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`Meat factor' peptides as a good iron source for vegetarians
Reference
EFH14137
Principal Investigator / Supervisor
Professor Susan Jane Fairweather-Tait
Co-Investigators /
Co-Supervisors
Institution
Quadram Institute Bioscience
Department
Nutrition Division
Funding type
Research
Value (£)
41,664
Status
Completed
Type
Research Grant
Start date
01/10/2000
End date
01/10/2003
Duration
36 months
Abstract
This project will identify peptides which are responsible for enhancing iron absorption from meat. Experiments will be carried out on the human intestinal cell line, Caco-2, to investigate the hypothesis that meat factor peptides added to vegetarian foods increases iron uptake by enterocytes. Data from this in vitro digestion model will be coupled to human studies, which will investigate iron absorption from vegetarian foods (with or without added meat factor peptides) using stable isotope labels. These factors could then be added to vegetarian products, thus transferring the technology to industry. The results will therefore be of direct benefit to industry in terms of being able to produce more nutritious vegetarian products that improve iron status of vegetarian children and women, groups particularly at risk of iron deficiency.
Summary
unavailable
Committee
Closed Committee - Agri-food (AF)
Research Topics
X – not assigned to a current Research Topic
Research Priority
X – Research Priority information not available
Research Initiative
LINK: Eating, Food and Health (EFH) [1999-2002]
Funding Scheme
X – not Funded via a specific Funding Scheme
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