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Original Article

Effect of myofibrillar muscle proteins on the in vitro bioavailability of non-haem iron

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Pages 187-192 | Published online: 06 Jul 2009

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Yasumi Horimoto, Regina Tan & Loong-Tak Lim. (2019) Enzymatic treatment of pork protein for the enhancement of iron bioavailability. International Journal of Food Sciences and Nutrition 70:1, pages 41-52.
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Santiago Navas-Carretero, Ana M. Pérez-Granados, Beatriz Sarriá, Angeles Carbajal, Mercedes M. Pedrosa, Mark A. Roe, Susan J. Fairweather-Tait & M. Pilar Vaquero. (2008) Oily Fish Increases Iron Bioavailability of a Phytate Rich Meal in Young Iron Deficient Women. Journal of the American College of Nutrition 27:1, pages 96-101.
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M. A. Amaro López & F. Cámara Martos. (2004) Iron availability: An updated review. International Journal of Food Sciences and Nutrition 55:8, pages 597-606.
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Articles from other publishers (26)

Yianna Y. Zhang, Regine Stockmann, Ken Ng & Said Ajlouni. (2020) Opportunities for plant‐derived enhancers for iron, zinc, and calcium bioavailability: A review. Comprehensive Reviews in Food Science and Food Safety 20:1, pages 652-685.
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Elisabeth A. A. O'Flaherty, Paraskevi Tsermoula, Eileen E. O'Neill & Nora M. O'Brien. (2018) Co‐products of beef processing enhance non‐haem iron absorption in an in vitro digestion/caco‐2 cell model . International Journal of Food Science & Technology 54:4, pages 1256-1264.
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Yasumi Horimoto & Loong-Tak Lim. (2017) Effects of different proteases on iron absorption property of egg white hydrolysates. Food Research International 95, pages 108-116.
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Ian B. O’Loughlin, Phil M. Kelly, Brian A. Murray, Richard J. FitzGerald & Andre Brodkorb. (2015) Molecular Characterization of Whey Protein Hydrolysate Fractions with Ferrous Chelating and Enhanced Iron Solubility Capabilities. Journal of Agricultural and Food Chemistry 63:10, pages 2708-2714.
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Vandana Joshi, Prachi Thatte, Jamuna Prakash & A. Jyothi Lakshmi. (2014) Effect of oilseed protein concentrates and exogenous amino acids on the dialysability of iron and zinc. LWT - Food Science and Technology 59:1, pages 540-546.
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Klaus Schümann, Thomas Ettle, Bernadett Szegner, Bernd Elsenhans & Noel W. Solomons. (2014) Risiken und Nutzen der Eisensupplementation: Empfehlungen zur Eisenaufnahme kritisch betrachtet. Perspectives in Medicine 2:1-4, pages 19-39.
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Robin J. C. Stewart, Jane Coad, Gordon W. Reynolds & Kevin C. Pedley. (2012) New Zealand green-lipped mussels ( Perna canaliculus ) enhance non-haem iron absorption in vitro . British Journal of Nutrition 108:6, pages 949-952.
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Thomas Ettle, Bernd Elsenhans & Klaus Schümann. 2012. Vitamine und Spurenelemente. Vitamine und Spurenelemente 169 219 .
Anne D. Sørensen & Klaus Bukhave. (2010) Iron uptake by Caco-2 cells following in vitro digestion: Effects of heat treatments of pork meat and pH of the digests. Journal of Trace Elements in Medicine and Biology 24:4, pages 230-235.
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Mauro Abrahão Rozman, Cezar Henrique de Azevedo, Rafaella Rodrigues Carvalho de Jesus, Rubens Moldero Filho & Valmir Perez Junior. (2010) Anemia em catadores de material reciclável que utilizam carrinho de propulsão humana no município de Santos. Revista Brasileira de Epidemiologia 13:2, pages 326-336.
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Emily J. Levitt, Rebecca J. Stoltzfus, David L. Pelletier & Alice N. Pell. (2009) A community food system analysis as formative research for a comprehensive anemia control program in Northern Afghanistan. Food Security 1:2, pages 177-195.
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Klaus Schümann, Thomas Ettle, Bernadett Szegner, Bernd Elsenhans & Noel W. Solomons. (2007) On risks and benefits of iron supplementation recommendations for iron intake revisited. Journal of Trace Elements in Medicine and Biology 21:3, pages 147-168.
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Anne D. Sørensen, Hilmer Sørensen, Charlotte Bjergegaard, Keld E. Andersen, Ib Søndergaard, Susanne Sørensen & Klaus Bukhave. (2007) Matrix effects of lupine (Lupinus luteus L.) and rapeseed (Brassica napus L.) products on in vitro non-haem iron availability from pork meat. Journal of Food Composition and Analysis 20:6, pages 515-522.
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S. Storcksdieck, Genannt Bonsmann & R. F. Hurrell. (2007) Iron-Binding Properties, Amino Acid Composition, and Structure of Muscle Tissue Peptides from in vitro Digestion of Different Meat Sources. Journal of Food Science 72:1, pages S019-S029.
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F. Cámara, R. Barberá, M.A. Amaro & R. Farré. (2007) Calcium, iron, zinc and copper transport and uptake by Caco-2 cells in school meals: Influence of protein and mineral interactions. Food Chemistry 100:3, pages 1085-1092.
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Richard F Hurrell, Manju B Reddy, Marcel Juillerat & James D Cook. (2006) Meat Protein Fractions Enhance Nonheme Iron Absorption in Humans. The Journal of Nutrition 136:11, pages 2808-2812.
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Thomas Ettle, Bernd Elsenhans, Wilhelm Windisch, Surjit K.S. Srai & Klaus Schümann. (2006) Mobilisation of recently absorbed 59Fe in ex vivo perfused rat duodena and the influence of iron status and subsequently absorbed chelators. Journal of Trace Elements in Medicine and Biology 19:4, pages 231-241.
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Fernando Cámara, Manuel Angel Amaro, Reyes Barberá & María Jesús Lagarda. (2005) Speciation of bioaccessible (heme, ferrous and ferric) iron from school menus. European Food Research and Technology 221:6, pages 768-773.
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F. Cámara, M.A. Amaro, R. Barberá & G. Clemente. (2005) Bioaccessibility of minerals in school meals: Comparison between dialysis and solubility methods. Food Chemistry 92:3, pages 481-489.
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. (2004) Opinion of the Scientific Panel on Dietetic products, nutrition and allergies [NDA] related to the Tolerable Upper Intake Level of Iron. EFSA Journal 2:11, pages 125.
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Eun Chul Huh, Arland Hotchkiss, Janine Brouillette & Raymond P. Glahn. (2004) Carbohydrate Fractions from Cooked Fish Promote Iron Uptake by Caco-2 Cells. The Journal of Nutrition 134:7, pages 1681-1689.
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Klaus Schümann & Bernd Elsenhans. 2004. Elements and Their Compounds in the Environment. Elements and Their Compounds in the Environment 811 824 .
Silvia MiretRobert J. SimpsonAndrew T. McKie. (2003) P HYSIOLOGY AND M OLECULAR B IOLOGY OF D IETARY I RON A BSORPTION . Annual Review of Nutrition 23:1, pages 283-301.
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Sussi B Bæch, Marianne Hansen, Klaus Bukhave, Mikael Jensen, Sven S Sørensen, Lars Kristensen, Peter P Purslow, Leif H Skibsted & Brittmarie Sandström. (2003) Nonheme-iron absorption from a phytate-rich meal is increased by the addition of small amounts of pork meat,,,. The American Journal of Clinical Nutrition 77:1, pages 173-179.
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Mariana Diaz, Dhiraj Vattem & Raymond R Mahoney. (2002) Production of dialysable and reduced iron byin vitro digestion of chicken muscle protein fractions. Journal of the Science of Food and Agriculture 82:13, pages 1551-1555.
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Dhiraj A Vattem, Anahita Seth & Raymond R Mahoney. (2001) Chelation and reduction of iron by chicken muscle protein digests: the role of sulphhydryl groups. Journal of the Science of Food and Agriculture 81:15, pages 1476-1480.
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