Protein Hydrolysates as Promoters of Non-Haem Iron Absorption
AbstractIron (Fe) is an essential micronutrient for human growth and health. Organic iron is an excellent iron supplement due to its bioavailability. Both amino acids and peptides improve iron bioavailability and absorption and are therefore valuable components of iron supplements. This review focuses on protein hydrolysates as potential promoters of iron absorption. The ability of protein hydrolysates to chelate iron is thought to be a key attribute for the promotion of iron absorption. Iron-chelatable protein hydrolysates are categorized by their absorption forms: amino acids, di- and tri-peptides and polypeptides. Their structural characteristics, including their size and amino acid sequence, as well as the presence of special amino acids, influence their iron chelation abilities and bioavailabilities. Protein hydrolysates promote iron absorption by keeping iron soluble, reducing ferric iron to ferrous iron, and promoting transport across cell membranes into the gut. We also discuss the use and relative merits of protein hydrolysates as iron supplements. View Full-Text
Scifeed alert for new publicationsNever miss any articles matching your research from any publisher
- Get alerts for new papers matching your research
- Find out the new papers from selected authors
- Updated daily for 49'000+ journals and 6000+ publishers
- Define your Scifeed now
Li, Y.; Jiang, H.; Huang, G. Protein Hydrolysates as Promoters of Non-Haem Iron Absorption. Nutrients 2017, 9, 609.
Li Y, Jiang H, Huang G. Protein Hydrolysates as Promoters of Non-Haem Iron Absorption. Nutrients. 2017; 9(6):609.Chicago/Turabian Style
Li, Yanan; Jiang, Han; Huang, Guangrong. 2017. "Protein Hydrolysates as Promoters of Non-Haem Iron Absorption." Nutrients 9, no. 6: 609.
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.