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http://www.repositorio.ufop.br/jspui/handle/123456789/16612
Título: | Formulations with microencapsulated Fe–peptides improve in vitro bioaccessibility and bioavailability. |
Autor(es): | Gaigher, Bruna Silva, Emanueli do Nascimento da Sanches, Vitor Lacerda Milani, Raquel Fernanda Galland, Fabiana Cadore, Solange Grancieri, Mariana Pacheco, Maria Teresa Bertoldo |
Palavras-chave: | Dialyzability Molecular coupling |
Data do documento: | 2022 |
Referência: | GAIGHER, B. et al. Formulations with microencapsulated Fe–peptides improve in vitro bioaccessibility and bioavailability. Current Research in Food Science, v. 5, p. 687–697, 2022. Disponível em: <https://www.sciencedirect.com/science/article/pii/S2665927122000491>. Acesso em: 11 out. 2022. |
Resumo: | The bioaccessibility and the bioavailability of iron complexed to peptides (active) in microparticles forms con- tained in dry beverages formulations were evaluated. The peptide-iron complexes microparticles were obtained by spray drying and added in three dry formulations (tangerine, strawberry, and chocolate flavors). The peptides isolated by iron ion affinity (IMAC-Fe III) had their biological activity predicted by BIOPEP® database and were evaluated by molecular coupling. The bioaccessibility was evaluated by solubility and dialysability and the bioavalability was assessed by Caco-2 cellular model. The proportion 10:1 of peptide-iron complexes presented higher rates of bioaccessibility (49%) and bioavailability (56%). The microparticle with peptide-iron complex showed greater solubility after digestion (39.1%), bioaccessibility (19.8%), and bioavailability (34.8%) than the ferrous sulfate salt (control) for the three assays (10.2%; 12.9%; 9.7%, respectively). Tangerine and strawberry formulations contributed to the iron absorption according to the results of bioaccessibility (36.2%, 30.0% respectively) and bioavailability (80.5%, 84.1%, respectively). The results showed that iron peptide complexa- tion and microencapsulation process improve the bioaccessibility and bioavailability when incorporated into formulations. |
URI: | http://www.repositorio.ufop.br/jspui/handle/123456789/16612 |
DOI: | https://doi.org/10.1016/j.crfs.2022.03.007 |
ISSN: | 2665-9271 |
Licença: | This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/bync-nd/4.0/). Fonte: o PDF do artigo. |
Aparece nas coleções: | DEQUI - Artigos publicados em periódicos |
Arquivos associados a este item:
Arquivo | Descrição | Tamanho | Formato | |
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ARTIGO_FormulationsMicroencapsulatedPeptides.pdf | 3,47 MB | Adobe PDF | Visualizar/Abrir |
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