The effect of cysteine-containing peptides released during meat digestion on iron absorption in humans

Taylor, Peter; Martínez-Torres, Carlos; Romano, Elena; Layrisse, Miguel

doi:10.1093/ajcn/43.1.68

Cited by 152 publications

(67 citation statements)

References 20 publications

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“…The absorption of non-haem iron is influenced by both enhancing and inhibitory factors in the diets. Ascorbic acid from fruits and vegetables and meat/fish/poultry are the main enhancing substances for iron absorption (Taylor et al, 1986;Ballot et al, 1987). Phytic acid from cereal grains and legumes (Hallberg et al, 1987;Hurrell et al, 1992), and polyphenol compounds from tea and coffee (Hurrell et al, 1999) are the major inhibitory substances.…”

Section: Discussionmentioning

confidence: 99%

Phytate intake and molar ratios of phytate to zinc, iron and calcium in the diets of people in China

Jin

et al. 2006

Eur J Clin Nutr

113

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Objective: To assess the phytate intake and molar ratios of phytate to calcium, iron and zinc in the diets of people in China. Design: 2002 China Nationwide Nutrition and Health Survey is a cross-sectional nationwide representative survey on nutrition and health. The information on dietary intakes was collected using consecutive 3 days 24 h recall by trained interviewers. Subjects: The data of 68 962 residents aged 2-101 years old from 132 counties were analyzed. Results: The median daily dietary intake of phytate, calcium, iron and zinc were 1186, 338.1, 21.2 and 10.6 mg, respectively. Urban residents consumed less phytate (781 vs 1342 mg/day), more calcium (374.5 vs 324.1 mg/day) and comparable amounts of iron (21.1 vs 21.2 mg/day) and zinc (10.6 vs 10.6 mg/day) than their rural counterparts. A wide variation in phytate intake among residents from six areas was found, ranging from 648 to 1433 mg/day. The median molar ratios of phytate to calcium, iron, zinc and phytate Â calcium/zinc were 0.22, 4.88, 11.1 and 89.0, respectively, with a large variation between urban and rural areas. The phytate:zinc molar ratios ranged from 6.2 to 14.2, whereas the phytate Â calcium/zinc molar ratios were from 63.7 to 107.2. The proportion of subjects with ratios above the critical values of phytate to iron, phytate to calcium, phytate to zinc and phytate Â calcium/zinc were 95.4, 43.7, 23.1 and 8.7%, respectively. All the phytate/mineral ratios of rural residents were higher than that of their urban counterparts. Conclusions: The dietary phytate intake of people in China was higher than those in Western developed countries and lower than those in developing countries. Phytate may impair the bioavailability of iron, calcium and zinc in the diets of people in China.

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Section: Discussionmentioning

confidence: 99%

Phytate intake and molar ratios of phytate to zinc, iron and calcium in the diets of people in China

Jin

et al. 2006

Eur J Clin Nutr

113

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“…They can be conveniently divided into four groups: (i) those that are freely water soluble; (ii) those that are poorly water soluble but soluble in dilute acids such as gastric juice; (iii) those that are water insoluble but poorly soluble in dilute acid; and (iv) protected iron compounds. The table gives guideline values for relative bioavailability in rat and man and a relative cost factor (Bothwell et al, 1992;Hurrell, 1985;Taylor et al, 1986). The bioavailability of iron for intake is depending upon the solubility in water.…”

Section: Iron Fortificantsmentioning

confidence: 99%

“…Compounds poorly soluble in dilute acids include ferric pyrophosphate, ferric orthophosphate, and ferric ammonium orthophosphate (Taylor et al, 1986;Patrick, 1985). They are the most often-used compounds in food fortification and their main advantage is that they cause no organoleptic problems.…”

Section: Compounds Poorly Soluble In Dilute Acidsmentioning

confidence: 99%

Food Fortification to Combat Iron Deficiency Anaemia

Pandey

Singh

2013

IJANHS

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Among the various blood disorder anemia is a widespread health problem associated with an increased risk of morbidity and mortality, especially in pregnant women and young children. The major causes for anemia are both nutritional (vitamin and mineral deficiencies) and non-nutritional (infection and hemoglobinopathies). In particular, the major factors that contribute to the onset of anemia are iron deficiency and malaria. The present review focuses on the various intervention programmers for eradicating iron deficiency anaemia.

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“…The ability of amino acids to enhance iron absorption is not yet clear. Some studies have reported that certain amino acids increased lron absorption (Van Campen, 1973;Martinez-Torres et a/., 1981;Taylor et al, 1986); whereas, the study of Layrisse et al ( 1984) has shown no effect. Previous studies have shown that the animal tissues (meat) and peptides enhance iron absorption and iron uptake (Slatkavitz & Clydesdale, 1988;Gordon & Godber, 1989;Kapsokefalou & Miller, 199 l;Garcia et al, 1996;Glahn et a/ , 1 996).…”

mentioning

confidence: 98%

Effects of Amino Acids and Dipeptides on the Uptake and Transport of Iron by Caco-2 Cells Cultured in Serum-Free Medium.

Kongkachuichai

Yasumoto

1997

FSTI

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This study was conducted to investigate the effect of five amino acids, aspartic acid, glutamic acid, histidine, cysteine and phenylalanine, and of two dipeptides, anserine and carnosine, on the uptake and transport of iron across monolayers of Cac0-2 cells. Cac0-2 cells were grown on polycarbonate membrane inserts in serum-free medium LDMEM plus ITS (5 mg/ I insulin, 5 mg/ I transferrin and 5 pg/ I selenious acid)]. The anserine, carnosine, glutamic acid, histidine and aspartic acid, except for cysteine and phenylalanine, at 20 pM significantly increased the uptake and transport of iron. Iron uptake and rate of iron transport in the presence of aspartic acid at 20 pM Were significantly greater than those of other test solutions. When the concentration of added carnosine, anserine, glutamic acid, histidine and phenylalanine was increased from 20 pM to I mM in the test solution, the uptake and transport of iron was further increased. The results of the present study indicated that aspartic acid, glutamic acid, histidine, and the dipeptides, anserine and carnosine, enhanced the uptake and transport of iron by Cac0-2 cells.

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The effect of cysteine-containing peptides released during meat digestion on iron absorption in humans

Cited by 152 publications

References 20 publications

Phytate intake and molar ratios of phytate to zinc, iron and calcium in the diets of people in China

Phytate intake and molar ratios of phytate to zinc, iron and calcium in the diets of people in China

Food Fortification to Combat Iron Deficiency Anaemia

Effects of Amino Acids and Dipeptides on the Uptake and Transport of Iron by Caco-2 Cells Cultured in Serum-Free Medium.

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