Study on the Preparation of Mineral-Enriched Distiller’s Grains Fortified with Calcium, Iron, Zinc, and Selenium and Their Transport and Absorption Characteristics in Caco-2 Cells
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Abstract:
In order to achieve biological enhancement of organic minerals in food, this study conducted mineral enhancement (calcium, iron, zinc, selenium) on rice fermentation and brewing process. At the same time, the Caco-2 cell model was used to study the transport effects of calcium, iron, zinc, and selenium in rich mineral wine lees. The research results showed that when the amounts of calcium, iron, zinc, and selenium added to the rice base were 4000 mg/kg, 600 mg/kg, 1000 mg/kg, and 30 mg/kg, respectively, the organic calcium, iron, zinc, and selenium contents in the rich mineral wine lees obtained were 169.21 mg/kg, 19.28 mg/kg, 9.34 mg/kg, and 11.07 mg/kg, respectively; The cell experiment results showed that the transport rates of calcium, iron, and zinc elements in the rich mineral wine lees were significantly higher than those in the inorganic mineral control group (p<0.05). The calcium transport rate was 50.30%, the iron transport rate was 60.89%, the zinc transport rate was 35.07%, and the selenium transport rate was 10.30%. Compared with the blank group, they increased by 3 times, 12.63 times, 11.77 times, and 2.49 times respectively. Based on the experimental results, the distiller's grains fortified with minerals through rice fermentation have higher calcium, iron, zinc, selenium content and transport absorption effects. This provides a new strategy and theoretical basis for the preparation of high-quality mineral fortified foods and health products.
