PC77 INFLUENCE OF TWO FORMS OF CASEINOPHOSPHOPEPTIDE ON IRON BIOAVAILABILITY

Abstract

Introduction: Iron deficiency is the most common nutritional problem in the word. The main cause of this deficiency is its low bioavailability (5–10%) and its impredictable due to digestive interaction. Previous studies showed that binding iron on one of caseinophosphopeptides cow milk (??etaCPP(1–25) is better absorbed than iron binding to totals caseins (CPPs). A part from this positive action, the potential may exist for adverse effect that could impose restrictions to their widespread application in functional foods for human nutrition. CPP can be found in four different forms of structure but only two of them are important (??etaCPP(1–25), aalphaS1CPP). This study evaluated the effects of those two main forms of casein on iron bioavailability. Methods: Those forms are separated through a Chromatographic Column coupled with HPLC system (Waters 625 LC system; waters; Milford, MA) and iron complexes with iron(II) clhoride (Fe-??etaCPP, Fe-alphaS1CPP). Samples were prepared by mixing iron complexes (Fe-??etaCPP(1–25), Fe-aS1CPP) and ferrous sulfate (control) with DMEM without iron (100 μM Fe). Bioavailability of iron was assessed by applying the samples to human intestinal Caco-2 cells and incubating (2h., 37 °C). Iron absorption was measured by Atomic Absorption Spectrometer(Perkin Elmer, 1100B) and absorption was expressed as a percentage of the total amount of Fe. Results: Iron bound to alphaS1CPP is significantly (p<0,0001) less absorbed than iron bound to ??etaCPP(1–25) and Sulfate ferrous (control).The presence of the alphaS1CPP creates an inhibition of iron absorption as opposed to ??etaCPP(1–25) that creates its absorption improvement Contrary to beta whose absorption is comparable with that of sulfate ferrous(p= 0,045).Table 1: Influence of thow main forms of caseinophosphopep-tides on iron absorption (%)Conclusion: alphaS1CPP and ??etaCPP(1–25) have contrary influences on iron absorption; Alpha inhibits iron absorption but ??etaCPP(1–25) has a positive effects on iron absorp-tion.The elimination of alphaS1CPP of the total caseins constitutes probably a promising way for the improvement of iron bioavailability.