Formulations with microencapsulated Fe–peptides improve in vitro bioaccessibility and bioavailability.
dc.contributor.author | Gaigher, Bruna | |
dc.contributor.author | Silva, Emanueli do Nascimento da | |
dc.contributor.author | Sanches, Vitor Lacerda | |
dc.contributor.author | Milani, Raquel Fernanda | |
dc.contributor.author | Galland, Fabiana | |
dc.contributor.author | Cadore, Solange | |
dc.contributor.author | Grancieri, Mariana | |
dc.contributor.author | Pacheco, Maria Teresa Bertoldo | |
dc.date.accessioned | 2023-05-19T21:00:12Z | |
dc.date.available | 2023-05-19T21:00:12Z | |
dc.date.issued | 2022 | pt_BR |
dc.description.abstract | 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. | pt_BR |
dc.identifier.citation | 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. | pt_BR |
dc.identifier.doi | https://doi.org/10.1016/j.crfs.2022.03.007 | pt_BR |
dc.identifier.issn | 2665-9271 | |
dc.identifier.uri | http://www.repositorio.ufop.br/jspui/handle/123456789/16612 | |
dc.language.iso | en_US | pt_BR |
dc.rights | aberto | pt_BR |
dc.rights.license | 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. | pt_BR |
dc.subject | Dialyzability | pt_BR |
dc.subject | Molecular coupling | pt_BR |
dc.title | Formulations with microencapsulated Fe–peptides improve in vitro bioaccessibility and bioavailability. | pt_BR |
dc.type | Artigo publicado em periodico | pt_BR |
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