食餌性鉄や亜鉛の有効利用性に対するフィチン酸あるいはシュウ酸の作用

概要

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Influence of phytic acid on the bioavailability of iron was studied. Semi-purified diets including mainly iron as ferrous citrate in minimum requirement level, supplemented with or without 1% of sodium phytate, were fed to Wistar strain male weanling rats for 31 days ad libitum. Apparent digestibility of dietary iron of the rat group fed diet including phytic acid was not lower than that of the control group. Content of iron in blood or bone was not significantly different between the two groups, too. However, iron concentration in soft tissue such as liver, kidney, spleen or pancreas was lower in the group fed sodium phytate, compared with the control group. Effect of oxalic acid on the zinc bioavailability was also studied using the same experimental method as that about dietary iron utilization. When 1% of oxalic acid was added to diet including mainly zinc as zinc acetate in minimun reguirement level, apparent digestibility of dietary zinc was slightly decreased. Zinc content in tibia or femur was also reduced when diet was supplemented with 1% of oxalic acid. However, concentration of zinc in blood or soft tissue was not changed on the occasion of addition of oxlic acid to diet. It was confirmed that the utilization of dietary calcium was inhibited by oxalic acid in diet.
1992-03-20