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He L, Ying L, Jingting X, Chen C, Shuntang G. Changes in the secondary structures and zeta potential of soybean peptide and its calcium complexes in different solution environments. Food Funct 2021; 12:5967-5974. [PMID: 34032239 DOI: 10.1039/d0fo03478a] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
To illustrate the relationship between environment hydrophobicity and soybean peptide and its calcium complexes when they are absorbed transmembrane, different solution environments (HBS buffer, TFE hydrophobic solution and cell suspension) were used to simulate hydrophilic and hydrophobic environments. In this study, soybean peptides (10-30 kDa) with a high calcium binding capacity were prepared by enzymatic hydrolysis and ultrafiltration. The results of cell experiments showed that the peptide could transport calcium into cells for absorption. Secondary structure changes of the peptide and its calcium complexes in different solution environments showed that the secondary structure of the peptide changed during the transmembrane absorption, and the contents of α-helix and β-sheet structures increased. Besides, the β-sheet structures in the peptide-calcium complexes were further converted to an α-helix structure. This conversion may be induced by the hydrophobicity of peptide solutions. In addition, when the conformation changes, the positively charged peptides in the sample will be exposed and then interact with cells, which is beneficial for the transmembrane of peptide-calcium complexes.
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Affiliation(s)
- Liu He
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China. and Yunnan Urban Agricultural Engineering and Technological Research Center, College of Agriculture and Life Sciences, Kunming University, Kunming, 650214, China
| | - Lv Ying
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China. and Department of Food Science, Beijing University of Agriculture, Beijing, 102206, China
| | - Xu Jingting
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
| | - Chen Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
| | - Guo Shuntang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
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Zhang X, Jia Q, Li M, Liu H, Wang Q, Wu Y, Niu L, Liu Z. Isolation of a novel calcium-binding peptide from phosvitin hydrolysates and the study of its calcium chelation mechanism. Food Res Int 2021; 141:110169. [PMID: 33642025 DOI: 10.1016/j.foodres.2021.110169] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 01/11/2021] [Accepted: 01/18/2021] [Indexed: 11/15/2022]
Abstract
A new peptide with strong calcium binding capacity was isolated from phosvitin hydrolysates. Taking calcium chelating rate as an indicator, phosvitin hydrolysates were separated gradually by anion-exchange chromatography, gel filtration chromatography and reversed-phase high performance liquid chromatography. A peptide with a molecular weight of 1106.44402 Da was identified by liquid chromatography-electrospray/mass spectrometry (LC-ESI/MS), and its amino acid sequence was DEEENDQVK, the calcium binding capacity reached 151.10 ± 3.57 mg/g. Its chelating mechanism was investigated. Results showed that, the β-sheet structure of peptide increased after adding calcium ion, and the main binding sites were carboxyl oxygen atom and amino nitrogen atom. In vitro simulated digestion experiments showed that, the solubility and dialysis rate of calcium in peptide-calcium chelate were higher than those in CaCO3 and D-calcium gluconate. This finding would promote the development of calcium supplements from food resources.
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Affiliation(s)
- Xiaowei Zhang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Qi Jia
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Mengyu Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Huiping Liu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China.
| | - Qing Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Yaru Wu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Lulu Niu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Zitian Liu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
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Pillai H, Parmar MS, Shende AM, Thomas J, Sharma HS, Sharma G T, Ghosh SK, Kumaresan A, Bhure SK. Effect of supplementation of recombinant Regucalcin in extender on cryopreservation of spermatozoa of water buffalo (Bubalus bubalis
). Mol Reprod Dev 2017; 84:1133-1139. [DOI: 10.1002/mrd.22873] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2017] [Accepted: 07/30/2017] [Indexed: 01/05/2023]
Affiliation(s)
- Harikrishna Pillai
- Division of Biochemistry; ICAR-Indian Veterinary Research Institute; Izatnagar, Bareilly Uttar Pradesh India
| | - Mehtab S. Parmar
- Division of Physiology and Climatology; ICAR-Indian Veterinary Research Institute; Izatnagar Uttar Pradesh India
| | - Ashish M. Shende
- Division of Biochemistry; ICAR-Indian Veterinary Research Institute; Izatnagar, Bareilly Uttar Pradesh India
| | - Jobin Thomas
- Immunology Section; ICAR-Indian Veterinary Research Institute; Izatnagar Uttar Pradesh India
| | - Harikumar S. Sharma
- Division of Pharmacology and Toxicology; ICAR-Indian Veterinary Research Institute; Izatnagar Uttar Pradesh India
| | - Taru Sharma G
- Division of Physiology and Climatology; ICAR-Indian Veterinary Research Institute; Izatnagar Uttar Pradesh India
| | - Subrata K. Ghosh
- Germ Plasm Center, ICAR-Indian Veterinary Research Institute; Izatnagar Bareilly, Uttar Pradesh India
| | - Arumugam Kumaresan
- Animal Reproduction; Gynaecology and Obstetrics; ICAR-National Dairy Research Institute; Karnal Haryana
| | - Sanjeev K. Bhure
- Division of Biochemistry; ICAR-Indian Veterinary Research Institute; Izatnagar, Bareilly Uttar Pradesh India
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