Total Dietary Fiber and Mineral Absorption

Gordon, Dennis T.

doi:10.1007/978-1-4613-0519-4_7

Cited by 4 publications

(1 citation statement)

References 71 publications

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“…Cellulose is not likely to be involved because of its inert nature [7]. Insoluble dietary fiber could be increases the movement of luminal contents, it has not been shown yet that it affects mineral absorption [8]. The other mechanism involved insoluble dietary fiber, acting as chelators by holding numerous metal ions, preventing their absorption [9,10].…”

Section: Introductionmentioning

confidence: 99%

The Effect of Cell Wall Content of Wheat and Rice Brans on Biological Relative Bioavailability Value of Minerals Binding from the Broilers Diet

Yaghobfar¹

2016

J Nutr Food Sci

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An experiment was conducted to study the effect of dietary fiber (DF) consist of NSP and lignin content of wheat bran and rice bran the relative biological availability of minerals supplementation in the broilers diet. A total of 120 broiler chicks (Ross 308) arranged with 4 repetitions (6 birds per each replicated) on the 5 treatments diet in metabolic cages. The experimental diets contain one control diet and 4 diets were formulated, basal diet containing 25% wheat bran and rice bran that those supplemented with multi-enzyme. Data shown that enzyme supplementation had effect on increase biological apparent Ileal digestibility values minerals of diets content wheat bran and rice bran were relatively high P digestibility. Thus, those cell wall were effected on bon quality characteristics and seedor index tibiae respectively (P<0.05). The present study shown that relative bioavailability values (biological availability), of minerals concentrations of wheat bran and rice bran as cell wall consist of nonstarch polysaccharide and lignin source sources based on slope of regression response to control diet was set equal to 100%, on them on daily dietary minerals intake were estimated. Relative bioavailability values, based on daily dietary minerals intake, when response to control diet was set at 100%, were 30.78, 71.43, 0.64, 91.67, 96.15 and 138.46 for rice bran, as well; values of wheat bran are 50.00, 28.57, 1.82, 42.50, 46.15, and 30.77, respectively. The result of experiment indicated that Zn, Fe, Mn and P from rice bran, as well as, Ca, Mn, and Fe for wheat bran were have highly relative bioavailability values, with respect to amount of cell wall consist of non-starch polysaccharide and lignin sources.

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Section: Introductionmentioning

confidence: 99%

The Effect of Cell Wall Content of Wheat and Rice Brans on Biological Relative Bioavailability Value of Minerals Binding from the Broilers Diet

Yaghobfar¹

2016

J Nutr Food Sci

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Properties of starch and dietary fibre in raw and processed quinoa (Chenopodium quinoa, Willd) seeds

Ruales

Nair

1994

Plant Food Hum Nutr

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We investigated certain properties of starch in raw and in heat-treated samples of quinoa, properties that are of importance to the nutritional quality of an infant food currently being developed. Scanning electron microscopy of the starch in raw seeds showed polygonal granules (0.6 to 2.0 microns diameter) to be present both singly and as spherical aggregates. Thermograms (DSC) of the flours showed one transition phase for gelatinisation of the starch and another for the amylose-lipid complex. The gelatinisation temperature of the starch was 67 degrees C. Cooked samples manifested the highest degree of gelatinisation (97%), followed by the drum-dried (96%) and autoclaved (27%) samples. Separation of the starch on a SEPHAROSE CL-2B column showed the quinoa starch to be affected by the heat treatment, manifesting changes in the degree and extent of degradation. The amylograph viscosity of the quinoa flour showed no distinct peak for pasting, but the viscosity remained constant after gelatinisation. Cooking and autoclaving modified the viscosity of the paste. The drum-dried sample manifested a higher initial viscosity at 25 degrees C. The in vitro digestibility of raw quinoa starch determined by incubation for 60 min with alpha-amylase was 22%, while that of autoclaved, cooked and drum-dried samples was 32%, 45% and 73%, respectively. Saponins did not affect the digestibility of the starch, though they tended to increase the amylograph viscosity. The total dietary fibre content in the cooked sample (11.0%) was significantly lower than that in the autoclaved (13.2%), drum-dried (13.3%) or raw samples (13.3%), while the insoluble dietary fibre fraction in the samples did not change with heat treatment. However, as compared with that of raw quinoa, the soluble dietary fibre fraction was reduced significantly both by cooking (0.9%) and by autoclaving (1.0%).

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Iron bioavailability from diets containing isolated or intact sources of lignin

Fly

Fahey

Czarnecki-Maulden

1998

Biol Trace Elem Res

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Experiments were conducted to determine effects of isolated lignin and intact lignin in foods on bioavailability of intrinsic iron in lignin-containing foods and of supplemental iron (FeSO4.H20). Standard curve and slope ratio methodology were employed to determine iron bioavailability to chicks. In one experiment, lignin content of foods ranged from 2 to 25% and iron bioavailability ranged from -20 to 140%, but no association between lignin content and bioavailability existed. In other experiments, increasing dietary lignin concentration from some natural sources reduced total iron availability, whereas increasing isolated lignin concentration had no effect. These results suggest that lignin structure or other unidentified factors determine intrinsic iron availability. No lignin source significantly decreased supplemental iron bioavailability.

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Total Dietary Fiber and Mineral Absorption

Cited by 4 publications

References 71 publications

The Effect of Cell Wall Content of Wheat and Rice Brans on Biological Relative Bioavailability Value of Minerals Binding from the Broilers Diet

The Effect of Cell Wall Content of Wheat and Rice Brans on Biological Relative Bioavailability Value of Minerals Binding from the Broilers Diet

Properties of starch and dietary fibre in raw and processed quinoa (Chenopodium quinoa, Willd) seeds

Iron bioavailability from diets containing isolated or intact sources of lignin

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