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The Effect of Plant Proteins Derived from Cereals and Legumes on Heme Iron Absorption.

Weinborn V, Pizarro F, Olivares M, Brito A, Arredondo M, Flores S, Valenzuela C - Nutrients (2015)

Bottom Line: From this, it was concluded that cereal proteins did not affect heme Fe absorption.Only soy proteins decreased heme Fe absorption (p < 0.05).These results suggest that with the exception of soy proteins, which decreased absorption, proteins derived from cereals and legumes do not affect heme Fe absorption.

View Article: PubMed Central - PubMed

Affiliation: Department of Food Science and Technology, University of California, Davis. 1 Shields Avenue, University of California, Davis, CA 95616, USA. vweinborn@ucdavis.edu.

ABSTRACT
The aim of this study is to determine the effect of proteins from cereals and legumes on heme iron (Fe) absorption. The absorption of heme Fe without its native globin was measured. Thirty adult females participated in two experimental studies (15 per study). Study I focused on the effects of cereal proteins (zein, gliadin and glutelin) and study II on the effects of legume proteins (soy, pea and lentil) on heme Fe absorption. When heme was given alone (as a control), study I and II yielded 6.2% and 11.0% heme absorption (p > 0.05). In study I, heme Fe absorption was 7.2%, 7.5% and 5.9% when zein, gliadin and glutelin were added, respectively. From this, it was concluded that cereal proteins did not affect heme Fe absorption. In study II, heme Fe absorption was 7.3%, 8.1% and 9.1% with the addition of soy, pea and lentil proteins, respectively. Only soy proteins decreased heme Fe absorption (p < 0.05). These results suggest that with the exception of soy proteins, which decreased absorption, proteins derived from cereals and legumes do not affect heme Fe absorption.

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Ratios between heme Fe absorption with proteins and heme Fe absorption alone. Bars represent ±1 SD.
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nutrients-07-05446-f001: Ratios between heme Fe absorption with proteins and heme Fe absorption alone. Bars represent ±1 SD.

Mentions: The absorption ratios of “heme + proteins:heme alone”, for both studies I and II, indicate that plant proteins did not promote the absorption of heme Fe. In fact, legume proteins from soybeans (p < 0.02) decreased heme Fe absorption (Figure 1).


The Effect of Plant Proteins Derived from Cereals and Legumes on Heme Iron Absorption.

Weinborn V, Pizarro F, Olivares M, Brito A, Arredondo M, Flores S, Valenzuela C - Nutrients (2015)

Ratios between heme Fe absorption with proteins and heme Fe absorption alone. Bars represent ±1 SD.
© Copyright Policy
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4663574&req=5

nutrients-07-05446-f001: Ratios between heme Fe absorption with proteins and heme Fe absorption alone. Bars represent ±1 SD.
Mentions: The absorption ratios of “heme + proteins:heme alone”, for both studies I and II, indicate that plant proteins did not promote the absorption of heme Fe. In fact, legume proteins from soybeans (p < 0.02) decreased heme Fe absorption (Figure 1).

Bottom Line: From this, it was concluded that cereal proteins did not affect heme Fe absorption.Only soy proteins decreased heme Fe absorption (p < 0.05).These results suggest that with the exception of soy proteins, which decreased absorption, proteins derived from cereals and legumes do not affect heme Fe absorption.

View Article: PubMed Central - PubMed

Affiliation: Department of Food Science and Technology, University of California, Davis. 1 Shields Avenue, University of California, Davis, CA 95616, USA. vweinborn@ucdavis.edu.

ABSTRACT
The aim of this study is to determine the effect of proteins from cereals and legumes on heme iron (Fe) absorption. The absorption of heme Fe without its native globin was measured. Thirty adult females participated in two experimental studies (15 per study). Study I focused on the effects of cereal proteins (zein, gliadin and glutelin) and study II on the effects of legume proteins (soy, pea and lentil) on heme Fe absorption. When heme was given alone (as a control), study I and II yielded 6.2% and 11.0% heme absorption (p > 0.05). In study I, heme Fe absorption was 7.2%, 7.5% and 5.9% when zein, gliadin and glutelin were added, respectively. From this, it was concluded that cereal proteins did not affect heme Fe absorption. In study II, heme Fe absorption was 7.3%, 8.1% and 9.1% with the addition of soy, pea and lentil proteins, respectively. Only soy proteins decreased heme Fe absorption (p < 0.05). These results suggest that with the exception of soy proteins, which decreased absorption, proteins derived from cereals and legumes do not affect heme Fe absorption.

Show MeSH