6533b851fe1ef96bd12a8cd7
RESEARCH PRODUCT
Effect of caseinophosphopeptides added to fruit beverages upon ferritin synthesis in Caco-2 cells
María Jesús LagardaAntonio CillaGonzalo ClementeMaría José García-nebotReyes BarberáAmparo Alegríasubject
biologyChemistryCell modelfood and beveragesIron sulphatechemistry.chemical_elementGeneral MedicineZincAnalytical ChemistryGastrointestinal digestionFerritinCaco-2biology.proteinDigestive tractFood scienceDigestionFood Sciencedescription
Ferritin synthesis was evaluated in iron sulphate solutions and in fruit beverages supplemented with iron, with/without zinc in the presence of caseinophosphopeptides (CPPs), based on a system combining simulated gastrointestinal digestion and the Caco-2 cell model. In iron sulphate solutions with/without zinc, the addition of CPPs had no effect upon ferritin synthesis. When CPPs were added to the bioaccessible fraction of fruit beverages supplemented with iron, ferritin synthesis increased in the same proportion as with the addition of milk. The addition of zinc to fruit beverages supplemented with iron and to iron sulphate solutions decreased ferritin synthesis. Nevertheless, in fruit beverages with milk, this decrease in ferritin synthesis was not observed when zinc was present.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2010-09-01 | Food Chemistry |