کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9474543 | 1322383 | 2005 | 12 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Digestion of barley malt porridges in a gastrointestinal model: Iron dialysability, iron uptake by Caco-2 cells and degradation of β-glucan
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کلمات کلیدی
CFULSCDMEMTGAPhytateNEAAhPiCDulbecco's modified Eagle Medium - Eagle Medium اصلاح شده DulbeccoPest - آفاتnon-essential amino acids - اسید آمینه غیر ضروریBarley - جو Iron availability - در دسترس بودن آهنliquid scintillation counting - شمارش مایع شمعدانیIn vitro digestion - هضم درون in vitrocolony forming units - واحدهای تشکیل دهنده کلنی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
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چکیده انگلیسی
Iron availability and degradation of (1â3,1â4)-β-d-glucan (β-glucan) in three whole grain porridges made from two optimised barley malts and unprocessed barley were studied in a dynamic gastrointestinal model. The malting processes, with steeping at 15 or 48 °C with lactic acid (LA), enabled a complete reduction of phytate by subsequent soaking of ground malt, still with well preserved β-glucan. Iron dialysability and iron uptake by Caco-2 cells were higher in phytate reduced porridges, compared to the reference porridge. During simulated digestion, the extractability of β-glucan increased and the Calcofluor average molecular weight decreased for all porridges, indicating a gradual degradation during passage through the model. The degradation rate, however, appeared lower in porridge prepared from malted barley steeped at 48 °C with LA. The gastrointestinal model ranked iron availability according to human absorption data and showed high repeatability when evaluating changes in β-glucan. The results indicate the potential for using high temperature steeping with LA to yield improved iron availability combined with reduced degradation of β-glucan in the small intestine, maintaining the beneficial properties of barley.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 42, Issue 2, September 2005, Pages 243-254
Journal: Journal of Cereal Science - Volume 42, Issue 2, September 2005, Pages 243-254
نویسندگان
Ann-Katrin Haraldsson, Lena Rimsten, Marie Alminger, Roger Andersson, Per Ã
man, Ann-Sofie Sandberg,