Optimization of the Red Tilapia (Oreochromis spp.) Viscera Hydrolysis for Obtaining Iron-Binding Peptides and Evaluation of In Vitro Iron Bioavailability
ABSTRACT: Iron deficiencies continue to cause significant health problems in vulnerable populations. A good strategy to combat mineral deficiency includes fortification with iron-binding peptides. This research aims to determine the optimal conditions to hydrolyze red tilapia viscera (RTV) using Alc...
- Autores:
-
Zapata Montoya, Jose Edgar
Gómez Sampedro, Leidy Johanna
Gómez Grimaldos, Nathalia Andrea
López García, Gabriel
Cilla, Antonio
Alegría, Amparo
- Tipo de recurso:
- Article of investigation
- Fecha de publicación:
- 2020
- Institución:
- Universidad de Antioquia
- Repositorio:
- Repositorio UdeA
- Idioma:
- eng
- OAI Identifier:
- oai:bibliotecadigital.udea.edu.co:10495/35149
- Acceso en línea:
- https://hdl.handle.net/10495/35149
- Palabra clave:
- Células CACO-2
Caco-2 Cells
Tilapia
Proteínas Hierro-Azufre
Iron-Sulfur Proteins
Hidrólisis
Hydrolysis
Subtilisinas
Subtilisins
Disponibilidad Biológica
Biological Availability
Hierro de la Dieta
Iron, Dietary
- Rights
- openAccess
- License
- http://creativecommons.org/licenses/by/2.5/co/
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| dc.title.spa.fl_str_mv |
Optimization of the Red Tilapia (Oreochromis spp.) Viscera Hydrolysis for Obtaining Iron-Binding Peptides and Evaluation of In Vitro Iron Bioavailability |
| title |
Optimization of the Red Tilapia (Oreochromis spp.) Viscera Hydrolysis for Obtaining Iron-Binding Peptides and Evaluation of In Vitro Iron Bioavailability |
| spellingShingle |
Optimization of the Red Tilapia (Oreochromis spp.) Viscera Hydrolysis for Obtaining Iron-Binding Peptides and Evaluation of In Vitro Iron Bioavailability Células CACO-2 Caco-2 Cells Tilapia Proteínas Hierro-Azufre Iron-Sulfur Proteins Hidrólisis Hydrolysis Subtilisinas Subtilisins Disponibilidad Biológica Biological Availability Hierro de la Dieta Iron, Dietary |
| title_short |
Optimization of the Red Tilapia (Oreochromis spp.) Viscera Hydrolysis for Obtaining Iron-Binding Peptides and Evaluation of In Vitro Iron Bioavailability |
| title_full |
Optimization of the Red Tilapia (Oreochromis spp.) Viscera Hydrolysis for Obtaining Iron-Binding Peptides and Evaluation of In Vitro Iron Bioavailability |
| title_fullStr |
Optimization of the Red Tilapia (Oreochromis spp.) Viscera Hydrolysis for Obtaining Iron-Binding Peptides and Evaluation of In Vitro Iron Bioavailability |
| title_full_unstemmed |
Optimization of the Red Tilapia (Oreochromis spp.) Viscera Hydrolysis for Obtaining Iron-Binding Peptides and Evaluation of In Vitro Iron Bioavailability |
| title_sort |
Optimization of the Red Tilapia (Oreochromis spp.) Viscera Hydrolysis for Obtaining Iron-Binding Peptides and Evaluation of In Vitro Iron Bioavailability |
| dc.creator.fl_str_mv |
Zapata Montoya, Jose Edgar Gómez Sampedro, Leidy Johanna Gómez Grimaldos, Nathalia Andrea López García, Gabriel Cilla, Antonio Alegría, Amparo |
| dc.contributor.author.none.fl_str_mv |
Zapata Montoya, Jose Edgar Gómez Sampedro, Leidy Johanna Gómez Grimaldos, Nathalia Andrea López García, Gabriel Cilla, Antonio Alegría, Amparo |
| dc.contributor.researchgroup.spa.fl_str_mv |
Grupo de Nutrición y Tecnología de Alimentos |
| dc.subject.decs.none.fl_str_mv |
Células CACO-2 Caco-2 Cells Tilapia Proteínas Hierro-Azufre Iron-Sulfur Proteins Hidrólisis Hydrolysis Subtilisinas Subtilisins Disponibilidad Biológica Biological Availability Hierro de la Dieta Iron, Dietary |
| topic |
Células CACO-2 Caco-2 Cells Tilapia Proteínas Hierro-Azufre Iron-Sulfur Proteins Hidrólisis Hydrolysis Subtilisinas Subtilisins Disponibilidad Biológica Biological Availability Hierro de la Dieta Iron, Dietary |
| description |
ABSTRACT: Iron deficiencies continue to cause significant health problems in vulnerable populations. A good strategy to combat mineral deficiency includes fortification with iron-binding peptides. This research aims to determine the optimal conditions to hydrolyze red tilapia viscera (RTV) using Alcalase 2.4 L and recovery of iron-binding protein hydrolysate. The result showed that under the optimal hydrolysis condition including pH 10, 60 ◦C, E/S ratio of 0.306 U/g protein, and substrate concentration of 8 g protein/L, the obtained hydrolysate with 42.5% degree of hydrolysis (RTVH-B), displayed the maximal iron-binding capacity of 67.1 ± 1.9%. Peptide fractionation was performed using ultrafiltration and the <1 kDa fraction (FRTVH-V) expressed the highest iron-binding capacity of 95.8 ± 1.5%. Iron content of RTVH-B and its fraction was assessed, whereas iron uptake was measured indirectly as ferritin synthesis in a Caco-2 cell model and the result showed that bioavailability of bound minerals from protein complexes was significantly higher (p < 0.05) than iron salt in its free form, increased 4.7 times for the Fe2+–RTVH-B complex. This research suggests a potential application of RTVH-B as dietary supplements to improve iron absorption. |
| publishDate |
2020 |
| dc.date.issued.none.fl_str_mv |
2020 |
| dc.date.accessioned.none.fl_str_mv |
2023-05-29T20:17:25Z |
| dc.date.available.none.fl_str_mv |
2023-05-29T20:17:25Z |
| dc.type.spa.fl_str_mv |
Artículo de investigación |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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https://purl.org/redcol/resource_type/ART |
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http://purl.org/coar/version/c_970fb48d4fbd8a85 |
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info:eu-repo/semantics/article |
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info:eu-repo/semantics/publishedVersion |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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publishedVersion |
| dc.identifier.citation.spa.fl_str_mv |
Gómez, L.J.; Gómez, N.A.; Zapata, J.E.; López-García, G.; Cilla, A.; Alegría, A. Optimization of the Red Tilapia (Oreochromis spp.) Viscera Hydrolysis for Obtaining Iron-Binding Peptides and Evaluation of In Vitro Iron Bioavailability. Foods 2020, 9, 883. https://doi.org/10.3390/foods9070883 |
| dc.identifier.uri.none.fl_str_mv |
https://hdl.handle.net/10495/35149 |
| dc.identifier.doi.none.fl_str_mv |
10.3390/foods9070883 |
| dc.identifier.eissn.none.fl_str_mv |
2304-8158 |
| identifier_str_mv |
Gómez, L.J.; Gómez, N.A.; Zapata, J.E.; López-García, G.; Cilla, A.; Alegría, A. Optimization of the Red Tilapia (Oreochromis spp.) Viscera Hydrolysis for Obtaining Iron-Binding Peptides and Evaluation of In Vitro Iron Bioavailability. Foods 2020, 9, 883. https://doi.org/10.3390/foods9070883 10.3390/foods9070883 2304-8158 |
| url |
https://hdl.handle.net/10495/35149 |
| dc.language.iso.spa.fl_str_mv |
eng |
| language |
eng |
| dc.relation.ispartofjournalabbrev.spa.fl_str_mv |
Foods |
| dc.relation.citationendpage.spa.fl_str_mv |
16 |
| dc.relation.citationissue.spa.fl_str_mv |
7 |
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1 |
| dc.relation.citationvolume.spa.fl_str_mv |
9 |
| dc.relation.ispartofjournal.spa.fl_str_mv |
Foods |
| dc.rights.uri.*.fl_str_mv |
http://creativecommons.org/licenses/by/2.5/co/ |
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https://creativecommons.org/licenses/by/4.0/ |
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info:eu-repo/semantics/openAccess |
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http://creativecommons.org/licenses/by/2.5/co/ https://creativecommons.org/licenses/by/4.0/ http://purl.org/coar/access_right/c_abf2 |
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openAccess |
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MDPI |
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Basilea, Suiza |
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sin facultad - programa |
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Universidad de Antioquia |
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Zapata Montoya, Jose EdgarGómez Sampedro, Leidy JohannaGómez Grimaldos, Nathalia AndreaLópez García, GabrielCilla, AntonioAlegría, AmparoGrupo de Nutrición y Tecnología de Alimentos2023-05-29T20:17:25Z2023-05-29T20:17:25Z2020Gómez, L.J.; Gómez, N.A.; Zapata, J.E.; López-García, G.; Cilla, A.; Alegría, A. Optimization of the Red Tilapia (Oreochromis spp.) Viscera Hydrolysis for Obtaining Iron-Binding Peptides and Evaluation of In Vitro Iron Bioavailability. Foods 2020, 9, 883. https://doi.org/10.3390/foods9070883https://hdl.handle.net/10495/3514910.3390/foods90708832304-8158ABSTRACT: Iron deficiencies continue to cause significant health problems in vulnerable populations. A good strategy to combat mineral deficiency includes fortification with iron-binding peptides. This research aims to determine the optimal conditions to hydrolyze red tilapia viscera (RTV) using Alcalase 2.4 L and recovery of iron-binding protein hydrolysate. The result showed that under the optimal hydrolysis condition including pH 10, 60 ◦C, E/S ratio of 0.306 U/g protein, and substrate concentration of 8 g protein/L, the obtained hydrolysate with 42.5% degree of hydrolysis (RTVH-B), displayed the maximal iron-binding capacity of 67.1 ± 1.9%. Peptide fractionation was performed using ultrafiltration and the <1 kDa fraction (FRTVH-V) expressed the highest iron-binding capacity of 95.8 ± 1.5%. Iron content of RTVH-B and its fraction was assessed, whereas iron uptake was measured indirectly as ferritin synthesis in a Caco-2 cell model and the result showed that bioavailability of bound minerals from protein complexes was significantly higher (p < 0.05) than iron salt in its free form, increased 4.7 times for the Fe2+–RTVH-B complex. This research suggests a potential application of RTVH-B as dietary supplements to improve iron absorption.COL001077116application/pdfengMDPIBasilea, Suizasin facultad - programahttp://creativecommons.org/licenses/by/2.5/co/https://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Optimization of the Red Tilapia (Oreochromis spp.) Viscera Hydrolysis for Obtaining Iron-Binding Peptides and Evaluation of In Vitro Iron BioavailabilityArtículo de investigaciónhttp://purl.org/coar/resource_type/c_2df8fbb1https://purl.org/redcol/resource_type/ARThttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionCélulas CACO-2Caco-2 CellsTilapiaProteínas Hierro-AzufreIron-Sulfur ProteinsHidrólisisHydrolysisSubtilisinasSubtilisinsDisponibilidad BiológicaBiological AvailabilityHierro de la DietaIron, DietaryFoods16719FoodsPublicationORIGINALGomezLeidy_2020_OptimizationRedTilapia.pdfGomezLeidy_2020_OptimizationRedTilapia.pdfArtículo de investigaciónapplication/pdf2386442https://bibliotecadigital.udea.edu.co/bitstreams/bd40386a-4e01-461c-9e76-9d417fdd0c0d/download3fc50cec94d052476f01562611de2f5aMD51trueAnonymousREADCC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8927https://bibliotecadigital.udea.edu.co/bitstreams/466f5b48-7f2b-48c5-9167-5aa7491373fc/download1646d1f6b96dbbbc38035efc9239ac9cMD52falseAnonymousREADLICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://bibliotecadigital.udea.edu.co/bitstreams/e82f3394-5819-4896-9b2a-57bae250a6f5/download8a4605be74aa9ea9d79846c1fba20a33MD53falseAnonymousREADTEXTGomezLeidy_2020_OptimizationRedTilapia.pdf.txtGomezLeidy_2020_OptimizationRedTilapia.pdf.txtExtracted texttext/plain76857https://bibliotecadigital.udea.edu.co/bitstreams/4ddbdd00-ecde-4c39-b447-6c8b3bb4af30/download10985262682daefb777f1d459e196a7aMD54falseAnonymousREADTHUMBNAILGomezLeidy_2020_OptimizationRedTilapia.pdf.jpgGomezLeidy_2020_OptimizationRedTilapia.pdf.jpgGenerated Thumbnailimage/jpeg14261https://bibliotecadigital.udea.edu.co/bitstreams/d2f967e6-b425-4f31-a7ff-28e3f4b76a9c/downloade21d31e462508443b85cf7d779dfc3f5MD55falseAnonymousREAD10495/35149oai:bibliotecadigital.udea.edu.co:10495/351492025-03-26 19:17:59.795http://creativecommons.org/licenses/by/2.5/co/open.accesshttps://bibliotecadigital.udea.edu.coRepositorio Institucional de la Universidad de Antioquiaaplicacionbibliotecadigitalbiblioteca@udea.edu.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 |