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Effect of milk peptides that enhance iron uptake by Caco‐2 cells on the expression of DMT‐1 and on iron dialyzability from meals
Author(s) -
Kapsokefalou Maria,
Argyri Konstantina,
Tako Elad,
Glahn Raymond P.,
Miller Dennis D.
Publication year - 2008
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.22.2_supplement.673
Subject(s) - chemistry , digestion (alchemy) , caco 2 , in vitro , peptide , food science , biochemistry , chromatography
Biologically active peptides may be formed during milk digestion. We have shown that in vitro digestion of milk produces peptides that enhance iron uptake by Caco‐2 cells. Our objectives were to investigate whether these peptides a) may exert their effect by increasing relative gene expression of DMT1 in Caco‐2 cells b) may enhance iron dialyzability when added in meals. An in vitro digest of cow's milk was fractionated by gel filtration. Selected fractions were incubated with Caco‐2 cells for 2 or 48 hours. Relative gene expression of DMT1 was not different between peptide treatments and the control. Isolated milk peptides were mixed with iron in milk or in a vegetable or in a fruit meal and subjected to an in vitro digestion, modified to allow the processing of small volumes. Peptides enhanced iron dialyzability from water by more than two fold, but did not have any effect on iron dialyzability from milk or from meals. However, lyophilized peptides produced an enhancing effect on iron dialyzability from milk. Our results suggest that selected isolated milk peptides may not affect expression of DMT‐1. Milk peptides preserve their enhancing properties after in vitro digestion but they have a limited effect on iron dialyzability from meals depending on their concentration. This research project is co‐financed by E.U.‐European Social Fund (75%) and the Greek Ministry of Development‐GSRT (25%).