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The impact of soybean products and probiotics on calcium bioaccessibility from organic and inorganic calcium salts in an in vitro digestion model

cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0002-6734-6271
cris.virtual.author-orcid0000-0001-8417-2245
cris.virtual.author-orcid0000-0002-0937-8427
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid9510fdb3-2b25-4ccb-baf7-442036593f18
cris.virtualsource.author-orcidedf63522-bb89-4788-a8d3-9c3f3858875b
cris.virtualsource.author-orcid31a85399-18e5-444d-b0c6-96b441dd2551
dc.abstract.enProbiotics 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.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.affiliation.instituteKatedra Biotechnologii i Mikrobiologii Żywności
dc.affiliation.instituteKatedra Żywienia Człowieka i Dietetyki
dc.contributor.authorHarahap, Iskandar Azmy
dc.contributor.authorKuligowski, Maciej
dc.contributor.authorSchmidt, Marcin
dc.contributor.authorSuliburska, Joanna
dc.date.access2025-06-18
dc.date.accessioned2025-09-30T11:03:29Z
dc.date.available2025-09-30T11:03:29Z
dc.date.copyright2023-04-24
dc.date.issued2023
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.numberOctober 2023
dc.description.points5
dc.description.versionfinal_published
dc.description.volume2
dc.identifier.doi10.1016/j.focha.2023.100269
dc.identifier.issn2772-753X
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/5049
dc.identifier.weblinkhttp://www.sciencedirect.com/science/article/pii/S2772753X23000904
dc.languageen
dc.relation.ispartofFood Chemistry Advances
dc.relation.pagesart. 100269
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.ensoybean
dc.subject.entempeh
dc.subject.enfermented soybean
dc.subject.enprobiotic
dc.subject.enLactobacillus acidophilus
dc.subject.enin vitro digestion
dc.subject.encalcium bioaccessibility
dc.titleThe impact of soybean products and probiotics on calcium bioaccessibility from organic and inorganic calcium salts in an in vitro digestion model
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.volume2