Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/350135
Type: Artigo
Title: Evaluation of in vitro iron bioavailability in free form and as whey peptide-iron complexes
Author: Caetano-Silva, Maria Elisa
Cilla, Antonio
Bertoldo-Pacheco, Maria Teresa
Netto, Flavia Maria
Alegría, Amparo
Abstract: Finding alternatives for food fortification in a bioavailable form of iron is needed because iron deficiency leads to several diseases. Iron solubility and in vitro iron absorption were evaluated in free and complexed forms, as iron salts or peptide-iron complexes. Whey peptide-iron complexes were synthesized with various ligands (whey protein hydrolysate; its fractions >5 kDa and <5 kDa, obtained by ultrafiltration/diafiltration using a 5-kDa cut-off membrane; and whey protein isolate) and iron sources (FeCl2 and FeSO4). Iron bioaccessibility was assessed after in vitro gastrointestinal digestion, whereas iron uptake was measured indirectly as ferritin synthesis in a Caco-2 cell model. Although all complexes showed high bioaccessibility (>85%), only complexes that were synthesized with low-molecular-mass peptides (<5 kDa) and FeCl2 increased iron uptake by approximately 70% compared with FeSO4, one of the most widely used salts for fortification. Thus, this complex is an alternative for food fortification that deserves further research
Subject: Peptídeos
Country: Estados Unidos
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.jfca.2017.03.010
Address: https://www.sciencedirect.com/science/article/pii/S0889157517300765
Date Issue: 2018
Appears in Collections:FEA - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
000432505000012.pdf666.06 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.