Influence of Various Phosphopeptides of Caseins on Iron Absorption

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Abstract
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. Keywords: Caseinophosphopeptides; iron absorption

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