17E-21 |
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R. SHINDE and R. Mahoney. Food Science, University of Massachusetts, Amherst, MA 01002 The bioavailability of non- heme iron is generally poor. However several muscle proteins have an enhancing effect, generally known as the “meat factor” which may be due to the effects of peptides from digestion of the muscle proteins. Mycoprotein is sold as a non-meat alternative to muscle foods but its effect on the production of bioavailable iron is unknown. We have tested the effect of mycoprotein on the in vitro production of iron forms which may be bioavailable, Our objective was to assess the effect of mycoprotein on the production of dialyzable and reduced forms of iron and compare it to chicken breast muscle. Mycoprotein was subjected to in vitro digestion with pepsin and pancreatin in the presence of ferric iron. The amount of dialyzable and reduced iron forms generated during digestion was assessed and compared to those obtained using chicken breast muscle under the same conditions. Both protein sources were analyzed for iron-binding amino acid residues . Our results showed that mycoprotein produced as much dialyzable iron as chicken muscle but much less dialyzable ferrous iron and slightly less total ferrous iron. Both mycoprotein and chicken muscle were well digested but chicken produced more dialyzable peptide. Mycoprotein contained much less iron- binding amino acids than the chicken muscle. Mycoprotein produced as much dialyzable iron as chicken muscle even though it is not of animal origin. Assuming that the dialyzable iron is bioavailable this is of significance to those who wish to consume non- meat alternatives and not lose the advantageous effects of meat proteins on iron uptake
Session 17E, Food Chemistry: Proteins
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