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Digestibility of Protein and Iron Availability from Enriched Legume Sprouts.
- Source :
- Plant Foods for Human Nutrition; Jun2023, Vol. 78 Issue 2, p270-278, 9p
- Publication Year :
- 2023
-
Abstract
- Plant ferritin is suggested as a good source of iron for human. Usually present in trace amounts, it was induced in legumes seeds by their sprouting in FeSO<subscript>4</subscript> solution. Fortified sprouts were digested in the in vitro model of the human gastrointestinal tract. ~49% of lupine and ~ 45% of soy proteins were extracted into gastric fluid and next ~ 12% and only ~ 1% into intestine fluid from lupine and soybean, respectively. Gastric digestion released mainly ferrous iron (~ 85% from lupine and ~ 95% in soybean sprouts). Complexed iron constituted ~ 43% of total iron in intestine after lupine digestion and ~ 55% after soybean digestion. Intestine digestion doubled the total iron released from lupine sprouts (from ~ 21% up to 38%), while in soybean it increased from ~ 16% up to ~ 23%. Ferritin presence was confirmed by the specific antibodies in digestive fluids, but it is only partially extracted from sprouts during in vitro digestion. [ABSTRACT FROM AUTHOR]
- Subjects :
- IRON proteins
SPROUTS
GERMINATION
IRON
SOY proteins
LEGUMES
SOY flour
Subjects
Details
- Language :
- English
- ISSN :
- 09219668
- Volume :
- 78
- Issue :
- 2
- Database :
- Complementary Index
- Journal :
- Plant Foods for Human Nutrition
- Publication Type :
- Academic Journal
- Accession number :
- 165466548
- Full Text :
- https://doi.org/10.1007/s11130-023-01045-x