Evaluation of iron chelation potential of whey peptides obtained from different enzymatic systems

• Grant number: 11/04948-3
• Support Opportunities: Scholarships in Brazil - Master
• Start date: August 01, 2011
• End date: February 28, 2013
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Flavia Maria Netto
• Grantee: Maria Elisa Caetano Silva Abreu
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

The anemia for iron-deficiency is a major public health problem that affects all age groups, mainly children and pregnant women. The demand for high iron absorption products without side effects and low cost has been a continuing action. Thus, this study aims to evaluate the whey peptides iron-chelation potential, obtained from enzymatic hydrolysis with different enzymes. To this end, proteins isolated from whey, will be hydrolyzed with the Alcalase, pancreatin and Flavourzyme enzymes, and then fractionated by ultrafiltration membranes with 5, 3 and 1 kDa cuts. The fractions will be characterized by the protein content, amino acid composition and chromatographic profile. Following, the fractions will then be separated due to its affinity to iron through the IMAC-Fe 3 + column. Considering the influence that pH has on the coordination bonds between iron and peptides, both pH values, 3 and 6, will be used to assess the effect of this parameter concerning the iron-binding affinity. Hence the highest affinity fraction will be sequenced by mass spectrometry (MS / MS). This research aims to contribute in obtaining a chelate capable of increasing iron bioavailability and provide anemia prevention. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

CAETANO-SILVA, MARIA BLISA; BERTOLDO-PACHECO, MARIA TERESA; PAES-LEME, ADRIANA FRANCO; NETTO, FLAVIA MARIA. Iron-binding peptides from whey protein hydrolysates: Evaluation, isolation and sequencing by LC-MS/MS. Food Research International, v. 71, p. 132-139, MAY 2015. (11/04948-3)

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

ABREU, Maria Elisa Caetano Silva. Evaluation of iron-binding potential from whey protein hydrolysates obtained with different enzymes. 2013. Master's Dissertation - Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos Campinas, SP.