Potential of Food Hydrolyzed Proteins and Peptides to Chelate Iron or Calcium and Enhance their Absorption
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 responsibl...
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| Format: | Article |
| Language: | English |
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MDPI AG
2018-10-01
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| Series: | Foods |
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| Online Access: | http://www.mdpi.com/2304-8158/7/10/172 |
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| author | Mallory E. Walters Ramak Esfandi Apollinaire Tsopmo |
| author_facet | Mallory E. Walters Ramak Esfandi Apollinaire Tsopmo |
| author_sort | Mallory E. Walters |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-11T05:28:41Z |
| format | Article |
| id | doaj.art-6416bcbfa7d741aa872cfc826ef708da |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-12-11T05:28:41Z |
| publishDate | 2018-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-6416bcbfa7d741aa872cfc826ef708da2022-12-22T01:19:29ZengMDPI AGFoods2304-81582018-10-0171017210.3390/foods7100172foods7100172Potential of Food Hydrolyzed Proteins and Peptides to Chelate Iron or Calcium and Enhance their AbsorptionMallory E. Walters0Ramak Esfandi1Apollinaire Tsopmo2Food Science and Nutrition Program, Department of Chemistry, Carleton University, 1125 Colonel By Drive, Ottawa, ON K1S 5B6, CanadaFood Science and Nutrition Program, Department of Chemistry, Carleton University, 1125 Colonel By Drive, Ottawa, ON K1S 5B6, CanadaFood Science and Nutrition Program, Department of Chemistry, Carleton University, 1125 Colonel By Drive, Ottawa, ON K1S 5B6, CanadaIron 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.http://www.mdpi.com/2304-8158/7/10/172protein hydrolysatesmineral bindingspectroscopic characterizationbioavailabilityFourier transformultraviolet |
| spellingShingle | Mallory E. Walters Ramak Esfandi Apollinaire Tsopmo Potential of Food Hydrolyzed Proteins and Peptides to Chelate Iron or Calcium and Enhance their Absorption Foods protein hydrolysates mineral binding spectroscopic characterization bioavailability Fourier transform ultraviolet |
| title | Potential of Food Hydrolyzed Proteins and Peptides to Chelate Iron or Calcium and Enhance their Absorption |
| title_full | Potential of Food Hydrolyzed Proteins and Peptides to Chelate Iron or Calcium and Enhance their Absorption |
| title_fullStr | Potential of Food Hydrolyzed Proteins and Peptides to Chelate Iron or Calcium and Enhance their Absorption |
| title_full_unstemmed | Potential of Food Hydrolyzed Proteins and Peptides to Chelate Iron or Calcium and Enhance their Absorption |
| title_short | Potential of Food Hydrolyzed Proteins and Peptides to Chelate Iron or Calcium and Enhance their Absorption |
| title_sort | potential of food hydrolyzed proteins and peptides to chelate iron or calcium and enhance their absorption |
| topic | protein hydrolysates mineral binding spectroscopic characterization bioavailability Fourier transform ultraviolet |
| url | http://www.mdpi.com/2304-8158/7/10/172 |
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