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United States Department of Agriculture

Agricultural Research Service

Title: Effects of Iron Source on Iron Availability from Casein and Casein Phosphopeptides

Authors
item Yeung, Andrew - CORNELL UNIVERSITY
item Glahn, Raymond
item Miller, Dennis - CORNELL UNIVERSITY

Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: April 30, 2002
Publication Date: N/A

Interpretive Summary: Using a simulated digestion/human intestinal cell culture model, we measured iron availability from ferrous sulfate (FeSO4) in samples containing sodium caseinate (SC), casein phosphopeptides (CPP) or whey protein concentrate (WPC), and from ferric citrate (Fe-CA) in samples containing SC or CPP. These samples are milk-derived proteins which are known to affect iron availability, and are commonly used in infant formula and other milk-based products. In samples containing FeSO4, relative availability was CPP > SC, CPP = WPC, and CPP = FeSO4 alone. In samples containing Fe-CA, a soluble iron chelate, relative availability was CPP = SC and CPP < Fe-CA alone. These results suggest that CPP enhances iron availability from foods with low availability but does not improve and may inhibit availability of soluble forms of iron.

Technical Abstract: We measured iron availability from FeSO4 in samples containing sodium caseinate (SC), casein phosphopeptides (CPP) or whey protein concentrate (WPC), and from ferric citrate (Fe-CA) in samples containing SC or CPP. An in vitro digestion/Caco-2 cell culture model was used to assess iron availability. In FeSO4 -spiked samples, relative availability was CPP > SC, CPP = WPC, and CPP = FeSO4 alone. In samples containing Fe-CA, a soluble iron chelate, relative availability was CPP = SC and CPP < Fe-CA alone. These results suggest that CPP enhances iron availability from foods with low availability but does not improve and may inhibit availability from soluble iron species.

Last Modified: 11/23/2014