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Formulations with microencapsulated Fe–peptides improve in vitro bioaccessibility and bioavailability
The bioaccessibility and the bioavailability of iron complexed to peptides (active) in microparticles forms contained in dry beverages formulations were evaluated. The peptide-iron complexes microparticles were obtained by spray drying and added in three dry formulations (tangerine, strawberry, and...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9019146/ https://www.ncbi.nlm.nih.gov/pubmed/35465643 http://dx.doi.org/10.1016/j.crfs.2022.03.007 |
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author | Gaigher, Bruna do Nascimento da Silva, Emanueli Lacerda Sanches, Vitor Fernanda Milani, Raquel Galland, Fabiana Cadore, Solange Grancieri, Mariana Bertoldo Pacheco, Maria Teresa |
author_facet | Gaigher, Bruna do Nascimento da Silva, Emanueli Lacerda Sanches, Vitor Fernanda Milani, Raquel Galland, Fabiana Cadore, Solange Grancieri, Mariana Bertoldo Pacheco, Maria Teresa |
author_sort | Gaigher, Bruna |
collection | PubMed |
description | The bioaccessibility and the bioavailability of iron complexed to peptides (active) in microparticles forms contained in dry beverages formulations were evaluated. The peptide-iron complexes microparticles were obtained by spray drying and added in three dry formulations (tangerine, strawberry, and chocolate flavors). The peptides isolated by iron ion affinity (IMAC-Fe III) had their biological activity predicted by BIOPEP® database and were evaluated by molecular coupling. The bioaccessibility was evaluated by solubility and dialysability and the bioavalability was assessed by Caco-2 cellular model. The proportion 10:1 of peptide-iron complexes presented higher rates of bioaccessibility (49%) and bioavailability (56%). The microparticle with peptide-iron complex showed greater solubility after digestion (39.1%), bioaccessibility (19.8%), and bioavailability (34.8%) than the ferrous sulfate salt (control) for the three assays (10.2%; 12.9%; 9.7%, respectively). Tangerine and strawberry formulations contributed to the iron absorption according to the results of bioaccessibility (36.2%, 30.0% respectively) and bioavailability (80.5%, 84.1%, respectively). The results showed that iron peptide complexation and microencapsulation process improve the bioaccessibility and bioavailability when incorporated into formulations. |
format | Online Article Text |
id | pubmed-9019146 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
spelling | pubmed-90191462022-04-21 Formulations with microencapsulated Fe–peptides improve in vitro bioaccessibility and bioavailability Gaigher, Bruna do Nascimento da Silva, Emanueli Lacerda Sanches, Vitor Fernanda Milani, Raquel Galland, Fabiana Cadore, Solange Grancieri, Mariana Bertoldo Pacheco, Maria Teresa Curr Res Food Sci Research Paper The bioaccessibility and the bioavailability of iron complexed to peptides (active) in microparticles forms contained in dry beverages formulations were evaluated. The peptide-iron complexes microparticles were obtained by spray drying and added in three dry formulations (tangerine, strawberry, and chocolate flavors). The peptides isolated by iron ion affinity (IMAC-Fe III) had their biological activity predicted by BIOPEP® database and were evaluated by molecular coupling. The bioaccessibility was evaluated by solubility and dialysability and the bioavalability was assessed by Caco-2 cellular model. The proportion 10:1 of peptide-iron complexes presented higher rates of bioaccessibility (49%) and bioavailability (56%). The microparticle with peptide-iron complex showed greater solubility after digestion (39.1%), bioaccessibility (19.8%), and bioavailability (34.8%) than the ferrous sulfate salt (control) for the three assays (10.2%; 12.9%; 9.7%, respectively). Tangerine and strawberry formulations contributed to the iron absorption according to the results of bioaccessibility (36.2%, 30.0% respectively) and bioavailability (80.5%, 84.1%, respectively). The results showed that iron peptide complexation and microencapsulation process improve the bioaccessibility and bioavailability when incorporated into formulations. Elsevier 2022-03-24 /pmc/articles/PMC9019146/ /pubmed/35465643 http://dx.doi.org/10.1016/j.crfs.2022.03.007 Text en © 2022 The Authors https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). |
spellingShingle | Research Paper Gaigher, Bruna do Nascimento da Silva, Emanueli Lacerda Sanches, Vitor Fernanda Milani, Raquel Galland, Fabiana Cadore, Solange Grancieri, Mariana Bertoldo Pacheco, Maria Teresa Formulations with microencapsulated Fe–peptides improve in vitro bioaccessibility and bioavailability |
title | Formulations with microencapsulated Fe–peptides improve in vitro bioaccessibility and bioavailability |
title_full | Formulations with microencapsulated Fe–peptides improve in vitro bioaccessibility and bioavailability |
title_fullStr | Formulations with microencapsulated Fe–peptides improve in vitro bioaccessibility and bioavailability |
title_full_unstemmed | Formulations with microencapsulated Fe–peptides improve in vitro bioaccessibility and bioavailability |
title_short | Formulations with microencapsulated Fe–peptides improve in vitro bioaccessibility and bioavailability |
title_sort | formulations with microencapsulated fe–peptides improve in vitro bioaccessibility and bioavailability |
topic | Research Paper |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9019146/ https://www.ncbi.nlm.nih.gov/pubmed/35465643 http://dx.doi.org/10.1016/j.crfs.2022.03.007 |
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