Food protein-derived iron-chelating peptides: The binding mode and promotive effects of iron bioavailability

Food Res Int. 2020 May:131:108976. doi: 10.1016/j.foodres.2020.108976. Epub 2020 Jan 7.

Abstract

Iron is known as an essential nutrient in the human body. Insufficient iron uptake is easy to result in iron deficiency anemia, which is a public health problem in both developing and developed countries. Iron, complexed by iron-chelating peptides, have been proposed as a superior candidate to ionized iron for improving iron absorption and bioavailability. Nowadays, as more and more iron-chelating peptides are identified from different food sources, the iron-peptide binding mode attracts much attention. Meanwhile, many studies have been conducted on the iron-chelating peptides to make clear their iron bioavailability enhancement potential. The aim of this review is to provide an overview of research progress in food protein-derived iron-chelating peptides. The review would be of particular value for iron-peptide complexes as functional ingredients or iron supplements.

Keywords: Absorption pathway; Binding mode; Iron bioavailability; Iron-chelating peptides; Iron-peptide complexes; Structural characteristic.

Publication types

  • Research Support, Non-U.S. Gov't
  • Review

MeSH terms

  • Food Analysis
  • Humans
  • Iron / chemistry*
  • Iron / metabolism
  • Iron Chelating Agents*
  • Peptides / chemistry*
  • Protein Binding

Substances

  • Iron Chelating Agents
  • Peptides
  • Iron