Optimization of the Red Tilapia (<i>Oreochromis</i> spp.) Viscera Hydrolysis for Obtaining Iron-Binding Peptides and Evaluation of In Vitro Iron Bioavailability
Iron deficiencies continue to cause significant health problems in vulnerable populations. A good strategy to combat mineral deficiency includes fortification with iron-binding peptides. This research aims to determine the optimal conditions to hydrolyze red tilapia viscera (RTV) using Alcalase 2.4...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-07-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/7/883 |
| _version_ | 1797563197770694656 |
|---|---|
| author | Leidy J. Gómez Nathalia A. Gómez José E. Zapata Gabriel López-García Antonio Cilla Amparo Alegría |
| author_facet | Leidy J. Gómez Nathalia A. Gómez José E. Zapata Gabriel López-García Antonio Cilla Amparo Alegría |
| author_sort | Leidy J. Gómez |
| collection | DOAJ |
| description | Iron deficiencies continue to cause significant health problems in vulnerable populations. A good strategy to combat mineral deficiency includes fortification with iron-binding peptides. This research aims to determine the optimal conditions to hydrolyze red tilapia viscera (RTV) using Alcalase 2.4 L and recovery of iron-binding protein hydrolysate. The result showed that under the optimal hydrolysis condition including pH 10, 60 °C, E/S ratio of 0.306 U/g protein, and substrate concentration of 8 g protein/L, the obtained hydrolysate with 42.5% degree of hydrolysis (RTVH-B), displayed the maximal iron-binding capacity of 67.1 ± 1.9%. Peptide fractionation was performed using ultrafiltration and the <1 kDa fraction (FRTVH-V) expressed the highest iron-binding capacity of 95.8 ± 1.5%. Iron content of RTVH-B and its fraction was assessed, whereas iron uptake was measured indirectly as ferritin synthesis in a Caco-2 cell model and the result showed that bioavailability of bound minerals from protein complexes was significantly higher (<i>p</i> < 0.05) than iron salt in its free form, increased 4.7 times for the Fe<sup>2+</sup>–RTVH-B complex. This research suggests a potential application of RTVH-B as dietary supplements to improve iron absorption. |
| first_indexed | 2024-03-10T18:39:07Z |
| format | Article |
| id | doaj.art-0116ca9d8c3a479ca51a2c569478d830 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T18:39:07Z |
| publishDate | 2020-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-0116ca9d8c3a479ca51a2c569478d8302023-11-20T05:56:24ZengMDPI AGFoods2304-81582020-07-019788310.3390/foods9070883Optimization of the Red Tilapia (<i>Oreochromis</i> spp.) Viscera Hydrolysis for Obtaining Iron-Binding Peptides and Evaluation of In Vitro Iron BioavailabilityLeidy J. Gómez0Nathalia A. Gómez1José E. Zapata2Gabriel López-García3Antonio Cilla4Amparo Alegría5Nutrition and Food Technology Group, Faculty of Pharmaceutical and Food Sciences, University of Antioquia, Medellin 050010, ColombiaNutrition and Food Technology Group, Faculty of Pharmaceutical and Food Sciences, University of Antioquia, Medellin 050010, ColombiaNutrition and Food Technology Group, Faculty of Pharmaceutical and Food Sciences, University of Antioquia, Medellin 050010, ColombiaNutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, SpainNutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, SpainNutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, SpainIron deficiencies continue to cause significant health problems in vulnerable populations. A good strategy to combat mineral deficiency includes fortification with iron-binding peptides. This research aims to determine the optimal conditions to hydrolyze red tilapia viscera (RTV) using Alcalase 2.4 L and recovery of iron-binding protein hydrolysate. The result showed that under the optimal hydrolysis condition including pH 10, 60 °C, E/S ratio of 0.306 U/g protein, and substrate concentration of 8 g protein/L, the obtained hydrolysate with 42.5% degree of hydrolysis (RTVH-B), displayed the maximal iron-binding capacity of 67.1 ± 1.9%. Peptide fractionation was performed using ultrafiltration and the <1 kDa fraction (FRTVH-V) expressed the highest iron-binding capacity of 95.8 ± 1.5%. Iron content of RTVH-B and its fraction was assessed, whereas iron uptake was measured indirectly as ferritin synthesis in a Caco-2 cell model and the result showed that bioavailability of bound minerals from protein complexes was significantly higher (<i>p</i> < 0.05) than iron salt in its free form, increased 4.7 times for the Fe<sup>2+</sup>–RTVH-B complex. This research suggests a potential application of RTVH-B as dietary supplements to improve iron absorption.https://www.mdpi.com/2304-8158/9/7/883protein hydrolysissurface response designiron-binding activityiron bioavailabilityAlcalaseCaco-2 cells |
| spellingShingle | Leidy J. Gómez Nathalia A. Gómez José E. Zapata Gabriel López-García Antonio Cilla Amparo Alegría Optimization of the Red Tilapia (<i>Oreochromis</i> spp.) Viscera Hydrolysis for Obtaining Iron-Binding Peptides and Evaluation of In Vitro Iron Bioavailability Foods protein hydrolysis surface response design iron-binding activity iron bioavailability Alcalase Caco-2 cells |
| title | Optimization of the Red Tilapia (<i>Oreochromis</i> spp.) Viscera Hydrolysis for Obtaining Iron-Binding Peptides and Evaluation of In Vitro Iron Bioavailability |
| title_full | Optimization of the Red Tilapia (<i>Oreochromis</i> spp.) Viscera Hydrolysis for Obtaining Iron-Binding Peptides and Evaluation of In Vitro Iron Bioavailability |
| title_fullStr | Optimization of the Red Tilapia (<i>Oreochromis</i> spp.) Viscera Hydrolysis for Obtaining Iron-Binding Peptides and Evaluation of In Vitro Iron Bioavailability |
| title_full_unstemmed | Optimization of the Red Tilapia (<i>Oreochromis</i> spp.) Viscera Hydrolysis for Obtaining Iron-Binding Peptides and Evaluation of In Vitro Iron Bioavailability |
| title_short | Optimization of the Red Tilapia (<i>Oreochromis</i> spp.) Viscera Hydrolysis for Obtaining Iron-Binding Peptides and Evaluation of In Vitro Iron Bioavailability |
| title_sort | optimization of the red tilapia i oreochromis i spp viscera hydrolysis for obtaining iron binding peptides and evaluation of in vitro iron bioavailability |
| topic | protein hydrolysis surface response design iron-binding activity iron bioavailability Alcalase Caco-2 cells |
| url | https://www.mdpi.com/2304-8158/9/7/883 |
| work_keys_str_mv | AT leidyjgomez optimizationoftheredtilapiaioreochromisisppviscerahydrolysisforobtainingironbindingpeptidesandevaluationofinvitroironbioavailability AT nathaliaagomez optimizationoftheredtilapiaioreochromisisppviscerahydrolysisforobtainingironbindingpeptidesandevaluationofinvitroironbioavailability AT joseezapata optimizationoftheredtilapiaioreochromisisppviscerahydrolysisforobtainingironbindingpeptidesandevaluationofinvitroironbioavailability AT gabriellopezgarcia optimizationoftheredtilapiaioreochromisisppviscerahydrolysisforobtainingironbindingpeptidesandevaluationofinvitroironbioavailability AT antoniocilla optimizationoftheredtilapiaioreochromisisppviscerahydrolysisforobtainingironbindingpeptidesandevaluationofinvitroironbioavailability AT amparoalegria optimizationoftheredtilapiaioreochromisisppviscerahydrolysisforobtainingironbindingpeptidesandevaluationofinvitroironbioavailability |