Iron-Binding Capacity of Defatted Rice Bran Hydrolysate and Bioavailability of Iron in Caco‑2 Cells

The present study was aimed at utilizing defatted rice bran (DRB) protein as an iron-binding peptide to enhance iron uptake in humans. DRB samples were treated with Alcalase and Flavourzyme, and the total extractable peptides were determined. Furthermore, the iron-binding capacities of the DRB prote...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2015-10, Vol.63 (41), p.9029-9036
Main Authors: Foong, Lian-Chee, Imam, Mustapha Umar, Ismail, Maznah
Format: Article
Language:English
Subjects:
Biological Availability
Caco-2 Cells
Food Handling
Humans
Hydrolysis
Iron - chemistry
Iron - metabolism
Models, Biological
Oryza - chemistry
Oryza - metabolism
Plant Proteins - chemistry
Plant Proteins - metabolism
Protein Hydrolysates - chemistry
Protein Hydrolysates - metabolism
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Summary:The present study was aimed at utilizing defatted rice bran (DRB) protein as an iron-binding peptide to enhance iron uptake in humans. DRB samples were treated with Alcalase and Flavourzyme, and the total extractable peptides were determined. Furthermore, the iron-binding capacities of the DRB protein hydrolysates were determined, whereas iron bioavailability studies were conducted using an in vitro digestion and absorption model (Caco-2 cells). The results showed that the DRB protein hydrolysates produced by combined Alcalase and Flavourzyme hydrolysis had the best iron-binding capacity (83%) after 90 min of hydrolysis. The optimal hydrolysis time to produce the best iron-uptake in Caco-2 cells was found to be 180 min. The results suggested that DRB protein hydrolysates have potent iron-binding capacities and may enhance the bioavailability of iron, hence their suitability for use as iron-fortified supplements.
ISSN:0021-8561
1520-5118
DOI:10.1021/acs.jafc.5b03420