Antarctic krill-derived peptides with consecutive Glu residues enhanced iron binding, solubility, and absorption-Reference-Cited by-同舟云学术

Antarctic krill-derived peptides with consecutive Glu residues enhanced iron binding, solubility, and absorption

Published:2021 Issue:18 Volume:12 Page:8615-8625
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Hu Shengjie¹,Lin Songyi¹²^ORCID,Wang Di¹,Zhang Shuyue¹,Sun Na¹²^ORCID

Affiliation:

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

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

Abstract

Exploration of the iron-binding properties, digestive stability, and effectiveness on enhancing iron solubility and absorption of Antarctic Krill-derived peptides with consecutive Glu residues.

Funder

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D1FO01405F

Reference57 articles.

1. Synthesis of whey peptide-iron complexes: Influence of using different iron precursor compounds

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3. Iron deficiency markers in patients undergoing iron replacement therapy: a 9-year retrospective real-world evidence study using healthcare databases

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

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