Mineral binding capacity of dephytinized insoluble fiber from extruded wheat, oat and rice brans

Plant Foods for Human Nutrition

Volumn 51, Issue 4, 1997, Pages 295-310

  Bergman, C J ^a   Gualberto, D G ^a   Weber, C W ^b  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b UNIVERSITY OF ARIZONA   (United States)

Author keywords

Bran; Insoluble fiber; Mineral binding; Oat; Rice; Wheat

Indexed keywords

AMYLASE; CALCIUM; COPPER; GLUCAN 1,4 ALPHA GLUCOSIDASE; MINERAL; PHYTIC ACID; PROTEINASE; ZINC;

ARTICLE; CHEMISTRY; DIETARY FIBER; ISOLATION AND PURIFICATION; METABOLISM; OAT; RICE; SOLUBILITY; WHEAT;

ALPHA-AMYLASE; AVENA SATIVA; CALCIUM; COPPER; DIETARY FIBER; ENDOPEPTIDASES; GLUCAN 1,4-ALPHA-GLUCOSIDASE; MINERALS; ORYZA SATIVA; PHYTIC ACID; SOLUBILITY; TRITICUM; ZINC;

EID: 0031401616     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1007972205452     Document Type: Article

References (54)

1. UK Department of Health (1990) Dietary reference values for food energy and nutrients for the United Kingdom, pp 61-71. London: HMSO.
2. Health and Welfare, Canada (1989) Nutrition recommendations: A call for action. Ottawa: Minister of Supply and Services of Canada.
3. Food and Nutrition Board, National Research Council (1989) Recommended dietary allowance, 10th edn. Washington, DC: National Academy Press.
4. Best D (1991) Whatever happened to fiber? Prep Foods 160: 54-57.
5. Anonymous (1996) New ways to apply fiber. Food Product Design 6: 77-94.
6. Scheeneman BO, Tietyen J (1994) Dietary fiber. In: ME Shills, JA Olson, M Shike (eds), Modern nutrition in health and disease, 8th edn., pp 89-100. Philadelphia, Lea & Febiger.
7. 2+ binding. J Inorg Biochem 29: 241-248.
8. Churella HR, Vivian VM (1989) Effect of phytic acid level in soy protein based infant formulas on mineral availability in the rat. J Agric Food Chem 37: 1352-1357.
9. Camire ME, Camire A, Krumhar K (1990) Chemical and nutritional changes in foods during extrusion. Crit Rev Food Sci Nutr 29: 35-57.
10. Kivistö B, Andersson H, Cederblad G, Sandberg AS, Sandström B (1986) Extrusion cooking of a high fibre cereal product, 2: Effects on apparent absorption of zinc, iron, calcium, magnesium and phosphorus in humans. Br J Nutr 55: 225-260.
11. Fairweather-Trait SJ, Symss LL, Smith AC, Johson IT (1987) The effect of extrusion cooking on iron absorption from maize and potato. J Sci Food Agric 39: 341-348.
12. Slavin JL (1987) Dietary fiber: classification, chemical analyses and food sources. J Am Diet Assoc 87: 1164-1171.
13. Van Soest PJ, Jones LHP (1988) Analysis and classification of dietary fiber. In: P Bratter, P Schramel (eds), Trace element analytical chemistry in medicine and biology, pp 351-370. New York: Walter de Gruyter.
14. Torre M, Rodriguez AR, Saura-Calixto F (1991) Effects of dietary fiber and phytic acid on mineral availability. Crit Rev Food Sci Nutr 1: 1-22.
15. Harland BF (1989) Dietary fibre and mineral bioavailability. Nutr Res Rev 2: 133-147.
16. Davies NT (1978) The effects of dietary fibre on mineral availability. J Plant Foods 3: 113-121.
17. Schaller D (1978). Fiber content and structure of foods. Am J Clin Nutr 31: S99-S102.
18. Reinhold JG, Garcia JS, Garzon P (1981) Binding of iron by fiber of wheat and maize. Am J Clin Nutr 34: 1384-1391.
19. Platt SR, Clydesdale FM (1987) Mineral binding characteristics of lignin, guar gum, cellulose, pectin and neutral detergent fiber under simulated duodenal pH conditions. J Food Sci 52: 1414-1419.
20. Mod RR, Ory RL, Morris NM, Normand FL, Saunders RM, Gumbmann MR (1985) Effect of rice hemicellulose and microcrystalline α-cellulose on selected minerals in the blood and feces of rats. J Cereal Sci 3: 87-93.
21. Mod RR, Ory RL, Morris NM, Normand FL (1982) In vitro interaction of rice hemicellulose with trace minerals and their release by digestive enzymes. Cereal Chem 59: 538-542.
22. Anderson JW, Smith BM, Gustafson NJ (1994) Health benefits and practical aspects of high-fiber diets. Am J Clin Nutr 59: 1242S-1247S.
23. McIntosh GH (1993) Colon cancer: dietary modifications required for a balanced protective diet. Prev Med 22: 77-77.
24. Erickson Otto P (1997) Will wheat bran become the next oatmeal? Food Product Design 7: 16-21.
25. Thompson SA, Weber CW (1979) Influence of pH on the binding of copper, zinc, and iron in six fiber sources. J Food Sci 44: 752-754.
26. SAS, statistical analysis system (1987) SAS/STAT Guide for Personal Computers, 6th edn, pp. 549-640. Cary, NC: SAS Institute Inc.
27. Champagne ET, Rao RM, Liuzzo JW, Gale RJ, Miller F (1985) Solubility behaviors of the minerals, proteins, and phytic acid in rice bran with time, temperature, and pH. Cereal Chem 62: 218-222.
28. Persson H, Nair BM, Frölich W, Nyman M, Asp N-G (1987) Binding of mineral elements by some dietary fiber components in vitro (II). Food Chem 26: 139-148.
29. Platt SR, Clydesdale FM (1987). Interactions of iron alone and in combination with calcium, zinc and copper with phytate-rich, fiber-rich fraction of wheat bran under gastrointestinal pH conditions. Cereal Chem 64: 102-105.
30. Turnlund JR (1991) Bioavailability of dietary minerals to humans: the stable isotope approach. Crit Rev Food Sci Nutr 30: 387-396.
31. Bell RA, Shaw HA, Dignan MB (1995) Dietary intake of Lumbee Indian women in Robeson County, North Carolina. J Am Diet Assoc 95: 1426-1428.
32. Ballew C, Sugerman SB (1995) High-risk nutrient intakes among low-income Mexican women in Chicago, Illinois. J Am Diet Assoc 95: 1409-1413.
33. O'Dell BL (1984) Bioavailability of trace elements. Nutr Rev 42: 301-308.
34. Schuette SA, Linkswiller HM (1984). Calcium. In: The Nutrition Foundation (ed), Present knowledge in nutrition, 5th edn, pp. 400-412. Washington, DC: The Nutrition Foundation.
35. Moser-Veillon PB (1990) Zinc: consumption patterns and dietary recommendations. J Am Diet Assoc 90: 1089-1092.
36. Wardlaw GM, Insel PM (1990) Perspectives in nutrition. Saint Louis/Toronto/Boston: Times Mirror/Mosby College Publishing.
37. Grijspaardt-Vink C (1997) Health and convenience top food trends in Europe. Food Tech 50: 28-28.
38. AOAC (1990) Official methods of analysis, 15th edn. Arlington, VA: Association of Official Analytical Chemists.
39. Anderson NE, Clydesdale FM (1980) An analysis of the dietary fiber content of a standard wheat bran. J Food Sci 45: 336-340.
40. Furda I (1977) Fractionation and examination of biopolymers from dietary fiber. Cereal Foods World 22: 252-254.
41. Prosky L, Asp N-G, Furda I, Devries JW, Shweizer TF, Harland BF (1985) Determination of total dietary fiber in foods and food products: collaborative study. J Assoc Off Anal Chem 68: 677-679.
42. Reinhold JG, Ismail-Beigi F, Faradi B (1975) Fiber versus phytate as determinant of the availability of calcium, zinc and iron of bread stuff. Nutr Rep Int 12: 75-85.
43. Trowell H, Southgate D, Wolever T, Leeds A, Gassull M, Jenkin D (1976) Dietary fibre redefined. Lancet 1976(i): 967-967.
44. Stephen AM, Cummings JH (1980) Mechanism of action of dietary fibre in the human colon. Nature 284: 283-284.
45. McBurney MI, Van Soest PJ, Chase LE (1983) Cation-exchange capacity, and buffering capacity of neutral-detergent fibres. J Sci Food Agric 34: 910-916.
46. Thompson SA (1980) Binding of copper, zinc, and iron by six dietary fiber sources. PhD Dissertation, Department of Nutrition and Food Science, University of Arizona. Tucson, AZ.
47. Dreher ML (1987) Handbook of dietary fiber: An applied approach. New York: Marcell Dekker.
48. Gordon DT (1990) Total dietary fiber and mineral absorption. In: D Kritchevsky, C Bonfield, JW Anderson (eds)., Dietary fiber: chemistry, physiology and health, pp. 105-128. Plenum Press.
49. Southgate DAT (1987) Minerals, trace elements and potential hazards. Am J Clin Nutr 45: 1256-1266.
50. Jiang KS (1986) Effects of dietary cellulose and xylan on absorption and tissue contents of zinc and copper in rats. J Nutr 116: 999-1006.
51. Luh BS, Barber S, de Barber B (1991) Rice bran: chemistry and technology. In: BS Luh (ed), Rice utilization, pp. 313-362. Van Nostrand Reinhold.
52. Pomeranz Y (1988) Chemical composition of kernel structures. In: Y Pomeranz (ed), Wheat, chemistry and technology, vol 1, pp. 97-158. Pullmann, WA: American Association of Cereal Chemists.
53. Saunders RM (1990) The properties of rice bran as a food stuff. Cereal Foods World 35: 632-636.
54. Juliano BO (1985) Rice Bran. In: BO Juliano (ed), Rice, chemistry and technology, pp. 647-687. Pullman, WA: American Association of Cereal Chemists.