Evaluation of in vitro iron bioavailability in free form and as whey peptide-iron complexes

Caetano‐Silva, Maria Elisa; Cilla, Antonio; Pacheco, Maria Teresa Bertoldo; Netto, Flávia Maria; Alegrı́a, Amparo

doi:10.1016/j.jfca.2017.03.010

Cited by 64 publications

(64 citation statements)

References 42 publications

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“…Our previous studies showed that fractions of WPI hydrolysate with pancreatin have the same iron-binding sites regardless of the molecular mass (MM) (Caetano-Silva et al, 2015); however, only complexes synthesized with low-MM peptides (MM < 5 kDa) showed a capacity to increase iron uptake in vitro compared with the iron salt form. Regarding the iron source, complexes synthesized with FeCl 2 led to greater ferritin synthesis than complexes synthesized with FeSO 4 (p < 0.05) (Caetano-Silva, Cilla, Bertoldo-Pacheco, Netto, & Alegría, 2017). Therefore, our results suggested that different iron precursors influence the functionality of the complexes due to differences in complex structure caused by the counter ions, chloride or sulfate.…”

Section: Introductionmentioning

confidence: 65%

“…Besides the coordinate covalent bond, other interactions, such as Van der Waals forces, hydrophobic forces, and hydrogen bonding, strongly influence the peptide-Fe complex formation and even its stability (Eckert et al, 2016;Faa & Crisponi, 1999). The differences in the complexes synthesized with different ligands may be related to the differences in in vitro iron absorption observed in a previous work (Caetano-Silva et al, 2017).…”

Section: Compoundmentioning

confidence: 91%

“…The iron precursor compounds were FeCl 2 •4H 2 O or FeSO 4 •7H 2 O. The reactions were conducted under the same conditions used in previous studies (Caetano-Silva et al, 2015;Caetano-Silva et al, 2017) with an iron:protein ratio of 1:40 (w/w) and 1:5 (w/w), which is equivalent to 450 and 3600 μmol of Fe/g protein, respectively. The iron concentration was fixed at 0.1% (w/v), whereas the protein concentrations were 4% (w/v) and 0.5% (w/v).…”

Section: Synthesis Of Peptide-iron Complexes and Their Iron-binding Cmentioning

confidence: 99%

“…It is evident, therefore, that the distinct spectroscopic and thermal behaviors of FeFe S and FeFe C allowed inferring that the counter ions, which influenced the ligand-metal and ligand-ligand interactions, play a crucial role in the complex structure and its potential biological activity. Different structures can lead to different exposure of cleavage sites of gastrointestinal enzymes, which can subsequently influence the complexes digestion and iron uptake (Caetano-Silva et al, 2017;Eckert et al, 2016). Fig.…”

Section: Compoundmentioning

confidence: 99%

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Synthesis of whey peptide-iron complexes: Influence of using different iron precursor compounds

Caetano‐Silva

Alves

Lucena

et al. 2017

Food Research International

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Iron-binding peptides are an alternative for increasing the bioavailability of iron and to decreasing its pro-oxidant effect. This study aimed to synthesize and characterize peptide-iron complexes using FeCl or FeSO as the iron precursor compounds. Whey protein isolate (WPI), WPI hydrolyzed with pancreatin, and its fractions obtained via ultrafiltration (cut-off 5kDa) were used as ligands. The fluorescence intensity of the ligands significantly decreased as the iron concentration increased as a result of metal coordination with the iron-binding sites, which may have led to changes in the microenvironment of tryptophan. For both iron precursor compounds, the primary iron-binding site was carboxylate groups, and the linkage occurred via a bidentate coordination mode with two vibrational modes assigned to the COOFe linkage. However, infrared spectroscopy and thermal analysis results showed that the dynamics of the interaction is different for the iron precursor. The iron source may be of great importance because it may impact iron absorption and the pro-oxidant effect of the mineral.

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Section: Introductionmentioning

confidence: 65%

Section: Compoundmentioning

confidence: 91%

Section: Synthesis Of Peptide-iron Complexes and Their Iron-binding Cmentioning

confidence: 99%

Section: Compoundmentioning

confidence: 99%

See 2 more Smart Citations

Synthesis of whey peptide-iron complexes: Influence of using different iron precursor compounds

Caetano‐Silva

Alves

Lucena

et al. 2017

Food Research International

Self Cite

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“…To achieve this, we employed the Caco-2 cell/in vitro digestion model to assess iron bioavailability, using absolute levels of cell ferritin as a surrogate marker for iron absorption, in the method developed by Glahn et al [ 17 ]. This methodology has been validated and used in numerous studies in the last 20 years to evaluate iron bioavailability from foods and supplements [ 18 , 19 , 20 ].…”

Section: Introductionmentioning

confidence: 99%

In Vitro Iron Bioavailability of Brazilian Food-Based by-Products

et al. 2018

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Background: Iron deficiency is a public health problem in many low- and middle-income countries. Introduction of agro-industrial food by-products, as additional source of nutrients, could help alleviate this micronutrient deficiency, provide alternative sources of nutrients and calories in developed countries, and be a partial solution for disposal of agro-industry by-products. Methods: The aim of this study was to determine iron bioavailability of 5 by-products from Brazilian agro-industry (peels from cucumber, pumpkin, and jackfruit, cupuaçu seed peel, and rice bran), using the in vitro digestion/ Caco-2 cell model; with Caco-2 cell ferritin formation as a surrogate marker of iron bioavailability. Total and dialyzable Fe, macronutrients, the concentrations of iron-uptake inhibitors (phytic acid, tannins, fiber) and their correlation with iron bioavailability were also evaluated. Results: The iron content of all by-products was high, but the concentration of iron and predicted bioavailability were not related. Rice bran and cupuaçu seed peel had the highest amount of phytic acid and tannins, and lowest iron bioavailability. Cucumber peels alone, and with added extrinsic Fe, and pumpkin peels with extrinsic added iron, had the highest iron bioavailability. Conclusion: The results suggest that cucumber and pumpkin peel could be valuable alternative sources of bioavailable Fe to reduce iron deficiency in at-risk populations.

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KFP‐1, a Novel Calcium‐Binding Peptide Isolated from Kefir, Promotes Calcium Influx Through TRPV6 Channels

Chang

Chen

et al. 2021

Molecular Nutrition Food Res

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Introduction Kefir is an acidic and alcoholic fermented milk product with multiple health‐promoting benefits. A previous study demonstrated that kefir enhanced calcium absorption in intestinal Caco‐2 cells. In this study, kefir‐fermented peptide‐1 (KFP‐1) is isolated from the kefir peptide fraction, and its function as a calcium‐binding peptide is characterized. Methods and Results KFP‐1 was identified as a 17‐residue peptide with a sequence identical to that of κ‐casein (residues 138–154) in milk protein. KFP‐1 is demonstrated to promote calcium influx in Caco‐2 and IEC‐6 small intestinal cells in a concentration‐dependent manner. TRPV6, but not L‐type voltage‐gated calcium channels, is associated with the calcium influx induced by KFP‐1. An in vitro calcium binding assay indicates that the full‐length KFP‐1 peptide has a higher calcium‐binding capacity than the two truncated KFP‐1 peptides, KFP‐1∆C5 and KFP‐1C5. Alexa Fluor 594 labeling shows that KFP‐1 is taken up by Caco‐2 cells and interacts with calcium ions and TRPV6 protein. Moreover, KFP‐1 is found moderately resistant to pepsin and pancreatin digestions and enhanced calcium uptake by intestinal enterocytes in vivo. Conclusion These data suggest that KFP‐1, a novel calcium‐binding peptide, binds extracellular calcium ions and enters Caco‐2 and IEC‐6 cells, and promotes calcium uptake through TRPV6 calcium channels. The present study is of great importance for developing kefir‐derived metal ion‐binding peptides as functional nutraceutical additives.

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Evaluation of in vitro iron bioavailability in free form and as whey peptide-iron complexes

Cited by 64 publications

References 42 publications

Synthesis of whey peptide-iron complexes: Influence of using different iron precursor compounds

Synthesis of whey peptide-iron complexes: Influence of using different iron precursor compounds

In Vitro Iron Bioavailability of Brazilian Food-Based by-Products

KFP‐1, a Novel Calcium‐Binding Peptide Isolated from Kefir, Promotes Calcium Influx Through TRPV6 Channels

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