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Trypsin Inhibitor Activity and Tannin Content Do Not Affect Calcium Bioavailability of Three Commonly Consumed Legumes
Author(s) -
PROULX WILLIAM R.,
WEAVER CONNIE M.,
BOCK MARGARET A.
Publication year - 1993
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1993.tb04280.x
Subject(s) - tannin , bioavailability , calcium , trypsin inhibitor , chemistry , phaseolus , food science , phytic acid , oxalate , casein , trypsin , biochemistry , botany , biology , pharmacology , enzyme , organic chemistry
Calcium bioavailability from legumes containing a range in trypsin inhibitor activity (TIA) and tannin concentration was studied. Three cultivars ( Phaseolus vulgaris ) were hydroponically grown and intrinsically labeled with 4S Ca. Raw and cooked legumes were fed to six groups of 6‐wk old male Sprague‐Dawley rats. Another group received an intraperitoneal (IP) injection of 45 Ca. An eighth group was fed a casein metal extrinsically labeled with 45 Ca. The absorption of calcium from legumes by rats averaged 47.1 ± 7.5% of IP dose. Average phytate content of the legumes was 1.7% and oxalate 0.37%. Raw legumes had an average of 15000 TIA units/g of whole bean, which were completely removed by cooking. Calcium absorption was unaffected by TIA or tannin content. Reduced availability of bean calcium was likely due to phytate and/or oxalate present in legumes.