Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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A Suppressive Effect of Dietary Fiber on in Vitro Absorption of Lead

납의 In Vitro 흡수에 미치는 식이 섬유의 억제효과

  • Lee, Su-Rae (Department of Food & Nutrition, Ewha Woman's University) ;
  • Lee, Kyung-Sook (Department of Food & Nutrition, Ewha Woman's University)
  • 이서래 (이화여자대학교 식품영양학과) ;
  • 이경숙 (이화여자대학교 식품영양학과)
  • Published : 1989.02.01
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Abstract

In order to examine the suppressive effect of dietary fiber toward the intestinal absorption of lead, an in vitro absorption test using a semipermeable membrane was undertaken. Among dietary fiber components, cellulose showed no suppressive effect, guar gum and carboxymethyl-cellulose, a slight effect whereas citrus pectin and sodium alginate exhibited a remarkable effect. Among fibrous foods tested, rice bran, wheat bran, Chinese cabbage, radish and tangle had a higher suppressive effect while mandarin orange, apple and laver showed a lower effect.

식이섬유가 중금속인 납의 흡수억제 효과를 가지고 있는지를 알아보기 위하여 반투막을 이용한 in vitro법으로 흡수실험을 실시하였다. 식이섬유중 cellulose는 억제효과를 거의 기대할 수 없었고 guar gum과 carboxymethyl cellulose는 약간 나타났으며 citrus pectin과 sodium alginate는 매우 크게 나타났다. 섬유질 식품중 쌀겨, 밀기울, 배추, 무우, 미역은 납의 흡수억제 효과가 컸으며, 귤, 사과, 김은 효과가 다소 적었다.

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