The impact of soybean products and probiotics on calcium bioaccessibility from organic and inorganic calcium salts in an in vitro digestion model
Probiotics and isoflavones have a promising therapeutic effect on calcium status and bone health, but there are only limited studies focusing on these products. The present study aimed to 1) determine the potential bioaccessibility of calcium from soybean products (raw soybean and tempeh) and a prob...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-10-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23000904 |
| _version_ | 1797796066735685632 |
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| author | Iskandar Azmy Harahap Maciej Kuligowski Marcin Schmidt Joanna Suliburska |
| author_facet | Iskandar Azmy Harahap Maciej Kuligowski Marcin Schmidt Joanna Suliburska |
| author_sort | Iskandar Azmy Harahap |
| collection | DOAJ |
| description | Probiotics and isoflavones have a promising therapeutic effect on calcium status and bone health, but there are only limited studies focusing on these products. The present study aimed to 1) determine the potential bioaccessibility of calcium from soybean products (raw soybean and tempeh) and a probiotic strain (Lactobacillus acidophilus) and to 2) evaluate whether the studied products and strain have an impact on the potential bioaccessibility of calcium from inorganic and organic calcium salts. The bioaccessibility of calcium was determined based on enzymatic in vitro digestion, and calcium content by flame atomic absorption spectrometry. The average potential calcium bioaccessibility from tempeh was 10% and from raw soybean was 2%, while probiotics could release over 85% of potential bioaccessible calcium during enzymatic digestion. In conclusion, the potential bioaccessibility of calcium from tempeh and soybeans is low. Soybean products decrease the bioaccessibility of calcium from organic and inorganic calcium salts, while probiotics could improve the bioavailability of calcium from these salts. |
| first_indexed | 2024-03-13T03:27:32Z |
| format | Article |
| id | doaj.art-9a55e0dd4b4d420fa32f9a57a710290a |
| institution | Directory Open Access Journal |
| issn | 2772-753X |
| language | English |
| last_indexed | 2024-03-13T03:27:32Z |
| publishDate | 2023-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj.art-9a55e0dd4b4d420fa32f9a57a710290a2023-06-25T04:44:51ZengElsevierFood Chemistry Advances2772-753X2023-10-012100269The impact of soybean products and probiotics on calcium bioaccessibility from organic and inorganic calcium salts in an in vitro digestion modelIskandar Azmy Harahap0Maciej Kuligowski1Marcin Schmidt2Joanna Suliburska3Department of Human Nutrition and Dietetics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań 60-624, PolandDepartment of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań 60-624, PolandDepartment of Biotechnology and Food Microbiology, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań 60-624, PolandDepartment of Human Nutrition and Dietetics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań 60-624, Poland; Corresponding author.Probiotics and isoflavones have a promising therapeutic effect on calcium status and bone health, but there are only limited studies focusing on these products. The present study aimed to 1) determine the potential bioaccessibility of calcium from soybean products (raw soybean and tempeh) and a probiotic strain (Lactobacillus acidophilus) and to 2) evaluate whether the studied products and strain have an impact on the potential bioaccessibility of calcium from inorganic and organic calcium salts. The bioaccessibility of calcium was determined based on enzymatic in vitro digestion, and calcium content by flame atomic absorption spectrometry. The average potential calcium bioaccessibility from tempeh was 10% and from raw soybean was 2%, while probiotics could release over 85% of potential bioaccessible calcium during enzymatic digestion. In conclusion, the potential bioaccessibility of calcium from tempeh and soybeans is low. Soybean products decrease the bioaccessibility of calcium from organic and inorganic calcium salts, while probiotics could improve the bioavailability of calcium from these salts.http://www.sciencedirect.com/science/article/pii/S2772753X23000904SoybeanTempehFermented soybeanProbioticLactobacillus acidophilusIn vitro digestion |
| spellingShingle | Iskandar Azmy Harahap Maciej Kuligowski Marcin Schmidt Joanna Suliburska The impact of soybean products and probiotics on calcium bioaccessibility from organic and inorganic calcium salts in an in vitro digestion model Food Chemistry Advances Soybean Tempeh Fermented soybean Probiotic Lactobacillus acidophilus In vitro digestion |
| title | The impact of soybean products and probiotics on calcium bioaccessibility from organic and inorganic calcium salts in an in vitro digestion model |
| title_full | The impact of soybean products and probiotics on calcium bioaccessibility from organic and inorganic calcium salts in an in vitro digestion model |
| title_fullStr | The impact of soybean products and probiotics on calcium bioaccessibility from organic and inorganic calcium salts in an in vitro digestion model |
| title_full_unstemmed | The impact of soybean products and probiotics on calcium bioaccessibility from organic and inorganic calcium salts in an in vitro digestion model |
| title_short | The impact of soybean products and probiotics on calcium bioaccessibility from organic and inorganic calcium salts in an in vitro digestion model |
| title_sort | impact of soybean products and probiotics on calcium bioaccessibility from organic and inorganic calcium salts in an in vitro digestion model |
| topic | Soybean Tempeh Fermented soybean Probiotic Lactobacillus acidophilus In vitro digestion |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X23000904 |
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