The adsorption of orthophosphate onto casein-iron precipitates

Mittal, V.A.; Ellis, Ashling; Ye, Aiqian; Edwards, Patrick J. B.; Singh, Harjinder

doi:10.1016/j.foodchem.2017.06.035

Cited by 8 publications

(8 citation statements)

References 19 publications

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“…A novel iron fortificant, with iron bound to casein in the presence of orthophosphate and that is highly soluble in water yet stable in food matrixes, has been developed (4–6). Complexes are formed through the interaction of casein, iron, and orthophosphate, with the complexes taking the form of ferric phosphate clusters stabilized in solution by casein molecules (5, 6). Addition of the fortificant in a dairy matrix to beverages results in reduced sensory and color changes compared with other common iron fortificants (4).…”

Section: Introductionmentioning

confidence: 99%

Iron bioavailability of a casein-based iron fortificant compared with that of ferrous sulfate in whole milk: a randomized trial with a crossover design in adult women

Henare

Singh

Ellis

et al. 2019

The American Journal of Clinical Nutrition

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BackgroundA highly soluble iron–casein complex has been developed for food fortification purposes with the aim to provide high iron bioavailability.ObjectiveWe aimed to determine the iron bioavailability of the iron–casein complex relative to that of ferrous sulfate (control) when given with whole milk in healthy young women.MethodsA randomized comparator-controlled trial with a crossover design was conducted using the erythrocyte incorporation dual stable isotope (57Fe, 58Fe) technique. Iron absorption from the iron–casein complex was compared with that from ferrous sulfate in 21 healthy women aged 20–38 y with normal iron status.ResultsFractional iron absorption (geometric mean; −SD, +SD) from the iron–casein complex (3.4%; 1.4%, 5.4%) and from ferrous sulfate (3.9%; 1.7%, 6.1%) were not statistically different (P > 0.05). The relative bioavailability value of the iron–casein complex to ferrous sulfate was determined to be 0.87 (−1 SD, +1 SD: −0.90, +2.64).ConclusionsThe iron–casein complex has iron bioavailability comparable to that of ferrous sulfate in healthy young women. This trial was registered at www.anzctr.org.au as ACTRN12615000690550.

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Section: Introductionmentioning

confidence: 99%

Iron bioavailability of a casein-based iron fortificant compared with that of ferrous sulfate in whole milk: a randomized trial with a crossover design in adult women

Henare

Singh

Ellis

et al. 2019

The American Journal of Clinical Nutrition

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“…This is why the NaCasstabilized emulsion can be formed and broken within 1 min. Furthermore, the phosphoserine clusters can dynamically bind to the positive ions to form a positively charged layer around the localized micelles, serving as a vehicle for capturing ions, [33][34][35] providing theoretical support for strong salt tolerance, and thus contributing to the indenitely reversible pH-responsive cyclability ( Fig. S7 †) that cannot be found in other common proteins.…”

Section: Andmentioning

confidence: 99%

Sodium caseinate as a particulate emulsifier for making indefinitely recycled pH-responsive emulsions

Liu

Jiang

et al. 2020

Chem. Sci.

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“…Two batches of the ICC were produced by the Nestlé Technological Center (Konolfingen, Switzerland) as per the protocol previously described by Mittal et al [6,7]. The sodium caseinate (Arla Foods Ingredients, Viby J, Denmark) used to produce the complexes contained 36.3% α s1 -casein, 8.5% α s2 -casein, 40.7% β-casein and 14.5% κ-casein.…”

Section: Preparation Of the Iccmentioning

confidence: 99%

“…A highly water-soluble iron-casein complex (ICC) with improved organoleptic properties [4,5], i.e., a sodium caseinate-ferric (Fe 3+ ) phosphate complex, has recently been developed. This complex is formed through the interaction of iron with sodium caseinates, in the presence of orthophosphate [6,7]. The reported distribution of added inorganic ferrous or ferric iron in the casein fraction of cow's milk (i.e., 65-90%; pH 6.5-6.7) suggests that the formation of similar complexes may occur naturally in iron-fortified milk [8].…”

Section: Introductionmentioning

confidence: 99%

Impact of Ascorbic Acid on the In Vitro Iron Bioavailability of a Casein-Based Iron Fortificant

et al. 2020

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A new iron–casein complex (ICC) has been developed for iron (Fe) fortification of dairy matrices. The objective was to assess the impact of ascorbic acid (AA) on its in vitro bioavailability in comparison with ferrous sulfate (FeSO4) and ferric pyrophosphate (FePP). A simulated digestion coupled with the Caco-2 cell culture model was used in parallel with solubility and dissociation tests. Under diluted acidic conditions, the ICC was as soluble as FeSO4, but only part of the iron was found to dissociate from the caseins, indicating that the ICC was an iron chelate. The Caco-2 cell results in milk showed that the addition of AA (2:1 molar ratio) enhanced iron uptake from the ICCs and FeSO4 to a similar level (p = 0.582; p = 0.852) and to a significantly higher level than that from FePP (p < 0.01). This translated into a relative in vitro bioavailability to FeSO4 of 36% for FePP and 114 and 104% for the two ICCs. Similar results were obtained from water. Increasing the AA to iron molar ratio (4:1 molar ratio) had no additional effect on the ICCs and FePP. However, ICC absorption remained similar to that from FeSO4 (p = 0.666; p = 0.113), and was still significantly higher than that from FePP (p < 0.003). Therefore, even though iron from ICC does not fully dissociate under gastric digestion, iron uptake suggested that ICCs are absorbed to a similar amount as FeSO4 in the presence of AA and thus provide an excellent source of iron.

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The adsorption of orthophosphate onto casein-iron precipitates

Cited by 8 publications

References 19 publications

Iron bioavailability of a casein-based iron fortificant compared with that of ferrous sulfate in whole milk: a randomized trial with a crossover design in adult women

Iron bioavailability of a casein-based iron fortificant compared with that of ferrous sulfate in whole milk: a randomized trial with a crossover design in adult women

Sodium caseinate as a particulate emulsifier for making indefinitely recycled pH-responsive emulsions

Impact of Ascorbic Acid on the In Vitro Iron Bioavailability of a Casein-Based Iron Fortificant

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