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Chelating Properties of Peptides from Red Seaweed Pyropia columbina and Its Effect on Iron Bio-Accessibility

Author:
Cian, Raúl E., Garzón, Antonela G., Ancona, David Betancur, Guerrero, Luis Chel, Drago, Silvina R.
Source:
Plant foods for human nutrition 2016 v.71 no.1 pp. 96-101
ISSN:
0921-9668
Subject:
Pyropia, antioxidant activity, beta-carotene, calcium, digestion, enzymatic hydrolysis, free amino acids, gastrointestinal system, gel chromatography, hydrolysates, hydrolysis, iron, iron absorption, macroalgae, molecular weight, oxidation, peptides, phosphorus, protein concentrates, proteinases
Abstract:
The aim of this work was to evaluate copper-chelating, iron-chelating and anticariogenic activity of peptides obtained by enzymatic hydrolysis of P. columbina protein concentrate and to study the effects of chelating peptides on iron bio-accessibility. Two hydrolyzates were obtained from P. columbina protein concentrate (PC) using two hydrolysis systems: alkaline protease (A) and alkaline protease + Flavourzyme (AF). FPLC gel filtration profile of PC shows a peak having molecular weight (MW) higher than 7000 Da (proteins). A and AF hydrolyzates had peptides with medium and low MW (1013 and 270 Da), respectively. Additionally, AF presented free amino acids with MW around 82 Da and higher content of His and Ser. Peptides from AF showed the highest chelating properties measured as copper-chelating activity (the lowest β-carotene oxidation rate: R ₒ ; 0.7 min⁻¹), iron-chelating activity (33 %), and phosphorous and Ca²⁺ release inhibition (87 and 81 %, respectively). These properties could indicate antioxidant properties, promotion of iron absorption and anticariogenic activity, respectively. In fact, hydrolyzates promoted iron dialyzability (≈16 %), values being higher than that found for P. columbina seaweed. Chelating peptides from both hydrolyzates can maintain the iron in a soluble and bio-accessible form after gastrointestinal digestion.
Agid:
5152349