Molecular Characterization of Whey Protein Hydrolysate Fractions with Ferrous Chelating and Enhanced Iron Solubility Capabilities

O’Loughlin, Ian B.; Kelly, Phil; Murray, Brian A.; Fitzgerald, Richard J.; Brodkorb, André

doi:10.1021/jf505817a

Cited by 72 publications

(47 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Oral ingestion of calcium‐fortified hydrolysates may result in their exposure to a range of gastrointestinal proteinases and peptidases. They may also react with dietary components such as oxalate and, in turn, calcium solubility/bioaccessibility could be affected …”

Section: Resultsmentioning

confidence: 99%

“…A two‐stage SGID process was performed on the calcium‐chelating fractions in accordance with the method of O'Loughlin et al . and Perego et al .…”

Section: Methodsmentioning

confidence: 99%

“…Following digestion, biologically active peptides may be susceptible to further degradation by gastrointestinal, brush‐border and serum proteinases and peptidases . They are then transferred to the basolateral side of intestinal enterocytes, and released into the interstitial space before absorption . The solubility of peptide–calcium complexes may affect the solubility/bioaccessibility of calcium for luminal absorption.…”

Section: Introductionmentioning

confidence: 99%

“…16 They are then transferred to the basolateral side of intestinal enterocytes, and released into the interstitial space before absorption. 17 The solubility of peptide-calcium complexes may affect the solubility/bioaccessibility of calcium for luminal absorption. CPP-calcium complexes, for example, have been shown to keep Ca soluble at luminal pH, and subsequently promote calcium absorption.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Characterization of sea cucumber (stichopus japonicus) ovum hydrolysates: calcium chelation, solubility and absorption into intestinal epithelial cells

et al. 2017

View full text Add to dashboard Cite

show abstract

Section: Resultsmentioning

confidence: 99%

“…A two‐stage SGID process was performed on the calcium‐chelating fractions in accordance with the method of O'Loughlin et al . and Perego et al .…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Characterization of sea cucumber (stichopus japonicus) ovum hydrolysates: calcium chelation, solubility and absorption into intestinal epithelial cells

et al. 2017

View full text Add to dashboard Cite

show abstract

“…Fe 2+ ‐chelating capacity was measured by following the method described by O'Loughlin et al . () and calculated as follows:

\begin{matrix} left {Fe}^{2 +} - chelating capacity (%) \\ left = ({, [false(B l a n k O D_{562 normalnm} - SPPH {OD}_{562 normalnm} false)) \\ left (], Blank, {OD}_{562 nm})\} \end{matrix} \times 100

…”

Section: Methodsmentioning

confidence: 99%

Improvement of thermal, microwave and ultrasonication pretreatment on the production of antioxidant peptides from sweet potato protein via in vitro gastrointestinal digestion

Zhang

Huang

2019

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary Effects of thermal (boiling, steaming and autoclaving), microwave and ultrasonication pretreatments on the production of sweet potato protein hydrolysates (SPPH) through in vitro gastrointestinal digestion (GID) were investigated. All pretreatments significantly increased the degree of hydrolysis (DH), antioxidant activities and molecular weight (MW) <3 kDa peptide fractions contents of SPPH in the order of autoclaving > microwave, steaming > boiling > ultrasonication (P < 0.05). Correlation analysis between peptides content and antioxidant activity suggested that antioxidant activity of SPPH mainly attributed to MW <3 kDa peptides. Diverse peptides ranged from 487.24 to 1477.74 Da with 7–13 amino acids were identified in the MW <3 kDa peptides fraction with autoclaving pretreatment and matched sporamins A, A precursor and B sequences from LC–QTOF–MS/MS analysis. Conformational structures of nine peptides were predicted with well‐known antioxidant amino acids. There is a high potential for SPPH used as a functional supplement in food system.

show abstract

Effect on amino acid and mineral content of the loach (Misgurnus anguillicaudatus) by adding Fe (II) chelating hairtail protein hydrolysates (Fe (II)‐HPH) to the feed

Miao

Lin

Zhang

et al. 2020

Food Science & Nutrition

View full text Add to dashboard Cite

To study the effect on amino acid and mineral content of the loach meat by adding Fe (II) chelating hairtail protein hydrolysates (Fe (II)‐HPH) to the feed. A total of 100 healthy loaches were selected. After 1 week's adaptive feeding, they were randomly divided into five groups and fed with feeds containing of Fe (II)‐HPH (0, 0.5, 1, 2, and 4 g/kg). On the 40th day, detection work of general nutrients (moisture, ash, crude protein, and crude fat), mineral elements (Fe, Mn, Cu, Zn, Na, K, and Ca), amino acid and amino acid score (AAS), Chemical Score (CS) and essential amino acid index (EAAI) indexes were done. The results show that crude protein has the highest content while crude fat has the lowest when amount of added Fe (II)‐HPH in feed is 2 g/kg. The Fe content is significantly improved while amount of added is 1, 2, 4 g/kg. The Ca content is significantly improved and the Zn content is significantly improved while amount of added was 2 g/kg. Mn contents are significantly lower than control while amount of added is 4 g/kg. Based on analysis of amino acids in each group, the nutritional value of loach meat with 2 g/kg Fe (II)‐HPH addition amount is relatively high, total amount of essential amino acids increases significantly, and EAA/TAA and EAA/NEAA improve significantly. In conclusion, adding 2 g/kg Fe (II)‐HPH to feed could improve the nutritional values of loach meat.

show abstract

Molecular Characterization of Whey Protein Hydrolysate Fractions with Ferrous Chelating and Enhanced Iron Solubility Capabilities

Cited by 72 publications

References 38 publications

Characterization of sea cucumber (stichopus japonicus) ovum hydrolysates: calcium chelation, solubility and absorption into intestinal epithelial cells

Characterization of sea cucumber (stichopus japonicus) ovum hydrolysates: calcium chelation, solubility and absorption into intestinal epithelial cells

Improvement of thermal, microwave and ultrasonication pretreatment on the production of antioxidant peptides from sweet potato protein via in vitro gastrointestinal digestion

Effect on amino acid and mineral content of the loach (Misgurnus anguillicaudatus) by adding Fe (II) chelating hairtail protein hydrolysates (Fe (II)‐HPH) to the feed

Contact Info

Product

Resources

About