Iron binding to caseins in the presence of orthophosphate

Mittal, V.A.; Ellis, Ashling; Ye, A.; Edwards, Patrick J. B.; Das, Shantanu; Singh, Harjinder

doi:10.1016/j.foodchem.2015.05.066

Cited by 17 publications

(21 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Two batches of the ICC were produced by the Nestlé Technological Center (Konolfingen, Switzerland) as per the protocol previously described by Mittal et al [6,7]. The sodium caseinate (Arla Foods Ingredients, Viby J, Denmark) used to produce the complexes contained 36.3% α s1 -casein, 8.5% α s2 -casein, 40.7% β-casein and 14.5% κ-casein.…”

Section: Preparation Of the Iccmentioning

confidence: 99%

“…A highly water-soluble iron-casein complex (ICC) with improved organoleptic properties [4,5], i.e., a sodium caseinate-ferric (Fe 3+ ) phosphate complex, has recently been developed. 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%

See 1 more Smart Citation

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

Section: Preparation Of the Iccmentioning

confidence: 99%

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

show abstract

“…Iron has high reactivity with the protein and lipid components of food, often resulting in rancidity, lipid oxidation, and protein aggregation (Hurrell, 2002 ). A number of studies on the interactions of iron with caseins and casein micelles have been published (Usami et al, 2011 ; Mittal et al, 2016 ); some of these studies were aimed at developing the encapsulation and delivery of iron by complexing it with caseinate or the casein micelles in milk.…”

Section: Nature-assembled Structures In Milkmentioning

confidence: 99%

Nature-Assembled Structures for Delivery of Bioactive Compounds and Their Potential in Functional Foods

2020

View full text Add to dashboard Cite

Consumers are demanding more natural, healthy, and high-quality products. The addition of health-promoting substances, such as bioactive compounds, to foods can boost their therapeutic effect. However, the incorporation of bioactive substances into food products involves several technological challenges. They may have low solubility in water or poor stability in the food environment and/or during digestion, resulting in a loss of their therapeutic properties. Over recent years, the encapsulation of bioactive compounds into laboratory-engineered colloidal structures has been successful in overcoming some of these hurdles. However, several nature-assembled colloidal structures could be employed for this purpose and may offer many advantages over laboratory-engineered colloidal structures. For example, the casein micelles and milk fat globules from milk and the oil bodies from seeds were designed by nature to deliver biological material or for storage purposes. These biological functional properties make them good candidates for the encapsulation of bioactive compounds to aid in their addition into foods. This review discusses the structure and biological function of different nature-assembled carriers, preparation/isolation methods, some of the advantages and challenges in their use as bioactive compound delivery systems, and their behavior during digestion.

show abstract

“…Casein is a family of related phosphoproteins, which are commonly found in mammalian milk and used as food additives. [17][18][19][20] Benefit from the high phosphorus and nitrogen contents, casein can also be used as potential flame retardant additives, which has been proven to be effective in cotton and cotton-polyester fabrics. 21 Up to now, no relative literature has reported that casein could be used as flame retardant in plastics, especially in biodegradable plastics.…”

Section: Introductionmentioning

confidence: 99%

“…Casein is a family of related phosphoproteins, which are commonly found in mammalian milk and used as food additives . Benefit from the high phosphorus and nitrogen contents, casein can also be used as potential flame retardant additives, which has been proven to be effective in cotton and cotton‐polyester fabrics .…”

Section: Introductionmentioning

confidence: 99%

The preparation of fully bio‐based flame retardant poly(lactic acid) composites containing casein

Zhang

Jin

Chen

et al. 2018

J of Applied Polymer Sci

View full text Add to dashboard Cite

In this work, a bio‐based flame retardant, casein, was incorporated into poly(lactic acid) (PLA) matrix by melt compounding in order to improve the fire resistance and sustain the biodegradable character of PLA simultaneously. The fire performance of PLA composites was evaluated by limiting oxygen index, UL‐94 vertical burning, and cone calorimeter tests, respectively. The results indicated that the introduction of 20% casein increased the limiting oxygen index value of PLA composites from 20.0% to 32.2%, upgraded the UL‐94 rating from no rating to V‐0, and decreased the peak heat release rate from 779 to 639 kW/m2. The decomposition products of PLA composites were analyzed by Fourier transform infrared, and the morphology of the char after combustion was observed by scanning electron microscopy. It was suggested that casein took effects in both gas phase by releasing non‐flammable gases (such as NH3 and H2O) and condensed phase by the formation of protective char layers. However, the presence of casein in PLA induced an unavoidable deterioration in the mechanical performance. © 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2018, 135, 46599.

show abstract

Iron binding to caseins in the presence of orthophosphate

Cited by 17 publications

References 24 publications

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

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

Nature-Assembled Structures for Delivery of Bioactive Compounds and Their Potential in Functional Foods

The preparation of fully bio‐based flame retardant poly(lactic acid) composites containing casein

Contact Info

Product

Resources

About