Characterization of iron-binding phosphopeptide released by gastrointestinal digestion of egg white

Palika, Ravindranadh; Mashurabad, Purna Chandra; Nair, Madhavan K.; Reddy, G. Bhanuprakash; Pullakhandam, Raghu

doi:10.1016/j.foodres.2014.11.049

Cited by 27 publications

(13 citation statements)

References 31 publications

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“…They are obtained by enzymatic hydrolysis from animal and plant proteins under in vitro or in vivo conditions using different types of proteases (Mora et al., 2014; Wang et al., 2018). Egg protein derived peptides can exert diverse biological activities, including angiotensin I‐converting enzyme (ACE)‐inhibitory, antihypertensive, antioxidant, antimicrobial, anti‐inflammatory, antidiabetic, and iron‐/calcium‐binding activities (Jahandideh et al., 2016; Liu et al., 2018; Palika et al., 2015; Zambrowicz et al., 2015). The uptake of antioxidant compounds into the body strengthens the oxidant state and maintains the oxidant/antioxidant balance in the body.…”

Section: Egg's Bioactive Peptidesmentioning

confidence: 99%

Egg consumption and health effects: A narrative review

Şanlıer¹,

Üstün²

2021

Journal of Food Science

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This study was planned and conducted to investigate the effects of egg consumption on metabolic syndrome components and potential mechanisms of action on humans. Egg, an important source of animal protein, is defined as a functional food containing various bioactive compounds that can affect the proinflammatory and anti-inflammatory pathways. As a matter of fact, the egg can show immunomodulatory, anti-inflammatory, antioxidant, anticancer, or antihypertensive effects with its bioactive components. It is claimed that egg consumption may protect individuals against metabolic syndrome by increasing HDL-C levels and reducing inflammation. The increase in egg consumption creates the perception that it may lead to cardiovascular diseases due to its cholesterol content. However, there is insufficient evidence as to whether dietary cholesterol-lowers LDL-C. The possible potential mechanisms of egg impact on human health, MEDLINE, Embase, the Cochrane Central, www.ClinicalTrials. gov, PubMed, Science Direct, Google Scholar, and selected websites including) and databases were examined in this regard. With a view to delving into the rather mysterious relationship between egg cholesterol and blood cholesterol, it is necessary to understand the absorption of cholesterol from the egg and to know the functioning of the intestinal microbiota. Studies conducted to date have generally yielded inconsistent results regarding egg consumption and risks of CVD, diabetes, and metabolic syndrome.

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Section: Egg's Bioactive Peptidesmentioning

confidence: 99%

Egg consumption and health effects: A narrative review

Şanlıer¹,

Üstün²

2021

Journal of Food Science

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“…The calcium was in a complex form with the peptide before the addition of the inhibitor and exposure to cells. Peptide GPAGPHGPPG from Alaska pollock fish improves iron uptake by 28% and calcium uptake by 113% in Caco-2 cells [ 50 ], while the peptide DKLPGFGDS*IEAQ (*phosphate) from egg white proteins showed a two-fold increase of iron uptake by Caco-2 cells and stimulated the iron-induced synthesis of ferritin [ 113 ]. A low molecular weight hydrolyzed meat protein fraction (<1 kda) enhanced iron uptake by Caco-2 cells, but not the larger molecular weight fractions, likely due to its stronger chelating capacity [ 114 ].…”

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

128

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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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“…This could be due to the differences in diet composition; in the present study, egg albumin was used as a source of protein while others used casein, which is a known inhibitor of iron absorption (Hurrell et al., 1989). In fact, egg white protein reported to be superior protein source in the recovery of iron deficiency in rats compared to casein (Kobayashi et al., 2015; Palika et al., 2015). Further, the plasma ferritin levels, which is a first responder to iron repletion, was in the order of FeSO 4 (452.5) = 25HT (469.1) = 38HT (457.0) = 38LT (436.8) > EIP (417.1) = 25LT(353.6), which in turn implies a higher iron bioavailability from HRIPs compared to EIP.…”

Section: Resultsmentioning

confidence: 99%

Bioavailability of iron from novel hydrogen reduced iron powders: Studies in Caco‐2 cells and rat model

Jyrwa

Yaduvanshi

Sinha

et al. 2021

Journal of Food Science

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The bioavailability of iron from elemental iron powders, including hydrogen reduced iron powder (HRIP), is influenced by particle size and surface area. In the present study, we investigated the solubility, bioaccessibility, and bioavailability of iron from novel HRIPs (particle size ≤25 and 38 µm generated at low [LT] and high [HT] temperature), with porous morphology and high surface area, in intestinal Caco-2 cells and in rat models. The acceptability of fortified wheat flour was tested in human volunteers. The iron solubility and ferritin induction in Caco-2 cells were significantly higher from wheat flour fortified with HRIPs compared to electrolytic iron powder (EIP, ≤45 µm size) either in the absence or presence of ascorbic acid. Nevertheless, ferritin induction in Caco-2 cells was significantly higher with FeSO 4 compared to HRIP or EIP. The relative biological value of HRIPs was significantly higher (≤38HT) or similar compared to EIP in rats. However, serum ferritin was significantly higher in rats fed HRIPs than EIP. Further, wheat flour fortified with HRIP was found to be acceptable for consumption. These findings demonstrate higher iron bioavailability from novel HRIPs compared to the reference EIP (≤45 µm) and merits further studies on toxicity and efficacy.Practical Application: The use of elemental iron powders for food fortification to alleviate iron deficiency is limited due to its poor bioavailability. The novel hydrogen-reduced elemental iron powders used in this study had higher bioaccessibility and bioavailability compared to reference EIP (≤45 µm) in in vitro and in vivo models, respectively. Further, there were no sensory differences between roti prepared with fortified or unfortified wheat flour. These results suggest that the novel hydrogen reduced elemental iron powders used in the present study are suitable for wheat flour fortification.

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Characterization of iron-binding phosphopeptide released by gastrointestinal digestion of egg white

Cited by 27 publications

References 31 publications

Egg consumption and health effects: A narrative review

Egg consumption and health effects: A narrative review

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

Bioavailability of iron from novel hydrogen reduced iron powders: Studies in Caco‐2 cells and rat model

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