The Effect of Plant Proteins Derived from Cereals and Legumes on Heme Iron Absorption

Nutrients

Valerie Weinborn¹  Fernando Pizarro²  Manuel Olivares²  Alex Brito³  Miguel Arredondo²  Sebastián Flores² 

[1] Department of Food Science and Technology, University of California, Davis. 1 Shields Avenue, University of California, Davis, CA 95616, USA;Micronutrients Laboratory, Institute of Nutrition and Food Technology (INTA), University of Chile, Avda. El Líbano 5524, Casilla 13811, Santiago, Chile;United States Department of Agriculture, Western Human Nutrition Research Center, University of California, 430 W. Health Sciences Drive, Davis, CA 95616, USA;

关键词: heme iron;    plant protein;    iron absorption;    human;   

DOI  :  10.3390/nu7115446

来源: mdpi

【 摘 要 】

The aim of this study is to determine the effect of proteins from cereals and legumes on heme iron (Fe) absorption. The absorption of heme Fe without its native globin was measured. Thirty adult females participated in two experimental studies (15 per study). Study I focused on the effects of cereal proteins (zein, gliadin and glutelin) and study II on the effects of legume proteins (soy, pea and lentil) on heme Fe absorption. When heme was given alone (as a control), study I and II yielded 6.2% and 11.0% heme absorption (p > 0.05). In study I, heme Fe absorption was 7.2%, 7.5% and 5.9% when zein, gliadin and glutelin were added, respectively. From this, it was concluded that cereal proteins did not affect heme Fe absorption. In study II, heme Fe absorption was 7.3%, 8.1% and 9.1% with the addition of soy, pea and lentil proteins, respectively. Only soy proteins decreased heme Fe absorption (p < 0.05). These results suggest that with the exception of soy proteins, which decreased absorption, proteins derived from cereals and legumes do not affect heme Fe absorption.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.