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Zhao S, Wang L, Liang J, Jin F, Wang F. Preparation, characterization and microencapsulation of walnut (Juglans regia L.) peptides-zinc chelate. J Food Sci 2024. [PMID: 39126687 DOI: 10.1111/1750-3841.17160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2024] [Revised: 05/20/2024] [Accepted: 05/23/2024] [Indexed: 08/12/2024]
Abstract
In this research, a novel kind of walnut (Juglans regia L.) peptides-zinc (Zn-WPs) chelate was obtained using the mass ratio of the walnut peptides (WPs) to ZnSO4.7H2O of 3.5:1 at pH 8.5 and 50°C for 84 min, with the chelation rate of 84.5%. In comparison to walnut peptides (WPs), the contents of aspartic acid and glutamic acid in Zn-WPs chelate are approximately 27%, indicating that hydrophilic amino acids predominantly bind with walnut peptides. Following chelation with zinc ions, the ultraviolet-visible (UV) characteristic absorption peak shifted from 213 nm to 210 nm, while the average particle size of the chelate increased to 8.0 ± 0.14 µm, presenting a loose spherical structure under scanning electron microscopy. These findings suggest the formation of new substances. Fourier-transform infrared spectroscopy (FTIR) revealed carboxyl, amino, and peptide bonds as the chelation sites of WPs and zinc. The IC50 of walnut peptides-zinc (Zn-WPs) chelate is 2.91 mg/mL, indicative of a favorable DPPH radical scavenging rate. Furthermore, Zn-WPs chelate microcapsules were produced via the spray drying method, achieving an encapsulation rate of 75.67 ± 0.83% under optimal conditions. These microcapsules demonstrate robust stability across diverse environmental conditions. This study underscores the potential of Zn-WPs and its chelate microcapsules to enhance stability and bioactivity under varying circumstances. PRACTICAL APPLICATION: In this study, a new walnut peptide-zinc (Zn-WPs) chelate was prepared. The presence of zinc ions changes the structure and properties of walnut peptides and improves its stability. The production of Zn-WPs chelate microcapsules enables Zn-WPs to have strong in vitro stability under different pH and simulated gastrointestinal digestion conditions. These results provide novel insights for developing the walnut peptides as bioactive ingredients in functional foods.
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Affiliation(s)
- Sibao Zhao
- National Key Laboratory for Efficient Production of Forest Resources, Beijing Key Laboratory of Forestry Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China
| | - Lei Wang
- National Key Laboratory for Efficient Production of Forest Resources, Beijing Key Laboratory of Forestry Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China
| | - Jingyi Liang
- National Key Laboratory for Efficient Production of Forest Resources, Beijing Key Laboratory of Forestry Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China
| | - Feng Jin
- National Key Laboratory for Efficient Production of Forest Resources, Beijing Key Laboratory of Forestry Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China
| | - Fengjun Wang
- National Key Laboratory for Efficient Production of Forest Resources, Beijing Key Laboratory of Forestry Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China
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2
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Wang R, Huang Q, Zhu S, Xie C, Zeng Q, Yuan Y. The zinc absorption of the novel peptide-Zn complex in Caco-2 cells: effects of soybean peptides charge and hydrophobicity. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39011979 DOI: 10.1002/jsfa.13744] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2024] [Revised: 06/04/2024] [Accepted: 07/01/2024] [Indexed: 07/17/2024]
Abstract
BACKGROUND The supplemental effect of zinc depends not only on adequate intake, but also on how efficiently it is absorbed in the small intestine. In the present study, weak hydrophobic peptides (WHP), strong hydrophobic peptides (SHP), positively charged peptides (PCP) and negatively charged peptides (NCP) were isolated from soybean peptides (SP). The peptide-Zn complexes (PCP-Zn, NCP-Zn, WHP-Zn, SHP-Zn and SP-Zn) were prepared to compare their promotion zinc absorption capacity in the Caco-2 cells monolayers model. RESULTS We found that the carboxyl, carbonyl and amino groups in peptide were the primary binding sites of Zn. Compared with zinc sulfate, the peptide-Zn complexes with different charge and hydrophobic peptides could improve zinc solubility at different pH. NCP-Zn had a lower Zn-binding capacity but a higher zinc absorption capacity compared to that of PCP-Zn in Caco-2 cells. In addition, the capacity of PCP-Zn to promote zinc absorption was lower than the control group (SP-Zn). There were no significant differences in transport rates, retention rates and uptake rates of WHP-Zn, SHP-Zn and SP-Zn. NCP-Zn could improve the activity of Zn-related enzymes, and the expression levels of PepT1 and ZnT1 were higher than other peptide-Zn complexes. CONCLUSION The promotion zinc absorption capacity of peptide-Zn complexes was not completely dependent on the Zn-binding capacity, but also depended on the charge and hydrophobicity of peptides. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Rongxin Wang
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, China
| | - Qing Huang
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, China
| | - Suyin Zhu
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, China
| | - Cuina Xie
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, China
| | - Qingzhu Zeng
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, China
| | - Yang Yuan
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, China
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3
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An J, Wang Y, Li W, Liu W, Zeng X, Liu G, Liu X, Li H. Evaluating the capability of soybean peptides as calcium ion carriers: a study through sequence analysis and molecular dynamics simulations. RSC Adv 2024; 14:15542-15553. [PMID: 38741956 PMCID: PMC11089645 DOI: 10.1039/d4ra02916j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2024] [Accepted: 05/06/2024] [Indexed: 05/16/2024] Open
Abstract
Calcium homeostasis imbalance in the body can lead to a variety of chronic diseases. Supplement efficiency is essential. Peptide calcium chelate, a fourth-generation calcium supplement, offers easy absorption and minimal side effects. Its effectiveness relies on peptide's calcium binding capacity. However, research on amino acid sequences in peptides with high calcium binding capacity (HCBC) is limited, affecting the efficient identification of such peptides. This study used soybean peptides (SP), separated and purified by gel chromatography, to obtain HCBC peptide (137.45 μg mg-1) and normal peptide (≤95.78 μg mg-1). Mass spectrometry identified the sequences of these peptides, and an analysis of the positional distribution of characteristic amino acids followed. Two HCBC peptides with sequences GGDLVS (271.55 μg mg-1) and YEGVIL (272.54 μg mg-1) were discovered. Molecular dynamics showed that when either aspartic acid is located near the N-terminal's middle, or glutamic acid is near the end, or in cases of continuous Asp or Glu, the binding speed, probability, and strength between the peptide and calcium ions are superior compared to those at other locations. The study's goal was to clarify how the positions of characteristic amino acids in peptides affect calcium binding, aiding in developing peptide calcium chelates as a novel calcium supplement.
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Affiliation(s)
- Jiulong An
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education Beijing 100048 China
| | - Yumei Wang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education Beijing 100048 China
| | - Wenhui Li
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education Beijing 100048 China
| | - Wanlu Liu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education Beijing 100048 China
| | - Xiangquan Zeng
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education Beijing 100048 China
- Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, Beijing Technology and Business University Beijing 100048 China
| | - Guoqi Liu
- Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, Beijing Technology and Business University Beijing 100048 China
| | - Xinqi Liu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education Beijing 100048 China
| | - He Li
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education Beijing 100048 China
- Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, Beijing Technology and Business University Beijing 100048 China
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4
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Yang W, He Y, Tian Y, Xiong H, Zhang C, Sun Y. Characterization and Mechanism of a Novel Rice Protein Peptide (AHVGMSGEEPE) Calcium Chelate in Enhancing Calcium Absorption in Caco-2 Cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:8569-8580. [PMID: 38563891 DOI: 10.1021/acs.jafc.3c09916] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/04/2024]
Abstract
Rice protein peptides (RPP) are a potentially valuable source of high-quality calcium chelating properties. However, there is a lack of information regarding the calcium-absorption-promoting effect of RPP and its underlying mechanism. The present study adopted molecular docking methodologies to analyze the 10 most potent peptide segments from RPP. Results revealed that the peptide AHVGMSGEEPE (AHV) displayed optimal calcium binding properties (calcium-chelating capacity 55.69 ± 0.66 mg/g). Quantum chemistry analysis revealed that the AHV peptide effectively binds and forms stable complexes with calcium via the carbonyl oxygen atoms in valine at position 3 and the carbonyl of the C-terminal carboxyl group of glutamate at position 11. The spectral analysis results indicated that AHV may bind to calcium through carboxyl oxygen atoms, resulting in a transition from a smooth surface block-like structure to a dense granular structure. Furthermore, this study demonstrated that the 4 mmol/L AHV-Ca chelate (61.75 ± 13.23 μg/well) significantly increases calcium absorption compared to 1 mM CaCl2 (28.57 ± 8.59 μg/well) in the Caco-2 cell monolayer. In terms of mechanisms, the novel peptide-calcium chelate AHV-Ca derived from RPP exerts a cell-level effect by upregulating the expression of TRPV6 calcium-ion-channel-related genes and proteins (TRPV6 and Calbindin-D9k). This study provides a theoretical basis for developing functional foods with the AHV peptide as ingredients to improve calcium absorption.
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Affiliation(s)
- Wenting Yang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Yangzheng He
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Yue Tian
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Hua Xiong
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Chunbo Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Yong Sun
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, China
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Zhong Y, Zhou Y, Ma M, Zhao Y, Xiang X, Shu C, Zheng B. Preparation, Structural Characterization, and Stability of Low-Molecular-Weight Collagen Peptides-Calcium Chelate Derived from Tuna Bones. Foods 2023; 12:3403. [PMID: 37761111 PMCID: PMC10530123 DOI: 10.3390/foods12183403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2023] [Revised: 09/06/2023] [Accepted: 09/06/2023] [Indexed: 09/29/2023] Open
Abstract
This study was conducted to prepare calcium chelate of low-molecular-weight tuna bone collagen peptides (TBCPLMW) with a high chelation rate and to identify its structural characteristics and stability. The optimum conditions for calcium chelation of TBCPLMW (TBCPLMW-Ca) were determined through single-factor experiments and response surface methodology, and the calcium-chelating capacity reached over 90% under the optimal conditions. The amino acid compositions implied that Asp and Glu played important roles in the formation of TBCPLMW-Ca. Structural characterizations determined via spectroscopic analyses revealed that functional groups such as -COO-, N-H, C=O, and C-O were involved in forming TBCPLMW-Ca. The particle size distributions and scanning electron microscopy results revealed that folding and aggregation of peptides were found in the chelate. Stability studies showed that TBCPLMW-Ca was relatively stable under thermal processing and more pronounced changes have been observed in simulated gastric digestion, presumably the acidic environment was the main factor causing the dissociation of the TBCPLMW-Ca. The results of this study provide a scientific basis for the preparation of a novel calcium supplement and is beneficial for comprehensive utilization of tuna bones.
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Affiliation(s)
- Yaqi Zhong
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China; (Y.Z.); (Y.Z.); (C.S.)
- Zhejiang Marine Development Research Institute, Zhoushan 316000, China;
| | - Yufang Zhou
- Zhejiang Marine Development Research Institute, Zhoushan 316000, China;
- Science and Technology Development Center, Zhejiang Marine Development Research Institute, Zhoushan 316000, China
| | - Mingzhu Ma
- Zhejiang Marine Development Research Institute, Zhoushan 316000, China;
- Science and Technology Development Center, Zhejiang Marine Development Research Institute, Zhoushan 316000, China
| | - Yadong Zhao
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China; (Y.Z.); (Y.Z.); (C.S.)
| | - Xingwei Xiang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Conghan Shu
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China; (Y.Z.); (Y.Z.); (C.S.)
- Zhejiang Marine Development Research Institute, Zhoushan 316000, China;
| | - Bin Zheng
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China; (Y.Z.); (Y.Z.); (C.S.)
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Liu Y, Wang Z, Kelimu A, Korma SA, Cacciotti I, Xiang H, Cui C. Novel iron-chelating peptide from egg yolk: Preparation, characterization, and iron transportation. Food Chem X 2023; 18:100692. [PMID: 37151212 PMCID: PMC10154770 DOI: 10.1016/j.fochx.2023.100692] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 04/09/2023] [Accepted: 04/21/2023] [Indexed: 05/09/2023] Open
Abstract
In this work, an egg yolk protein hydrolysate (EYPH) with a high iron-chelating ability (87.32%) was prepared. The fractionation using 60% (v/v) ethanol concentration (E3 fraction) led to the efficiently accumulating the iron-chelating peptides in EYPH. The characterization results showed that iron mainly chelated with carboxyl, amino and phosphate groups of peptides. From E3 fraction, six iron-chelating peptides with MW ranging from 1372.36 to 2937.04 Da were identified and a hypothesized molecular model of DDSSSpSpSpSpSpSVLSK-Fe was simulated. In vitro stability determination showed that E3-Fe chelate owned a good heat, alkalinity and digestion tolerance, but a relatively bad acid tolerance. Finally, iron transport analysis showed that iron in the E3-Fe would be absorbed in caco-2 cell membrane more effectively than that of iron salts, indicating that it was possible to apply the E3-Fe complex as iron supplements.
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Affiliation(s)
- Ying Liu
- College of Food Science and Engineering, South China University of Technology, Wushan Road 381, 510640 Guangzhou, Guangdong, China
| | - Zhuo Wang
- College of Food Science and Engineering, South China University of Technology, Wushan Road 381, 510640 Guangzhou, Guangdong, China
| | - Abulimiti Kelimu
- College of Food Science and Pharmacy, Xinjiang Agricultural University, Nongda East Road 311, 830052 Urumqi, Xinjiang, China
| | - Sameh A. Korma
- Department of Food Science, Faculty of Agriculture, Zagazig University, El-Zeraa Road 114, 44519 Zagazig, Sharkia, Egypt
| | - Ilaria Cacciotti
- Department of Engineering, INSTM RU, University of Rome “Niccolò Cusano”, 3 via Don Carlo Gnocchi, 3 00166 Roma, Italy
| | - Huan Xiang
- College of Food Science and Engineering, South China University of Technology, Wushan Road 381, 510640 Guangzhou, Guangdong, China
| | - Chun Cui
- College of Food Science and Engineering, South China University of Technology, Wushan Road 381, 510640 Guangzhou, Guangdong, China
- Corresponding author.
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Zhai W, Lin D, Mo R, Zou X, Zhang Y, Zhang L, Ge Y. Process Optimization, Structural Characterization, and Calcium Release Rate Evaluation of Mung Bean Peptides-Calcium Chelate. Foods 2023; 12:foods12051058. [PMID: 36900575 PMCID: PMC10000905 DOI: 10.3390/foods12051058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 02/22/2023] [Accepted: 02/27/2023] [Indexed: 03/06/2023] Open
Abstract
To reduce grievous ecological environment pollution and protein resource waste during mung bean starch production, mung bean peptides-calcium chelate (MBP-Ca) was synthesized as a novel and efficient calcium supplement. Under the optimal conditions (pH = 6, temperature = 45 °C, mass ratio of mung bean peptides (MBP)/CaCl2 = 4:1, MBP concentration = 20 mg/mL, time = 60 min), the obtained MBP-Ca achieved a calcium chelating rate of 86.26%. MBP-Ca, different from MBP, was a new compound rich in glutamic acid (32.74%) and aspartic acid (15.10%). Calcium ions could bind to MBP mainly through carboxyl oxygen, carbonyl oxygen, and amino nitrogen atoms to form MBP-Ca. Calcium ions-induced intra- and intermolecular interactions caused the folding and aggregation of MBP. After the chelation reaction between calcium ions and MBP, the percentage of β-sheet in the secondary structure of MBP increased by 1.90%, the size of the peptides increased by 124.42 nm, and the dense and smooth surface structure of MBP was transformed into fragmented and coarse blocks. Under different temperatures, pH, and gastrointestinal simulated digestion conditions, MBP-Ca exhibited an increased calcium release rate compared with the conventional calcium supplement CaCl2. Overall, MBP-Ca showed promise as an alternative dietary calcium supplement with good calcium absorption and bioavailability.
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Affiliation(s)
- Wenliang Zhai
- College of Food and Pharmacy Engineering, Guiyang University, Guiyang 550005, China
| | - Dong Lin
- College of Food and Pharmacy Engineering, Guiyang University, Guiyang 550005, China
- Key Laboratory of Functional Food of Universities in Guizhou Province, Guiyang 550005, China
- Biopharmaceutical Engineering Research Center of Guizhou Province, Guiyang 550005, China
- Correspondence:
| | - Ruoshuang Mo
- College of Food and Pharmacy Engineering, Guiyang University, Guiyang 550005, China
| | - Xiaozhuan Zou
- College of Food and Pharmacy Engineering, Guiyang University, Guiyang 550005, China
| | - Yongqing Zhang
- College of Food and Pharmacy Engineering, Guiyang University, Guiyang 550005, China
| | - Liyun Zhang
- College of Food and Pharmacy Engineering, Guiyang University, Guiyang 550005, China
| | - Yonghui Ge
- College of Food and Pharmacy Engineering, Guiyang University, Guiyang 550005, China
- Biopharmaceutical Engineering Research Center of Guizhou Province, Guiyang 550005, China
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8
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Lao L, Jian H, Liao W, Zeng C, Liu G, Cao Y, Miao J. Casein Calcium-Binding Peptides: Preparation, Characterization, and Promotion of Calcium Uptake in Caco-2 Cell Monolayers. Process Biochem 2023. [DOI: 10.1016/j.procbio.2023.03.031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 03/31/2023]
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9
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Jiang S, Dong W, Zhang Z, Xu J, Li H, Zhang J, Dai L, Wang S. A new iron supplement: The chelate of pig skin collagen peptide and Fe 2+ can treat iron-deficiency anemia by modulating intestinal flora. Front Nutr 2022; 9:1055725. [PMID: 36618683 PMCID: PMC9815456 DOI: 10.3389/fnut.2022.1055725] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Accepted: 12/06/2022] [Indexed: 12/24/2022] Open
Abstract
Introduction Iron deficiency anemia (IDA) is one of the most common nutritional diseases encountered all over the world. Nowadays, oral iron supplementation is still the mainstay of IDA treatment. Methods In this study, a new iron nutritional supplement named pig skin collagen peptides ferrous chelates (PSCP-Fe) was prepared, and its structure was characterized by the scanning electron microscopy, sykam amino acid analyzer and Fourier transform infrared spectroscopy (FTIR). The anti-IDA activity of PSCP-Fe was evaluated in low-Fe2+ diet-induced IDA in rats. 16S amplicon sequencing technology was then used to reveal the mechanism of PSCP-Fe against IDA. Results The results of amino acid analysis and FTIR showed that aspartic acid (Asp), arginine (Arg), histidine (His), glutamic acid (Glu), cystine (Cys), and lysine (Lys) residued in PSCP chelated readily with Fe2+ through their functional groups. PSCP-Fe treated reversed the hematology-related indexes, such as red blood cells (RBC), hemoglobin (HGB), hematocrit (HCT), mean corpuscular volume (MCV), mean corpuscular hemoglobin (MCH), mean corpuscular hemoglobin concentrate (MCHC), serum ferritin (SF), serum hepcidin (HEPC) and serum transferrin receptor (TFR). And its regulatory action was better than that of FeSO4. Moreover, PSCP-Fe alleviated the hepatocyte apoptosis and necrosis, Fe2+ loss, and injury in IDA rats. In addition, PSCP-Fe could significantly retrace the disturbed profile of gut microbiota in IDA rats (p < 0.05) and significantly up-regulated the relative abundances of nine bacterial genus, including Lactobacillus, Alloprevotella, unclassified_of_Oscillospiraceae, and NK4A214_group (p < 0.05). It could also downgrade the relative abundances of Subdoligranulum and Coriobacteriaceae_UCG-002 (p < 0.05). The results of Spearman's correlation analysis and distance-based redundancy analysis (db-RDA) revealed that Subdoligranulum and Christensenellaceae_R-7_group may be potential microbial markers for effective PSCP-Fe action in the treatment of IDA. Discussion Overall, our results elucidate the interactions between gut bacteria and related cytokines and reveal the mechanisms underlying the anti-IDA effect of PSCP-Fe. They will thus provide a theoretical foundation for PSCP-Fe as a new iron nutritional supplement.
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Affiliation(s)
- Shan Jiang
- School of Pharmacy, Binzhou Medical University, Yantai, China,Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing, China
| | - Weichao Dong
- School of Pharmacy, Binzhou Medical University, Yantai, China,School of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, China
| | - Zhen Zhang
- School of Pharmacy, Binzhou Medical University, Yantai, China
| | - Jing Xu
- School of Pharmacy, Binzhou Medical University, Yantai, China,School of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, China
| | - Haoran Li
- School of Pharmacy, Binzhou Medical University, Yantai, China,School of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, China
| | - Jiayu Zhang
- School of Pharmacy, Binzhou Medical University, Yantai, China,*Correspondence: Jiayu Zhang,
| | - Long Dai
- School of Pharmacy, Binzhou Medical University, Yantai, China,Long Dai,
| | - Shaoping Wang
- School of Pharmacy, Binzhou Medical University, Yantai, China,Shaoping Wang,
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Calcium-chelating improved zein peptide stability, cellular uptake, and bioactivity by influencing the structural characterization. Food Res Int 2022; 162:112033. [DOI: 10.1016/j.foodres.2022.112033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 10/06/2022] [Accepted: 10/09/2022] [Indexed: 11/19/2022]
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11
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Ke H, Ma R, Liu X, Xie Y, Chen J. Highly effective peptide-calcium chelate prepared from aquatic products processing wastes: Stickwater and oyster shells. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113947] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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12
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An J, Zhang Y, Ying Z, Li H, Liu W, Wang J, Liu X. The Formation, Structural Characteristics, Absorption Pathways and Bioavailability of Calcium–Peptide Chelates. Foods 2022; 11:foods11182762. [PMID: 36140890 PMCID: PMC9497609 DOI: 10.3390/foods11182762] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 09/04/2022] [Accepted: 09/06/2022] [Indexed: 12/04/2022] Open
Abstract
Calcium is one of the most important mineral elements in the human body and is closely related to the maintenance of human health. To prevent calcium deficiency, various calcium supplements have been developed, but their application tends to be limited by low calcium content and highly irritating effects on the stomach, among other side effects. Recently, calcium–peptide chelates, which have excellent stability and are easily absorbed, have received attention as an alternative emerging calcium supplement. Calcium-binding peptides (CaBP) are usually obtained via the hydrolysis of animal or plant proteins, and calcium-binding capacity (CaBC) can be further improved through chromatographic purification techniques. In calcium ions, the phosphate group, carboxylic group and nitrogen atom in the peptide are the main binding sites, and the four modes of combination are the unidentate mode, bidentate mode, bridging mode and α mode. The stability and safety of calcium–peptide chelates are discussed in this paper, the intestinal absorption pathways of calcium elements and peptides are described, and the bioavailability of calcium–peptide chelates, both in vitro and in vivo, is also introduced. This review of the research status of calcium–peptide chelates aims to provide a reasonable theoretical basis for their application as calcium supplementation products.
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Affiliation(s)
- Jiulong An
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Yinxiao Zhang
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Zhiwei Ying
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - He Li
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China
- Correspondence: (H.L.); (X.L.); Tel.: +86-10-68984481 (H.L.)
| | - Wanlu Liu
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Junru Wang
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Xinqi Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
- Correspondence: (H.L.); (X.L.); Tel.: +86-10-68984481 (H.L.)
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Calcium-binding capacity of peptides obtained from sheep bone and structural characterization and stability of the peptide-calcium chelate. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01580-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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14
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Wang B, Xiao S, Chen X, Wang J. Structural characterisation, gastrointestinal digestion stability and transepithelial transport study of casein peptide–zinc chelate. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15644] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Bo Wang
- Engineering Research Center of Health Food Design & Nutrition Regulation School of Chemical Engineering & Energy Technology Dongguan University of Technology Dongguan 523808 China
| | - Shan Xiao
- Engineering Research Center of Health Food Design & Nutrition Regulation School of Chemical Engineering & Energy Technology Dongguan University of Technology Dongguan 523808 China
| | - Xiangyu Chen
- Engineering Research Center of Health Food Design & Nutrition Regulation School of Chemical Engineering & Energy Technology Dongguan University of Technology Dongguan 523808 China
| | - Jihui Wang
- Engineering Research Center of Health Food Design & Nutrition Regulation School of Chemical Engineering & Energy Technology Dongguan University of Technology Dongguan 523808 China
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15
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Wang M, Zheng Z, Liu C, Sun H, Liu Y. Investigating the calcium binding characteristics of black bean protein hydrolysate. Food Funct 2020; 11:8724-8734. [PMID: 32945323 DOI: 10.1039/d0fo01708f] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The black bean protein has been widely utilized to prepare hydrolysates with different bioactive properties. Herein, we hydrolyzed the black bean protein to prepare hydrolysate with calcium binding activity and characterized its behavior. Our results showed that ficin was superior in obtaining hydrolysate with calcium binding capacity in comparison with trypsin, alcalase and bromelain. In particular, the optimal capacity of ficin hydrolysate reached 77.54 ± 1.61 μg mg-1, where the optimal hydrolysis conditions of ficin were a temperature of 70 °C, a pH value of 6.2, an enzyme concentration of 1.61% and a time of 3 h. This might be due to high proportions of aspartic acid and glutamic acid (35.59%). Further spectral analysis evidenced the formation of hydrolysate-calcium complexes, demonstrating that the interaction between hydrolysate and calcium ions primarily occur on carboxyl oxygen atoms and amino nitrogen atoms. These findings provide a possible utilization of black bean hydrolysate to serve as a calcium supplement nutraceutical to enhance the absorption and bioavailability.
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Affiliation(s)
- Man Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China.
| | - Zhaojun Zheng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China.
| | - Chunhuan Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China.
| | - Hong Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China.
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China.
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16
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Preparation process optimization, structural characterization and in vitro digestion stability analysis of Antarctic krill (Euphausia superba) peptides-zinc chelate. Food Chem 2020; 340:128056. [PMID: 33032152 DOI: 10.1016/j.foodchem.2020.128056] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 08/14/2020] [Accepted: 09/07/2020] [Indexed: 02/07/2023]
Abstract
In the study, a novel kind of peptides-zinc (AKP-Zn) chelate was obtained using the Antarctic krill (Euphausia superba) peptides (AKP) as raw material, the reaction was carried out with the mass ratio of the AKP to ZnSO4·7H2O of 1:2 at pH 6.0 and 60 °C for 10 min. The structure and composition of the AKP, including particle size, Zeta potential, molecular weight distribution, amino acid composition, microstructure and surface elemental composition, changed significantly after chelating with zinc. The result of Fourier transform infrared spectroscopy indicated that zinc could be chelated by carboxyl oxygen and amino nitrogen atoms of the AKP. Furthermore, compared with zinc sulfate and zinc gluconate, the AKP-Zn chelate was more stable at various pH conditions and the simulated gastrointestinal digestion experiment. These findings would provide a scientific basis for developing new zinc supplements and the high-value utilization of Antarctic krill protein resource.
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17
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Li J, Yin T, Xiong S, Huang Q, You J, Hu Y, Liu R, Li Y. Mechanism on releasing and solubilizing of fish bone calcium during nano‐milling. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13354] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jinling Li
- College of Food Science and TechnologyHuazhong Agricultural University Wuhan Hubei Province China
- The ministry of agriculture of the People's Republic of China, National R & D Branch Center for Conventional Freshwater Fish Processing Wuhan Hubei Province China
- Key Laboratory of Environment Correlative DietologyMinistry of Education Wuhan Hubei Province China
| | - Tao Yin
- College of Food Science and TechnologyHuazhong Agricultural University Wuhan Hubei Province China
- The ministry of agriculture of the People's Republic of China, National R & D Branch Center for Conventional Freshwater Fish Processing Wuhan Hubei Province China
- Key Laboratory of Environment Correlative DietologyMinistry of Education Wuhan Hubei Province China
| | - Shanbai Xiong
- College of Food Science and TechnologyHuazhong Agricultural University Wuhan Hubei Province China
- The ministry of agriculture of the People's Republic of China, National R & D Branch Center for Conventional Freshwater Fish Processing Wuhan Hubei Province China
- Key Laboratory of Environment Correlative DietologyMinistry of Education Wuhan Hubei Province China
| | - Qilin Huang
- College of Food Science and TechnologyHuazhong Agricultural University Wuhan Hubei Province China
- The ministry of agriculture of the People's Republic of China, National R & D Branch Center for Conventional Freshwater Fish Processing Wuhan Hubei Province China
- Key Laboratory of Environment Correlative DietologyMinistry of Education Wuhan Hubei Province China
| | - Juan You
- College of Food Science and TechnologyHuazhong Agricultural University Wuhan Hubei Province China
- The ministry of agriculture of the People's Republic of China, National R & D Branch Center for Conventional Freshwater Fish Processing Wuhan Hubei Province China
- Key Laboratory of Environment Correlative DietologyMinistry of Education Wuhan Hubei Province China
| | - Yang Hu
- College of Food Science and TechnologyHuazhong Agricultural University Wuhan Hubei Province China
- The ministry of agriculture of the People's Republic of China, National R & D Branch Center for Conventional Freshwater Fish Processing Wuhan Hubei Province China
- Key Laboratory of Environment Correlative DietologyMinistry of Education Wuhan Hubei Province China
| | - Ru Liu
- College of Food Science and TechnologyHuazhong Agricultural University Wuhan Hubei Province China
- The ministry of agriculture of the People's Republic of China, National R & D Branch Center for Conventional Freshwater Fish Processing Wuhan Hubei Province China
- Key Laboratory of Environment Correlative DietologyMinistry of Education Wuhan Hubei Province China
| | - YaJie Li
- College of Food Science and TechnologyHuazhong Agricultural University Wuhan Hubei Province China
- The ministry of agriculture of the People's Republic of China, National R & D Branch Center for Conventional Freshwater Fish Processing Wuhan Hubei Province China
- Key Laboratory of Environment Correlative DietologyMinistry of Education Wuhan Hubei Province China
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18
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Liao W, Chen H, Jin W, Yang Z, Cao Y, Miao J. Three Newly Isolated Calcium-Chelating Peptides from Tilapia Bone Collagen Hydrolysate Enhance Calcium Absorption Activity in Intestinal Caco-2 Cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:2091-2098. [PMID: 31927882 DOI: 10.1021/acs.jafc.9b07602] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
In this study, we used reversed-phase high performance liquid chromatography (LC) to isolate three novel peptides with calcium-chelating capacity from tilapia bone collagen hydrolysate. Using LC-tandem mass spectrometry, we determined the amino acid sequences to be GPAGPHGPVG, FDHIVY, and YQEPVIAPKL. We then synthesized the three peptides and verified their calcium-chelating activity. Results showed that the calcium-chelating activity of GPAGPHGPVG, FDHIVY, and YQEPVIAPKL reached 18.80 ± 0.49, 35.73 ± 0.74, and 28.4 ± 0.94 mg/g, respectively. We next investigated how each peptide enhanced intestinal calcium absorption using Caco-2 cell monolayers. Compared with the control group, GPAGPHGPVG, FDHIVY, and YQEPVIAPKL potently enhanced calcium transport within 30 min by 89 ± 9, 202 ± 12, and 130 ± 7%, respectively. Results suggest that these peptides isolated from tilapia bone hydrolysate can be used as dietary supplements to increase calcium absorption.
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Affiliation(s)
- Wanwen Liao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science , South China Agricultural University , Guangzhou 510642 , China
- Jiangsu Key Laboratory of Marine Bioresources and Environment , Jiangsu Ocean University , Lianyungang 222005 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology & Business University (BTBU) , Beijing 102488 , China
| | - Hui Chen
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science , South China Agricultural University , Guangzhou 510642 , China
| | - Wengang Jin
- Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering , Shaanxi University of Technology , Hanzhong 723001 , People's Republic of China
| | - Zhennai Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology & Business University (BTBU) , Beijing 102488 , China
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science , South China Agricultural University , Guangzhou 510642 , China
| | - Jianyin Miao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science , South China Agricultural University , Guangzhou 510642 , China
- Jiangsu Key Laboratory of Marine Bioresources and Environment , Jiangsu Ocean University , Lianyungang 222005 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology & Business University (BTBU) , Beijing 102488 , China
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19
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Cui P, Lin S, Han W, Jiang P, Zhu B, Sun N. The formation mechanism of a sea cucumber ovum derived heptapeptide–calcium nanocomposite and its digestion/absorption behavior. Food Funct 2019; 10:8240-8249. [DOI: 10.1039/c9fo01335k] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Calcium coordination induced the self-assembly of the sea cucumber ovum derived heptapeptide (NDEELNK), resulting in the formation of the nanocomposite with potential function to transport calcium through the gastrointestinal system.
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Affiliation(s)
- Pengbo Cui
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- P. R. China
| | - Songyi Lin
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- P. R. China
| | - Weiwei Han
- Key Laboratory for Molecular Enzymology and Engineering of Ministry of Education
- School of Life Science
- Jilin University
- Changchun 130012
- P. R. China
| | - Pengfei Jiang
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- P. R. China
| | - Beiwei Zhu
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- P. R. China
| | - Na Sun
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- P. R. China
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