Effect of Trypsin and Mucin on Heme Iron Bioavailability in Humans

Abstract

Trypsin is the only human gastrointestinal protein that evaluated the affects of heme iron absorption. However, this effect depends on how heme iron is ingested.

Process optimisation of haemoglobin hydrolysis by complex proteases to produce haem‐enriched peptides and its iron uptake property evaluation by Caco‐2 cell model

“…It can be seen that the iron solubility of ferrous sulphate after pancreatic digestion was still the lowest among five different iron sources, followed by haemin chloride 19.47%, haemin chloride plus collagen complex 23.11%, haemoglobin 32.88% and the iron solubility of haem‐peptides was the highest of 45.98%. This result was in accordance with the results of previous reports (Vaghefi et al ., 2002; Cediel et al ., 2012). Vaghef et al .…”

“…As for the better absorption of haemoglobin than haemin chloride, Cediel et al . (2012) reported that trypsin digestion could increase the absorption of haem iron as haemoglobin, but decreases the absorption of haem iron as haemin chloride, because the trypsin could promote the haemin chloride polymerisation at the alkaline environment and consequently decreased the haem iron intestinal absorption. But Pizarro et al .…”

“…Vaghef et al (2002) reported that the haemoglobin was enzymatic hydrolysis to form haem-peptides could effectively improve the solubility of haem iron during digestion. Cediel, et al (2012) suggested that, in the gastrointestinal tract, trypsin could effectively increase the absorption of haem iron as haemoglobin, but decreases the absorption of haem iron as haemin chloride, and the globin moiety of Hb is a key factor for haem iron absorption. For many nutrients, the first step defining bioavailability is their solubility in the intestinal tract (Salovara et al, 2002).…”

“…Vaghefi et al (2002) found that increasing the hydrolysis level of haemoglobin was associated with an enhancement of iron uptake, whatever the enzyme used. As for the better absorption of haemoglobin than haemin chloride, Cediel et al (2012) reported that trypsin digestion could increase the absorption of haem iron as haemoglobin, but decreases the absorption of haem iron as haemin chloride, because the trypsin could promote the haemin chloride polymerisation at the alkaline environment and consequently decreased the haem iron intestinal absorption. But Pizarro et al (2016) researched and found that the bioavailability of haem iron from haemoglobin was similar to haem iron only, and collagen did not affect the bioavailability of haem iron.…”

The Effect of Plant Proteins Derived from Cereals and Legumes on Heme Iron Absorption

“…Research has shown that animal derived proteins enhance the absorption of non heme Fe [ 12 , 13 , 14 , 15 ], while legume proteins from soybeans [ 16 , 17 , 18 ], and other plant proteins decrease non heme Fe absorption [ 19 , 20 , 21 ]. Studies have shown increases in heme Fe absorption in the presence of animal proteins and hemoglobin [ 22 , 23 , 24 , 25 ], relative to the types of amino acids present [ 26 ], and the combination of hemoglobin with trypsin [ 27 ]. However, studies showing how plant proteins affect heme Fe absorption are scarce.…”