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

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  • Yeh Yi-Ning
    Department of Animal Science and Biotechnology, Tunghai University
  • Ho Ruo-Syuan
    Department of Nutrition and Health Science, Toko University
  • Lee Tan-Ang
    Department of Animal Science and Biotechnology, Tunghai University
  • Chow Chi-Fa
    Department of Animal Science and Biotechnology, Tunghai University

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Other Title
  • ラクトースおよび乳タンパク質がｉｎ　ｖｉｔｒｏでの鉄生体利用効率に及ぼす影響
  • ラクトース オヨビ ニュウタンパクシツ ガ in vitro デ ノ テツ セイタイ リヨウ コウリツ ニ オヨボス エイキョウ

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Abstract

The reduction of ferric ion to ferrous ion and dialyzable iron in lactose solution (4.8, 6.0 and 7.2%), milk protein solution (3.3%), and a combined (lactose-protein) solution containing 250ppm of FeCl3 was investigated in connection with iron bioavailability. Each protein solution was adjusted to the following ratios of whey protein to casein (W/C), 0 : 10, 2 : 8, 4 : 6. 6 : 4, 8 : 2, and 10 : 0, and then treated with an enzyme (pepsin, pancreatin-bile salt). Following dialysis of these solutions, the concentrations of ferric and/or ferrous ion, and dialyzable iron were determined. The concentration of ferrous ion was higher in 6.0% and 7.2% lactose solutions than in 4.8% lactose solution. The enrichment of whey protein in the protein solution increased the concentration of ferrous ion and dialyzable ion. In the lactose-protein solution, the concentration of ferrous ion and dialyzable ion was higher at the W/C ratio of 6 : 4 and 7.2% lactose, but lower at 2 : 8 and 4.8%.

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