Food protein-derived chelating peptides: Biofunctional ingredients for dietary mineral bioavailability enhancement

Guo, Lidong; Harnedy, Pádraigín A.; Li, Bafang; Hou, Hu; Zhang, Zhaohui; Zhao, Xue; Fitzgerald, Richard J.

doi:10.1016/j.tifs.2014.02.007

Cited by 179 publications

(178 citation statements)

References 102 publications

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“…Cys, His, Asp and Glu are the most frequently reported amino acids contributing to metal chelating activity. On the other hand, some carboxyl groups (Glu, Asp) and amino groups (Lys, Arg) in the side chains can also act as chelating agents (Guo et al, 2014;Liu et al, 2010;Suetsuna et al, 2000). In addition, the position of the amino acid plays an important role in the chelating activity.…”

Section: Figura 1 Resultados Electroforéticos De Sds-pagementioning

confidence: 99%

Characteristic of antioxidant activity of dry-cured pork loins inoculated with probiotic strains of LAB

Kęska

Stadnik

2017

CyTA - Journal of Food

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This study investigated the antioxidant activity of peptides isolated from dry-cured pork loins inoculated with probiotic strains of lactic acid bacteria (LAB). The antioxidant activity of the isolated peptide fraction (an average of 13 kDa) was determined by radical-scavenging activities: ABTS and DPPH, reducing power and metal chelating assay (Fe 2+ and Cu 2+ ). The highest antioxidant activity was noted against ABTS and DPPH. The results suggest no influence of probiotic LAB on the relative quantity of peptides and the lack of relationship between this parameter and antioxidant activity measures. The differences in antioxidant activity among the tested batches may be associated with the influence of the LAB strains on the peptides' composition and the amino acid position in them.Características de la actividad antioxidante del lomo de cerdo curado en seco inoculado con cepas probióticas de LAB RESUMEN Este estudio investigó la actividad antioxidante de péptidos aislados de lomo de cerdo curado en seco inoculado con cepas probióticas de bacteria ácido-láctica (LAB). Se determinó la actividad antioxidante de la fracción de péptidos aislados (un promedio de 13 kDa) mediante actividad de barrido de radicales: ABTS y DPPH, poder reductor férrico (RP) y ensayo quelante de metal (Fe 2+ y Cu 2+ ). La mayor actividad antioxidante se observó contra ABTS y DPPH. Los resultados sugieren que no existe ninguna influencia de LAB probióticas en la cantidad relativa de péptidos y la falta de relación entre este parámetro y las mediciones de actividad antioxidante. Las diferencias en la actividad antioxidante entre los grupos examinados podrían asociarse a la influencia de las cepas de LAB en la composición de los péptidos y su posición de los aminoácidos. ARTICLE HISTORY

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Section: Figura 1 Resultados Electroforéticos De Sds-pagementioning

confidence: 99%

Characteristic of antioxidant activity of dry-cured pork loins inoculated with probiotic strains of LAB

Kęska

Stadnik

2017

CyTA - Journal of Food

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“…Bovell-Benjamin et al have confirmed that amino acids could protect iron from dietary inhibitors and have higher iron absorption than ferrous sulfate [10]. However, these amino acids were gradually replaced due to the tendency to cause unwanted color reactions and to provoke fat oxidation [11]. Some studies reported that peptides seem to be a more effective form of improving iron absorption than amino acids [12].…”

Section: Introductionmentioning

confidence: 99%

“…Considering that it has been confirmed that the peptides with molecular weight below 500 Da had higher iron-binding activities than those above 500 Da [16]; thus, we designed a tripeptide containing two glutamic acid residues, which had the ability of binding iron [17]. In addition, arginine contained in peptides can effectively promote the absorption of metal [11]. Therefore, a tripeptide containing one molecule arginine and two molecules glutamic acid (REE) was studied.…”

Section: Introductionmentioning

confidence: 99%

Effects of a Tripeptide Iron on Iron-Deficiency Anemia in Rats

Xiao

Lei

Wang

et al. 2015

Biol Trace Elem Res

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This study aims to investigate the effects of a tripeptide iron (REE-Fe) on iron-deficiency anemia rats. Sprague-Dawley rats were randomly divided into seven groups: a normal control group, an iron-deficiency control group, and iron-deficiency groups treated with ferrous sulfate (FeSO4), ferrous glycinate (Fe-Gly), or REE-Fe at low-, medium-, or high-dose groups. The rats in the iron-deficiency groups were fed on an iron-deficient diet to establish iron-deficiency anemia (IDA) model. After the model established, different iron supplements were given to the rats once a day by intragastric administration for 21 days. The results showed that REE-Fe had effective restorative action returning body weight, organ coefficients, and hematological parameters in IDA rats to normal level. In addition, comparing with FeSO4 or Fe-Gly, high-dose REE-Fe was more effective on improving the levels of renal coefficient, total iron-binding capacity, and transferrin. Furthermore, the liver hepcidin messenger RNA (mRNA) expression in the high-dose group was significantly higher (p < 0.05) than that in the FeSO4 or Fe-Gly group and showed no significant difference (p > 0.05) with the normal control group. The findings suggest that REE-Fe is an effective source of iron supplement for IDA rats and might be exploited as a new iron fortifier.

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“…Iron is a vital substrate for haemoglobin production and sufficient iron stores are necessary to achieve and maintain adequate levels of haemoglobin (Tay et al 2011). Deficiencies of dietary minerals can lead to numerous diseases affecting many bodily organs (Shenkin 2008;Guo et al 2014). Deficiency of dietary iron lead to several diseases such as microcytic hypochromic anaemia, glossitis, koilonchia, angular stomatitis, cognitive impairment in children, impaired physical activity and endurance in adults (Torres-Fuentes et al 2012).…”

Section: Introductionmentioning

confidence: 99%

Iron (II)-chelating activity of buffalo αS-casein hydrolysed by corolase PP, alcalase and flavourzyme

et al. 2014

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Iron is a vital substance for human health which participates in many biochemical reactions. It also act as initiator for many harmful oxidative process. Buffalo αS-casein enriched fraction (80 %) was hydrolysed independently by corolase PP (H1), alcalase (H2), flavourzyme (H3) and sequentially by alcalase-flavourzyme (H4). After ultrafiltration (10 and 3 kDa) hydrolysates were analysed for their iron chelation activity using ferrozine. For H1 group of hydrolysates highest iron (II)-chelation activity (265.58 μM Fe(2+/)mg protein) was found after 8 h of hydrolysis for H2 (267.56 μM Fe(2+/)mg protein) and H3 group of hydrolysates (380.68 μM Fe(2+/)mg protein) after 6 h of hydrolysis. Sequential hydrolysis was not effective for iron (II)-chelation activity. 3 kDa fractions show higher iron (II)-chelation activity than 10 kDa fraction. Flavourzyme was more effective for generation of iron (II)-chelating peptides from buffalo αS-casein.

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Food protein-derived chelating peptides: Biofunctional ingredients for dietary mineral bioavailability enhancement

Cited by 179 publications

References 102 publications

Characteristic of antioxidant activity of dry-cured pork loins inoculated with probiotic strains of LAB

Characteristic of antioxidant activity of dry-cured pork loins inoculated with probiotic strains of LAB

Effects of a Tripeptide Iron on Iron-Deficiency Anemia in Rats

Iron (II)-chelating activity of buffalo αS-casein hydrolysed by corolase PP, alcalase and flavourzyme

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