engleski

MAGNESIUM ABSORPTION FROM HIGH-FIBRE CEREAL BASED FUNCTIONAL FOODS

Among functional food components, minerals have a key function in their essential role for a healthy life, especially regarding the fact that deficiencies in essential minerals are seen as a major nutritional problem in the world today. Because Mg, plays an essential role in a wide range of fundamental reactions, it is not surprising that deficiency of this mineral may lead to severe biochemical changes. Among major nutrient classes, fibers and some of the associated substances have been suspected to significantly impair Mg absorption due to their mineral-binding or complexing capacities. Therefore, the aim of this investigation was to assess and compare Mg bioavailability from different types of high-fiber cookies using enzymatic in vitro digestion/Caco-2 cell model. Six different types of cookies were analyzed: reference wheat flour based biscuit composition was modified by addition of mixture of inulin and one of the following raw materials: soy, amaranth, carob, oat fiber and apple fiber. Total/soluble/absorbed Mg concentrations were determined using ICP AES in wet digested samples/enzymatic extracts/cell monolayers. Total dietary fibre content was determined as the sum of soluble and insoluble fibre fraction determined using official AOAC 991.43 method. Obtained results revealed that total Mg content ranged from 49.63 up to 98.73 mg/100g (sample with amaranth) and the content of bioavailable Mg ranged from 40.88 up to 71.66 mg/100g (sample with amaranth). Mg uptake (absorption + retention) on Caco-2 cell monolayer ranged from 19.65 to 26.67 % of bioavailable fraction. Observed increase of total Mg content obtained by modification of the reference cookie recipe doesn’t necessary result in increased amounts of absorbable Mg. Also, increase of dietary fibre content in investigated samples significantly impaired Mg solubility absorption on Caco-2 cell monolayer.

functional food; magnesium; Caco-2-cell model; dietary fiber content

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