a Department of Food Science , University of Guelph , Guelph , ON , Canada.
b Diploma in Food Science and Technology , Singapore Polytechnic , Singapore , Singapore.
Int J Food Sci Nutr. 2019 Feb;70(1):41-52. doi: 10.1080/09637486.2018.1466270. Epub 2018 May 11.
The typical intervention for iron-deficiency anaemia is through oral supplementation with iron salts, which have unpleasant side effects. Therefore, there is a need for the development of supplements which will be absorbed more effectively and may have fewer side effects. This study investigated the effects of partially hydrolysed pork proteins on the bioavailability of non-haem iron. The peptides were derived using either pepsin or a combination of bacterial and fungal proteases, and their ability to deliver iron was evaluated in a rat intestine epithelial tissue model. The greatest iron absorption was achieved with peptides hydrolysed by pepsin of low molecular weight (<6-8 kDa). The peptides hydrolysed with bacterial and fungal enzymes may have bound to the iron too strongly, affecting bioavailability. Finally, hydrolysing proteins using pepsin in the presence of iron produces a complex that resulted in more ferritin expression than mixing the peptides with iron after hydrolysis.
缺铁性贫血的典型干预措施是通过口服补充铁盐，但铁盐有令人不快的副作用。因此，需要开发更易吸收且副作用更小的补充剂。本研究调查了部分水解猪肉蛋白对非血红素铁生物利用度的影响。使用胃蛋白酶或细菌和真菌蛋白酶的组合来制备肽，并在大鼠肠上皮组织模型中评估它们输送铁的能力。用低分子量（<6-8 kDa）胃蛋白酶水解的肽实现了最大的铁吸收。用细菌和真菌酶水解的肽可能与铁结合得太牢固，从而影响生物利用度。最后，在存在铁的情况下使用胃蛋白酶水解蛋白质会产生一种复合物，其铁蛋白表达量高于肽水解后与铁混合。
