Iron-whey peptide chelate: preparation, characterization and evaluation of pro-oxidant effect of iron and its bioavailability in a Caco-2 cell culture model

• Grant number: 13/10356-7
• Support Opportunities: Scholarships in Brazil - Doctorate
• Effective date (Start): January 01, 2014
• Effective date (End): March 20, 2017
• Field of knowledge: Agronomical Sciences - Food Science and Technology
• 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
• Associated scholarship(s): 15/02254-5 - Iron-whey peptide chelate: evaluation of iron bioavailability in a Caco-2 cell culture model, BE.EP.DR

Abstract

Food supplementation with iron salts to combat iron deficiency has been a challenge, because, in salt form, the mineral shows low bioavailability, besides undesirable changes in flavor and appearance in food products and catalyzing lipid oxidation. In a previous study, we found that peptides from whey protein hydrolysates have iron-binding affinity. The iron-peptide chelate formed showed stability under gastric conditions, suggesting that chelation could avoid side effects resulting from the free-form iron. The aims of the present study, as a continuation of the research developed with FAPESP scholarship (Process no. 2011/04948-3) are: to obtain and characterize iron-whey peptides chelates obtained under different experimental synthesis conditions (iron source and pH) and to study the possible protective effect exerted by chelation. This hypothesis will be tested by evaluating the oxidative stability of emulsions containing iron and the bioavailability of the mineral in a Caco-2 cell culture model in its free and chelated form. Whey protein isolate (WPI) will be hydrolyzed with pancreatin and ultrafiltered in a 5 kDa membrane. The chelation reaction will be realized with hydrolysate fractions and FeSO4 or FeCl2, under different pHs (5.0 to 7.5). The fractions will be characterized by electrophoretic profile, hydrophilicity profile and size exclusion profile. The chelates will be characterized by UV-vis electronic absorption spectroscopy, luminescence spectroscopy and infrared absorption spectroscopy (FTIR). The oxidative stability of the emulsions containing iron from iron-whey peptides chelates, ferrous bisglycinate and iron salts will be investigated by peroxide index and thiobarbituric acid reactive substances (TBARS), aiming at evaluating the pro-oxidant effect of free and chelated iron. The iron bioavailability from different sources will be evaluated by a Caco-2 cell culture model using ferritin as an indicator of iron uptake. (AU)

Scientific publications

(5)

(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 ELISA; BARROS MARIUTTI, LILIAN REGINA; BRAGAGNOLO, NEURA; BERTOLDO-PACHECO, MARIA TERESA; NETTO, FLAVIA MARIA. Whey Peptide-Iron Complexes Increase the Oxidative Stability of Oil-in-Water Emulsions in Comparison to Iron Salts. Journal of Agricultural and Food Chemistry, v. 66, n. 8, p. 1981-1989, FEB 28 2018. (13/10356-7)

CAETANO-SILVA, MARIA ELISA; ALVES, RENATA CAROLINA; LUCENA, GUILHERME NUNES; GALVAO FREM, REGINA CELIA; BERTOLDO-PACHECO, MARIA TERESA; LIMA-PALLONE, JULIANA AZEVEDO; NETTO, FLAVIA MARIA. Synthesis of whey peptide-iron complexes: Influence of using different iron precursor compounds. Food Research International, v. 101, p. 73-81, NOV 2017. (13/10356-7)

CAETANO-SILVA, MARIA ELISA; CILLA, ANTONIO; BERTOLDO-PACHECO, MARIA TERESA; NETTO, FLAVIA MARIA; ALEGRIA, AMPARO. Evaluation of in vitro iron bioavailability in free form and as whey peptide-iron complexes. Journal of Food Composition and Analysis, v. 68, n. SI, p. 95-100, MAY 2018. (15/02254-5, 13/10356-7)

CAETANO-SILVA, MARIA ELISA; NETTO, FLAVIA MARIA; BERTOLDO-PACHECO, MARIA TERESA; ALEGRIA, AMPARO; CILLA, ANTONIO. Peptide-metal complexes: obtention and role in increasing bioavailability and decreasing the pro-oxidant effect of minerals. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, v. 61, n. 9, MAY 2020. (15/02254-5, 13/10356-7)

CAETANO-SILVA, MARIA ELISA; CILLA, ANTONIO; BERTOLDO-PACHECO, MARIA TERESA; NETTO, FLAVIA MARIA; ALEGRIA, AMPARO. Evaluation of in vitro iron bioavailability in free form and as whey peptide-iron complexes. Journal of Food Composition and Analysis, v. 68, p. 6-pg., 2018-05-01. (13/10356-7, 15/02254-5)

Academic Publications

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

ABREU, Maria Elisa Caetano Silva. Whey peptide-iron complexes: obtaining, characterization and evaluation of iron pro-oxidant effect and iron bioavailability using Caco-2 cell culture model. 2017. Doctoral Thesis - Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos Campinas, SP.