Bioavailability of Iron in Fermented Soybeans

Moeljopawiro, Sukarti; GORDON, D. T.; Fields, M. L.

doi:10.1111/j.1365-2621.1987.tb13981.x

Cited by 27 publications

(11 citation statements)

References 12 publications

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“…We focused on moderately anemic rats in this study. Indeed, the Hb level after the depletion period was about 9.0 g/100 mL, which was slightly higher than values obtained in other studies (Moeljopawiro et al, 1987;Kim and Atallah, 1992;Margareth and Sgardieri, 1992); one possible reason for this was that there were no significant differences in hematological indices and iron absorption between the U and T diets. On the other hand, Topham et al (1982) reported that XOD activity is induced in the livers of rats fed an iron-deficient diet.…”

Section: Resultscontrasting

confidence: 54%

Effect of Indonesian Fermented Soybean Tempeh on Iron Bioavailability and Lipid Peroxidation in Anemic Rats

Kasaoka

Astuti

Uehara

et al. 1997

J. Agric. Food Chem.

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The effects of an Indonesian non-salted fermented soybean product, tempeh, on iron bioavailability and lipid peroxidation are suspected to contribute to iron deficiency. Three groups of iron-deficient Wistar-strain rats were fed a diet of casein (C), unfermented soybean (U), or tempeh (T) for 11 days. Liver iron concentration and superoxide dismutase (SOD) activity in rats fed the T diet was significantly higher than in rats fed the U diet. The concentration of liver thiobarbituric acid-reactive substances (TBARS) was significantly higher in rats fed the U diet than in rats fed the C diet, but did not significantly differ between rats fed the C and T diet. The results of this study confirmed that the fermented soybean tempeh increased liver iron, compared with unfermented soybean, without promoting lipid peroxidation in iron-deficient anemic rats. Keywords: Iron deficiency anemia; lipid peroxidation; soybean; tempeh

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Section: Resultscontrasting

confidence: 54%

Effect of Indonesian Fermented Soybean Tempeh on Iron Bioavailability and Lipid Peroxidation in Anemic Rats

Kasaoka

Astuti

Uehara

et al. 1997

J. Agric. Food Chem.

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“…The increase in iron bioavailability in ogi cannot be solely attributed to phytate reduction, as phytate levels were similar across all products, but can be attributed to increased iron solubility due to the acidic food matrix developed during lactic acid fermentation. Increased iron solubility was reported in various other lactic acid fermented products (8,(27)(28)(29)(30)(31), with the assumption that high-soluble-iron foods have higher bioavailability.…”

Section: Resultsmentioning

confidence: 99%

Fermentation and Lactic Acid Addition Enhance Iron Bioavailability of Maize

Proulx

Reddy

2007

J. Agric. Food Chem.

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Maize is one of the most important cereal crops for human consumption, yet it is of concern due to its low iron bioavailability. The objective of this study was to determine the effects of processing on iron bioavailability in common maize products and elucidate better processing techniques for enhancing iron bioavailability. Maize products were processed to represent different processing techniques: heating (porridge), fermentation (ogi), nixtamalization (tortillas), and decortication (arepas). Iron and phytate contents were evaluated. Iron bioavailability was assessed using the Caco-2 cell model. Phytate content of maize products was significantly reduced by decortication (25.6%, p ) 0.003) and nixtamalization (15%, p ) 0.03), and iron content was reduced by decortication (29.1%, p ) 0.002). The relative bioavailability (RBA, compared to 100% bioavailability of porridge with FeSO4) of ogi was significantly higher than that of other products when fortified with FeSO4 (p < 0.001) or reduced iron (p < 0.001). Addition of lactic acid (6 mg/g of maize) significantly increased iron solubility and increased bioavailability by about 2-fold (p < 0.01), especially in tortillas. The consumer panel results showed that lactic acid addition does not significantly affect the organoleptic characteristics of tortillas and arepas (p ) 0.166 and 0.831, respectively). The results suggest that fermentation, or the addition of small amounts of lactic acid to unfermented maize products, may significantly improve iron bioavailability. Lactic acid addition may be more feasible than the addition of highly bioavailable but expensive fortificants. This approach may be a novel means to increase the iron bioavailability of maize products to reduce the incidence of iron deficiency anemia.

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“…Different yeast species have been identified as possible sources of phytase [292 -294], and certain bacteria [295,296] may also provide viable sources of exogenous phytase. Fermentation of maize, soybeans and sorghum has been shown to reduce the phytate content in foods [296,297]. It has been demonstrated that combined germination and lactic acid fermentation of white sorghum and maize cruels can result in almost complete degradation of phytate [298].…”

Section: Fermentation and Bread Makingmentioning

confidence: 99%

Phytate in foods and significance for humans: Food sources, intake, processing, bioavailability, protective role and analysis

Schlemmer¹,

Frølich

Prieto

et al. 2009

Molecular Nutrition Food Res

746

604

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The article gives an overview of phytic acid in food and of its significance for human nutrition. It summarises phytate sources in foods and discusses problems of phytic acid/phytate contents of food tables. Data on phytic acid intake are evaluated and daily phytic acid intake depending on food habits is assessed. Degradation of phytate during gastro-intestinal passage is summarised, the mechanism of phytate interacting with minerals and trace elements in the gastro-intestinal chyme described and the pathway of inositol phosphate hydrolysis in the gut presented. The present knowledge of phytate absorption is summarised and discussed. Effects of phytate on mineral and trace element bioavailability are reported and phytate degradation during processing and storage is described. Beneficial activities of dietary phytate such as its effects on calcification and kidney stone formation and on lowering blood glucose and lipids are reported. The antioxidative property of phytic acid and its potentional anticancerogenic activities are briefly surveyed. Development of the analysis of phytic acid and other inositol phosphates is described, problems of inositol phosphate determination and detection discussed and the need for standardisation of phytic acid analysis in foods argued.

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Bioavailability of Iron in Fermented Soybeans

Cited by 27 publications

References 12 publications

Effect of Indonesian Fermented Soybean Tempeh on Iron Bioavailability and Lipid Peroxidation in Anemic Rats

Effect of Indonesian Fermented Soybean Tempeh on Iron Bioavailability and Lipid Peroxidation in Anemic Rats

Fermentation and Lactic Acid Addition Enhance Iron Bioavailability of Maize

Phytate in foods and significance for humans: Food sources, intake, processing, bioavailability, protective role and analysis

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