The effect of ferrous-chelating hairtail peptides on iron deficiency and intestinal flora in rats

Lin, Haixin; Deng, Shanggui; Huang, Sai-Bo; Li, Yingjie; Song, Ruihua

doi:10.1002/jsfa.7452

Cited by 25 publications

(13 citation statements)

References 34 publications

(60 reference statements)

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“…On the other hand, it can effectively avoid the adverse effects of phytic acid and fiber on the utilization of free iron ions through its existence form of metal-chelating peptide. The improvement of peptide-ferrous chelates in iron bioavailability in vivo has been verified by several reports [6] , [7] . In addition, the unique physiological function of the peptide itself may not disappear after chelating with ferrous ions.…”

Section: Introductionmentioning

confidence: 61%

Preparation of corn ACE inhibitory peptide-ferrous chelate by dual-frequency ultrasound and its structure and stability analyses

Feng

Xiong

et al. 2022

Ultrasonics Sonochemistry

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Section: Introductionmentioning

confidence: 61%

Preparation of corn ACE inhibitory peptide-ferrous chelate by dual-frequency ultrasound and its structure and stability analyses

Feng

Xiong

et al. 2022

Ultrasonics Sonochemistry

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“…In a related work, hydrolyzed collagen administered at 600 mg/kg to retinoic acid-induced bone loss rat models increased bone density, as well as the calcium content, by 22% (femur) and 12% (tibia), respectively, compared to those of the control rats [ 52 ]. Concerning iron, Lin et al [ 83 ] found that chelating hydrolyzed proteins from hairtail fish species given to anemic rats had an effect and increased hemoglobin and ferritin concentrations; however, there was no difference with ferrous sulfate alone. The available data clearly show the enhancing effects of hydrolyzed proteins and peptides on calcium and iron in cellular and animal models.…”

Section: Hydrolyzed Food Proteins and Peptides That Chelate Or Enhmentioning

confidence: 99%

Potential of Food Hydrolyzed Proteins and Peptides to Chelate Iron or Calcium and Enhance their Absorption

Walters

Esfandi

Tsopmo

2018

Foods

117

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Iron and calcium are two essential micronutrients that have strong effects on nutrition and human health because of their involvement in several biological and redox processes. Iron is responsible for electron and oxygen transport, cell respiration, and gene expression, whereas calcium is responsible for intracellular metabolism, muscle contraction, cardiac function, and cell proliferation. The bioavailability of these nutrients in the body is dependent on enhancers and inhibitors, some of which are found in consumed foods. Hydrolyzed proteins and peptides from food proteins can bind these essential minerals in the body and facilitate their absorption and bioavailability. The binding is also important because excess free iron will increase oxidative stress and the risks of developing chronic diseases. This paper provides an overview of the function of calcium and iron, and strategies to enhance their absorption with an emphasis on hydrolyzed proteins and peptides from foods. It also discusses the relationship between the structure of peptides and their potential to act as transition metal ligands.

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“…Lin et al (2015) studied anti-anemic activity of protein hydrolysate prepared by enzymatic hydrolysis of beheaded and eviscerated hairtail in male Wistar rats and found that the hydrolysate could be regarded as a potential iron-delivery and anti-anemic source with no major disturbance in natural microbiome and gastrointestinal mucosa .…”

Section: Anti-anemic Effectmentioning

confidence: 99%

Peptides: Production, bioactivity, functionality, and applications

Hajfathalian

Ghelichi

Moreno

et al. 2017

Critical Reviews in Food Science and Nutrition

120

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Production of peptides with various effects from proteins of different sources continues to receive academic attention. Researchers of different disciplines are putting increasing efforts to produce bioactive and functional peptides from different sources such as plants, animals, and food industry by-products. The aim of this review is to introduce production methods of hydrolysates and peptides and provide a comprehensive overview of their bioactivity in terms of their effects on immune, cardiovascular, nervous, and gastrointestinal systems. Moreover, functional and antioxidant properties of hydrolysates and isolated peptides are reviewed. Finally, industrial and commercial applications of bioactive peptides including their use in nutrition and production of pharmaceuticals and nutraceuticals are discussed.

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The effect of ferrous-chelating hairtail peptides on iron deficiency and intestinal flora in rats

Abstract: The novel ferrous-chelating hairtail peptides may be a suitable fortificant for improving iron-deficiency status. Our findings demonstrated that this multi-tracer technique has many applications in nutritional research. © 2015 Society of Chemical Industry.

Cited by 25 publications

References 34 publications

Preparation of corn ACE inhibitory peptide-ferrous chelate by dual-frequency ultrasound and its structure and stability analyses

Preparation of corn ACE inhibitory peptide-ferrous chelate by dual-frequency ultrasound and its structure and stability analyses

Potential of Food Hydrolyzed Proteins and Peptides to Chelate Iron or Calcium and Enhance their Absorption

Peptides: Production, bioactivity, functionality, and applications

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