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Histidine Content of Low-Molecular-Weight Beef Proteins Influences Nonheme Iron Bioavailability in Caco-2 Cells^{1 ,2}

Department of Food Science and Human Nutrition, Center for Designing Foods to Improve Nutrition, Iowa State University, Ames, IA 50011 and ^* National Animal Disease Center, U.S. Department of Agriculture, ARS, Ames, IA 50011

³To whom correspondence should be addressed. E-mail: mbreddy{at}iastate.edu.

The objective of this study was to isolate and characterize beef muscle proteins that enhance nonheme iron bioavailability. Beef sirloin was cooked, lyophilized and reconstituted with water before in vitro digestion. After centrifugation, the digest supernatant was sequentially ultrafiltered using 10- and 1-kDa molecular weight cut-off membranes. Nonheme iron bioavailability was assessed by Caco-2 cell monolayer ⁵⁹Fe uptake using an extrinsic labeling method. All ultrafiltration fractions significantly (P < 0.001) increased iron solubility at pH 6.0, compared with the blank. However, iron uptake was significantly (P < 0.001) greater than the blank only in the presence of the 1-kDa retentate (1KR). Therefore, the 1KR was chosen for further analysis. Immobilized metal affinity chromatography (IMAC) of the 1KR yielded four fractions, i.e., three distinct fractions (F1, F3, F4) and one fraction (F2) comprised of a few closely associated peaks. All four IMAC fractions resulted in significantly (P < 0.001) greater (two- to fivefold) iron solubility at pH 6.0, compared with the blank. Iron uptake with F2 and F4 was significantly greater than the blank (P < 0.001 and P < 0.05, respectively). Gel electrophoresis and matrix-assisted laser desorption/ionization analysis illustrated that F1–F4 contained many peptides ranging from 1- to 7-kDa. Amino acid composition analysis revealed that histidine concentration increased progressively from F1 to F4, corresponding to a general, but not parallel increase in iron solubility and uptake. Our results suggest that the enhancement of nonheme iron absorption by beef may be due to peptides produced during gastrointestinal digestion and that histidine content may be important.

KEY WORDS: • beef proteins • nonheme iron • bioavailability • Caco-2 cells • histidine

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