Wu Wenfei, Yang Yiying, Sun Na, Bao Zhijie, Lin Songyi
National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
Food Res Int. 2020 May;131:108976. doi: 10.1016/j.foodres.2020.108976. Epub 2020 Jan 7.
Iron is known as an essential nutrient in the human body. Insufficient iron uptake is easy to result in iron deficiency anemia, which is a public health problem in both developing and developed countries. Iron, complexed by iron-chelating peptides, have been proposed as a superior candidate to ionized iron for improving iron absorption and bioavailability. Nowadays, as more and more iron-chelating peptides are identified from different food sources, the iron-peptide binding mode attracts much attention. Meanwhile, many studies have been conducted on the iron-chelating peptides to make clear their iron bioavailability enhancement potential. The aim of this review is to provide an overview of research progress in food protein-derived iron-chelating peptides. The review would be of particular value for iron-peptide complexes as functional ingredients or iron supplements.
铁是人体必需的营养素。铁摄入不足容易导致缺铁性贫血，这在发展中国家和发达国家都是一个公共卫生问题。与铁螯合肽结合的铁，被认为是比离子铁更优越的改善铁吸收和生物利用度的候选物。如今，随着越来越多的铁螯合肽从不同食物来源中被鉴定出来，铁肽结合模式备受关注。同时，针对铁螯合肽开展了许多研究，以明确它们增强铁生物利用度的潜力。本综述的目的是概述食物蛋白衍生的铁螯合肽的研究进展。该综述对于作为功能成分或铁补充剂的铁肽复合物具有特别的价值。
