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
 
生活機構研究科 生活科学研究専攻
 
女性健康科学研究所 所属教員
   職種
准教授
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 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.
ISBN 978-953-307-618-8