Solubilization of iron by digests of chicken muscle protein

1996 1996

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Abstract (summary)

The solubilization of ferric iron by in vitro digests of chicken muscle proteins was studied. Non-muscle proteins (ovalbumin and casein) were similarly evaluated. The dilute salt insoluble proteins (DSIP) solubilized twice as much iron as the dilute salt soluble proteins. Most of the iron solubilized was ferrous. Only 1% of the total iron solubilized was dialyzable. Maximum iron solubilization was obtained after digestion with pepsin (3 hours) and pancreatin (0.5 hour). Ovalbumin and casein solubilized significantly (p $<$ 0.05) more iron than the DSIP. These proteins may not however enhance iron uptake in vivo.

Ultrafiltration of iron-protein digests indicated that most of the iron was bound to proteins or peptides whose molecular weight (MW) was greater than 10000. However, when large (MW $>$ 10000) and small (MW $<$ 10000) peptides were separated by ultrafiltration, their total iron solubilizing capacity was similar. Ultrafiltration could be used to isolate the iron binding peptides of the DSIP fraction.

Iron solubilization by DSIP was accompanied by loss of some histidyl and sulfhydryl residues. Chemical modification of each of these residues led to a decrease of about 30% in iron solubilization. Similar effects were observed with free histidine and cysteine but not with glutathione. Interaction of iron with these residues could not account for all the iron solubilized by the DSIP. It was therefore likely that residues or interactions other than these were involved in iron solubilization by the DSIP peptides.

It was concluded that the DSIP digest solubilizes iron and enhances iron bioavailability by both complexation and reduction of dietary ferric iron to the more soluble ferrous form partly through its histidyl and sulfhydryl residues.

Indexing (details)

Food science;
Analytical chemistry
0359: Food science
0570: Nutrition
0486: Analytical chemistry
Identifier / keyword
Health and environmental sciences; Pure sciences; Biological sciences
Solubilization of iron by digests of chicken muscle protein
Seth, Anahita Rustom
Number of pages
Publication year
Degree date
School code
DAI-B 57/10, Dissertation Abstracts International
Place of publication
Ann Arbor
Country of publication
United States
9780591170429, 0591170426
Mahoney, R. R.
University of Massachusetts Amherst
University location
United States -- Massachusetts
Source type
Dissertations & Theses
Document type
Dissertation/thesis number
ProQuest document ID
Database copyright ProQuest LLC; ProQuest does not claim copyright in the individual underlying works.
Document URL
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