Distribution of Added Iron and Polyphosphate Phosphorus in Cow's Milk

Basch, Jay J.; Jones, Susan B.; Kalan, Edwin B.; Wondolowski, M. V.

doi:10.3168/jds.s0022-0302(74)84931-3

Cited by 13 publications

(5 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Ferric Polyphosphates. The distribution of iron added to milk as iron(III) polymetaphosphate has been studied by Basch et al (1974). We have confirmed their major conclusion (data not shown) that iron added in the form of such complexes is associated with centrifugal and isoelectric casein.…”

Section: Discussionsupporting

confidence: 67%

“…As discussed above for the case of the polynuclear ferric fructose complex, however, dialysis, sedimentation, and isoelectric precipitation cannot distinguish between adsorption and chelation as the mechanism of iron binding. Basch et al (1974) also found that sodium…”

Section: Discussionmentioning

confidence: 91%

“…It thus appears that much of the iron added as polynuclear phosphate complexes may be physically adsorbed to the calcium caseinate micelle as large molecular complexes. Aging of the "ferripolyphosphate" complex (Jones et al, 1972; Basch et al, 1974) is undoubtedly due to increase in polynuclearity of the iron(III) and to increase in size of the iron(III)…”

Section: Discussionmentioning

confidence: 99%

See 2 more Smart Citations

Iron-supplemented cow milk. Identification and spectral properties of iron bound to casein micelles

Hegenauer¹,

Saltman²,

Ludwig³

et al. 1979

J. Agric. Food Chem.

View full text Add to dashboard Cite

Section: Discussionsupporting

confidence: 67%

Section: Discussionmentioning

confidence: 91%

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Iron-supplemented cow milk. Identification and spectral properties of iron bound to casein micelles

Hegenauer¹,

Saltman²,

Ludwig³

et al. 1979

J. Agric. Food Chem.

View full text Add to dashboard Cite

“…Thus, the affinity of BMS to sequester Fe 3+ should also be considered important in controlling oxidative changes in food. Several researchers have investigated the ability of casein and whey to bind Fe 3+ (Basch et al, 1970;Demott and Park, 1974;Demott and Dincer, 1976;Hekmat and McMahon, 1998;McMahon and Brown, 1984). Demott and Park (1978) reported that 87% of added Fe 3+ was bound by raw and pasteurized skim milk and that isoelectric casein and whey were effective at binding to 67.84 and 4.54%, respectively, of the total bound iron.…”

Section: Iron Bindingmentioning

confidence: 99%

Chemistry of Buttermilk Solid Antioxidant Activity

Wong¹,

Kitts

2003

Journal of Dairy Science

View full text Add to dashboard Cite

Antioxidant activity of buttermilk solids was assessed by analyzing for relative reducing activity, sulfhydryl content, and ferrous and ferric iron binding affinity. These experiments were followed by monitoring the affinity of buttermilk solids to scavenge both hydroxyl and peroxyl radicals in vitro. Notable relative reducing activity of buttermilk solids to L-ascorbic acid (43.80 to 85.85% over a range of 5.0 to 10.0 mg) was attributed in part to the sulfhydryl content (28.8 microM). Buttermilk solids sequestering activity was greater for ferrous than ferric ion. These chemical properties of buttermilk solids corresponded to a significant affinity to scavenge Fenton-induced hydroxyl radical over a range of 5 to 10 mg. A significant affinity of buttermilk solids to protect against lipid peroxidation, tested using an in vitro model lipid system, was also observed at both 0.1 and 0.2% (wt/vol). These findings demonstrated that buttermilk solids possess significant antioxidant activity, thereby suggesting potential use as a value-added ingredient for stabilizing food matrixes against lipid peroxidation reactions.

show abstract

“…This complex is formed through the interaction of iron with sodium caseinates, in the presence of orthophosphate [6,7]. The reported distribution of added inorganic ferrous or ferric iron in the casein fraction of cow's milk (i.e., 65-90%; pH 6.5-6.7) suggests that the formation of similar complexes may occur naturally in iron-fortified milk [8].…”

Section: Introductionmentioning

confidence: 99%

Impact of Ascorbic Acid on the In Vitro Iron Bioavailability of a Casein-Based Iron Fortificant

et al. 2020

View full text Add to dashboard Cite

A new iron–casein complex (ICC) has been developed for iron (Fe) fortification of dairy matrices. The objective was to assess the impact of ascorbic acid (AA) on its in vitro bioavailability in comparison with ferrous sulfate (FeSO4) and ferric pyrophosphate (FePP). A simulated digestion coupled with the Caco-2 cell culture model was used in parallel with solubility and dissociation tests. Under diluted acidic conditions, the ICC was as soluble as FeSO4, but only part of the iron was found to dissociate from the caseins, indicating that the ICC was an iron chelate. The Caco-2 cell results in milk showed that the addition of AA (2:1 molar ratio) enhanced iron uptake from the ICCs and FeSO4 to a similar level (p = 0.582; p = 0.852) and to a significantly higher level than that from FePP (p < 0.01). This translated into a relative in vitro bioavailability to FeSO4 of 36% for FePP and 114 and 104% for the two ICCs. Similar results were obtained from water. Increasing the AA to iron molar ratio (4:1 molar ratio) had no additional effect on the ICCs and FePP. However, ICC absorption remained similar to that from FeSO4 (p = 0.666; p = 0.113), and was still significantly higher than that from FePP (p < 0.003). Therefore, even though iron from ICC does not fully dissociate under gastric digestion, iron uptake suggested that ICCs are absorbed to a similar amount as FeSO4 in the presence of AA and thus provide an excellent source of iron.

show abstract

Distribution of Added Iron and Polyphosphate Phosphorus in Cow's Milk

Cited by 13 publications

References 6 publications

Iron-supplemented cow milk. Identification and spectral properties of iron bound to casein micelles

Iron-supplemented cow milk. Identification and spectral properties of iron bound to casein micelles

Chemistry of Buttermilk Solid Antioxidant Activity

Impact of Ascorbic Acid on the In Vitro Iron Bioavailability of a Casein-Based Iron Fortificant

Contact Info

Product

Resources

About