Optimization of Hydrolysis Conditions for Iron Binding Peptides Production 
 from Shrimp Processing Byproducts

Huang, Guangrong; Ren, Zhang-yan; Jiang, Jiaxin

doi:10.3923/ajft.2014.49.55

Cited by 2 publications

(3 citation statements)

References 22 publications

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“…A number of bioactivities from byproducts and underutilized resources have been largely studied in the last years as a sustainable potential source of bioactive peptides. Among the sources of mineral-binding peptides, it is possible to highlight the marine byproducts, such as shrimp byproducts (Huang, Ren, and Jiang 2011;Huang, Ren, and Jiang 2014), Pacific cod skin gelatin (Wu et al 2017), and Alaska pollock skin (Chen et al 2017;Guo et al 2015).…”

Section: The Main Amino Acids Residues With Mineral-binding Affinity ...mentioning

confidence: 99%

“…In this case, there are several parameters which can be controlled in order to favor the best binding condition and the obtention of stable peptide-metal complexes. In the last years, many authors have studied different types of ligands, metal sources, and the conditions of synthesis of complexes with this approach (Caetano-Silva et al 2015;de la Hoz et al 2014;Huang, Ren, and Jiang 2014;Sugiarto, Ye, and Singh 2009;Torres-Fuentes, Alaiz, and Vioque 2011;Zhang, Huang, and Jiang 2014).…”

Section: Introductionmentioning

confidence: 99%

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Peptide-metal complexes: obtention and role in increasing bioavailability and decreasing the pro-oxidant effect of minerals

Caetano‐Silva

Netto

Pacheco

et al. 2020

Critical Reviews in Food Science and Nutrition

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Bioactive peptides derived from food protein sources have been widely studied in the last years, and scientific researchers have been proving their role in human health, beyond their nutritional value. Several bioactivities have been attributed to these peptides, such as immunomodulatory, antimicrobial, antioxidant, antihypertensive, and opioid. Among them, metal-binding capacity has gained prominence. Mineral chelating peptides have shown potential to be applied in food products so as to decrease mineral deficiencies since peptide-metal complexes could enhance their bioavailability. Furthermore, many studies have been investigating their potential to decrease the Fe pro-oxidant effect by forming a stable structure with the metal and avoiding its interaction with other food constituents. These complexes can be formed during gastrointestinal digestion or can be synthesized prior to intake, with the aim to protect the mineral through the gastrointestinal tract. This review addresses: (i) the amino acid residues for metal-binding peptides and their main protein sources, (ii) peptide-metal complexation prior to or during gastrointestinal digestion, (iii) the function of metal (especially Fe, Ca, and Zn)-binding peptides on the metal bioavailability and (iv) their reactivity and possible pro-oxidant and side effects.

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Section: The Main Amino Acids Residues With Mineral-binding Affinity ...mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Peptide-metal complexes: obtention and role in increasing bioavailability and decreasing the pro-oxidant effect of minerals

Caetano‐Silva

Netto

Pacheco

et al. 2020

Critical Reviews in Food Science and Nutrition

View full text Add to dashboard Cite

show abstract

“…Several iron-chelatable peptides were identified from soybean proteins that were hydrolysed by pepsin, trypsin, protease, deamidase and other enzymes [49,51]. Hydrolysates of shrimp, fish and seaweed also have the ability to chelate iron, and several iron-chelatable peptides have been isolated from these sources [32,43,45,46]. …”

Section: Iron-chelatable Protein Hydrolysatesmentioning

confidence: 99%

Protein Hydrolysates as Promoters of Non-Haem Iron Absorption

Jiang

Huang

2017

Nutrients

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Iron (Fe) is an essential micronutrient for human growth and health. Organic iron is an excellent iron supplement due to its bioavailability. Both amino acids and peptides improve iron bioavailability and absorption and are therefore valuable components of iron supplements. This review focuses on protein hydrolysates as potential promoters of iron absorption. The ability of protein hydrolysates to chelate iron is thought to be a key attribute for the promotion of iron absorption. Iron-chelatable protein hydrolysates are categorized by their absorption forms: amino acids, di- and tri-peptides and polypeptides. Their structural characteristics, including their size and amino acid sequence, as well as the presence of special amino acids, influence their iron chelation abilities and bioavailabilities. Protein hydrolysates promote iron absorption by keeping iron soluble, reducing ferric iron to ferrous iron, and promoting transport across cell membranes into the gut. We also discuss the use and relative merits of protein hydrolysates as iron supplements.

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Optimization of Hydrolysis Conditions for Iron Binding Peptides Production from Shrimp Processing Byproducts

Cited by 2 publications

References 22 publications

Peptide-metal complexes: obtention and role in increasing bioavailability and decreasing the pro-oxidant effect of minerals

Peptide-metal complexes: obtention and role in increasing bioavailability and decreasing the pro-oxidant effect of minerals

Protein Hydrolysates as Promoters of Non-Haem Iron Absorption

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