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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Iron-binding peptides from whey protein hydrolysates: Evaluation, isolation and sequencing by LC-MS/MS

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Author(s):
Caetano-Silva, Maria Blisa [1] ; Bertoldo-Pacheco, Maria Teresa [2] ; Paes-Leme, Adriana Franco [3] ; Netto, Flavia Maria [1]
Total Authors: 4
Affiliation:
[1] Univ Estadual Campinas, Fac Food Engn, BR-13083862 Campinas, SP - Brazil
[2] ITAL, Ctr Food Sci & Qual, Inst Food Technol, BR-13070178 Campinas, SP - Brazil
[3] CNPEM, Natl Ctr Res Energy & Mat, Natl Lab Biosci, BR-13083970 Campinas, SP - Brazil
Total Affiliations: 3
Document type: Journal article
Source: Food Research International; v. 71, p. 132-139, MAY 2015.
Web of Science Citations: 13
Abstract

Iron-peptide complexes have been considered a promising source of more bioavailable iron, with reduced side effects as compared to iron salts. Whey protein isolate (WPI) hydrolyzed by alcalase, pancreatin or flavourzyme was ultrafiltered (cut off 5 kDa) and their fractions - retentates and filtrates - were evaluated for iron-binding capacity. The Fe-hydrolysate complexation reaction resulted in a dramatic increase in iron solubility at pH 7.0, from 0% to almost 100%. This result was obtained regardless of the molecular mass profile or the enzyme used to obtain the samples. Fractions from hydrolysate obtained with pancreatin (HP) were chosen to continue the study. The complexes formed with both fractions from HP were stable under simulated gastric digestion (50.8-89.4%). To identify the peptides with iron-binding capacity, the HP fractions were isolated by IMAC-Fe3+, and the retentate showed higher relative concentrations of iron-binding peptides than the filtrate. Iron-binding peptide sequencing, accomplished by LC-MS/MS, showed Glu and/or Asp in all the sequences, and their carboxylic groups were amongst the main iron-binding sites. WPI hydrolysis with pancreatin yields peptides that can form iron complexes with the potential to increase iron bioavailability and reduce its prooxidant effect. (C) 2015 Elsevier Ltd. All rights reserved. (AU)

FAPESP's process: 11/04948-3 - Evaluation of iron chelation potential of whey peptides obtained from different enzymatic systems
Grantee:Maria Elisa Caetano Silva Abreu
Support Opportunities: Scholarships in Brazil - Master