title: Short communication: Identification of iron-binding peptides from whey protein hydrolysates using iron (III)-immobilized metal ion affinity chromatography and reversed phase-HPLC-tandem mass spectrometry.
abstract: Peptides with iron-binding capacity obtained by hydrolysis of whey protein with Alcalase (Novozymes, Araucaria, PR, Brazil), pancreatin, and Flavourzyme (Novozymes) were identified. Hydrolysates were subjected to iron (III)-immobilized metal ion affinity chromatography, and the bound peptides were sequenced by mass spectrometry. Regardless of the enzyme used, the domains f(42-59) and f(125-137) from β-lactoglobulin enclosed most of identified peptides. This trend was less pronounced in the case of peptides derived from α-lactalbumin, with sequences deriving from diverse regions. Iron-bound peptides exhibited common structural characteristics, such as an abundance of Asp, Glu, and Pro, as revealed by mass spectrometry and AA analysis. In conclusion, this characterization of iron-binding peptides helps clarify the relationship between peptide structure and iron-chelating activity and supports the promising role of whey protein hydrolysates as functional ingredients in iron supplementation treatments.
authors.affiliation: Instituto de Investigación en Ciencias de la Alimentación, Consejo Superior de Investigaciones Científicas-Universidad Autónoma de Madrid, Nicolás Cabrera, 9, 28049 Madrid, Spain.
authors.forename: Elvia
authors.initials: E
authors.lastname: Cruz-Huerta
authors.affiliation: Instituto de Investigación en Ciencias de la Alimentación, Consejo Superior de Investigaciones Científicas-Universidad Autónoma de Madrid, Nicolás Cabrera, 9, 28049 Madrid, Spain.
authors.forename: Daniel
authors.initials: D
authors.lastname: Martínez Maqueda
authors.affiliation: Instituto de Tecnología de Alimentos, Centro de Ciência e Qualidade de Alimentos, Av. Brasil, 2880, CP 139, CEP 13070-178, Campinas, SP, Brazil.
authors.forename: Lucia
authors.initials: L
authors.lastname: de la Hoz
authors.affiliation: Instituto de Tecnología de Alimentos, Centro de Ciência e Qualidade de Alimentos, Av. Brasil, 2880, CP 139, CEP 13070-178, Campinas, SP, Brazil.
authors.forename: Vera S Nunes
authors.initials: VS
authors.lastname: da Silva
authors.affiliation: Instituto de Tecnología de Alimentos, Centro de Ciência e Qualidade de Alimentos, Av. Brasil, 2880, CP 139, CEP 13070-178, Campinas, SP, Brazil.
authors.forename: Maria Teresa Bertoldo
authors.initials: MT
authors.lastname: Pacheco
authors.affiliation: Instituto de Investigación en Ciencias de la Alimentación, Consejo Superior de Investigaciones Científicas-Universidad Autónoma de Madrid, Nicolás Cabrera, 9, 28049 Madrid, Spain. Electronic address: lourdes.amigo@csic.es.
authors.forename: Lourdes
authors.initials: L
authors.lastname: Amigo
authors.forename: Isidra
authors.initials: I
authors.lastname: Recio
mesh_terms: D000596:Amino Acids / Q000032:analysis; D002846:Chromatography, Affinity; D002851:Chromatography, High Pressure Liquid; D056148:Chromatography, Reverse-Phase; D033862:Iron-Binding Proteins / Q000032:analysis*; D011492:Protein Hydrolysates / Q000032:analysis; D053719:Tandem Mass Spectrometry; D000067816:Whey Proteins / Q000032:analysis*
chemical_list: D000596:Amino Acids; D033862:Iron-Binding Proteins; D011492:Protein Hydrolysates; D000067816:Whey Proteins
keywords: enzymatic hydrolysis; iron-binding peptide; reversed phase HPLC-tandem mass spectrometry; whey protein