Non-Heme Iron Loading Capacities of Anchovy (Engraulis japonicus) Meat Fractions under Simulated Gastrointestinal Digestion

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• 作者：Liang Zhao ; Haohao WuMingyong Zeng ; Hai Huang
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2017
• 出版时间：January 11, 2017
• 年：2017
• 卷：65
• 期：1
• 页码：174-181
• 全文大小：365K
• ISSN：1520-5118

文摘

A ferric oxyhydroxide nanoparticle (FeONP)-mediated mechanism has been suggested recently for anchovy (Engraulis japonicus) meat (AM) enhancement of non-heme iron absorption. The current paper fractionates AM biomass into protein (70.67%), lipid (20.98%), and carbohydrate (i.e., glycogen and mucopolysaccharide, 1.07%) and evaluates their capacities in templating the formation of FeONPs under simulated gastrointestinal digestion. Results show that their iron-loading capacities (mg/g) follow the ascending order glycogen (2.43 ± 0.65), protein (20.16 ± 0.56), AM (28.19 ± 0.86), lipid (33.60 ± 1.12), and mucopolysaccharide (541.33 ± 32.33). Protein and lipid act in synergy to contribute the overwhelming majority (about 90%) of AM’s iron-loading capacity. l-α-Phosphatidylcholine and l-α-lysophosphatidylcholine are the predominant iron-loading fractions in the lipid digest. Dynamic light scattering and transmission electron microscopy exhibit coating of inorganic cores of the formed FeONPs with peptides or phospholipid-based mixed micelles. Overall, protein and phospholipid are key players in the nanoparticle-mediated “meat factor” mechanism.