Formulations with microencapsulated Fe-peptides improve in vitro bioaccessibility and bioavailability

Area of Science:

• Nutritional Science
• Food Technology
• Biochemistry

Background:

• Iron deficiency is a global health concern, often addressed through supplementation.
• The bioavailability of iron from supplements can be limited, necessitating improved delivery systems.
• Peptide-iron complexes offer a promising alternative for enhancing iron absorption.

Purpose of the Study:

• To evaluate the bioaccessibility and bioavailability of iron complexed with peptides in microparticle form.
• To assess the impact of spray-dried microencapsulation on iron delivery in dry beverage formulations.
• To compare the efficacy of peptide-iron complexes against ferrous sulfate.

Main Methods:

• Peptide-iron complexes were prepared using spray drying to form microparticles.
• Bioaccessibility was determined through in vitro solubility and dialysability assays.
• Bioavailability was assessed using the Caco-2 cellular model and molecular coupling predictions.

Main Results:

• A 10:1 peptide-iron complex ratio demonstrated high bioaccessibility (49%) and bioavailability (56%).
• Microencapsulated peptide-iron complexes showed superior solubility, bioaccessibility, and bioavailability compared to ferrous sulfate.
• Tangerine and strawberry formulations positively influenced iron absorption, with bioavailability rates of 80.5% and 84.1%, respectively.

Conclusions:

• Iron peptide complexation and microencapsulation significantly enhance iron bioaccessibility and bioavailability.
• Dry beverage formulations incorporating these enhanced iron complexes offer an effective strategy for improving iron delivery.
• The study highlights the potential of peptide-iron microparticles as a superior iron supplement.