Effect of Lactose and Milk Protein on Iron Bioavailability during in vitro Digestion

• Main Authors: Yu-Shuang Yeh, 葉玉霜
• Other Authors: Chi-Fa Chow
• Format: Others
• Language: zh-TW
• Published: 2006
• Online Access: http://ndltd.ncl.edu.tw/handle/37102545650429936553

碩士 === 東海大學 === 畜產與生物科技學系 === 95 === Ⅷ、英文摘要 The purpose of this research is to discuss the effect of 4.8, 6.0 and 7.2% of lactose solution, six different rations of whey protein (W) to casein (C) solution which are 0:10, 2:8, 4:6, 6:4, 8:2 and 10:0, and above mixture solution on iron bioavailability during in vitro digestion, and then compare the iron bioavailability by estimating dialyzable ferrous iron (DN), dialyzable total iron (D), non-dialyzable ferrous iron (R) and total ferrous iron (DN+R), respectively. The result shows that 6.0 and 7.2% of lactose solution have better ferrous reduction ability, but the variation of lactose concentration does not influence iron dialyzable ability. Furthermore, the ability of ferrous reduction and iron dialyzation also increase by rising the ration of whey protein. In lactose and milk protein mixture solution, when lactose content has been fixed, ferrous reduction and iron dialyzable ability are increased with whey protein content and decreased with lactose content when ration of whey protein (W) to casein (C) were fixed. According to the order of iron bioavailability determined between good and bad by percentages of DN/D, shows the ration of whey protein (W) to casein (C) are 0:10, 4:6, and 6:4 classified first group which is the best effect, 8:2 and 10:0 are classified second group is only better than 2:8 in milk protein treatments. In mixture treatment, the 6:4 ration of whey protein (W) to casein (C) and 7.2% lactose solution shows the best result, and the 2:8 ration of whey protein (W) to casein (C) and 4.8% lactose solution which is the natural component of raw milk has only better than combined with 7.2% lactose solution which is the worse state. Therefore the content of protein and lactose in human milk should be the optimum natural ration for iron bioavailability.