Characterization and bioaccessibility of Fe²⁺-oat bran peptide chelate

Area of Science:

• Food Science
• Biochemistry
• Nutritional Science

Background:

• Ferrous chelating peptides offer high bioavailability and low side effects for iron supplementation.
• Oat bran, a food processing by-product, presents an underutilized resource for developing functional ingredients.

Purpose of the Study:

• To develop novel ferrous-chelating peptides from oat bran.
• To create microcapsules for enhanced iron delivery and stability.
• To characterize the chelation mechanism and evaluate antioxidant properties.

Main Methods:

• Extraction and purification of ferrous-chelating peptides from oat bran.
• Characterization of Fe2+ chelation mechanism involving specific amino acid residues (Glu, Asp, Lys).
• In vitro evaluation of antioxidant activity (DPPH, OH radical scavenging) and microencapsulation efficacy.
• In vitro digestion studies to assess Fe2+ release rates and bioavailability.

Main Results:

• Stable ferrous chelates were formed via coordination with Glu, Asp, and Lys residues.
• Chelates demonstrated significant antioxidant activity, with high radical scavenging capacities.
• Microencapsulation boosted antioxidant capacity by 15-21% and reduced Fe2+ release rates during digestion (gastric: 12.56%, intestinal: 4.99%).

Conclusions:

• Oat bran-derived ferrous-chelating peptides and their microcapsules represent a viable strategy for functional iron supplements.
• Microencapsulation enhances antioxidant properties and improves iron bioavailability, potentially reducing gastrointestinal irritation.
• This approach promotes the valorization of oat bran, offering a sustainable and cost-effective solution for iron fortification.