A food product matrix and functional additives used to manufacture it are one of the key factors influencing the fermentation processes in the intestine and the bioavailability of minerals. The aim of this study was to analyse the effect of acidified and non-acidified milk gels with highly-purified (1-3)-, (1-3)(1-4)-, and (1-3)(1-6)-β-glucan on: gastrointestinal tract parameters, intestinal metabolic activity, and bioavailability of minerals in growing rats. Concentrations of ammonia, short-chain volatile fatty acids as well as bacterial enzyme activity, blood biochemistry, and bioavailability of Ca, Zn, Mn and Fe were significantly affected by β-glucan structure. The availability of minerals was higher upon the use of branched β-glucans. Milk gel acidity significantly influenced body weight gain, activity of faecal bacterial enzymes, blood levels of triglycerides and glucose, and bioavailability of all investigated mineral compounds. The use of branched β-glucans resulted in the most and least intense fermentation processes in the caecum, respectively.

食品基质和用于制造它的功能性添加剂是影响肠道发酵过程和矿物质生物利用度的关键因素之一。这项研究的目的是分析具有高纯度（1-3）-，（1-3）（1-4）-和（1-3）（1- 6）-β-葡聚糖对：胃肠道参数，肠道代谢活性以及矿物质在成年大鼠体内的生物利用度。β-葡聚糖结构显着影响氨，短链挥发性脂肪酸的浓度以及细菌酶活性，血液生化以及钙，锌，锰和铁的生物利用度。使用支链β-葡聚糖时，矿物质的利用率更高。牛奶凝胶的酸度会显着影响体重增加，粪便细菌酶的活性，血液中甘油三酸酯和葡萄糖的水平，以及所有研究的矿物质的生物利用度。支链β-葡聚糖的使用分别导致盲肠中发酵强度最高和最弱的发酵过程。