Influence of Various Phosphopeptides of Caseins on Iron Absorption

Said Bouhallab (1) , Vladas Cinga (2) , Nabil Aít-Oukhatar (2) , François Bureau (2) , Dominique Neuville (3) , Pierre Arhan (3) , Jean-Louis Maubois (1) , Dominique Bouglé (3)

1 STLO - Science et Technologie du Lait et de l'Oeuf
2 Laboratoire de Physiologie Digestive et Nutritionnelle and Laboratoire de Biochimie A
3 Laboratoire de Physiologie Digestive et Nutritionnelle and Laboratoire de Biochimie A

The influence of the origin and kind of caseinophosphopeptide (CPP) on iron absorption was assessed by comparing a commercially available CPP mixture (CPPs) and derived chromatographic fractions with the purified, chemically phosphopeptide of β-casein [β-CN(1−25)] using a perfused rat duodenal loop system; gluconate iron was used as control. Only iron complexed to β-CN(1−25) displayed a better bioavailability than gluconate iron. The results obtained with various chromatographic fractions indicated that phosphopeptides of different origins (αs- versus β-caseins) display specific effects. These findings contribute to the explanation of the discrepancy about the role of caseinophosphopeptides on mineral bioavailability in vivo.

Mots clés: iron; Caseinophosphopeptides

Mots clés: caseinophosphopeptide; protéine de lait; fer; absorption; technologie laitière

Domaines: Alimentation et Nutrition; Ingénierie des aliments

Said Bouhallab, Vladas Cinga, Nabil Aít-Oukhatar, François Bureau, Dominique Neuville, et al.. Influence of Various Phosphopeptides of Caseins on Iron Absorption. Journal of Agricultural and Food Chemistry, 2002, 50 (24), pp.7127-7130. ⟨10.1021/jf025554v⟩. ⟨hal-01568889⟩