The Effect of Milk Fat and Functional Additives on the Iron Bioavailability of Different Iron-Fortified Milk Powders Subjected to <I>in vitro </I>Digestion

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  • Lee Tan-Ang
    Department of Animal Science and Biotechnology, Tunghai University
  • Ho Jou-Hsuan
    Department of Nutritional Science, Toko University
  • Yeh Yi-Ning
    Department of Animal Science and Biotechnology, Tunghai University
  • Chow Chi-Fa
    Department of Animal Science and Biotechnology, Tunghai University

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  • 乳脂肪および機能性物質が異なる鉄剤強化粉乳の<I>In Vitro</I>での鉄生体利用性評価
  • 乳脂肪および機能性物質が異なる鉄剤強化粉乳のIn Vitroでの鉄生体利用性評価
  • ニュウシボウ オヨビ キノウセイ ブッシツ ガ コトナル テツザイ キョウカ フンニュウ ノ In Vitro デ ノ テツ セイタイ リヨウセイ ヒョウカ
  • The Effect of Milk Fat and Functional Additives on the Iron Bioavailability of Different Iron-Fortified Milk Powders Subjected to in vitro Digestion

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Abstract

The purpose of this research was to study the effect of milk powder fortification with different forms of iron. Following fortification, the levels of milk fat and several functional foods were determined, as well as the effects of these functional foods on iron bioavailability. The functional foods quantified were isomalto-oligosaccharides (IMO), fructo-oligosaccharides (FO), docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). The level of milk fat was found to be 0.3, 1.5, and 3.5% in test samples fortified with ferrous sulfate (FS), ferric chloride (FC), and a mix of 50% FS and 50% FC (MIX), respectively. The iron bioavailability of the samples was estimated by determining the dialyzable ferrous iron (DFe (II)), total dialyzable iron (DTFe), and nondialyzable ferrous iron (NDFe (II)) following enzymatic hydrolysis (pepsin, pancreatin-bile salt) and dialysis. The results show that the order of iron bioavailability among the iron compounds is FS, MIX, and FC, with a level of 3.5% fat providing the best iron bioavailability. Furthermore, IMO appears to depress iron bioavailability, whereas EPA improves iron bioavailability in all the iron fortified milk samples.

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