Addition of milk or caseinophosphopeptides to fruit beverages to improve iron bioavailability?

The chelating peptide (GPAGPHGPPG) derived from Alaska pollock skin enhances calcium, zinc and iron transport in Caco‐2 cells

“…These results agreed with the observations of García‐Nebot et al . (), who demonstrated that addition of CPPs to soluble fractions of fruit beverages improved iron transport, but no modification in retention. Wortley et al .…”

“…Mineral‐chelating peptides, which possess the ability to bind with metal ions or to enhance mineral absorption in the gastrointestinal tract, have been regarded as effective functional ingredients to enhance dietary mineral bioavailability and widely employed in food products such as oatmeal, biscuits and milk powder (Guo et al ., ). Casein phosphopeptides (CPPs), for instance, derived from milk protein have been confirmed to chelate with calcium, zinc and iron and promote the mineral absorption both in vitro and in vivo (Hansen et al ., ; Kibangou et al ., ; García‐Nebot et al ., , , ). Besides, soy bean, oat bran, wheat germ, oyster and whey protein are all confirmed as food protein sources of chelating peptide (Lv et al ., ; Baakdah & Tsopmo, ; Cruz‐Huerta et al ., ; Udechukwu et al ., ).…”

Effect of Caseinophosphopeptides from αs- and β-Casein on Iron Bioavailability in HuH7 Cells

“…The addition of a pool of CPPs obtained from CN (containing a mixture of both α s -CN and β-CPPs) to fruit beverages subjected to simulated human gastrointestinal digestion did not increase iron uptake in Caco-2 cells. 19 These results were attributed to a greater proportion of CPPs proceeding from α s -CN versus the β-CN fraction. 11 Consequently, the efficiency of various CPPs preparations in relation to iron bioavailability depends on their origin and structural properties, as previously reported by other authors.…”

“…In a previous study performed on infant formulas subjected to simulated gastrointestinal digestion, we found that iron showed greater binding to released CPPs from β-CN versus α s -CN fractions. 18 Besides, the addition of a pool of CPPs to fruit beverages subjected to simulated gastrointestinal digestion did not increase iron uptake 19 or ferritin content 20 in Caco-2 cells, ferritin content being a more sensitive marker of iron bioavailability.…”

Utilization of Milk Protein Hydrolysate in Functional Beverages

“…In the current context of functional foods, fruit beverages are often commercially supplemented with milk to provide bioactive components such as vitamin C, carotenoids and phenolic compounds (from the fruit), and to improve nutritional value derived from proteins and minerals such as calcium and phosphor (from the milk) (Cilla et al, 2010). García-Nebot et al (2010) studied the Addition of milk or caseinophosphopeptides (CPPs) to fruit beverages to improve iron bioavailability. The addition of milk to fruit beverages exerted a positive effect on iron retention, transport and uptake versus fruit beverages, and this effect was greater than that of CPPs added to soluble fractions of fruit beverages.…”