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  • 标题:Hydrolysis of Soybean Protein Improves Iron Bioavailability by Caco-2 Cell
  • 本地全文:下载
  • 作者:Ying Lv ; Shuntang Guo ; Elad Tako
  • 期刊名称:Journal of Food and Nutrition Research
  • 印刷版ISSN:2333-1119
  • 电子版ISSN:2333-1240
  • 出版年度:2014
  • 卷号:2
  • 期号:4
  • 页码:162-166
  • DOI:10.12691/jfnr-2-4-5
  • 语种:English
  • 出版社:Science and Education Publishing
  • 摘要:Iron is an important trace metal element in human body. Iron deficiency affects human health, especially pregnant women and children. Soybean protein is a popular food in Asia and contains a high amount of iron (145.70 ± 0.74 μg/g); however, it is usually reported as an inhibitor of iron absorption. In this study, the effect of hydrolysis on iron bioavailability of soybean protein was investigated with an in vitro digestion/Caco-2 cell model. The result showed that hydrolysis significantly enhanced the intrinsic and extrinsically added iron bioavailability of soybean protein (P < 0.05). Furthermore, the hydrolyzed soybean protein (SPH) was ultrafiltered to different molecular weight of peptides; and intrinsic iron content of SPH (> 10 kDa), as well as the iron uptake by Caco-2 cells, significantly higher than that of low molecular weight of SPH. However, when extrinsic iron was added, the SPH (< 1 kDa) were presented with highest iron bioavailability. These results indicated that hydrolysis of soybean protein improves iron bioavailability.
  • 关键词:iron bioavailability; hydrolysis; soybean peptides; Caco-2 cells
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