305: Impact of Polyphenols on Iron-Bound Potato Protein Fractions: Enhancing Bioavailability and Functional Properties

Introduction

Iron deficiency remains a critical global health challenge, particularly for populations relying on plant-based diets where non-heme iron bioavailability is inherently limited. This research begins by exploring the iron-binding capacity of potato protein fractions, which demonstrates their potential as effective carriers for iron fortification. Findings from the initial study highlight that iron binding significantly enhances the rheological and thermal stability of these proteins, while also improving their digestibility and overall functionality, paving the way for their application in plant-based food formulations.

Methods

Building on this foundation, the current study investigates the interactions between iron-bound potato protein fractions and polyphenols. These polyphenols were chosen due to their reported effects on iron bioavailability when interacting with iron at varying molar ratios. To evaluate these outcomes, advanced methodologies such as in vitro digestion models, rheological analysis, and Caco-2 cell assays were employed. The results provide a comprehensive understanding of how polyphenols modulate iron retention, bioavailability, and protein functionality in plant-based matrices.

Results

This presentation will offer attendees insights into experimental approaches and practical applications for leveraging polyphenol-iron-protein interactions.

Significance

By translating these findings into strategies for effective and sustainable iron fortification, the research contributes to addressing global nutritional challenges through innovative, plant-based solutions.

Author: Sisheng Li