Effect of neutrase, alcalase, and papain hydrolysis of whey protein concentrates on iron uptake by Caco-2 cells

K.Q. Ou, Y.Z. Liu, L.B. Zhang, X.G. Yang, Z.W. Huang, M.J.R. Nout, J. Liang

Research output: Contribution to journalArticleAcademicpeer-review

31 Citations (Scopus)

Abstract

Effects of enzymatic hydrolysates of whey protein concentrates (WPC) on iron absorption were studied using in vitro digestion combined with Caco-2 cell models for improved iron absorption. Neutrase- and papain-treated WPC could improve iron absorption; especially hydrolysates by Neutrase could significantly increase iron absorption to 12.8% compared to 3.8% in the control. Hydrolysates by alcalase had negative effects to the lowest at 0.57%. Two new bands at molecular weights (MW) around and below 10 kDa occurred at tricine-SDS-PAGE of hydrolysates by Neutrase, and one new band at MW below 10 kDa occurred in hydrolysates by papain. No new band was observed in hydrolysates by alcalase. Concentration of free amino acids indicated that, except for tyrosine and phenylalanine, amino acids in papain-treated hydrolysates were higher than that of alcalase, and no cysteine and proline were found in hydrolysates by alcalase. The results suggested that hydrolysate by Neutrase-treated WPC is a promising facilitator for iron absorption. Peptides of MW around and lower than 10 kDa and aspartic acid, serine, glutamic acid, glycin, cysteine, histidine, and proline may be contributors to enhancement
Original languageEnglish
Pages (from-to)4894-4900
JournalJournal of Agricultural and Food Chemistry
Volume58
Issue number8
DOIs
Publication statusPublished - 2010

Keywords

  • in-vitro digestion
  • enzymatic-hydrolysis
  • culture model
  • phytic acid
  • milk
  • peptides
  • availability
  • bioavailability
  • dialyzability
  • solubility

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