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Bioavailability of Functional Iron in Protein Microparticles.

Saranya Chaiwaree1,2, Radostina Georgieva1,3, Till Deckart1

  • 1Institute of Transfusion Medicine, Charité-Universitätsmedizin Berlin, 10117 Berlin, Germany.

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|April 14, 2026
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Summary
This summary is machine-generated.

New iron-protein microparticles (IP-MPs), especially those from hemp protein, enhance iron stability and bioavailability during digestion. These food-compatible systems show promise for improving iron fortification and functional foods.

Keywords:
Caco-2 celliron bioavailabilityprotein microparticles

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Area of Science:

  • Nutritional Science
  • Food Science
  • Materials Science

Background:

  • Iron deficiency is a global nutritional challenge.
  • Conventional iron formulations suffer from poor stability and bioavailability.
  • Novel food-compatible iron delivery systems are needed.

Purpose of the Study:

  • Develop and evaluate iron-protein microparticles (IP-MPs) using bovine serum albumin (IA-MPs) and hemp protein (IH-MPs).
  • Assess the stability, biocompatibility, and iron bioavailability of IP-MPs as food-compatible iron delivery systems.

Main Methods:

  • Fabricated IP-MPs via coprecipitation.
  • Investigated IP-MP stability using a three-phase digestion model.
  • Assessed cellular iron uptake and ferritin concentration in Caco-2 cells.

Main Results:

  • Hemp protein microparticles (IH-MPs) showed greater uniformity and stability under simulated gastric conditions.
  • Both IA-MPs and IH-MPs preserved iron in the Fe(II) state and reached the intestinal phase.
  • IP-MPs demonstrated enhanced cellular iron uptake and significantly higher ferritin formation compared to controls.

Conclusions:

  • Iron-protein microparticles, particularly IH-MPs, improve iron stability during digestion.
  • IP-MPs enhance cellular iron bioavailability, showing potential for iron fortification.
  • Hemp protein-based IP-MPs are a promising system for functional food applications.