Antarctic Krill Derived Nonapeptide as an Effective Iron-Binding Ligand for Facilitating Iron Absorption via the Small Intestine-Reference-Cited by-同舟云学术

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Antarctic Krill Derived Nonapeptide as an Effective Iron-Binding Ligand for Facilitating Iron Absorption via the Small Intestine

Published:2020-09-11 Issue:40 Volume:68 Page:11290-11300
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Sun Na¹²^ORCID,Wang Tongtong¹,Wang Di¹,Cui Pengbo¹,Hu Shengjie¹,Jiang Pengfei¹²,Lin Songyi¹²^ORCID

Affiliation:

1. National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China

2. Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, P. R. China

Funder

Natural Science Foundation of Liaoning Province

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c03223

Reference63 articles.

1. New insights into iron deficiency and iron deficiency anemia

2. A micronised, dispersible ferric pyrophosphate with high relative bioavailability in man

3. Food protein-derived chelating peptides: Biofunctional ingredients for dietary mineral bioavailability enhancement

4. Influence of Various Phosphopeptides of Caseins on Iron Absorption

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1. Recent advances in the use of antarctic krill (Euphausia superba) as a sustainable source of high-quality protein: A comprehensive review;Trends in Food Science & Technology;2024-10

2. Preparation, characterization and microencapsulation of walnut (Juglans regia L.) peptides‐zinc chelate;Journal of Food Science;2024-08-10

3. Improvement of in vivo iron bioavailability using mung bean peptide-ferrous chelate;Food Research International;2024-08

4. Hemoglobin Hydrolyzate Promotes Iron Absorption in the Small Intestine through Iron Binding Peptides;Journal of Agricultural and Food Chemistry;2024-06-27

5. Egg yolk peptide‐iron chelate: preparation, conformational structure, chelating mechanism and stability in vitro;International Journal of Food Science & Technology;2024-05-08

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