@article{jfnr2014245,
author={{Lv, Ying and Guo, Shuntang and Tako, Elad and Glahn, Raymond P.},
title={Hydrolysis of Soybean Protein Improves Iron Bioavailability by Caco-2 Cell},
journal={Journal of Food and Nutrition Research},
volume={2},
number={4},
pages={162--166},
year={2014},
url={http://pubs.sciepub.com/jfnr/2/4/5},
issn={2333-1240},
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 ¡À 0.74 ¦Ìg/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 <i>in vitro</i> digestion/Caco-2 cell model. The result showed that hydrolysis significantly enhanced the intrinsic and extrinsically added iron bioavailability of soybean protein (<i>P</i><i> </i>&lt; 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 (&lt; 1 kDa) were presented with highest iron bioavailability. These results indicated that hydrolysis of soybean protein improves iron bioavailability.},
doi={10.12691/jfnr-2-4-5}
publisher={Science and Education Publishing}
}