Gastric digestion of pea ferritin and modulation of its iron bioavailability by ascorbic and phytic acids in caco-2 cells

doi:10.3748/wjg.v13.i14.2083

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Apr 14, 2007 (publication date) through Dec 25, 2024

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World Journal of Gastroenterology

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1007-9327

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Baishideng Publishing Group Inc, 7041 Koll Center Parkway, Suite 160, Pleasanton, CA 94566, USA

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World J Gastroenterol. Apr 14, 2007; 13(14): 2083-2088
Published online Apr 14, 2007. doi: 10.3748/wjg.v13.i14.2083

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Figure 1 Characterization of purified pea ferritin: A: Capillary zone electrophoretogram; B: 6% PAGE; C: 12. 5% SDS-PAGE of pooled fractions obtained after gel filtration chromatography on Sepharose-6B column. B1 and 2: Purified ferritin (10 μg). C1: Molecular weight markers; C 2 and 3: 10 μg of purified ferritin.

Citation: Bejjani S, Pullakhandam R, Punjal R, Nair KM. Gastric digestion of pea ferritin and modulation of its iron bioavailability by ascorbic and phytic acids in caco-2 cells. World J Gastroenterol 2007; 13(14): 2083-2088
URL: https://www.wjgnet.com/1007-9327/full/v13/i14/2083.htm
DOI: https://dx.doi.org/10.3748/wjg.v13.i14.2083