Reduction of iron/zinc interactions using metal bound to the caseinophosphopeptide 1–25 of β-casein

Pérès, Jean-Michel; Bouhallab, Saı̈d; Bureau, F.; Maubois, Jean‐Louis; Arhan, Pierre; Bouglé, Dominique

doi:10.1016/s0271-5317(99)00121-9

Cited by 19 publications

(7 citation statements)

References 24 publications

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“…For a molar ration Zn/Fe = 5, zinc inhibits about 50% of the absorption of iron. This rate of inhibition is reduced to 5% when iron has been previously fixed to β(1-25) [14]. The same tendency was obtained in the presence of calcium.…”

Section: Effect Of Other Minerals (Calcium Zinc)supporting

confidence: 74%

“…At first, the studies in rats have allowed to show the efficiency of β(1-25) on the absorption and bioavailability of iron [10], an efficiency that was confirmed in a first clinical study [11]. Then, the mechanism of absorption of iron associated with the phosphopeptide as well as the effect of the presence of other minerals (zinc) were studied using the perfusion of a ligated rat duodenal loop segment [12][13][14].…”

Section: Phosphopeptides and Bioavailability Of Mineralsmentioning

confidence: 99%

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Biopeptides of milk: caseinophosphopeptides and mineral bioavailability

Bouhallab

Bouglé

2004

Reprod. Nutr. Dev.

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-The biological and physiological activities of milk proteins are partially attributed to several peptides encrypted in the protein molecules. These peptides can be liberated by enzymatic digestion in vitro and in vivo. Among the biologically active molecules, phosphorylated peptides (caseinophosphopeptides, CPP) are known to exert an effect on calcium metabolism but also on other minerals. While the existing discrepancy on the potential role of CPP on calcium availability has not been clarified, the results of our previous studies showed that a purified phosphopeptide (β(1-25)) exhibits a positive effect on iron bioavailability in vivo. Here we report the main results on the efficiency of β(1-25) in the absorption and availability of iron as well as on the mechanism involved. milk / bioactive peptide / phosphopeptide / iron bioavailability

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Section: Effect Of Other Minerals (Calcium Zinc)supporting

confidence: 74%

Section: Phosphopeptides and Bioavailability Of Mineralsmentioning

confidence: 99%

Biopeptides of milk: caseinophosphopeptides and mineral bioavailability

Bouhallab

Bouglé

2004

Reprod. Nutr. Dev.

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“…As a result, the effects of peptides derived from milk protein hydrolysis during digestion seem to benefit iron solubility rather than zinc solubility when these minerals are jointly present in the same sample – reducing the negative interaction of Zn by the Fe shown in the FbFeZn sample. These results coincide with those published by Pérès et al. (1999), who reported that CPPs, and specifically βCN(1‐25), reduce the negative influence of Zn upon Fe absorption in rats, at different Fe : Zn ratios including 2 : 1, which is very similar to the 2.5 : 1 ratio of the fruit beverages used in the present study.…”

Section: Resultsmentioning

confidence: 99%

In vitro bioaccessibility of iron and zinc in fortified fruit beverages

Cilla

García-Nebot

Perales

et al. 2009

Int J of Food Sci Tech

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Iron and zinc bioaccessibility was estimated in the in vitro gastrointestinal digests of six different fortified fruit beverages (Fb) containing iron and ⁄ or zinc and ⁄ or skimmed milk (M). Solubility values can be used to establish trends in relative bioavailability of iron and zinc, as the first stage towards mineral bioavailability comprises solubility in the intestinal tract. FbFe, FbFeM and FbFeZnM samples showed iron bioaccessibility above 88%, differing (P < 0.05) from those of FbFeZn (53%). In turn, FbZn, FbFeZn and FbZnM samples presented higher zinc bioaccessibility (above 68%), differing (P < 0.05) from those of FbFeZnM (48%). The presence of milk-derived caseinophosphopeptides (CPPs) formed during gastrointestinal digestion in dairy samples does not increase iron or zinc bioaccessibility in FbFeM or FbZnM vs. FbFe or FbZn, but it is hypothesised that the negative interacting effect of zinc upon iron bioaccessibility when cosupplemented in these fruit beverages is overcome in the presence of CPPs, which favour iron solubility more than in the case of zinc.

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“…Interaction of iron and CPPs is 100 times stronger than that of other minerals to CPPs (Aït‐oukhatar et al ., ; Ghosh et al ., ), and the obtained complexes of Fe–CPPs seems to be pH‐resistant and partly protected against further hydrolysis while in the digestive tract (Aït‐oukhatar et al ., ; Ani‐Kibangou et al ., ; Boutrou et al ., ). There is some evidence that binding iron to CPPs prevents or reduces the competitive inhibition of iron absorption induced by other divalent minerals (Pérès et al ., ; Miquel & Farré, ). Several studies have been carried out to investigate the nutritional functions of various types of iron–CPP complexes (Aït‐oukhatar et al ., , ; Pérès et al ., ; Bouhallab et al ., ; Chaud et al ., ; Kibangou et al ., ; Gravaghi et al ., ; Miquel & Farré, ; Wang et al ., ), but there are few studies regarding the experimental aspects of generating such compounds.…”

Section: Introductionmentioning

confidence: 99%

“…There is some evidence that binding iron to CPPs prevents or reduces the competitive inhibition of iron absorption induced by other divalent minerals (Pérès et al ., ; Miquel & Farré, ). Several studies have been carried out to investigate the nutritional functions of various types of iron–CPP complexes (Aït‐oukhatar et al ., , ; Pérès et al ., ; Bouhallab et al ., ; Chaud et al ., ; Kibangou et al ., ; Gravaghi et al ., ; Miquel & Farré, ; Wang et al ., ), but there are few studies regarding the experimental aspects of generating such compounds. RSM‐based optimisation of experimental conditions for iron binding to CPPs has not been investigated so far.…”

Section: Introductionmentioning

confidence: 99%

Optimisation of experimental conditions for binding of divalent iron to bioactive casein phosphopeptides

Delshadian

Mortazavian

Tabarzad

et al. 2017

Int J of Food Sci Tech

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Summary Casein phosphopeptides (CPPs) are mineral‐binding bioactive peptides derived from enzymatic digestion of casein. They have been shown to increase iron bioavailability due to increasing iron solubility at the alkaline pH of the intestine. Thus, they are potentially applicable as an advantageous preparation for iron fortification of food. This study aimed to characterise a commercially available CPP and determines optimum experimental conditions for binding it with ferrous iron. The effect of three variables – pH (5–7.5), mass ratio of iron to CPP (MR) (0.04–0.16) and holding time (40–80 min) – on the CPP's iron content was investigated using the central composite design (CCD) in response surface methodology (RSM), and a quadratic model was developed. The optimisation in this survey was based on the maximum response. Among all the regression's terms, the main and quadratic effects of pH represented the most significant influences on the iron content (P‐value <0.05). The obtained optimum conditions were as follows: pH 6.5, MR 0.14 and holding time 72 min, resulting in binding 68.66 mg iron per gram of the CPP. The quantity of iron bound to the CPP depended considerably on the experimental conditions and proved the importance of optimisation.

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Reduction of iron/zinc interactions using metal bound to the caseinophosphopeptide 1–25 of β-casein

Abstract: , et al.. Reduction of iron/zinc interactions using metal bound to the caseinophosphopeptide 1-25 of β-casein.

Cited by 19 publications

References 24 publications

Biopeptides of milk: caseinophosphopeptides and mineral bioavailability

Biopeptides of milk: caseinophosphopeptides and mineral bioavailability

In vitro bioaccessibility of iron and zinc in fortified fruit beverages

Optimisation of experimental conditions for binding of divalent iron to bioactive casein phosphopeptides

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