Enhanced calcium absorption in the small intestine by a phytate-removed deamidated soybean globulin preparation

Bioscience, Biotechnology and Biochemistry

Volumn 68, Issue 7, 2004, Pages 1598-1600

  Kumagai, Hitomi ^a   Koizumi, Atsushi ^a   Suda, Akihiro ^a   Sato, Noriko ^a   Sakurai, Hidetoshi ^a   Kumagai, Hitoshi ^b  

^a NIHON UNIVERSITY   (Japan)

^b KYORITSU WOMEN'S UNIVERSITY   (Japan)

Author keywords

Calcium absorption; Deamidation; Ion exchange resin; Phytate removal; Soybean globulin

Indexed keywords

ABSORPTION; BIOLOGICAL ORGANS; CALCIUM; HYDROLYSIS; ION EXCHANGE; RESINS; SOLUTIONS;

DEAMIDATED; DIGESTIVE ENZYMES; SOYBEAN GLOBULINS;

ENZYMES;

CALCIUM; CHYMOTRYPSIN; GASTROINTESTINAL AGENT; GLOBULIN; PEPSIN A; PHYTIC ACID; SOYBEAN PROTEIN; TRYPSIN;

ANIMAL; ARTICLE; ILEUM; IN VITRO STUDY; INTESTINE ABSORPTION; MALE; METABOLISM; RAT; WISTAR RAT;

ANIMALS; CALCIUM; CHYMOTRYPSIN; GASTROINTESTINAL AGENTS; GLOBULINS; ILEUM; INTESTINAL ABSORPTION; MALE; PEPSIN A; PHYTIC ACID; RATS; RATS, WISTAR; SOYBEAN PROTEINS; TRYPSIN;

GLYCINE MAX;

EID: 11244351680     PISSN: 09168451     EISSN: None     Source Type: Journal    
DOI: 10.1271/bbb.68.1598     Document Type: Article

References (4)

1. Sato, R., Noguchi, T., and Naito, H., Casein phosphopeptide (CPP) enhances calcium absorption from the ligated segment of rat small intestine. J. Nutr. Sci. Vitaminol., 32, 67-76 (1986).
2. Fukui, K., Kuwata, G., and Imai, M., Effects of phytate removal from soybean protein on calcium, magnesium and zinc absorption of rats. Nippon Eiyo Shokuryogaku Kaishi (in Japanese), 50, 273-278 (1997).
3. Kumagai, H., Shizawa, Y., Sakurai, H., and Kumagai, H., Influence of phytate removal and structural modification on the calcium-binding properties of soybean globulins. Biosci. Biotechnol. Biochem., 62, 341-346 (1998).
4. Kumagai, H., Ishida, S., Koizumi, A., Sakurai, H., and Kumagai, H., Preparation of phytate-removed, deamidated soybean globulins by ion exchangers and characterization of their calcium-binding ability. J. Agric. Food Sci., 50, 172-176 (2002).