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- W2000392170 abstract "The present study was performed to investigate calcium-binding characteristics of different brans under simulated gastrointestinal pH conditions and to explore the significance of dietary fiber, oxalate, and phytate for calcium binding. Different brans (rice, rye, soy, fine wheat, coarse wheat, and oat) and CaCl2 solution containing 45Ca were incubated at 37 °C at gastric pH (2.2) followed by buffering steps of 1 degree from pH 3.0 to pH 8.0. Total calcium binding and calcium-binding capacity of the pH 2.2 soluble bran fraction were determined. Additionally, oxalate and phytate contents of brans and solubility profiles of phytic acid were investigated. Calcium-binding capacities of brans showed a clear pH dependence. At gastric pH calcium binding was low in all brans, ranging from 0.022 to 0.040 mmol of calcium/g of bran. Soy bran, nearly phytate-free, showed higher binding values up to pH 4.0 and lower values between pH 5.0 and 8.0. In all other brans, binding values increased strongly with increasing pH in the quantitative order rice bran > coarse wheat bran > fine wheat bran > rye bran > oat bran. The solubility profiles indicate that in the cases of rye, wheat, and rice bran phytate accounts for 70−82% of their total calcium-binding capacities. The results suggest that dietary fiber makes no important contribution to calcium binding, except for soy and oat brans. Oxalate plays only a minor role in calcium binding by brans. Keywords: Calcium binding; phytate; dietary fiber; bran; 45Ca" @default.
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- W2000392170 date "2001-08-15" @default.
- W2000392170 modified "2023-09-25" @default.
- W2000392170 title "Calcium-Binding Capacities of Different Brans under Simulated Gastrointestinal pH Conditions. In Vitro Study with <sup>45</sup>Ca" @default.
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- W2000392170 doi "https://doi.org/10.1021/jf010381f" @default.
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