Bovine plasma hydrolysates’ iron chelating capacity and its potentiating effect on ferritin synthesis in Caco-2 cells-Reference-Cited by-同舟云学术

Bovine plasma hydrolysates’ iron chelating capacity and its potentiating effect on ferritin synthesis in Caco-2 cells

Published:2020 Issue:12 Volume:11 Page:10907-10912
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Gómez-Grimaldos Nathalia A.¹²³⁴⁵^ORCID,Gómez-Sampedro Leidy J.¹²³⁴⁵^ORCID,Zapata-Montoya José E.¹²³⁴⁵,López-García Gabriel⁶⁷⁸⁹¹⁰,Cilla Antonio⁶⁷⁸⁹¹⁰^ORCID,Alegría-Torán Amparo⁶⁷⁸⁹¹⁰

Affiliation:

1. Nutrition and Food Technology Group

2. Faculty of Pharmaceutical and Food Sciences

3. University of Antioquia

4. Medellin

5. Colombia

6. Nutrition and Food Science Area

7. Faculty of Pharmacy

8. University of Valencia

9. Burjassot

10. Spain

Abstract

Bovine plasma hydrolysates with a degree of hydrolysis of 19.1% have an iron chelating capacity of 38.5 ± 0.4% and increase the synthesis of ferritin in Caco-2 cells five-fold compared to the control.

Funder

Universitat de València

Universidad de Antioquia

Departamento Administrativo de Ciencia, Tecnología e Innovación (Departamento Administrativo de Ciencia, Tecnología e Innovación

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO02502J

Reference27 articles.

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