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Lynch, S. R., Dassenko, S. A., Cook, J. D., Juillerat, M. A. and Hurrell, R. F., “Inhibitory effect of a soybean-protein--related moiety on iron absorption in humans,” Am J Clin Nutr, 60(4). 567-572. 1994.

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Article

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

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


Journal of Food and Nutrition Research. 2014, Vol. 2 No. 4, 162-166
DOI: 10.12691/jfnr-2-4-5
Copyright © 2014 Science and Education Publishing

Cite this paper:
Ying Lv, Shuntang Guo, Elad Tako, 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.

Correspondence to: Raymond  P. Glahn, Department of Food Science, and USDA-Agricultural Research Service, Robert W. Holley Center for Agriculture and Health, Cornell University, Ithaca, NY, United States of America. Email: rpg3@cornell.edu

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.

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