Casein phosphopeptides released by simulated gastrointestinal digestion of infant formulas and their potential role in mineral binding

Miquel, Esther; Alegrı́a, Amparo; Barberá, Reyes; Farré, R.

doi:10.1016/j.idairyj.2005.10.010

Cited by 43 publications

(22 citation statements)

References 35 publications

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“…This could at least partially explain the lowest solubility percentage in sample FbFeZn, though in the present study the molar ratio of zinc to iron was 0.5 : 1. Such negative interaction seems to be countered by the presence of milk‐derived caseinophosphopeptides formed during the gastrointestinal digestion of native milk casein (Miquel et al. , 2006).…”

Section: Resultsmentioning

confidence: 99%

In vitro bioaccessibility of iron and zinc in fortified fruit beverages

Cilla

García-Nebot

Perales

et al. 2009

Int J of Food Sci Tech

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Iron and zinc bioaccessibility was estimated in the in vitro gastrointestinal digests of six different fortified fruit beverages (Fb) containing iron and ⁄ or zinc and ⁄ or skimmed milk (M). Solubility values can be used to establish trends in relative bioavailability of iron and zinc, as the first stage towards mineral bioavailability comprises solubility in the intestinal tract. FbFe, FbFeM and FbFeZnM samples showed iron bioaccessibility above 88%, differing (P < 0.05) from those of FbFeZn (53%). In turn, FbZn, FbFeZn and FbZnM samples presented higher zinc bioaccessibility (above 68%), differing (P < 0.05) from those of FbFeZnM (48%). The presence of milk-derived caseinophosphopeptides (CPPs) formed during gastrointestinal digestion in dairy samples does not increase iron or zinc bioaccessibility in FbFeM or FbZnM vs. FbFe or FbZn, but it is hypothesised that the negative interacting effect of zinc upon iron bioaccessibility when cosupplemented in these fruit beverages is overcome in the presence of CPPs, which favour iron solubility more than in the case of zinc.

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Section: Resultsmentioning

confidence: 99%

In vitro bioaccessibility of iron and zinc in fortified fruit beverages

Cilla

García-Nebot

Perales

et al. 2009

Int J of Food Sci Tech

Self Cite

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show abstract

“…The use of sequential hydrolysis with pepsin and pancreatin has been shown to release phosphorylated sequences previously reported in vivo, also in infant formula employing suitable conditions (Miquel et al, 2005). Moreover, isolation of the CPP fraction by selective precipitation or TiO2 chromatography allowed to identify several sequences containing the phosphorylated cluster (Miquel et al, 2006;Picariello et al, 2010). Adt et al compared the number of sites of phosphorylation of CPPs in non-digested and digested Beaufort cheese samples, and found a decrease in the number of polyphosphorylated peptides (Adt et al, 2011).…”

Section: Comparison Of Bioactive Sequences Found In Vitro and In Vivomentioning

confidence: 97%

Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models?

Bohn

Carrière

Day

et al. 2017

Critical Reviews in Food Science and Nutrition

278

153

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During the last decade, there has been a growing interest in understanding food's digestive fate in order tostrengthen the possible effects of food on human health. Ideally, food digestion should be studied in vivoon humans but this is not always ethically and financially possible. Therefore, simple in vitro digestionmodels mimicking the gastrointestinal tract have been proposed as alternatives to in vivo experiments.Thus, it is no surprise that these models are increasingly used by the scientific community, although theirvarious limitations to fully mirror the complexity of the digestive tract. Therefore, the objective of thisarticle was to call upon the collective experiences of scientists involved in Infogest (an internationalnetwork on food digestion) to review and reflect on the applications of in vitro digestion models, theparameters assessed in such studies and the physiological relevance of the data generated when comparedto in vivo data. The authors provide a comprehensive review in vitro and in vivo digestion studiesinvestigating the digestion of macronutrients (i.e. proteins, lipids and carbohydrates) as well as studies of the bioaccessibility and bioavailability of micronutrients and phytochemicals. The main conclusion is thatevidences show that despite the simplicity of in vitro models they are often very useful in predictingoutcomes of the digestion in vivo. However, this has relies on the complexity of in vitro models and theirtuning towards answering specific questions related to human digestion physiology, which leaves a vastroom for future studies and improvements

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“…The difference is likely due to the chemical structure of peptides, as the authors found that inhibition of the intestinal phosphatase significantly increased the uptake and the absorption of β-CPPs-iron, but had no effect on α S1 -CPPs-iron. CPPs are commercially available for use in milk-based formula as dietary carriers of calcium and other divalent minerals due to the presence of a unique cluster of three phosphorylated serine residues and two glutamate residues [ 60 ]. Egg yolk also contains phosphorylated protein, like phosvitin, which was used to produce phosphopeptides with a binding capacity towards calcium and improve bioavailability [ 61 ].…”

Section: Hydrolyzed Food Proteins and Peptides That Chelate Or Enhmentioning

confidence: 99%

Potential of Food Hydrolyzed Proteins and Peptides to Chelate Iron or Calcium and Enhance their Absorption

Walters

Esfandi

Tsopmo

2018

Foods

121

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Iron and calcium are two essential micronutrients that have strong effects on nutrition and human health because of their involvement in several biological and redox processes. Iron is responsible for electron and oxygen transport, cell respiration, and gene expression, whereas calcium is responsible for intracellular metabolism, muscle contraction, cardiac function, and cell proliferation. The bioavailability of these nutrients in the body is dependent on enhancers and inhibitors, some of which are found in consumed foods. Hydrolyzed proteins and peptides from food proteins can bind these essential minerals in the body and facilitate their absorption and bioavailability. The binding is also important because excess free iron will increase oxidative stress and the risks of developing chronic diseases. This paper provides an overview of the function of calcium and iron, and strategies to enhance their absorption with an emphasis on hydrolyzed proteins and peptides from foods. It also discusses the relationship between the structure of peptides and their potential to act as transition metal ligands.

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Casein phosphopeptides released by simulated gastrointestinal digestion of infant formulas and their potential role in mineral binding

Cited by 43 publications

References 35 publications

In vitro bioaccessibility of iron and zinc in fortified fruit beverages

In vitro bioaccessibility of iron and zinc in fortified fruit beverages

Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models?

Potential of Food Hydrolyzed Proteins and Peptides to Chelate Iron or Calcium and Enhance their Absorption

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