Effect of duck egg white peptide‐ferrous chelate on iron bioavailability <i>in vivo</i> and structure characterization

Journal of the Science of Food and Agriculture - Tập 99 Số 4 - Trang 1834-1841 - 2019
Bo Li1,2, Hui He1,2, Wen Shi1,2, Tao Hou1,2
1College of Food Science and Technology, Huazhong Agricultural University, Wuhan, PR China
2Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education Wuhan PR China

Tóm tắt

AbstractBACKGROUNDIn 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.RESULTSDifferent 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 (P < 0.05) increased to the normal levels by DPs‐Fe. The gene expressions of divalent metal transporter 1 (DMT1), ferroportin 1 (FPN1) and Hepcidin could be regulated by DPs‐Fe. Additionally, DPs‐Fe was formed during the chelation process and the structure was characterized. Eight crucial iron‐chelating peptides of duck egg white peptides (DPs) were identified by HPLC‐ESI‐MS/MS, such as Pro‐Val‐Glu‐Glu and Arg‐Ser‐Ser. It indicated that Glu, Asp, Lys, His, Ser, Cys residues might play crucial roles in the chelating of DPs with iron.CONCLUSIONDPs‐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

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Journal of the Science of Food and Agriculture

Tập 99 Số 4

1834-1841

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