Effect of duck egg white peptide‐ferrous chelate on iron bioavailability in vivo and structure characterization
Tóm tắt
In order to utilize the industrial by‐product ‘salted duck egg white’ as novel iron additives, the effects of desalted duck egg white peptides‐ferrous chelate (DPs‐Fe) on the promotion of iron uptake and the structure were investigated.
Different doses of DPs‐Fe were given and iron sulfate (FeSO4) was used as a positive control. After three weeks, hemoglobin (Hb), hematocrit (HCT), red blood cells (RBCs), mean corpuscular volume (MCV), serum iron (SI) and serum ferritin (SF) in iron‐deficiency anemia (IDA) rats could be significantly (
DPs‐Fe could be a potential iron supplement, and the Glu, Asp, Lys, His played important roles in binding iron and promoting iron uptake. This research expands the understanding of iron uptake by DPs and provides an opportunity for recycling a discarded processing byproduct. © 2018 Society of Chemical Industry
Từ khóa
Tài liệu tham khảo
Zhao N, 2014, Preparation and deamination of calcium absorption‐promoting peptides from desalted duck egg white, Food Sci, 35, 181