Iron absorption in rats increased by yeast glucan

Tathi Tuyet Mai, Rieko Hirunuma, Rieko Hirunuma, Satoko Takasaki, Masaaki Yasue, Shuichi Enomoto, Shuichi Kimura, Nguyen Van Chuyen

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

The effects of brewer’s yeast cell walls and two of its components, glucan and mannan, on the absorption of 59Fe by anemic rats were investigated. After administration of the label, the percentage of 59Fe taken up into the blood of group given glucan was generally similar to that of a group given yeast cell walls, both values were higher than in controls. The incorporation of 59Fe into the small intestines was higher in the group given glucan than in the controls or a group given a glucan—mannan mixture. Glucan is the main substance in yeast cell walls that increases iron absorption.

Original languageEnglish
Pages (from-to)1744-1747
Number of pages4
JournalBioscience, Biotechnology and Biochemistry
Volume66
Issue number8
DOIs
Publication statusPublished - Jan 1 2002

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Keywords

  • Brewer’s yeast
  • Glucan
  • Iron absorption
  • Mannan
  • Yeast

ASJC Scopus subject areas

  • Biotechnology
  • Analytical Chemistry
  • Biochemistry
  • Applied Microbiology and Biotechnology
  • Molecular Biology
  • Organic Chemistry

Cite this

Mai, T. T., Hirunuma, R., Hirunuma, R., Takasaki, S., Yasue, M., Enomoto, S., Kimura, S., & Chuyen, N. V. (2002). Iron absorption in rats increased by yeast glucan. Bioscience, Biotechnology and Biochemistry, 66(8), 1744-1747. https://doi.org/10.1271/bbb.66.1744