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

Ying Lv^{1, 2}, Shuntang Guo³, Elad Tako⁴ and Raymond P. Glahn^4,

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

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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