Formulations with microencapsulated Fe-peptides improve in vitro bioaccessibility and bioavailability

Autor(es)

Gaigher, Bruna ; da Silva, Emanueli do Nascimento ; Sanches, Vitor Lacerda ; Milani, Raquel Fernanda ; Galland, Fabiana ; Cadore, Solange ; Grancieri, Mariana ; Bertoldo Pacheco, Maria Teresa

• Tipo de documento: Artigo Científico
• Fonte: CURRENT RESEARCH IN FOOD SCIENCE; v. 5, p. 11-pg., 2022-01-01.

Resumo

The bioaccessibility and the bioavailability of iron complexed to peptides (active) in microparticles forms contained in dry beverages formulations were evaluated. The peptide-iron complexes microparticles were obtained by spray drying and added in three dry formulations (tangerine, strawberry, and chocolate flavors). The peptides isolated by iron ion affinity (IMAC-Fe III) had their biological activity predicted by BIOPEP (R) database and were evaluated by molecular coupling. The bioaccessibility was evaluated by solubility and dialysability and the bioavalability was assessed by Caco-2 cellular model. The proportion 10:1 of peptide-iron complexes presented higher rates of bioaccessibility (49%) and bioavailability (56%). The microparticle with peptide-iron complex showed greater solubility after digestion (39.1%), bioaccessibility (19.8%), and bioavailability (34.8%) than the ferrous sulfate salt (control) for the three assays (10.2%; 12.9%; 9.7%, respectively). Tangerine and strawberry formulations contributed to the iron absorption according to the results of bioaccessibility (36.2%, 30.0% respectively) and bioavailability (80.5%, 84.1%, respectively). The results showed that iron peptide complexation and microencapsulation process improve the bioaccessibility and bioavailability when incorporated into formulations. (AU)

• Processo FAPESP: 16/12660-3 - Bioacessibilidade e estabilidade do ferro em formulações contendo Fe-peptídeos de soro de leite.
• Beneficiário: Maria Teresa Bertoldo Pacheco
• Modalidade de apoio: Auxílio à Pesquisa - Regular