| dc.contributor.author |
Argyri, K |
en |
| dc.contributor.author |
Miller, DD |
en |
| dc.contributor.author |
Glahn, RP |
en |
| dc.contributor.author |
Zhu, L |
en |
| dc.contributor.author |
Kapsokefalou, M |
en |
| dc.date.accessioned |
2014-06-06T06:47:25Z |
|
| dc.date.available |
2014-06-06T06:47:25Z |
|
| dc.date.issued |
2007 |
en |
| dc.identifier.issn |
00218561 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1021/jf0727387 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/3588 |
|
| dc.subject |
Caco-2 cell cultures |
en |
| dc.subject |
Gel filtration |
en |
| dc.subject |
Iron bioavailability |
en |
| dc.subject |
Milk peptides |
en |
| dc.subject.other |
casein |
en |
| dc.subject.other |
iron |
en |
| dc.subject.other |
peptide |
en |
| dc.subject.other |
animal |
en |
| dc.subject.other |
article |
en |
| dc.subject.other |
cattle |
en |
| dc.subject.other |
cell strain CACO 2 |
en |
| dc.subject.other |
chemistry |
en |
| dc.subject.other |
digestion |
en |
| dc.subject.other |
gel chromatography |
en |
| dc.subject.other |
human |
en |
| dc.subject.other |
isolation and purification |
en |
| dc.subject.other |
metabolism |
en |
| dc.subject.other |
milk |
en |
| dc.subject.other |
Animals |
en |
| dc.subject.other |
Caco-2 Cells |
en |
| dc.subject.other |
Caseins |
en |
| dc.subject.other |
Cattle |
en |
| dc.subject.other |
Chromatography, Gel |
en |
| dc.subject.other |
Digestion |
en |
| dc.subject.other |
Humans |
en |
| dc.subject.other |
Iron |
en |
| dc.subject.other |
Milk |
en |
| dc.subject.other |
Peptides |
en |
| dc.title |
Peptides isolated from in vitro digests of milk enhance iron uptake by Caco-2 cells |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1021/jf0727387 |
en |
| heal.publicationDate |
2007 |
en |
| heal.abstract |
Milk proteins, during digestion, produce a range of biologically active peptides. Among those are peptides that may enhance iron absorption. The objective of this project was to investigate the effect of isolated milk peptides on iron uptake. Cow's milk, 0% fat, was subjected to a modified in vitro digestion process. The milk digest was further fractionated by gel filtration. All eluted fractions as well as β-casein synthetic peptides (a tripeptide and a hexapeptide) were subsequently tested for effects on iron uptake with Caco-2 cell monolayers. Fractions of milk digests obtained through Sephadex G-25 gel filtration had a significant enhancing effect on iron uptake in Caco-2 cells compared to nonfractionated milk digests. Two fractions (P= 0) and the hexapeptide (P < 0.0001) enhanced iron uptake by up to 3-fold, whereas others and the tripeptide had no effect. These results suggest that selected peptides produced during the in vitro digestion of milk may enhance iron absorption; however, it remains to be demonstrated whether this effect may be nutritionally significant. © 2007 American Chemical Society. |
en |
| heal.journalName |
Journal of Agricultural and Food Chemistry |
en |
| dc.identifier.issue |
25 |
en |
| dc.identifier.volume |
55 |
en |
| dc.identifier.doi |
10.1021/jf0727387 |
en |
| dc.identifier.spage |
10221 |
en |
| dc.identifier.epage |
10225 |
en |