Effect of duck egg white peptide-ferrous chelate on iron bioavailability in vivo and structure characterization.
Authors of this article are:
Li B He H Shi W Hou T.
A summary of the article is shown below:
BACKGROUND: In order to utilize the industrial by-product ‘salted duck egg white’ as novel iron additives, the effects of desalted duck egg white peptides-iron chelate (DPs-Fe) on the promotion of iron uptake and the structure were investigated.RESULTS: Different doses of DPs-Fe were given and FeSO4 was used as a positive control. After 3 weeks, hemoglobin (Hb), hematocrit (HCT), red blood cells (RBC), mean corpuscular volume (MCV), serum iron (SI) and serum ferritin (SF) in iron-deficiency anemia (IDA) rats could be significantly (P<0.05) increased to the normal levels by DPs-Fe. The gene expressions of divalent metal transporter 1(DMT1), ferroportin 1(FPN1) and Hepcidin could be regulated by DPs-Fe. Additionally, DPs-Fe was formed during the chelation process and the structure was characterized. Eight crucial iron-chelating peptides of DPs were identified by HPLC-ESI-MS/MS, such as Pro-Val-Glu-Glu and Arg-Ser-Ser. It indicated that Glu, Asp, Lys, His, Ser, Cys residues might play crucial roles in the chelating of DPs with iron.CONCLUSION: DPs-Fe could be a potential iron supplement, and the Glu, Asp, Lys, His played important roles in binding iron and promoting iron uptake. This research expands the understanding of iron uptake by DPs and provides an opportunity for recycling a discard processing byproduct. This article is protected by copyright. All rights reserved.This article is protected by copyright. All rights reserved.
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This article is a good source of information and a good way to become familiar with topics such as: Anemia;Characterization;Duck egg white peptides-ferrous chelate (DPs-Fe);Hemoglobin;Iron-regulated genes.
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