Iron and zinc bioavailability in Caco-2 cells: Influence of caseinophosphopeptides

被引：55
|
作者：
Jose Garcia-Nebot, Maria [1 ]
Barbera, Reyes [1 ]
Alegria, Amparo [1 ]
机构：
[1] Univ Valencia, Fac Pharm, E-46100 Valencia, Spain
来源：
FOOD CHEMISTRY | 2013年 / 138卷 / 2-3期
关键词：
Caseinophosphopeptides; Ferritin synthesis; Zinc uptake; Caco-2; cells; MILK-PROTEINS; BOUND IRON; ABSORPTION; REDUCTION; PEPTIDES;
D O I：
10.1016/j.foodchem.2012.10.113
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
A study has been made of the influence of two pools of caseinophosphopeptides (CPPs) obtained from alpha(s)- and beta-casein (CN) fractions, and of three specific CPPs (beta-CN(1-25)4P, alpha(s1)-CN(64-74)4P and alpha(s2)-CN(1-19)4P), on iron bioavailability (ferritin synthesis) and zinc bioavailability (retention, transport and uptake of zinc) in Caco-2 cells. alpha-CPP and beta-CPP pools did not improve ferritin synthesis, but the three specific CPPs showed an increase in ferritin synthesis in Caco-2 cells versus iron sulphate, beta-CN(1-25)4P being the most effective. In relation to zinc bioavailability, alpha-CPPs, beta-CPPs, alpha(s1)-CN(64-74)4P and beta-CN(1-25)4P increased zinc uptake. However, this increase was of the same order as the increase due to the presence of zinc sulphate. (C) 2012 Elsevier Ltd. All rights reserved.
引用
收藏
页码：1298 / 1303
页数：6
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