Biophysical and in vitro absorption studies of iron chelating peptide from barley proteins

Eckert, Ewelina; Lü, Lei; Unsworth, Larry D.; Chen, Lingyun; Xie, Liangdi; Xu, Renyi

doi:10.1016/j.jff.2016.06.011

Cited by 86 publications

(82 citation statements)

References 50 publications

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“…In summary, a significantly higher or equal hematological value for the middle dose DPs‐Fe group was observed during repletion, as compared with the FeSO 4 group, which could provide evidence that DPs‐Fe was more effective in overcoming IDA than FeSO 4 . The results were similar to that observed by Eckert et al . as well as Xiao et al …”

Section: Resultssupporting

confidence: 93%

“…For example, peptide from barley proteins can increase iron uptake and ferritin levels in Caco‐2 cells. A novel chelate, formed by a hexa‐peptide SVNVPL and Fe 2+ , can increase Fe 2+ uptake four times compared to iron sulfate (FeSO 4 ) . The blood parameters of anemic rats can also be increased by iron derivatives from casein hydrolysate .…”

Section: Introductionmentioning

confidence: 99%

“…A novel chelate, formed by a hexa-peptide SVNVPL and Fe 2+ , can increase Fe 2+ uptake four times compared to iron sulfate (FeSO 4 ). 10 The blood parameters of anemic rats can also be increased by iron derivatives from casein hydrolysate. 11 Additionally, an iron-binding peptide with a molecular weight of 690 Da from chickpea protein hydrolysates has five amino acids, 12 and the 345 Da peptide with iron-binding activity from Alaska pollock skin protein hydrolysates has three amino acids.…”

Section: Introductionmentioning

confidence: 99%

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Effect of duck egg white peptide‐ferrous chelate on iron bioavailability in vivo and structure characterization

Shi

et al. 2018

J Sci Food Agric

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BACKGROUND In order to utilize the industrial by‐product ‘salted duck egg white’ as novel iron additives, the effects of desalted duck egg white peptides‐ferrous chelate (DPs‐Fe) on the promotion of iron uptake and the structure were investigated. RESULTS Different doses of DPs‐Fe were given and iron sulfate (FeSO4) was used as a positive control. After three weeks, hemoglobin (Hb), hematocrit (HCT), red blood cells (RBCs), mean corpuscular volume (MCV), serum iron (SI) and serum ferritin (SF) in iron‐deficiency anemia (IDA) rats could be significantly (P < 0.05) increased to the normal levels by DPs‐Fe. The gene expressions of divalent metal transporter 1 (DMT1), ferroportin 1 (FPN1) and Hepcidin could be regulated by DPs‐Fe. Additionally, DPs‐Fe was formed during the chelation process and the structure was characterized. Eight crucial iron‐chelating peptides of duck egg white peptides (DPs) were identified by HPLC‐ESI‐MS/MS, such as Pro‐Val‐Glu‐Glu and Arg‐Ser‐Ser. It indicated that Glu, Asp, Lys, His, Ser, Cys residues might play crucial roles in the chelating of DPs with iron. CONCLUSION DPs‐Fe could be a potential iron supplement, and the Glu, Asp, Lys, His played important roles in binding iron and promoting iron uptake. This research expands the understanding of iron uptake by DPs and provides an opportunity for recycling a discarded processing byproduct. © 2018 Society of Chemical Industry

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Section: Resultssupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of duck egg white peptide‐ferrous chelate on iron bioavailability in vivo and structure characterization

Shi

et al. 2018

J Sci Food Agric

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“…The hydroxyl radical scavenging activity was determined as described by You et al 12 The chelating ability on ferrous ions The chelating ability for ferrous ions was determined through the method of Eckert et al 13 The ORAC assay The ORAC assay was determined as described by Zheng et al 14…”

Section: The Hydroxyl Radical Scavenging Activity Assaymentioning

confidence: 99%

Antioxidant hydrolyzed peptides from Manchurian walnut (Juglans mandshurica Maxim.) attenuate scopolamine‐induced memory impairment in mice

et al. 2018

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“…Caco-2 cellular uptake increased 4-fold for the Fe 2+ -(Ser-Val-Asn-Val-Pro-Leu-Tyr), a barley-derived peptide complex, after pepsin-pancreatin digestion compared to the uptake of iron sulfate salt [25]. Iron-binding peptides derived from sericin have been shown to improve iron bioavailability and hasten the alleviation of iron deficiency in experimental rats [44].…”

Section: Usages Advantages and Challenges Of Protein Hydrolysatesmentioning

confidence: 99%

Protein Hydrolysates as Promoters of Non-Haem Iron Absorption

Jiang

Huang

2017

Nutrients

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Iron (Fe) is an essential micronutrient for human growth and health. Organic iron is an excellent iron supplement due to its bioavailability. Both amino acids and peptides improve iron bioavailability and absorption and are therefore valuable components of iron supplements. This review focuses on protein hydrolysates as potential promoters of iron absorption. The ability of protein hydrolysates to chelate iron is thought to be a key attribute for the promotion of iron absorption. Iron-chelatable protein hydrolysates are categorized by their absorption forms: amino acids, di- and tri-peptides and polypeptides. Their structural characteristics, including their size and amino acid sequence, as well as the presence of special amino acids, influence their iron chelation abilities and bioavailabilities. Protein hydrolysates promote iron absorption by keeping iron soluble, reducing ferric iron to ferrous iron, and promoting transport across cell membranes into the gut. We also discuss the use and relative merits of protein hydrolysates as iron supplements.

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Biophysical and in vitro absorption studies of iron chelating peptide from barley proteins

Cited by 86 publications

References 50 publications

Effect of duck egg white peptide‐ferrous chelate on iron bioavailability in vivo and structure characterization

Effect of duck egg white peptide‐ferrous chelate on iron bioavailability in vivo and structure characterization

Antioxidant hydrolyzed peptides from Manchurian walnut (Juglans mandshurica Maxim.) attenuate scopolamine‐induced memory impairment in mice

Protein Hydrolysates as Promoters of Non-Haem Iron Absorption

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