Next Article in Journal
The Long-Term Consumption of Oats in Celiac Disease Patients Is Safe: A Large Cross-Sectional Study
Next Article in Special Issue
Despite Inflammation, Supplemented Essential Amino Acids May Improve Circulating Levels of Albumin and Haemoglobin in Patients after Hip Fractures
Previous Article in Journal
A Socio-Ecological Examination of Weight-Related Characteristics of the Home Environment and Lifestyles of Households with Young Children
Previous Article in Special Issue
Phytosterols and Omega 3 Supplementation Exert Novel Regulatory Effects on Metabolic and Inflammatory Pathways: A Proteomic Study

Protein Hydrolysates as Promoters of Non-Haem Iron Absorption

by 1, 1 and 1,2,3,*
College of Life Sciences, China Jiliang University, Hangzhou 310018, China
Key Lab of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province, Hangzhou 310018, China
National and Local United Engineering Lab of Quality Controlling Technology and Instrument for Marine Food, Hangzhou 310018, China
Author to whom correspondence should be addressed.
Nutrients 2017, 9(6), 609;
Received: 24 March 2017 / Revised: 13 May 2017 / Accepted: 13 June 2017 / Published: 15 June 2017
(This article belongs to the Special Issue Dietary Supplements)
Iron (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
Keywords: amino acid; di-peptide; tri-peptide; polypeptide; iron chelate; food supplement; bioactive peptides amino acid; di-peptide; tri-peptide; polypeptide; iron chelate; food supplement; bioactive peptides
Show Figures

Figure 1

MDPI and ACS Style

Li, Y.; Jiang, H.; Huang, G. Protein Hydrolysates as Promoters of Non-Haem Iron Absorption. Nutrients 2017, 9, 609.

AMA Style

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, Han Jiang, and Guangrong Huang. 2017. "Protein Hydrolysates as Promoters of Non-Haem Iron Absorption" Nutrients 9, no. 6: 609.

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

Back to TopTop