The effect of cysteine-containing peptides released during meat digestion on iron absorption in humans

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Abstract
In order to investigate the constituents responsible for the enhancing effect of meat on intestinal iron absorption in humans, two different types of peptic digestion extracts were prepared from 100 g of beef, in which the thiol groups of the resulting peptides were either oxidized (CYS–), or left untreated (CYS+). The absorption of radioiron mixed with 250 g of maize was more than twofold greater when consumed along with the CYS+ extract than with the CYS– (p < 0.05). It is suggested that the enhancing effect of meat on nonheme iron absorption is due to cysteine, and that cysteine-containing peptides, rather than the free amino acid, are responsible for this effect.