间，铁的生物利用率在-20%至140%之间，但木质素含量与生物利用率之间不存在关联。在其他实验中，提高某些天然来源的膳食木质素浓度会降低总铁利用率，而提高分离出的木质素浓度则没有影响。这些结果表明，木质素结构或其他未知因素决定了内源性铁的利用率。没有木质素来源会显著降低补充铁的生物利用率。
