ワタナベ ナカミチ
WATANABE Nakamichi
渡辺 睦行 所属
食健康科学部 健康デザイン学科
女性健康科学研究所 所属教員
生活機構研究科 生活科学研究専攻
職種
教授
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言語種別 | 英語 |
発行・発表の年月 | 2011 |
形態種別 | 単行本 |
標題 | Soy Food and Mineral Availability |
執筆形態 | 単著 |
掲載誌名 | Soybean |
出版社・発行元 | Intech |
概要 | In this chapter, I discuss an animal study that, which our group
conducted to assess the effect of soybean fermentation on calcium absorption in growing male rats. It was found that the calcium absorption ratio of the rats fed tempe was significantly higher than that of the rats fed unfermented soybean. The high calcium absorption ratio of the tempe group may have been caused by both low phytate content and peptides that were produced during the fermentation of soybean by Rhizopus. This section also describes other components such as CPPs, which improve the availability of calcium. Third, I describe the results of my in vitro study; in particular, I discuss the ability of minerals, such as calcium and nonheme iron, to solublilize in the presence of phytate. It was determined that the solubilization of nonheme iron was affected by the concentration of phytate, whereas that of calcium was not. |
ISBN | 978-953-307-618-8 |