Oyster Peptide-Ferrous Chelate Preparation Optimization Structural Characteristics and Enhanced Bioavailability.

Yijiu Zhang, Qi Yang, Ximing Yang, Shuzhen Cheng, Ming Du

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0citing papers in PubMed

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1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

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3 · Its place in the literature

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4 · The record

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5 · Who and what money

Authors and funding

5 authors.

Yijiu ZhangState Key Laboratory of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.

Qi YangChaoyang Inspection and Testing Center, Chaoyang 122000, China.

Ximing YangState Key Laboratory of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.

Shuzhen ChengState Key Laboratory of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.ORCID 0000-0003-2757-8008

Ming DuState Key Laboratory of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.ORCID 0000-0001-5872-8529

Funding

Liaoning Provincial Science and Technology Plan Project 2025-YQ-08National Natural Science Foundation of China 32130085National Natural Science Foundation of China 32202021

6 · The paper itself

Abstract

Iron deficiency anemia remains a global nutritional challenge due to the low bioavailability and side effects of conventional inorganic iron supplements. A novel organic iron supplement, oyster peptide ferrous chelate (OP-Fe), was prepared using oyster peptides as ligands. Its preparation process was optimized via single-factor experiments and statistical methods with the optimal conditions identified as 1% peptide concentration, 35 °C chelation temperature, 3.91:1 peptide-to-iron ratio, 1.49% ascorbic acid concentration and pH 6.05. Under these conditions, the chelate's iron content reached 15.44 ± 0.18 g/kg. Multi-dimensional characterization confirmed that Fe

Indexed as

bioavailabilityferrous chelateiron transport mechanismoyster peptidepreparation optimizationstructural characterization

Identifiers

PMID41596960

DOI10.3390/foods15020362

PMCPMC12840548

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LicenceCC BY

Read underepoch 390

Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.