铁强化脱脂牛奶中的相互作用和机制:物理化学特性,的生物可用性和细胞反应
Yi Li1, Yongqiang Cheng1, Ning Tang1
1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China.
Food chemistry
|December 11, 2025
概括
脱脂牛奶的铁强化对于解决缺陷是有效的. 脱脂牛奶蛋白质水解剂增强矿物质的生物可用性和抗氧化活性,改善整体营养价值.
科学领域:
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
- 材料科学 材料科学 材料科学
背景情况:
- 全球微量营养素缺乏需要有效的强化策略.
- 了解铁强化对脱脂牛奶的特性和生物可用性的影响至关重要.
- 脱脂牛奶作为铁和补充剂的载体的潜力需要详细的研究.
研究的目的:
- 综合分析铁强化对脱脂牛奶物理化学特性,矿物质分布和生物可用性的影响.
- 调查脱脂牛奶蛋白水解剂 (MH) 在提高矿物质生物可用性和减轻氧化应激方面的作用.
- 阐明铁相互作用背后的机制及其对脱脂牛奶系统的影响.
主要方法:
- 分析pH值,铁的分布,的再分布,颗粒大小, ζ-潜力和铁强化脱脂牛奶的粘度.
- 在体外消化和细胞吸收研究中,使用脱脂牛奶蛋白水解剂 (MH).
- 评估抗氧化活性,活性氧物种 (ROS) 水平,脂质过氧化和铁丁 (FPN1) 表达.
主要成果:
- 铁盐降低了pH值,铁化物导致显著的酸性;铁(II) 葡萄酸盐显示血清铁的含量较高.
- 由于铁酸盐结合,水平在水相下降;粘度随铁度增加.
- 通过减少ROS和脂质过氧化,MH改善了的生物可用性,提高了运输体 (TRPV6,Claudin-2) 的调节,并增强了抗氧化活性.
- 通过Nrf2激活,MH减轻了铁引起的氧化应激,并通过Nrf2激活调节了铁波丁 (FPN1).
结论:
- 脱脂牛奶是铁强化的有效载体,支持同时补充和铁.
- 脱脂牛奶蛋白质水解剂增强矿物质的生物可用性和抗氧化能力,改善营养结果.
- 铁强化可以通过选择适当的铁盐和利用蛋白质水解盐来优化,以提高稳定性和生物可用性.
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