| Grant number: | 13/10356-7 |
| Support Opportunities: | Scholarships in Brazil - Doctorate |
| Start date: | January 01, 2014 |
| End date: | 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) | |
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