dc.creatorZapata Montoya, Jose Edgar
dc.creatorGómez Sampedro, Leidy Johanna
dc.creatorGómez Grimaldos, Nathalia Andrea
dc.creatorLópez García, Gabriel
dc.creatorCilla, Antonio
dc.creatorAlegría, Amparo
dc.date2023-05-29T20:17:25Z
dc.date2023-05-29T20:17:25Z
dc.date2020
dc.date.accessioned2024-04-23T14:13:22Z
dc.date.available2024-04-23T14:13:22Z
dc.identifierGómez, 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.identifierhttps://hdl.handle.net/10495/35149
dc.identifier10.3390/foods9070883
dc.identifier2304-8158
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/9229274
dc.descriptionABSTRACT: 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.
dc.descriptionCOL0010771
dc.format16
dc.formatapplication/pdf
dc.formatapplication/pdf
dc.languageeng
dc.publisherMDPI
dc.publisherGrupo de Nutrición y Tecnología de Alimentos
dc.publisherBasilea, Suiza
dc.relationFoods
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rightshttp://creativecommons.org/licenses/by/2.5/co/
dc.rightshttp://purl.org/coar/access_right/c_abf2
dc.rightshttps://creativecommons.org/licenses/by/4.0/
dc.subjectCélulas CACO-2
dc.subjectCaco-2 Cells
dc.subjectTilapia
dc.subjectProteínas Hierro-Azufre
dc.subjectIron-Sulfur Proteins
dc.subjectHidrólisis
dc.subjectHydrolysis
dc.subjectSubtilisinas
dc.subjectSubtilisins
dc.subjectDisponibilidad Biológica
dc.subjectBiological Availability
dc.subjectHierro de la Dieta
dc.subjectIron, Dietary
dc.titleOptimization of the Red Tilapia (Oreochromis spp.) Viscera Hydrolysis for Obtaining Iron-Binding Peptides and Evaluation of In Vitro Iron Bioavailability
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typehttp://purl.org/coar/resource_type/c_2df8fbb1
dc.typehttps://purl.org/redcol/resource_type/ART
dc.typeArtículo de investigación


Este ítem pertenece a la siguiente institución