Gaigher Bruna, do Nascimento da Silva Emanueli, Lacerda Sanches Vitor, Fernanda Milani Raquel, Galland Fabiana, Cadore Solange, Grancieri Mariana, Bertoldo Pacheco Maria Teresa
Institute of Food Technology (ITAL), Brasil Avenue 2880, PO Box 139, 13070-178, Campinas, SP, Brazil.
Department of Chemistry, Institute of Exact and Biological Sciences, Federal University of Ouro Preto, Ouro Preto, MG, Brazil.
Curr Res Food Sci. 2022 Mar 24;5:687-697. doi: 10.1016/j.crfs.2022.03.007. eCollection 2022.
The bioaccessibility and the bioavailability of iron complexed to peptides (active) in microparticles forms contained in dry beverages formulations were evaluated. The peptide-iron complexes microparticles were obtained by spray drying and added in three dry formulations (tangerine, strawberry, and chocolate flavors). The peptides isolated by iron ion affinity (IMAC-Fe III) had their biological activity predicted by BIOPEP® database and were evaluated by molecular coupling. The bioaccessibility was evaluated by solubility and dialysability and the bioavalability was assessed by Caco-2 cellular model. The proportion 10:1 of peptide-iron complexes presented higher rates of bioaccessibility (49%) and bioavailability (56%). The microparticle with peptide-iron complex showed greater solubility after digestion (39.1%), bioaccessibility (19.8%), and bioavailability (34.8%) than the ferrous sulfate salt (control) for the three assays (10.2%; 12.9%; 9.7%, respectively). Tangerine and strawberry formulations contributed to the iron absorption according to the results of bioaccessibility (36.2%, 30.0% respectively) and bioavailability (80.5%, 84.1%, respectively). The results showed that iron peptide complexation and microencapsulation process improve the bioaccessibility and bioavailability when incorporated into formulations.
对干饮料配方中微粒形式的与肽（活性）络合的铁的生物可及性和生物利用度进行了评估。通过喷雾干燥获得肽 - 铁络合物微粒，并添加到三种干制剂（橘子味、草莓味和巧克力味）中。通过铁离子亲和法（IMAC - Fe III）分离的肽，其生物活性由BIOPEP®数据库预测，并通过分子偶联进行评估。通过溶解度和透析性评估生物可及性，通过Caco - 2细胞模型评估生物利用度。肽 - 铁络合物比例为10:1时呈现出更高的生物可及率（49%）和生物利用率（56%）。在三种测定中，含有肽 - 铁络合物的微粒在消化后的溶解度（39.1%）、生物可及性（19.8%）和生物利用度（34.8%）均高于硫酸亚铁盐（对照）（分别为10.2%；12.9%；9.7%）。根据生物可及性（分别为36.2%、30.0%）和生物利用度（分别为80.5%、84.1%）的结果，橘子味和草莓味制剂有助于铁的吸收。结果表明，铁肽络合和微囊化过程在掺入制剂时可提高生物可及性和生物利用度。
