Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2014, 2(4), 162-166
DOI: 10.12691/jfnr-2-4-5
Open AccessArticle

Hydrolysis of Soybean Protein Improves Iron Bioavailability by Caco-2 Cell

Ying Lv1, 2, Shuntang Guo3, Elad Tako4 and Raymond P. Glahn4,

1Beijing Laboratory of Food Quality and Safety; Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Beijing, China

2College of Food Science and Engineering, Beijing University of Agriculture, Beijing, China

3College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China

4Department of Food Science, and USDA-Agricultural Research Service, Robert W. Holley Center for Agriculture and Health, Cornell University, Ithaca, NY, United States of America

Pub. Date: May 03, 2014

Cite this paper:
Ying Lv, Shuntang Guo, Elad Tako and Raymond P. Glahn. Hydrolysis of Soybean Protein Improves Iron Bioavailability by Caco-2 Cell. Journal of Food and Nutrition Research. 2014; 2(4):162-166. doi: 10.12691/jfnr-2-4-5

Abstract

Iron is an important trace metal element in human body. Iron deficiency affects human health, especially pregnant women and children. Soybean protein is a popular food in Asia and contains a high amount of iron (145.70 ± 0.74 μg/g); however, it is usually reported as an inhibitor of iron absorption. In this study, the effect of hydrolysis on iron bioavailability of soybean protein was investigated with an in vitro digestion/Caco-2 cell model. The result showed that hydrolysis significantly enhanced the intrinsic and extrinsically added iron bioavailability of soybean protein (P < 0.05). Furthermore, the hydrolyzed soybean protein (SPH) was ultrafiltered to different molecular weight of peptides; and intrinsic iron content of SPH (> 10 kDa), as well as the iron uptake by Caco-2 cells, significantly higher than that of low molecular weight of SPH. However, when extrinsic iron was added, the SPH (< 1 kDa) were presented with highest iron bioavailability. These results indicated that hydrolysis of soybean protein improves iron bioavailability.

Keywords:
iron bioavailability hydrolysis soybean peptides Caco-2 cells

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