6533b858fe1ef96bd12b6c22

RESEARCH PRODUCT

Evaluation of in vitro iron bioavailability in free form and as whey peptide-iron complexes

Antonio CillaMaria Elisa Caetano-silvaMaria Teresa Bertoldo-pachecoAmparo AlegríaFlavia Maria Netto

subject

0301 basic medicinechemistry.chemical_classificationWhey protein030109 nutrition & dieteticsfood.ingredientbiologyChemistryFood additivePeptide04 agricultural and veterinary sciencesIron deficiencymedicine.disease040401 food scienceHydrolysateBioavailabilityFerritin03 medical and health sciences0404 agricultural biotechnologyfoodBiochemistrybiology.proteinmedicineSolubilityFood ScienceNuclear chemistry

description

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 85%), only complexes that were synthesized with low-molecular-mass peptides (

yearjournalcountryeditionlanguage
2018-05-01Journal of Food Composition and Analysis
https://doi.org/10.1016/j.jfca.2017.03.010