ワタナベ ナカミチ WATANABE Nakamichi
|標題||Soy Food and Mineral Availability|
|概要||In this chapter, I first emphasize the importance of dietary calcium and the problems
associated with calcium deficiency. Second, 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. Finally, I present the potential challenges and
future possibilities in this area.