TY - JOUR
T1 - Food protein-derived chelating peptides
T2 - Biofunctional ingredients for dietary mineral bioavailability enhancement
AU - Guo, Lidong
AU - Harnedy, Pádraigín A.
AU - Li, Bafang
AU - Hou, Hu
AU - Zhang, Zhaohui
AU - Zhao, Xue
AU - FitzGerald, Richard J.
PY - 2014/6
Y1 - 2014/6
N2 - Minerals such as calcium, zinc, iron and copper are important elements for human health. Deficiencies of dietary minerals can lead to numerous diseases. Mineral chelating peptides have shown potential application in the management of mineral deficiencies. An increasing number of chelating peptides with the ability to facilitate and enhance the bioavailability of minerals are being discovered and identified. This review outlines the current food protein sources, analytical methods and the purification schemes of mineral chelating peptides, and discusses their structure-activity relationship and the bioavailability. The potential of mineral chelating peptides as functional food ingredients is also described.
AB - Minerals such as calcium, zinc, iron and copper are important elements for human health. Deficiencies of dietary minerals can lead to numerous diseases. Mineral chelating peptides have shown potential application in the management of mineral deficiencies. An increasing number of chelating peptides with the ability to facilitate and enhance the bioavailability of minerals are being discovered and identified. This review outlines the current food protein sources, analytical methods and the purification schemes of mineral chelating peptides, and discusses their structure-activity relationship and the bioavailability. The potential of mineral chelating peptides as functional food ingredients is also described.
UR - http://www.scopus.com/inward/record.url?scp=84901615997&partnerID=8YFLogxK
U2 - 10.1016/j.tifs.2014.02.007
DO - 10.1016/j.tifs.2014.02.007
M3 - Review article
AN - SCOPUS:84901615997
SN - 0924-2244
VL - 37
SP - 92
EP - 105
JO - Trends in Food Science and Technology
JF - Trends in Food Science and Technology
IS - 2
ER -