Hostname: page-component-cd9895bd7-p9bg8 Total loading time: 0 Render date: 2024-12-25T02:24:01.640Z Has data issue: false hasContentIssue false
  • English
  • Français

Reduction of the phytate content of bran by leavening in bread and its effect on zinc absorption in man

Published online by Cambridge University Press:  07 March 2008

Nävert Barbro ,
Sandström Brittmarie  and
Cederblad ÅKE
Nävert Barbro
Affiliation:
Department of Clinical Nutrition, University of Göteborg, Annedalsklinikerna, S-413 45 Gothenburg, Sweden
Sandström Brittmarie
Affiliation:
Department of Clinical Nutrition, University of Göteborg, Annedalsklinikerna, S-413 45 Gothenburg, Sweden
Cederblad ÅKE
Affiliation:
Department of Radiation Physics, University of Göteborg, Sahlgren's Hospital, S-413 45 Gothenburg, Sweden
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

1. The effect of leavening of bread containing bran on the phytic acid content and on zinc absorption in man was studied.

2. Twenty breads with leavening times varying from 0 to 120 h were prepared. The breads contained 250 g wheat bran/kg flour. The phytic acid content was determined after baking.

3. The phytic acid content of bread containing bran was reduced to about 40% after 2 h of leavening and to 15 % after 2 d. No further decrease was observed.

4. Zn absorption from single meals was determined using a radioisotope technique. Forty-two students volunteered for these studies. They were served a breakfast of milk, butter, bread and 10, 16 or 30 g bran served either raw or baked into the bread with fermentation times of 15 min, 45 min, 3 h or 16 h. One meal contained no bran, but phytate and Zn were added in amounts equivalent to the content of 10 g bran.

5. The amount and percentage of Zn absorbed increased at each bran level as fermentation was prolonged. The percentage of Zn absorbed was reduced by increased bran content in the meal.

6. It is concluded that the fermentation of bread containing bran reduces the phytic acid content and increases Zn absorption from such bread. This may be of importance to people subjected to diets with a high cereal content, especially in combination with a low animal-protein intake.

Type
Papers of direct relevance to Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 53 , Issue 1 , January 1985 , pp. 47 - 53
Copyright
Copyright © The Nutrition Society 1985

References

REFERENCES

Andersson, H., Nävert, B., Bingham, S. A., Englyst, H. N. & Cummings, J. H. (1983). British Journal of Nutrition 50, 503–510.CrossRefGoogle Scholar
Arvidsson, B., Cederblad, Å., Björn-Rasmussen, E. & Sandström, B. (1978). International Journal of Nuclear Medicine and Biology 5, 104–109.CrossRefGoogle Scholar
Caprez, A. & Fainweather-Tait, S. J. (1982). British Journal of Nutrition 48, 467–475.CrossRefGoogle Scholar
Davies, N. T. (1978). Journal of Plant Foods 3, 113–121.CrossRefGoogle Scholar
Davies, N. T., Hristic, V. & Flett, A. A. (1977). Nutrition Reports International 15, 207–214.Google Scholar
Davies, N. T. & Olpin, S. E. (1979). British Journal of Nutrition 41, 591–603.CrossRefGoogle Scholar
Davies, N. T. & Reid, H. (1979). British Journal of Nutrition 41, 579–589.CrossRefGoogle Scholar
Fiske, C. H. & Subbarow, Y. (1925). Journal of Biological Chemistry 66, 375–400.CrossRefGoogle Scholar
Heaton, K. W. & Pomare, E. W. (1974). Lancet i, 49–50.CrossRefGoogle Scholar
Holt, P. (1955). Journal of the Science of Food and Agriculture 6, 136–142.CrossRefGoogle Scholar
Jenkins, D. J. A., Hill, M. S. & Cummings, J. H. (1975). American Journal of Clinical Nutrition 28, 1408–1411.CrossRefGoogle Scholar
Lo, G. S., Settle, S. L., Steinke, F. H. & Hopkins, D. T. (1981). Journal of Nutrition 111, 2223–2235.CrossRefGoogle Scholar
Lönnerdal, B., Stanislowski, A. G. & Hurley, L. S. (1980). Journal of Inorganic Biochemistry 12, 71–78.CrossRefGoogle Scholar
McCance, R. A. & Widdowson, E. M. (1942). Journal of Physiology 101, 44–85.CrossRefGoogle Scholar
Morris, E. R. & Ellis, R. (1980). Journal of Nutrition 110, 1037–1045.CrossRefGoogle Scholar
Morris, E. R. & Ellis, R. (1981). Cereal Chemistry 58, 363–366.Google Scholar
Oberleas, D. & Harland, B. F. (1981). Journal of the American Dietetic Association 79, 433–436.CrossRefGoogle Scholar
O'Dell, B. L. (1969). American Journal of Clinical Nutrition 22, 1315–1322.CrossRefGoogle Scholar
Reinhold, J. G., Faradji, B., Abadi, P. & Ismail-Beigi, F. (1976 a). Journal of Nutrition 106, 493–503.CrossRefGoogle Scholar
Reinhold, J. G., Faradji, B., Abadi, P. & Ismail-Beigi, F. (1976 b). In Trace Elements in Human Health and Disease, vol. 1, pp. 163–180 [Prasad, A. S. and Oberleas, D., editors] London: Academic Press.Google Scholar
Reinhold, J. G., Hedayati, H., Lahimgarzadeh, A. & Nasr, K. (1973 a). Ecology of Food and Nutrition 2, 157–162.CrossRefGoogle Scholar
Reinhold, J. G., Ismail-Beigi, F. & Faradji, B. (1975). Nutrition Reports International 12, 75–85.Google Scholar
Reinhold, J. G., Lahimgarzadeh, A., Nasr, K. & Hedayati, H. (1973 b). Lancet i, 283–288.CrossRefGoogle Scholar
Reinhold, J. G., Parsa, A., Karimian, N., Hammick, J. W. & Ismail-Beigi, F. (1974). Journal of Nutrition 104, 976–982.CrossRefGoogle Scholar
Sandberg, A.-S., Hasselblad, C. & Hasselblad, K. (1982). British Journal of Nutrition 48, 185–191.CrossRefGoogle Scholar
Sandström, B., Andersson, H., Bosaéus, I., Falkheden, T., Göransson, H. & Melkersson, M. (1983 a). Human Nutrition: Clinical Nutrition 37C, 295–300.Google Scholar
Sandström, B., Arvidsson, B., Cederblad, Å. & Bjuml;rn-Rasmussen, E. (1980). American Journal of Clinical Nutrition 33, 739–745.CrossRefGoogle Scholar
Sandström, B. & Cederblad, Å. (1980). American Journal of Clinical Nutrition 33, 1778–1783.CrossRefGoogle Scholar
Sandström, B., Cederblad, Å. & Lönnerdal, B. (1983 b). American Journal of Diseases of Children 137, 726–729.Google Scholar
Theander, O. & Åman, P. (1981). In The Analysis of Dietary Fiber in Food. Basic and Clinical Nutrition, vol. 3, pp. 51–70 [James, W. P. T. and Theander, O., editors]. New York & Basel: Marcel Dekker Inc.Google Scholar
Wise, A. (1983). Nutrition Abstracts and Reviews in Clinical Nutrition A 53, 791–806.Google Scholar