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Foods 2018, 7(10), 172; https://doi.org/10.3390/foods7100172

Potential of Food Hydrolyzed Proteins and Peptides to Chelate Iron or Calcium and Enhance their Absorption

1
Food Science and Nutrition Program, Department of Chemistry, Carleton University, 1125 Colonel By Drive, Ottawa, ON K1S 5B6, Canada
2
Institute of Biochemistry, Carleton Unive6rsity, 1125 Colonel By Drive, Ottawa, ON K1S 5B6, Canada
*
Author to whom correspondence should be addressed.
Received: 25 September 2018 / Revised: 17 October 2018 / Accepted: 18 October 2018 / Published: 19 October 2018
(This article belongs to the Section Food Physics and (Bio)Chemistry)
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Abstract

Iron and calcium are two essential micronutrients that have strong effects on nutrition and human health because of their involvement in several biological and redox processes. Iron is responsible for electron and oxygen transport, cell respiration, and gene expression, whereas calcium is responsible for intracellular metabolism, muscle contraction, cardiac function, and cell proliferation. The bioavailability of these nutrients in the body is dependent on enhancers and inhibitors, some of which are found in consumed foods. Hydrolyzed proteins and peptides from food proteins can bind these essential minerals in the body and facilitate their absorption and bioavailability. The binding is also important because excess free iron will increase oxidative stress and the risks of developing chronic diseases. This paper provides an overview of the function of calcium and iron, and strategies to enhance their absorption with an emphasis on hydrolyzed proteins and peptides from foods. It also discusses the relationship between the structure of peptides and their potential to act as transition metal ligands. View Full-Text
Keywords: protein hydrolysates; mineral binding; spectroscopic characterization; bioavailability; Fourier transform; ultraviolet protein hydrolysates; mineral binding; spectroscopic characterization; bioavailability; Fourier transform; ultraviolet
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Walters, M.E.; Esfandi, R.; Tsopmo, A. Potential of Food Hydrolyzed Proteins and Peptides to Chelate Iron or Calcium and Enhance their Absorption. Foods 2018, 7, 172.

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