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  • 标题:黒糖焼酎蒸留残液 (黒糖もろみ酢) 中の鉄の鉄欠乏ラットによる体内利用性
  • 本地全文:下载
  • 作者:石橋 源次
  • 期刊名称:日本食生活学会誌
  • 印刷版ISSN:1346-9770
  • 电子版ISSN:1881-2368
  • 出版年度:2007
  • 卷号:18
  • 期号:3
  • 页码:265-269
  • DOI:10.2740/jisdh.18.265
  • 出版社:Japan Association for the Integrated Study of Dietary Habits
  • 摘要:

      Kokuto-moromi vinegar (KMV) was prepared by freeze-drying the supernatant that was obtained after the centrifugation of the post-distilled slurry. The bioavailability of iron in the KMV was evaluated in the iron deficient rats   The iron deficient group was fed on the iron deficient diet, and the KMV group was fed the diet that was added the freeze dried KMV. The iron content in the KMV diet was equivalent to the iron content in AIN-93 mineral mixture in the control diet.   In the iron deficient group, the body weight gain, total iron content of liver and blood, hemoglobin, ferritin and hematocrit values were lower, and values unsaturated iron binding capacity (UIBC), total iron binding capacity (TIBC) values were higher than those in the control and KMV groups.   The body weight gain, total iron contents of liver and blood, hemoglobin, ferritin, hematocrit values, UIBC and TIBC were recovered to the same levels of the control diet group by adding the KMV to the iron deficient diet.   These results indicate that the iron KMV is efficiently absorbed by iron deficient rats.

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