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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.)

Synthesis of whey peptide-iron complexes: Influence of using different iron precursor compounds

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Author(s):
Caetano-Silva, Maria Elisa [1] ; Alves, Renata Carolina [2] ; Lucena, Guilherme Nunes [2] ; Galvao Frem, Regina Celia [2] ; Bertoldo-Pacheco, Maria Teresa [3] ; Lima-Pallone, Juliana Azevedo [1] ; Netto, Flavia Maria [1]
Total Authors: 7
Affiliation:
[1] Univ Estadual Campinas, Univ Campinas, Fac Food Engn, Monteiro Lobato 80, BR-13083862 Campinas, SP - Brazil
[2] UNESP, Inst Chem, Sao Paulo State Univ, Prof Francisco Degni 55, POB 355, BR-14800970 Araraquara, SP - Brazil
[3] ITAL, Ctr Food Sci & Qual, Inst Food Technol, Brasil Ave 2880, BR-13070178 Campinas, SP - Brazil
Total Affiliations: 3
Document type: Journal article
Source: Food Research International; v. 101, p. 73-81, NOV 2017.
Web of Science Citations: 3
Abstract

Iron-binding peptides are an alternative for increasing the bioavailability of iron and to decreasing its pro oxidant effect. This study aimed to synthesize and characterize peptide-iron complexes using FeCl2 or FeSO4 as the iron precursor compounds. Whey protein isolate (WPI), WPI hydrolyzed with pancreatin, and its fractions obtained via ultrafiltration (cut-off 5 kDa) were used as ligands. The fluorescence intensity of the ligands significantly decreased as the iron concentration increased as a result of metal coordination with the iron-binding sites, which may have led to changes in the microenvironment of tryptophan. For both iron precursor compounds, the primary iron-binding site was carboxylate groups, and the linkage occurred via a bidentate coordination mode with two vibrational modes assigned to the COO Fe linkage. However, infrared spectroscopy and thermal analysis results showed that the dynamics of the interaction is different for the iron precursor. The iron source may be of great importance because it may impact iron absorption and the pro-oxidant effect of the mineral. (AU)

FAPESP's process: 13/10356-7 - Iron-whey peptide chelate: preparation, characterization and evaluation of pro-oxidant effect of iron and its bioavailability in a Caco-2 cell culture model
Grantee:Maria Elisa Caetano Silva Abreu
Support Opportunities: Scholarships in Brazil - Doctorate