Abstract
Ca intake from daily meals is important for taking Ca efficiently. Therefore, the effects of cooking on Ca bioavailability should be revealed. In this study, the effects of the cooking of milk on intestinal calcium absorption were evaluated by an experimental system using in vitro digested uncooked/cooked milk and a Caco-2 monolayer. The efficiency of transepithelial transport of Ca uncooked milk was higher than that from samples prepared from boiled and dried whitebait and a CaCl2 solution. However, the additions of soybean flour and powdered green tea to milk suppressed the transepithelial Ca transport. The Ca in warm milk and bechamel sauce was absorbed less than that in uncooked milk. Although powdered green tea inhibited the intercellular Ca permeability, the other samples seemed to affect the paracellular Ca permeability by an indirect means such as changing the Ca solubility in the intestine. These results suggested that the method of cooking should be considered to intake Ca from daily meals effectively.
