Characterisation of binding of iron to sodium caseinate and whey protein isolate

Sugiarto, M.; Ye, A.; Singh, Harjinder

doi:10.1016/j.foodchem.2008.10.062

Cited by 90 publications

(61 citation statements)

References 21 publications

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“…On the other hand, yoghurt supplemented with 4% SCC showed lower chelating activity than when supplemented with 4% WPC with the exception of 0 min. In contrast, Sugiarto et al (2009) obtained results, reporting that sodium caseinate showed more iron binding sites than whey protein isolate. This controversy may depend on the difference among products, assay medium, and methods used in the studies.…”

Section: Fe 2+ Chelating Activitymentioning

confidence: 80%

“…ACE is a key enzyme in the regulation of peripheral blood pressure, and inhibition of ACE helps to reduce hypertension by lowering blood pressure (Meisel et al 2006). Antioxidant activity has been reported for milk proteins (Woo et al 2009), sodium caseinate and whey protein concentrate (Sugiarto et al 2009), yoghurt (Farvin et al 2010;Hekmat and McMahon 1998), and lactic acid bacteria (Lin and Yen 1999). In addition, ACE inhibitory activity of peptides derived from milk proteins (Otte et al 2007;Pan and Guo 2010), fermented milks (Pan et al 2005;Muguerza et al 2006), and some other dairy products (Donkor et al 2005;Papadimitriou et al 2007) has been determined.…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant and angiotensin-converting enzyme inhibitory activity of yoghurt fortified with sodium calcium caseinate or whey protein concentrate

Ünal

Akalın

2012

Dairy Sci. & Technol.

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In this study, the effect of fortification of yoghurt with sodium calcium caseinate (SCC) and whey protein concentrate (WPC) on the antioxidant and angiotensin-converting enzyme (ACE) inhibitory activity was assessed. Milk was fortified with skim milk powder (SMP) as control, SCC, and WPC at 2% and 4% ratios. The antioxidant activity was determined using 2,2,-diphenyl-1-picrylhydrazyl (DPPH • ) radical scavenging, hydrogen peroxide (H 2 O 2 ) scavenging, and Fe 2+ chelating activity methods. Yoghurt fortified with 4% WPC had the highest DPPH• scavenging activity, whereas there were no significant differences between yoghurt samples containing SMP and SCC at both fortification levels. In the Fe 2+ chelating activity method, increase in incubation time (from 0 to 60 min, at room temperature) significantly improved the chelating effect of all yoghurt types. Yoghurts supplemented with WPC and 4% SMP showed higher Fe 2+ chelating activity than those fortified with SCC for all incubation times. Experimental yoghurts also possessed antioxidant activity towards H 2 O 2 except yoghurts fortified with WPC at a concentration of 0.2 g mL −1 . Yoghurt containing 4% WPC showed higher H 2 O 2 -scavenging activity than those supplemented with 4% SCC at 0.05 and 0.1 g mLconcentrations, at 0 and 40 min. Addition of SCC or WPC caused an increase in the ACE inhibitory activity of yoghurt when compared to supplementation with SMP. Fortification of yoghurt with WPC was more effective than that of with SCC in terms of ACE inhibitory activity.

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Section: Fe 2+ Chelating Activitymentioning

confidence: 80%

Section: Introductionmentioning

confidence: 99%

Antioxidant and angiotensin-converting enzyme inhibitory activity of yoghurt fortified with sodium calcium caseinate or whey protein concentrate

Ünal

Akalın

2012

Dairy Sci. & Technol.

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“…This was expected because caseins are known to have a stronger binding capacity for metal cations than whey proteins, mainly because of the presence of clusters of phosphoserine residues. The more compact structure of the whey protein in WPI, compared with the more flexible, open structure of sodium caseinate, could also account for the differences in their ability to bind added iron [5,17].…”

Section: Characterization Of Protein-iron Complexesmentioning

confidence: 99%

“…Thus, such iron complexes may be suitable iron donors for the fortification of milk in order to preserve its organoleptic stability [2,6]. Recently, the binding of iron (ferrous sulphate) to commercial milk protein products, sodium caseinate and whey protein isolate (WPI), as a function of pH and iron concentration was examined in our laboratory [17]. It was found that caseinate (n = 14) had more side chains than WPI (n = 8) for binding iron, and that the affinity of caseinate to bind iron was greater than that of WPI.…”

Section: Introductionmentioning

confidence: 99%

Milk protein-iron complexes: Inhibition of lipid oxidation in an emulsion

Sugiarto

Taylor

et al. 2009

Dairy Sci. Technol.

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-Fortification of foods with iron is a common vehicle for delivering iron in required quantities to the consumer. However, many technological problems occur when food products are fortified with minerals, due mainly to the many reactions of minerals with other food components, e.g. fat oxidation. In the present study, the binding of iron (ferrous sulphate) to common milk protein products, sodium caseinate, whey protein isolate (WPI) and milk protein concentrate (MPC), to form protein-iron complexes was characterized by the amount of iron binding and the turbidity as functions of the iron concentration. In an emulsion containing linoleic acid, the oxidation activity of these protein-iron complexes was compared with that of the iron in its free state. The affinities of caseinate and MPC to bind iron were higher than that of WPI. These differences were attributed to the presence of clusters of phosphoserine residues in casein molecules, that are known to bind divalent cations strongly. Lipid oxidation experiments showed that the ability of iron to catalyse lipid oxidation was reduced significantly when iron was bound to protein compared with when it was in its free form. This suggests that the formation of milk protein-iron complexes could be a novel way of incorporating iron into food products with high bioavailability, good flavour and no solubility problems. sodium caseinate / whey protein isolate / milk protein concentrate / protein-iron complex / emulsion oxidationRésumé -Complexes protéines laitières-fer : inhibition de l'oxydation des lipides dans une émulsion. La fortification en fer des aliments est utilisée couramment pour apporter aux consommateurs les quantités nécessaires en fer. Cependant, beaucoup de problèmes technologiques surviennent quand les produits alimentaires sont fortifiés avec des minéraux, principalement en raison de nombreuses réactions des minéraux avec les autres composants des aliments, par exemple Article published by EDP Sciences l'oxydation de la matière grasse. Dans la présente étude, la liaison du fer (sulfate de fer) à des produits protéiques laitiers courants, caséinate de sodium, isolat de protéines de lactosérum et concentré de protéines laitières, pour former des complexes protéines-fer a été caractérisée par la quantité de fer lié et la turbidité en fonction de la concentration en fer. Dans une émulsion contenant de l'acide linoléique, l'activité oxydante de ces complexes protéines-fer a été comparée avec l'activité oxydante du fer à l'état libre. Les affinités du caséinate et du concentré de protéines laitières pour lier le fer étaient plus élevées que celle de l'isolat de protéines de lactosérum. Ces différences ont été attribuées à la présence dans les molécules de caséine d'amas de résidus phosphosérine qui sont connus pour lier fortement les cations divalents. Les essais d'oxydation des lipides ont montré que la capacité du fer à catalyser l'oxydation des lipides était significativement réduite quand le fer était lié aux protéines par rapport à celle obtenue q...

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“…calcium in 60 casein (4)(5)(6)(7). Proteins and peptides, mainly from milk and meat, enhance iron 61 absorption were also reported (8)(9)(10). It was summarized that these enhancers had 62 similar characteristics as: 1) contain some of "specific" amino acids, such as Pro, Phe, 63 accordant and the exact effect and mechanism were uncertain yet (10,11); 2) presence 65 of sulphydryl (-SH) groups.…”

mentioning

confidence: 95%

Effect of Neutrase, Alcalase, and Papain Hydrolysis of Whey Protein Concentrates on Iron Uptake by Caco-2 Cells

Liu

Zhang

et al. 2010

J. Agric. Food Chem.

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Characterisation of binding of iron to sodium caseinate and whey protein isolate

Cited by 90 publications

References 21 publications

Antioxidant and angiotensin-converting enzyme inhibitory activity of yoghurt fortified with sodium calcium caseinate or whey protein concentrate

Antioxidant and angiotensin-converting enzyme inhibitory activity of yoghurt fortified with sodium calcium caseinate or whey protein concentrate

Milk protein-iron complexes: Inhibition of lipid oxidation in an emulsion

Effect of Neutrase, Alcalase, and Papain Hydrolysis of Whey Protein Concentrates on Iron Uptake by Caco-2 Cells

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