INFLUENCE OF INTACT AND PARTIALLY HYDROLYZED GUAR GUM ON IRON UTILIZATION IN RATS FED ON IRON-DEFICIENT DIETS

被引：17

作者：

TAKAHASHI, H ^{[1
]}

YANG, SI ^{[1
]}

UEDA, Y ^{[1
]}

KIM, M ^{[1
]}

YAMAMOTO, T ^{[1
]}

机构：

[1] FUKUYAMA UNIV,DEPT BIOTECHNOL,FUKUYAMA 72909,HIROSHIMA,JAPAN

来源：

COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY A-PHYSIOLOGY | 1994年 / 109卷 / 01期

关键词：

HYDROLYZED GUAR GUM; IRON UTILIZATION; HEMOGLOBIN; SERUM IRON; IRON STORAGE; LIVER; DIETARY IRON;

D O I：

10.1016/0300-9629(94)90313-1

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Effects of partially hydrolysed guar gum (PHGG) or intact guar gum (GG) on iron utilization in rats fed on several iron-deficient diets were examined. Hemoglobin, serum iron and iron storage in liver of rats fed on iron-deficient diets as a control group (without PHGG and GG) significantly decreased, while those of the test group fed together with PHGG or GG were unchanged. In an iron balance test for 3 days, administration of PHGG or GG caused an increase in iron absorption. The results suggested that PHGG or its metabolites increase the bioavailability of dietary iron in deficiency.

引用

页码：75 / 82

页数：8

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