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Du C, Gong H, Zhao H, Wang P. Recent progress in the preparation of bioactive peptides using simulated gastrointestinal digestion processes. Food Chem 2024; 453:139587. [PMID: 38781909 DOI: 10.1016/j.foodchem.2024.139587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 05/05/2024] [Accepted: 05/06/2024] [Indexed: 05/25/2024]
Abstract
Bioactive peptides (BAPs) represent a unique class of peptides known for their extensive physiological functions and their role in enhancing human health. In recent decades, owing to their notable biological attributes such as antioxidant, antihypertensive, antidiabetic, and anti-inflammatory activities, BAPs have received considerable attention. Simulated gastrointestinal digestion (SGD) is a technique designed to mimic physiological conditions by adjusting factors such as digestive enzymes and their concentrations, pH levels, digestion duration, and salt content. Initially established for analyzing the gastrointestinal processing of foods or their constituents, SGD has recently become a preferred method for generating BAPs. The BAPs produced via SGD often exhibit superior biological activity and stability compared with those of BAPs prepared via other methods. This review offers a comprehensive examination of the recent advancements in BAP production from foods via SGD, addressing the challenges of the method and outlining prospective directions for further investigation.
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Affiliation(s)
- Chao Du
- School of Food Engineering, Ludong University, 186 Middle Hongqi Road, Yantai, Shandong Province 264025, PR China; BioNanotechnology Institute, Ludong University, 186 Middle Hongqi Road, Yantai Shandong Province 264025, PR China; Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, 186 Middle Hongqi Road, Yantai, Shandong Province 264025, PR China; Yantai Engineering Research Center of Green Food Processing and Quality Control, 186 Middle Hongqi Road, Yantai, Shandong Province 264025, PR China
| | - Hansheng Gong
- School of Food Engineering, Ludong University, 186 Middle Hongqi Road, Yantai, Shandong Province 264025, PR China; Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, 186 Middle Hongqi Road, Yantai, Shandong Province 264025, PR China; Yantai Engineering Research Center of Green Food Processing and Quality Control, 186 Middle Hongqi Road, Yantai, Shandong Province 264025, PR China
| | - Huawei Zhao
- School of Food Engineering, Ludong University, 186 Middle Hongqi Road, Yantai, Shandong Province 264025, PR China; BioNanotechnology Institute, Ludong University, 186 Middle Hongqi Road, Yantai Shandong Province 264025, PR China.
| | - Ping Wang
- Department of Bioproducts and Biosystems Engineering, University of Minnesota, St Paul, MN 55108, USA.
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2
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Li Y, Liu J, Zhang H, Shi X, Li S, Yang M, Zhang T, Xiao H, Du Z. A Comprehensive Review of Self-Assembled Food Protein-Derived Multicomponent Peptides: From Forming Mechanism and Structural Diversity to Applications. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37486612 DOI: 10.1021/acs.jafc.3c02930] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/25/2023]
Abstract
Food protein-derived multicomponent peptides (FPDMPs) are a natural blend of numerous peptides with various bioactivities and multiple active sites that can assume several energetically favorable conformations in solutions. The remarkable structural characteristics and functional attributes of FPDMPs make them promising codelivery carriers that can coassemble with different bioactive ingredients to induce multidimensional structures, such as fibrils, nanotubes, and nanospheres, thereby producing specific health benefits. This review offers a prospective analysis of FPDMPs-based self-assembly nanostructures, focusing on the mechanism of formation of self-assembled FPDMPs, the internal and external stimuli affecting peptide self-assembly, and their potential applications. In particular, we introduce the exciting prospect of constructing functional materials through precursor template-induced self-assembly of FPDMPs, which combine the bioactivity and self-assembly capacity of peptides and could dramatically broaden the functional utility of peptide-based materials.
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Affiliation(s)
- Yajuan Li
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Hui Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Xiaoxia Shi
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Shanglin Li
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Meng Yang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Zhiyang Du
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
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Wang B, Xiao S, Zhou G, Wang J. Novel Casein-Derived Peptide-Zinc Chelate: Zinc Chelation and Transepithelial Transport Characteristics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:6978-6986. [PMID: 37129176 DOI: 10.1021/acs.jafc.3c00001] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
Casein-derived peptides are recognized as promising candidates for improving zinc bioavailability through the form of a peptide-zinc chelate. In the present work, a novel 11-residue peptide TEDELQDKIHP identified from casein hydrolysate in our previous study was synthesized to investigate the zinc chelation characteristics. Meanwhile, the digestion stability and transepithelial transport of TEDELQDKIHP-Zn were also investigated. The obtained results indicated that the carboxyl groups (from Asp and Glu), amino groups (from Lys and His), pyrrole nitrogen group of Pro, and imidazole nitrogen group of His were responsible for zinc chelation. The complexation with zinc resulted in a more ordered structure of TEDELQDKIHP-Zn. In terms of digestion stability, the chelate of TEDELQDKIHP-Zn could remain stable to a large extent after gastric (78.54 ± 0.14%) and intestinal digestion (70.18 ± 0.17%). Moreover, TEDELQDKIHP-Zn was proven to be a well-absorbed biological particle with a Papp value higher than 1 × 10-6 cm/s, and it could be transported across the intestine epithelium through transcytosis. TEDELQDKIHP-Zn exhibited more bioavailable effects on zinc absorption and ALP activity than inorganic zinc sulfate.
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Affiliation(s)
- Bo Wang
- Engineering Research Center of Health Food Design & Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Shan Xiao
- Engineering Research Center of Health Food Design & Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Guicheng Zhou
- Engineering Research Center of Health Food Design & Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
- College of Biological Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Jihui Wang
- Engineering Research Center of Health Food Design & Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
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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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5
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Duan M, Li T, Liu B, Yin S, Zang J, Lv C, Zhao G, Zhang T. Zinc nutrition and dietary zinc supplements. Crit Rev Food Sci Nutr 2023; 63:1277-1292. [PMID: 34382897 DOI: 10.1080/10408398.2021.1963664] [Citation(s) in RCA: 16] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
As the second most abundant trace element in the human body, zinc nutrition is constantly a hot topic. More than one-third population is suffering zinc deficiency, which results in various types of diseases or nutritional deficiencies. Traditional ways of zinc supplementation seem with low absorption rates and significant side effects. Zinc supplements with dietary components are easily accessible and improve zinc utilization rate significantly. Also, mechanisms of maintaining zinc homeostasis are of broad interest. The present review focuses on zinc nutrition in human health in inductive methods. Mainly elaborate on different diseases relating to zinc disorder, highlighting the impact on the immune system and the recent COVID-19. Then raise food-derived zinc-binding compounds, including protein, peptide, polysaccharide, and polyphenol, and also analyze their possibilities to serve as zinc complementary. Finally, illustrate the way to maintain zinc homeostasis and the corresponding mechanisms. The review provides data information for maintaining zinc homeostasis with the food-derived matrix.
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Affiliation(s)
- Maoping Duan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Tian Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Bo Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Shuhua Yin
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Department of Nutrition and Health, China Agricultural University, Beijing, China
| | - Jiachen Zang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Chenyan Lv
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Guanghua Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Tuo Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Department of Nutrition and Health, China Agricultural University, Beijing, China
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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Wang Z, Sun J, Ma X, Liu X, Yin F, Li D, Nakamura Y, Yu C, Zhou D. Characterization of a synthetic zinc-chelating peptide from sea cucumber (Stichopus japonicus) and its gastrointestinal digestion and absorption in vitro. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4542-4550. [PMID: 35137406 DOI: 10.1002/jsfa.11811] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 01/31/2022] [Accepted: 02/08/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Zinc absorption in intestinal system could be strongly affected by the gastrointestinal digestion and absorption of zinc-chelating peptides serving as zinc carriers. In this study, a novel zinc-chelating sea cucumber synthetic peptide (SCSP) was synthesized to estimate its gastrointestinal digestion and promotive effect of zinc absorption in vitro. RESULTS Analysis of isothermal titration calorimetry suggested that the binding of SCSP and zinc (N ≈ 1) was exothermic, with relatively weak binding affinity (K = 1.0 × 10-3 mol L-1 ). The formation of SCSP-Zn complexes brought morphological changes to the peptides confirmed by scanning electron microscopy (SEM), which also indicated 6.88% of the existence of zinc element. In addition, the SCSP-Zn complexes remained stable under simulated human gastrointestinal digestion. In an in vitro study, the SCSP-Zn complex could successfully transport through the intestinal membrane in the model of everted rat gut sacs (nearly 7.5 μM cm-2 ) as well as Caco-2 cells where the zinc transport reached 0.0014 mg mL-1 carried by SCSP. Fluorescence staining experiments revealed free zinc accumulation inside the tissues and cells treated with the SCSP-Zn complex. CONCLUSIONS The chelation SCSP-Zn had the promotion ability of zinc absorption in vitro and ex vivo experiments, which suggested a theoretical basis for the design and production of effective zinc chelating peptides as zinc carriers to improve zinc bioavailability. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Zixu Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Jiatong Sun
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Xiaoyu Ma
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Xiaoyang Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian, China
| | - Fawen Yin
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian, China
| | - Deyang Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian, China
| | - Yoshimasa Nakamura
- Graduate School of Environmental and Life Science, Okayama University, Okayama, Japan
| | - Chenxu Yu
- National Engineering Research Center of Seafood, Dalian, China
- Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA, USA
| | - Dayong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian, China
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7
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Identification, production and bioactivity of casein phosphopeptides – A review. Food Res Int 2022; 157:111360. [DOI: 10.1016/j.foodres.2022.111360] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 04/28/2022] [Accepted: 05/10/2022] [Indexed: 01/23/2023]
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Hu S, Lin S, He X, Sun N. Iron delivery systems for controlled release of iron and enhancement of iron absorption and bioavailability. Crit Rev Food Sci Nutr 2022; 63:10197-10216. [PMID: 35588258 DOI: 10.1080/10408398.2022.2076652] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Iron deficiency is a global nutritional problem, and adding iron salts directly to food will have certain side effects on the human body. Therefore, there is growing interest in food-grade iron delivery systems. This review provides an overview of iron delivery systems, with emphasis on the controlled release of iron during gastrointestinal digestion, as well as the enhancement of iron absorption and bioavailability. Iron-bearing proteins are easily degraded by digestive enzymes and absorbed through receptor-mediated endocytosis. Instead, protein aggregates are slowly degraded in the stomach, which delays iron release and serves as a potential iron supplement. Amino acids, peptides and polysaccharides can bind iron through iron binding sites, but the formed compounds are prone to dissociation in the stomach. Moreover, peptides and polysaccharides can deliver iron by mediating the formation of ferric oxyhydroxide which is absorbed through endocytosis or bivalent transporter 1. In addition, liposomes are unstable during gastric digestion and iron is released in large quantities. Complexes formed by polysaccharides and proteins, and microcapsules formed by polysaccharides can delay the release of iron in the gastric environment and prolong iron release in the intestinal environment. This review is conducive to the development of iron functional ingredients and dietary supplements.
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Affiliation(s)
- Shengjie Hu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P. R. China
| | - Songyi Lin
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P. R. China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P. R. China
| | - Xueqing He
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P. R. China
| | - Na Sun
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P. R. China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P. R. China
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9
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Wang L, Shao X, Cheng M, Fan X, Wang C, Jiang H, Zhang X. Mechanisms and applications of milk‐derived bioactive peptides in Food for Special Medical Purposes. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Linlin Wang
- College of Food Science and Engineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Xiaoqing Shao
- College of Food Science and Engineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Ming Cheng
- Qingdao Research Institute of Husbandry and Veterinary Qingdao China
| | - Xiaoxue Fan
- College of Food Science and Engineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Cunfang Wang
- College of Food Science and Engineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Hua Jiang
- College of Food Science and Engineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Xiaoning Zhang
- College of Food Science and Engineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
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10
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Li H, Duan S, Yuan P, Liu J, Wang X, Liu Y, Peng Y, Pan C, Xia K. Preparation of casein phosphopeptides calcium complex and the promotion in calcium cellular uptake through transcellular transport pathway. J Food Biochem 2021; 45:e14001. [PMID: 34751452 DOI: 10.1111/jfbc.14001] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Revised: 10/20/2021] [Accepted: 10/26/2021] [Indexed: 11/30/2022]
Abstract
This study evaluated the stability of casein phosphopeptides (CPP) and obtained peptide-calcium complex by heating and chelating the peptide with CaCl2 in a neutral solution. To assess the bioavailability of various calcium formulations, the calcium transport models were established in Caco-2 cells, and the transcellular transport pathways of various calcium formulations were studied by RT-PCR and Western blotting. Results of circular dichroism showed that CPP was a stable polypeptide. The ultraviolet absorption spectrum and Fourier transform-infrared spectrum (FT-IR) indicated that calcium could be chelated by carboxyl oxygen and amino nitrogen atoms of CPP to form peptide calcium chelate, and the calcium bioavailability of peptide calcium chelate was significantly higher than that of CaCl2 , calcium l-aspartate, and casein phosphopeptides mixed with CaCl2 . Four calcium sources increased the expression of TRPV5 and TRPV6 genes and proteins. The study intended to provide a basis for developing a novel calcium supplement. PRACTICAL APPLICATIONS: This paper examined the bioavailability of casein phosphopeptides calcium complex, CaCl2 , calcium l-aspartate, and casein phosphopeptides mixed with CaCl2 in Caco-2 cells, and the mechanisms were detected by western blotting. The results provide theoretical knowledge for the selection of calcium supplement raw materials and lay a foundation for the development of compound calcium preparations and drugs in the future.
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Affiliation(s)
- Haizhi Li
- Beijing Key Laboratory of the Innovative Development of Functional Staple and Nutritional Intervention for Chronic Diseases, China National Research Institute of Food and Fermentation Industries, Beijing, China
| | - Shenglin Duan
- Beijing Key Laboratory of the Innovative Development of Functional Staple and Nutritional Intervention for Chronic Diseases, China National Research Institute of Food and Fermentation Industries, Beijing, China
| | - Peng Yuan
- Beijing Key Laboratory of the Innovative Development of Functional Staple and Nutritional Intervention for Chronic Diseases, China National Research Institute of Food and Fermentation Industries, Beijing, China
| | - Jia Liu
- Beijing Key Laboratory of the Innovative Development of Functional Staple and Nutritional Intervention for Chronic Diseases, China National Research Institute of Food and Fermentation Industries, Beijing, China
| | - Xi Wang
- Beijing Key Laboratory of the Innovative Development of Functional Staple and Nutritional Intervention for Chronic Diseases, China National Research Institute of Food and Fermentation Industries, Beijing, China
| | - Yifeng Liu
- Beijing Key Laboratory of the Innovative Development of Functional Staple and Nutritional Intervention for Chronic Diseases, China National Research Institute of Food and Fermentation Industries, Beijing, China
| | - Yaxuan Peng
- Beijing Key Laboratory of the Innovative Development of Functional Staple and Nutritional Intervention for Chronic Diseases, China National Research Institute of Food and Fermentation Industries, Beijing, China
| | - Cong Pan
- Beijing Key Laboratory of the Innovative Development of Functional Staple and Nutritional Intervention for Chronic Diseases, China National Research Institute of Food and Fermentation Industries, Beijing, China
| | - Kai Xia
- Beijing Key Laboratory of the Innovative Development of Functional Staple and Nutritional Intervention for Chronic Diseases, China National Research Institute of Food and Fermentation Industries, Beijing, China
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11
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Katimba HA, Wang R, Cheng C. Current findings support the potential use of bioactive peptides in enhancing zinc absorption in humans. Crit Rev Food Sci Nutr 2021:1-21. [PMID: 34708681 DOI: 10.1080/10408398.2021.1996328] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
More than two billion people around the world are affected by zinc deficiency, mainly due to the inadequate intake and absorption of zinc. Based on recent research findings, the bioactive peptides could potentially be used to combat zinc deficiency particularly due to their Zinc chelating ability. The main aim of this review was to present current findings, supporting the potential use of bioactive peptides based on their ability to enhance zinc absorption. In-vivo, in-vitro, and ex-vivo studies have demonstrated that zinc chelating peptides can enhance the retention, transportation, and absorption of zinc. Comparative studies on zinc bioavailability from protein hydrolysates and zinc salts have demonstrated that the protein hydrolysates-zinc complexes are more bioavailable than the zinc salts. Data from the structure-function relationship of zinc chelating peptides suggest that the zinc chelating capacities of peptides increase in the following order; the position of zinc chelator > zinc chelator strength > abundance of zinc chelators > net charge > molecular weight. In addition, the transport mechanism of peptide-zinc complex is hypothesized, and the potential use of bioactive peptides based on their safety and taste and limitations to their commercialization are also discussed.
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Affiliation(s)
- Hija Athman Katimba
- Department of Food Science and Engineering, Harbin Institute of Technology, Harbin, China.,Department of Food Science and Engineering, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Rongchun Wang
- Department of Food Science and Engineering, Harbin Institute of Technology, Harbin, China
| | - Cuilin Cheng
- Department of Food Science and Engineering, Harbin Institute of Technology, Harbin, China
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Hu S, Lin S, Wang D, Zhang S, Sun N. Antarctic krill-derived peptides with consecutive Glu residues enhanced iron binding, solubility, and absorption. Food Funct 2021; 12:8615-8625. [PMID: 34346465 DOI: 10.1039/d1fo01405f] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Three peptides containing three glutamic acid (Glu) residues at different positions derived from Antarctic krill were obtained to investigate their iron-binding properties, digestive stability, and effectiveness on enhancing iron solubility and absorption. Results indicated that Fe2+ bound to the carbonyl, carboxyl, or hydroxyl groups of DELEDSLER, EEEFDATR, and DTDSEEEIR at stoichiometric ratios of 0.453, 0.466, and 0.490, respectively. DTDSEEEIR with three consecutive Glu in the middle of the sequence possessed higher iron-binding ability and iron release potential than EEEFDATR with three consecutive Glu in the N-terminal, and DELEDSLER with three discontinuous Glu showed the lowest values. Although EEEFDATR showed remarkably lower digestion stability than DTDSEEEIR, the effect of EEEFDATR-iron on iron solubility and absorption was comparable to that of DTDSEEEIR-iron, but better than that of DELEDSLER-iron and FeSO4. Thus, peptides with consecutive Glu have the potential as an effective iron carrier to improve iron absorption.
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Affiliation(s)
- Shengjie Hu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, P. R. China.
| | - Songyi Lin
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, P. R. China. and Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Di Wang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, P. R. China.
| | - Shuyue Zhang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, P. R. China.
| | - Na Sun
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, P. R. China. and Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, P. R. China
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13
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Bathla S, Arora S. Prevalence and approaches to manage iron deficiency anemia (IDA). Crit Rev Food Sci Nutr 2021; 62:8815-8828. [PMID: 34096415 DOI: 10.1080/10408398.2021.1935442] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Iron is a vital micronutrient required for growth and development at all stages of human life. Its deficiency is the primary cause of anemia that poses a significant global health problem and challenge for developing countries. Various risks are involved during iron deficiency anemia (IDA), such as premature delivery, low birth weight, etc. Further, it affects children's cognitive functioning, delays motor development, hampers physical performance and quality of life. It also speeds up the morbidity and mortality rate among women. The major reasons accountable are elevated iron demand in diet, socio-economic status, and disease condition. Various strategies have been adopted to reduce the IDA occurrence, such as iron supplementation, iron fortificants salts, agronomic practices, dietary diversification, biofortification, disease control measures, and nutritional education. Usually, the staple food groups for fortification are considered, but the selection of food fortificants and their combination must be safe for the consumers and not alter the finished product's stability and acceptability. Genetically modified breeding practices also increase the micronutrient levels of cereal crops. Therefore, multiple strategies could be relied on to combat IDA.
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Affiliation(s)
- Shikha Bathla
- Krishi Vigyan Kendra, Punjab Agricultural University, Ludhiana, Punjab, 144516, India
| | - Shalini Arora
- Department of Dairy Technology, College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana, 125001, India
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14
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Delivery systems for improving iron uptake in anemia. Int J Pharm 2021; 601:120590. [PMID: 33845149 DOI: 10.1016/j.ijpharm.2021.120590] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2021] [Revised: 03/30/2021] [Accepted: 04/05/2021] [Indexed: 01/01/2023]
Abstract
Anemia poses a threat to a broad population globally as depleted hemoglobin leads to a plethora of conditions, and the most common cause includes iron deficiency. Iron is an essential element important for erythropoiesis, DNA synthesis, protection of the immune system, energy production, and cognitive function and hence should be maintained at appropriate levels. Various proteins are involved in transporting and absorption of iron, activation of heme synthesis, and RBC production that could be possible targets to improve iron delivery. Oral supplementation of iron either from dietary or synthetic sources has been the frontline therapy for treating iron deficiency in anemia. At the same time, intravenous administration is provided in chronic anemia, such as chronic kidney diseases (CKD). This review focuses on the strategies developed to overcome the disadvantages of available iron therapies and increase iron absorption and uptake in the body to restore iron content. Nanotechnology combined with the food fortification processes gained attention as they help develop new delivery systems to improve iron uptake by enterocytes. Furthermore, naturally obtained products such as polysaccharides, peptides, proteins, and new synthetic molecules have been used in fabrication of iron-carrier systems. The establishment of transdermal iron delivery systems such as microneedle arrays or iontophoresis, or the discovery of new molecules also proved to be an effective way for delivering iron in patients non-compliant to oral therapy.
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15
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Wang Y, Meng Y, Ma Y, Liu L, Wu D, Shu X, Pan L, Lai Q. Combination of High Zn Density and Low Phytic Acid for Improving Zn Bioavailability in Rice (Oryza stavia L.) Grain. RICE (NEW YORK, N.Y.) 2021; 14:23. [PMID: 33638799 PMCID: PMC7914331 DOI: 10.1186/s12284-021-00465-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/10/2020] [Accepted: 02/12/2021] [Indexed: 05/30/2023]
Abstract
BACKGROUND Zn deficiency is one of the leading public health problems in the world. Staple food crop, such as rice, cannot provide enough Zn to meet the daily dietary requirement because Zn in grain would chelate with phytic acid, which resulted in low Zn bioavailability. Breeding new rice varieties with high Zn bioavailability will be an effective, economic and sustainable strategy to alleviate human Zn deficiency. RESULTS The high Zn density mutant LLZ was crossed with the low phytic acid mutant Os-lpa-XS110-1, and the contents of Zn and phytic acid in the brown rice were determined for the resulting progenies grown at different sites. Among the hybrid progenies, the double mutant always displayed significantly higher Zn content and lower phytic acid content in grain, leading to the lowest molar ratio of phytic acid to Zn under all environments. As assessed by in vitro digestion/Caco-2 cell model, the double mutant contained the relatively high content of bioavailable Zn in brown rice. CONCLUSIONS Our findings suggested pyramiding breeding by a combination of high Zn density and low phytic acid is a practical and useful approach to improve Zn bioavailability in rice grain.
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Affiliation(s)
- Yin Wang
- Institute of Rural Development, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, China.
- Key Laboratory of Creative Agriculture, Ministry of Agriculture, Hangzhou, 310021, China.
| | - Yusha Meng
- Institute of Rural Development, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, China
- Key Laboratory of Creative Agriculture, Ministry of Agriculture, Hangzhou, 310021, China
| | - Yanping Ma
- Institute of Rural Development, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, China
- Key Laboratory of Creative Agriculture, Ministry of Agriculture, Hangzhou, 310021, China
| | - Lei Liu
- Institute of Rural Development, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, China
- Key Laboratory of Creative Agriculture, Ministry of Agriculture, Hangzhou, 310021, China
| | - Dianxing Wu
- State Key Laboratory of Rice Biology, Institute of Nuclear Agriculture Sciences, Zhejiang University, Hangzhou, 310029, China
| | - Xiaoli Shu
- State Key Laboratory of Rice Biology, Institute of Nuclear Agriculture Sciences, Zhejiang University, Hangzhou, 310029, China
| | - Liqing Pan
- Yuyao County Agricultural Techniques Promotion and Service Station, Yuyao Agricultural and Rural Bureau, Ningbo, 315400, China
| | - Qixian Lai
- Institute of Rural Development, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, China
- Key Laboratory of Creative Agriculture, Ministry of Agriculture, Hangzhou, 310021, China
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16
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Sun N, Wang T, Wang D, Cui P, Hu S, Jiang P, Lin S. Antarctic Krill Derived Nonapeptide as an Effective Iron-Binding Ligand for Facilitating Iron Absorption via the Small Intestine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:11290-11300. [PMID: 32914618 DOI: 10.1021/acs.jafc.0c03223] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
A novel nonapeptide DTDSEEEIR identified from Antarctic krill (Euphausia superba) iron-binding peptides was used in this study to analyze its iron-binding sites and structural changes after iron coordination. The enzymatic resistance and transport of DTDSEEEIR-iron during gastrointestinal digestion and absorption as well as the relationship between the DTDSEEEIR stability and the enhancement of iron absorption were further explored. Results revealed that iron ions spontaneously bound to the carboxyl, hydroxyl, and amino groups of the DTDSEEEIR peptide, which induced the folding of DTDSEEEIR to form a more orderly structure. The DTDSEEEIR peptide remained stable to a certain extent (79.60 ± 0.19%) after gastrointestinal digestion and the coordination of iron improved the digestive stability of the DTDSEEEIR peptide (93.89 ± 1.37%). Moreover, the stability of DTDSEEEIR across intestinal epithelium had a positive effect on iron absorption, which implied that DTDSEEEIR might carry iron ions through intestinal epithelial cells.
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Affiliation(s)
- Na Sun
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Tongtong Wang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Di Wang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Pengbo Cui
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Shengjie Hu
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, 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
- Collaborative Innovation Center of Seafood Deep Processing, 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
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, P. R. China
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17
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Sun X, Sarteshnizi RA, Boachie RT, Okagu OD, Abioye RO, Pfeilsticker Neves R, Ohanenye IC, Udenigwe CC. Peptide-Mineral Complexes: Understanding Their Chemical Interactions, Bioavailability, and Potential Application in Mitigating Micronutrient Deficiency. Foods 2020; 9:E1402. [PMID: 33023157 PMCID: PMC7601898 DOI: 10.3390/foods9101402] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2020] [Revised: 09/27/2020] [Accepted: 09/28/2020] [Indexed: 12/26/2022] Open
Abstract
Iron, zinc, and calcium are essential micronutrients that play vital biological roles to maintain human health. Thus, their deficiencies are a public health concern worldwide. Mitigation of these deficiencies involves micronutrient fortification of staple foods, a strategy that can alter the physical and sensory properties of foods. Peptide-mineral complexes have been identified as promising alternatives for mineral-fortified functional foods or mineral supplements. This review outlines some of the methods used in the determination of the mineral chelating activities of food protein-derived peptides and the approaches for the preparation, purification and identification of mineral-binding peptides. The structure-activity relationship of mineral-binding peptides and the potential use of peptide-mineral complexes as functional food ingredients to mitigate micronutrient deficiency are discussed in relation to their chemical interactions, solubility, gastrointestinal digestion, absorption, and bioavailability. Finally, insights on the current challenges and future research directions in this area are provided.
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Affiliation(s)
- Xiaohong Sun
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (X.S.); (R.A.S.); (R.T.B.); (I.C.O.)
- College of Food and Biological Engineering, Qiqihar University, Qiqihar 161006, China
| | - Roghayeh Amini Sarteshnizi
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (X.S.); (R.A.S.); (R.T.B.); (I.C.O.)
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran 14115-111, Iran
| | - Ruth T. Boachie
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (X.S.); (R.A.S.); (R.T.B.); (I.C.O.)
| | - Ogadimma D. Okagu
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON K1N 6N5, Canada; (O.D.O.); (R.O.A.); (R.P.N.)
| | - Raliat O. Abioye
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON K1N 6N5, Canada; (O.D.O.); (R.O.A.); (R.P.N.)
| | - Renata Pfeilsticker Neves
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON K1N 6N5, Canada; (O.D.O.); (R.O.A.); (R.P.N.)
| | - Ikenna Christian Ohanenye
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (X.S.); (R.A.S.); (R.T.B.); (I.C.O.)
| | - Chibuike C. Udenigwe
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (X.S.); (R.A.S.); (R.T.B.); (I.C.O.)
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON K1N 6N5, Canada; (O.D.O.); (R.O.A.); (R.P.N.)
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18
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Zhang H, Nakamura S, Kitts DD. Antioxidant Properties of Casein Phosphopeptides (CPP) and Maillard-Type Conjugated Products. Antioxidants (Basel) 2020; 9:E648. [PMID: 32707948 PMCID: PMC7464099 DOI: 10.3390/antiox9080648] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 07/10/2020] [Accepted: 07/16/2020] [Indexed: 12/21/2022] Open
Abstract
A casein phosphopeptide (CPP) fraction derived from tryptic hydrolysis of bovine casein was evaluated for antioxidant activity. Conjugations or mixtures of CPP with polysaccharide, galactomannan (Gal), or xyloglucan (Xyl) were prepared to evaluate potential enhancement of CPP antioxidant activity. The effect of calcium was also investigated. The CPP preparation alone was effective at scavenging hydroxyl radicals and sequestering Fe2+ to protect against Fenton reaction-induced deoxyribose oxidation in non-site-specific (up 63.3% inhibition) and site-specific (up 32.1% inhibition) binding assays, respectively. CPP also effectively quenched 2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonic acid radicals (ABTS•+) to an extent of 67.6% scavenging in an aqueous system. In a soybean lecithin liposome system, CPP exhibited effective protection against peroxyl radical-induced liposomal peroxidation (38.3% of control in terms of rate of propagation). Conjugating CPP with Gal or Xyl polysaccharides using Maillard reaction conditions significantly reduced activity in the Fenton reaction-deoxyribose assays, while exhibiting no effect on the antioxidant activity of native CPP in both the ABTS and liposome assays, respectively. These results represent comparative antioxidant capacity of the native CPP and associated conjugates in phases that varied in relative hydrophilic and hydrophobic character. We conclude that CPP has the potential to act as both a primary and secondary antioxidant by displaying transition metal ion sequestering activity and free radical quenching activity. Improvements in antioxidant activity of CPP by Maillard-type conjugation with Xyl or Gal were relatively small and model-specific.
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Affiliation(s)
- Huiying Zhang
- Food, Nutrition and Health Program, Faculty of Land and Food Systems, the University of British Columbia, Vancouver, BC V6T 1Z4, Canada;
| | - Soichiro Nakamura
- Department of Agriculture, Graduate School of Science and Technology, Shinshu University, 8304 Minamiminowamura, Kamiina, Nagano 399-4598, Japan;
| | - David D. Kitts
- Food, Nutrition and Health Program, Faculty of Land and Food Systems, the University of British Columbia, Vancouver, BC V6T 1Z4, Canada;
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19
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Caetano-Silva ME, Netto FM, Bertoldo-Pacheco MT, Alegría A, Cilla A. Peptide-metal complexes: obtention and role in increasing bioavailability and decreasing the pro-oxidant effect of minerals. Crit Rev Food Sci Nutr 2020; 61:1470-1489. [PMID: 32370550 DOI: 10.1080/10408398.2020.1761770] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Bioactive peptides derived from food protein sources have been widely studied in the last years, and scientific researchers have been proving their role in human health, beyond their nutritional value. Several bioactivities have been attributed to these peptides, such as immunomodulatory, antimicrobial, antioxidant, antihypertensive, and opioid. Among them, metal-binding capacity has gained prominence. Mineral chelating peptides have shown potential to be applied in food products so as to decrease mineral deficiencies since peptide-metal complexes could enhance their bioavailability. Furthermore, many studies have been investigating their potential to decrease the Fe pro-oxidant effect by forming a stable structure with the metal and avoiding its interaction with other food constituents. These complexes can be formed during gastrointestinal digestion or can be synthesized prior to intake, with the aim to protect the mineral through the gastrointestinal tract. This review addresses: (i) the amino acid residues for metal-binding peptides and their main protein sources, (ii) peptide-metal complexation prior to or during gastrointestinal digestion, (iii) the function of metal (especially Fe, Ca, and Zn)-binding peptides on the metal bioavailability and (iv) their reactivity and possible pro-oxidant and side effects.
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Affiliation(s)
| | - Flavia Maria Netto
- Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | | | - Amparo Alegría
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Valencia, Spain
| | - Antonio Cilla
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Valencia, Spain
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20
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Wu W, Yang Y, Sun N, Bao Z, Lin S. Food protein-derived iron-chelating peptides: The binding mode and promotive effects of iron bioavailability. Food Res Int 2020; 131:108976. [DOI: 10.1016/j.foodres.2020.108976] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2019] [Revised: 01/01/2020] [Accepted: 01/01/2020] [Indexed: 12/16/2022]
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21
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Agarwal A, Pathera AK, Kaushik R, Kumar N, Dhull SB, Arora S, Chawla P. Succinylation of milk proteins: Influence on micronutrient binding and functional indices. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.016] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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22
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Lule VK, Tomar SK, Chawla P, Pophaly S, Kapila S, Arora S. Bioavailability assessment of zinc enriched lactobacillus biomass in a human colon carcinoma cell line (Caco-2). Food Chem 2019; 309:125583. [PMID: 31699555 DOI: 10.1016/j.foodchem.2019.125583] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2019] [Revised: 09/18/2019] [Accepted: 09/23/2019] [Indexed: 10/25/2022]
Abstract
The present study utilizes lactobacilli strains having the potential to accumulate a significant amount of Zinc (Zn) in their biomass and ability to deliver the same mineral in a highly bioavailable form. A human origin Lactobacillus fermentum SR4 and Lactobacillus rhamnosus GG (LGG) were studied for their ability to accumulate Zn by growing them in the medium containing Zn salt. Further, Zn enriched cell lysates were prepared by Ultrasonication, as an organic Zn source. Various functional groups involved in bacterial Zn binding were identified by FT-IR spectroscopy and elemental Zn in bio-chelated cell lysate complex was confirmed by SEM and Energy Dispersive X-ray Spectrometry (EDX). Experimental data demonstrated a significantly higher (P < 0.05) bioavailability of Zn chelated by SR4 followed by LGG i.e., 57% and 48%, as compared to the commercially available inorganic (ZnSo4) and even organic (Zinc gluconate) forms tested which has 15.6% and 21.7% respectively.
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Affiliation(s)
| | | | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Sarang Pophaly
- College of Dairy Science and Food Technology, CGKV, Raipur 492006, India
| | - Suman Kapila
- National Dairy Research Institute, Karnal, Haryana 132001, India
| | - Sumit Arora
- National Dairy Research Institute, Karnal, Haryana 132001, India
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23
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A novel calcium-chelating peptide purified from Auxis thazard protien hydrolysate and its binding properties with calcium. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.103447] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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24
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Zhu J, Dingess KA. The Functional Power of the Human Milk Proteome. Nutrients 2019; 11:E1834. [PMID: 31398857 PMCID: PMC6723708 DOI: 10.3390/nu11081834] [Citation(s) in RCA: 68] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2019] [Revised: 08/02/2019] [Accepted: 08/06/2019] [Indexed: 12/14/2022] Open
Abstract
Human milk is the most complete and ideal form of nutrition for the developing infant. The composition of human milk consistently changes throughout lactation to meet the changing functional needs of the infant. The human milk proteome is an essential milk component consisting of proteins, including enzymes/proteases, glycoproteins, and endogenous peptides. These compounds may contribute to the healthy development in a synergistic way by affecting growth, maturation of the immune system, from innate to adaptive immunity, and the gut. A comprehensive overview of the human milk proteome, covering all of its components, is lacking, even though numerous analyses of human milk proteins have been reported. Such data could substantially aid in our understanding of the functionality of each constituent of the proteome. This review will highlight each of the aforementioned components of human milk and emphasize the functionality of the proteome throughout lactation, including nutrient delivery and enhanced bioavailability of nutrients for growth, cognitive development, immune defense, and gut maturation.
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Affiliation(s)
- Jing Zhu
- Biomolecular Mass Spectrometry and Proteomics, Bijvoet Center for Biomolecular Research and Utrecht Institute for Pharmaceutical Sciences, University of Utrecht, Padualaan 8, 3584 CH Utrecht, The Netherlands
- Netherlands Proteomics Center, Padualaan 8, 3584 CH Utrecht, The Netherlands
| | - Kelly A Dingess
- Biomolecular Mass Spectrometry and Proteomics, Bijvoet Center for Biomolecular Research and Utrecht Institute for Pharmaceutical Sciences, University of Utrecht, Padualaan 8, 3584 CH Utrecht, The Netherlands.
- Netherlands Proteomics Center, Padualaan 8, 3584 CH Utrecht, The Netherlands.
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25
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Geng J, Song X, Zhang X, Tie S, Cao L, Tan M. Hydrophilic Food-Borne Nanoparticles from Beef Broth as Novel Nanocarriers for Zinc. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:6995-7004. [PMID: 31194541 DOI: 10.1021/acs.jafc.9b01372] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Food-borne nanoparticles (FNs) may be used as nanocarriers for metal ion chelation in micronutrient supplements. In this paper, the preparation and characterization of hydrophilic FNs were reported from beef broth cooked with a pressure cooker at 117 °C for different periods (30, 50, and 70 min) and their potential application as nanocarriers for zinc was investigated. The broth FNs are quasi-spherical with good water solubility and ultrasmall size, which can emit a strong sapphire color under 365 nm ultraviolet irradiation. X-ray photoelectron spectroscopy (XPS) analysis showed that there are carboxyl, amino, and hydroxyl groups on the FNs, which are useful for Zn(II) chelation. The vibration band of C═O at 1688 cm-1 in the infrared spectrum of FNs shifted to 1718 cm-1 after binding with Zn(II) ions, suggesting the participation of the carbonyl group in Zn(II) ion chelation. The appearance of Zn2p XPS peaks, at 1021.6 and 1045 eV for Zn(II)-FNs, clearly demonstrated the formation of Zn-O between the FNs and zinc ions. Biodistribution of FNs and the Zn(II)-FN complex in normal rat kidney cells demonstrated that they could easily enter normal rat kidney cells. A downfield was found for the signals of Zn(II)-FNs in 1H nuclear magnetic resonance spectroscopy and strongly suggested the binding of Zn(II) ions to FNs through carboxylic acid, hydroxyl, and amine groups. In addition, no obvious cytotoxicity was found for Zn(II)-FNs compared to zinc (ZnSO4) and commercial zinc gluconate. The results revealed that the FNs from beef broth may have a potential as nanocarriers for zinc chelation.
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Affiliation(s)
- Jiaxin Geng
- School of Food Science and Technology, National Engineering Research Center of Seafood , Dalian Polytechnic University , Qinggongyuan 1 , Ganjingzi District, Dalian , Liaoning 116034 , People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China , Dalian , Liaoning 116034 , People's Republic of China
| | - Xunyu Song
- School of Food Science and Technology, National Engineering Research Center of Seafood , Dalian Polytechnic University , Qinggongyuan 1 , Ganjingzi District, Dalian , Liaoning 116034 , People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China , Dalian , Liaoning 116034 , People's Republic of China
| | - Xuedi Zhang
- School of Food Science and Technology, National Engineering Research Center of Seafood , Dalian Polytechnic University , Qinggongyuan 1 , Ganjingzi District, Dalian , Liaoning 116034 , People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China , Dalian , Liaoning 116034 , People's Republic of China
| | - Shanshan Tie
- School of Food Science and Technology, National Engineering Research Center of Seafood , Dalian Polytechnic University , Qinggongyuan 1 , Ganjingzi District, Dalian , Liaoning 116034 , People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China , Dalian , Liaoning 116034 , People's Republic of China
| | - Lin Cao
- School of Food Science and Technology, National Engineering Research Center of Seafood , Dalian Polytechnic University , Qinggongyuan 1 , Ganjingzi District, Dalian , Liaoning 116034 , People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China , Dalian , Liaoning 116034 , People's Republic of China
| | - Mingqian Tan
- School of Food Science and Technology, National Engineering Research Center of Seafood , Dalian Polytechnic University , Qinggongyuan 1 , Ganjingzi District, Dalian , Liaoning 116034 , People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China , Dalian , Liaoning 116034 , People's Republic of China
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26
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Jiang H, Zhang W, Chen F, Zou J, Chen W, Huang G. Purification of an iron-binding peptide from scad (Decapterus maruadsi) processing by-products and its effects on iron absorption by Caco-2 cells. J Food Biochem 2019; 43:e12876. [PMID: 31353718 DOI: 10.1111/jfbc.12876] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2019] [Revised: 04/07/2019] [Accepted: 04/10/2019] [Indexed: 11/29/2022]
Abstract
This work was aimed at producing peptides containing iron-binding capabilities from scad (Decapterus maruadsi) processing by-product with alcalase hydrolysis. The chelating peptides were purified by ultrafiltration, immobilized-metal affinity chromatography, gel filtration chromatography, and reversed-phase high-performance liquid chromatography. A novel iron-binding peptide was purified with 1,386.63 Da molecular weight and amino acid sequence of QKGTYDDYVEGL. The peptide binds to iron mainly through carboxyl and hydroxyl oxygen bonds. The iron-binding peptide can significantly promote the absorption of inorganic iron in Caco-2 cells. These results have contributed to development of the peptide from scad processing by-products hydrolyzate in iron supplementations. PRACTICAL APPLICATIONS: Iron deficiency is one of the most common and widespread nutritional disorders in the world. Iron-peptide chelates may be suitable for iron-fortification. Our study shows that a peptide purified from scad processing by-product has iron-chelating activity, and significantly increases iron absorption by Caco-2 cells. Hence, this peptide has potential application as a novel carrier for enhancing iron absorption.
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Affiliation(s)
- Han Jiang
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province, College of Life Sciences, China Jiliang University, Hangzhou, China
| | - Wenting Zhang
- Dong Cheng Elementary School affiliated to Hangzhou Normal University, Hangzhou, China
| | - Fangyuan Chen
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province, College of Life Sciences, China Jiliang University, Hangzhou, China
| | - Jiong Zou
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province, College of Life Sciences, China Jiliang University, Hangzhou, China
| | - Wenwei Chen
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province, College of Life Sciences, China Jiliang University, Hangzhou, China
| | - Guangrong Huang
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province, College of Life Sciences, China Jiliang University, Hangzhou, China
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27
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Aljewicz M, Juśkiewicz J, Polak-Juszczak L. Effect of milk gel acidity and β-glucan structure on fermentation processes in the caecum and bioavailability of mineral compounds in growing rats. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.07.063] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
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28
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Physicochemical characterization of mineral (iron/zinc) bound caseinate and their mineral uptake in Caco-2 cells. Food Chem 2018; 257:101-111. [DOI: 10.1016/j.foodchem.2018.02.157] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2017] [Revised: 02/24/2018] [Accepted: 02/28/2018] [Indexed: 11/30/2022]
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29
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Stewart RJC, Morton H, Coad J, Pedley KC. In vitro digestion for assessing micronutrient bioavailability: the importance of digestion duration. Int J Food Sci Nutr 2018; 70:71-77. [DOI: 10.1080/09637486.2018.1481200] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Robin J. C. Stewart
- Massey Institute of Food Science & Technology, College of Sciences, Massey University, Palmerston North, New Zealand
| | - Hannah Morton
- Massey Institute of Food Science & Technology, College of Sciences, Massey University, Palmerston North, New Zealand
| | - Jane Coad
- Massey Institute of Food Science & Technology, College of Sciences, Massey University, Palmerston North, New Zealand
| | - Kevin C. Pedley
- School of Health Sciences, College of Health, Massey University, Palmerston North, New Zealand
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30
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Iavarone F, Desiderio C, Vitali A, Messana I, Martelli C, Castagnola M, Cabras T. Cryptides: latent peptides everywhere. Crit Rev Biochem Mol Biol 2018; 53:246-263. [PMID: 29564928 DOI: 10.1080/10409238.2018.1447543] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
Proteomic surveys with top-down platforms are today revealing thousands of naturally occurring fragments of bigger proteins. Some of them have not functional meaning because they derive from pathways responsible for protein degradation, but many have specific functions, often completely different from that one of the parent proteins. These peptides encrypted in the protein sequence are nowadays called cryptides. They are frequent in the animal and plant kingdoms and represent a new interesting -omic field of investigation. To point out how much widespread is their presence, we describe here the most studied cryptides from very common sources such as serum albumin, immunoglobulins, hemoglobin, and from saliva and milk proteins. Given its vastness, it is unfeasible to cover the topic exhaustively, therefore only several selected examples of cryptides from other sources are thereafter reported. Demanding is the development of new -omic platforms for the functional screening of new cryptides, which could provide suggestion for peptides and peptido-mimetics with variegate fields of application.
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Affiliation(s)
- Federica Iavarone
- a Istituto di Biochimica e Biochimica Clinica, Università Cattolica , Roma , Italy
| | - Claudia Desiderio
- b Istituto di Chimica del Riconoscimento Molecolare, CNR , Roma , Italy
| | - Alberto Vitali
- b Istituto di Chimica del Riconoscimento Molecolare, CNR , Roma , Italy
| | - Irene Messana
- b Istituto di Chimica del Riconoscimento Molecolare, CNR , Roma , Italy
| | - Claudia Martelli
- a Istituto di Biochimica e Biochimica Clinica, Università Cattolica , Roma , Italy
| | - Massimo Castagnola
- a Istituto di Biochimica e Biochimica Clinica, Università Cattolica , Roma , Italy.,b Istituto di Chimica del Riconoscimento Molecolare, CNR , Roma , Italy
| | - Tiziana Cabras
- c Dipartimento di Scienze della Vita e dell'Ambiente , Università di Cagliari , Cagliari , Italy
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31
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Cui P, Lin S, Jin Z, Zhu B, Song L, Sun N. In vitrodigestion profile and calcium absorption studies of a sea cucumber ovum derived heptapeptide–calcium complex. Food Funct 2018; 9:4582-4592. [DOI: 10.1039/c8fo00910d] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
A novel sea cucumber ovum derived heptapeptide (NDEELNK) could bind one calcium ionviaits carboxyl oxygen and amino nitrogen atoms, and the formed complex underwent disaggregation and self aggregation during simulated gastrointestinal digestion.
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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
| | - Ziqi Jin
- 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
| | - Liang Song
- 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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32
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Sharma A, Shilpa Shree B, Arora S, Kapila S. Preparation of lactose-iron complex and its cyto-toxicity, in-vitro digestion and bioaccessibility in Caco-2 cell model system. FOOD BIOSCI 2017. [DOI: 10.1016/j.fbio.2017.10.001] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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33
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Sadh PK, Chawla P, Bhandari L, Kaushik R, Duhan JS. In vitro assessment of bio-augmented minerals from peanut oil cakes fermented by Aspergillus oryzae through Caco-2 cells. Journal of Food Science and Technology 2017; 54:3640-3649. [PMID: 29051659 DOI: 10.1007/s13197-017-2825-z] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/29/2017] [Accepted: 08/16/2017] [Indexed: 01/31/2023]
Abstract
Present study was carried out to assess the significances of solid state fermentation of peanut oil cakes (POC) by Aspergillus oryzae on in vitro bioavailability of minerals (iron, zinc and calcium) and cellular transport, retention and uptake from POC through Caco-2 cells. Bioavailability of iron, zinc and calcium of POC was examined by means of a combined simulated gastrointestinal digestion/Caco-2 cell system. Bio-augmentation of minerals of fermented POC attributed a positive, statistically significant increased influence on minerals retention, transport and uptake values when compared with that of respective inorganic salts as reference. Results revealed increased cellular ferritin content from fermented POC digests than the digests of free form of respective inorganic salt. In prospect of the present investigation the fermented POC samples showed significantly higher iron, zinc and calcium bioavailability and enormous possible health benefits.
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Affiliation(s)
- Pardeep Kumar Sadh
- Department of Biotechnology, Chaudhary Devi Lal University, Sirsa, Haryana 125 055 India
| | - Prince Chawla
- School of Bioengineering and Food Technology, Shoolini University, Solan, Himachal Pradesh 173 212 India
| | - Latika Bhandari
- Dairy Technology Division, National Dairy Research Institute, Karnal, Haryana 132 001 India
| | - Ravinder Kaushik
- School of Bioengineering and Food Technology, Shoolini University, Solan, Himachal Pradesh 173 212 India
| | - Joginder Singh Duhan
- Department of Biotechnology, Chaudhary Devi Lal University, Sirsa, Haryana 125 055 India
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34
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Lin L, Zheng F, Zhou H, Li S. Biomimetic Gastrointestinal Tract Functions for Metal Absorption Assessment in Edible Plants: Comparison to In Vivo Absorption. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:6282-6287. [PMID: 28685577 DOI: 10.1021/acs.jafc.7b02054] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
A biomimetic gastrointestinal tract, including in vitro digestion and biomimetic biomembrane extraction, has been proposed for absorption assessment of metals from edible plants. However, its validity is still unknown. Herein, two species of edible plants, Anoectochilus roxburghii and Radix astragali, were selected and digested in a bionic mouth, stomach, and intestine, and then trace metals (Cr, Mn, Fe, Ni, Cu, Zn, Se, Sr, As, and Pb) were transformed to their final metal species. To check model predictability, in vitro and in vivo metal absorption were imitated and tested by monolayer liposome extraction and rat stomach or single-pass duodenal intestine, respectively. A strong correlation was established between in vivo and in vitro metal absorption ratios, with 0.89 > R2 > 0.66, and a significant relationship (p < 0.05) was exhibited for stomach, intestine, two plant species, and 10 metal species. Our biomimetic system could be used as low-cost alternatives to animal and clinical studies for multi-metal absorption.
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Affiliation(s)
- Luxiu Lin
- Fujian Province Key Laboratory of Modern Analytical Science and Separation Technology and §College of Chemistry and Environmental Science, Minnan Normal University , Zhangzhou, Fujian 363000, People's Republic of China
| | - Fengying Zheng
- Fujian Province Key Laboratory of Modern Analytical Science and Separation Technology and §College of Chemistry and Environmental Science, Minnan Normal University , Zhangzhou, Fujian 363000, People's Republic of China
| | - Haifeng Zhou
- Fujian Province Key Laboratory of Modern Analytical Science and Separation Technology and §College of Chemistry and Environmental Science, Minnan Normal University , Zhangzhou, Fujian 363000, People's Republic of China
| | - Shunxing Li
- Fujian Province Key Laboratory of Modern Analytical Science and Separation Technology and §College of Chemistry and Environmental Science, Minnan Normal University , Zhangzhou, Fujian 363000, People's Republic of China
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35
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Wu W, Li B, Hou H, Zhang H, Zhao X. Identification of iron-chelating peptides from Pacific cod skin gelatin and the possible binding mode. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.06.013] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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36
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Li Y, Jiang H, Huang G. Protein Hydrolysates as Promoters of Non-Haem Iron Absorption. Nutrients 2017; 9:E609. [PMID: 28617327 PMCID: PMC5490588 DOI: 10.3390/nu9060609] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2017] [Revised: 05/13/2017] [Accepted: 06/13/2017] [Indexed: 12/27/2022] Open
Abstract
Iron (Fe) is an essential micronutrient for human growth and health. Organic iron is an excellent iron supplement due to its bioavailability. Both amino acids and peptides improve iron bioavailability and absorption and are therefore valuable components of iron supplements. This review focuses on protein hydrolysates as potential promoters of iron absorption. The ability of protein hydrolysates to chelate iron is thought to be a key attribute for the promotion of iron absorption. Iron-chelatable protein hydrolysates are categorized by their absorption forms: amino acids, di- and tri-peptides and polypeptides. Their structural characteristics, including their size and amino acid sequence, as well as the presence of special amino acids, influence their iron chelation abilities and bioavailabilities. Protein hydrolysates promote iron absorption by keeping iron soluble, reducing ferric iron to ferrous iron, and promoting transport across cell membranes into the gut. We also discuss the use and relative merits of protein hydrolysates as iron supplements.
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Affiliation(s)
- Yanan Li
- College of Life Sciences, China Jiliang University, Hangzhou 310018, China.
| | - Han Jiang
- College of Life Sciences, China Jiliang University, Hangzhou 310018, China.
| | - Guangrong Huang
- College of Life Sciences, China Jiliang University, Hangzhou 310018, China.
- Key Lab of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province, Hangzhou 310018, China.
- National and Local United Engineering Lab of Quality Controlling Technology and Instrument for Marine Food, Hangzhou 310018, China.
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37
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Chawla P, Bhandari L, Sadh PK, Kaushik R. Impact of Solid-State Fermentation (Aspergillus oryzae) on Functional Properties and Mineral Bioavailability of Black-Eyed Pea (Vigna unguiculata) Seed Flour. Cereal Chem 2017. [DOI: 10.1094/cchem-05-16-0128-r] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Prince Chawla
- National Dairy Research Institute, Karnal, Haryana, 132001, India
| | - Latika Bhandari
- National Dairy Research Institute, Karnal, Haryana, 132001, India
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38
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Chen Q, Guo L, Du F, Chen T, Hou H, Li B. The chelating peptide (GPAGPHGPPG) derived from Alaska pollock skin enhances calcium, zinc and iron transport in Caco-2 cells. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13396] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Qianru Chen
- College of Food Science and Engineering; Ocean University of China; 5 Yushan Road Qingdao Shandong Province 266003 China
| | - Lidong Guo
- College of Food Science and Engineering; Ocean University of China; 5 Yushan Road Qingdao Shandong Province 266003 China
| | - Fen Du
- College of Food Science and Engineering; Ocean University of China; 5 Yushan Road Qingdao Shandong Province 266003 China
| | - Tiejun Chen
- College of Food Science and Engineering; Ocean University of China; 5 Yushan Road Qingdao Shandong Province 266003 China
| | - Hu Hou
- College of Food Science and Engineering; Ocean University of China; 5 Yushan Road Qingdao Shandong Province 266003 China
| | - Bafang Li
- College of Food Science and Engineering; Ocean University of China; 5 Yushan Road Qingdao Shandong Province 266003 China
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39
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Yu Y, Wang M, Zhang K, Yang D, Zhong Y, An J, Lei B, Zhang X. The transepithelial transport mechanism of polybrominated diphenyl ethers in human intestine determined using a Caco-2 cell monolayer. ENVIRONMENTAL RESEARCH 2017; 154:93-100. [PMID: 28056407 DOI: 10.1016/j.envres.2016.12.024] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/29/2016] [Revised: 12/02/2016] [Accepted: 12/20/2016] [Indexed: 06/06/2023]
Abstract
Oral ingestion plays an important role in human exposure to polybrominated diphenyl ethers (PBDEs). The uptake of PBDEs primarily occurs in the small intestine. The aim of the present study is to investigate the transepithelial transport characteristics and mechanisms of PBDEs in the small intestine using a Caco-2 cell monolayer model. The apparent permeability coefficients of PBDEs indicated that tri- to hepta-BDEs were poorly absorbed compounds. A linear increase in transepithelial transport was observed with various concentrations of PBDEs, which suggested that passive diffusion dominated their transport at the concentration range tested. In addition, the pseudo-first-order kinetics equation can be applied to the transepithelial transport of PBDEs. The rate-determining step in transepithelial transport of PBDEs was trans-cell transport including the trans-pore process. The significantly lower transepithelial transport rates at low temperature for bidirectional transepithelial transport suggested that an energy-dependent transport mechanism was involved. The efflux transporters (P-glycoprotein, multidrug resistance-associated protein, and breast cancer resistance protein) and influx transporters (organic cation transporters) participated in the transepithelial transport of PBDEs. In addition, the transepithelial transport of PBDEs was pH sensitive; however, more information is required to understand the influence of pH.
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Affiliation(s)
- Yingxin Yu
- Institute of Environmental Pollution and Health, School of Environmental and Chemical Engineering, Shanghai University, Shanghai 200444, PR China.
| | - Mengmeng Wang
- Institute of Environmental Pollution and Health, School of Environmental and Chemical Engineering, Shanghai University, Shanghai 200444, PR China
| | - Kaiqiong Zhang
- Institute of Environmental Pollution and Health, School of Environmental and Chemical Engineering, Shanghai University, Shanghai 200444, PR China
| | - Dan Yang
- Institute of Environmental Pollution and Health, School of Environmental and Chemical Engineering, Shanghai University, Shanghai 200444, PR China
| | - Yufang Zhong
- Institute of Environmental Pollution and Health, School of Environmental and Chemical Engineering, Shanghai University, Shanghai 200444, PR China
| | - Jing An
- Institute of Environmental Pollution and Health, School of Environmental and Chemical Engineering, Shanghai University, Shanghai 200444, PR China
| | - Bingli Lei
- Institute of Environmental Pollution and Health, School of Environmental and Chemical Engineering, Shanghai University, Shanghai 200444, PR China
| | - Xinyu Zhang
- Institute of Environmental Pollution and Health, School of Environmental and Chemical Engineering, Shanghai University, Shanghai 200444, PR China
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40
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Zinc bioavailability from whey. Enthalpy-entropy compensation in protein binding. Food Res Int 2016; 89:749-755. [DOI: 10.1016/j.foodres.2016.10.002] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2016] [Revised: 09/29/2016] [Accepted: 10/02/2016] [Indexed: 01/05/2023]
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41
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Food science and technology for management of iron deficiency in humans: A review. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.05.003] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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42
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García-Nebot MJ, Alegría A, Barberá R, Gaboriau F, Bouhallab S. Effect of Caseinophosphopeptides from αs- and β-Casein on Iron Bioavailability in HuH7 Cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:6757-6763. [PMID: 26154705 DOI: 10.1021/acs.jafc.5b02424] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Two pools of caseinophosphopeptides (CPPs) obtained from αs- and β-casein fractions (α-CPPs and β-CPPs) were characterized. A total of 16 CPPs were identified in the α-CPPs pool, 9 of them derived from αs1-casein and 7 from αs2-casein. A total of 18 CPPs were identified in the β-CPPs pool. Four of the identified CPPs contained the characteristic phosphoseryl-glutamic acid cluster SpSpSpEE. Calcein assay was used to compare the iron-binding capacity of the α- and β-CPPs pools. At the concentration of 12.5 μM CPPs used in the iron bioavailability assays, β-CPPs pools show greater iron-binding capacity than α-CPPs pools. HuH7 human hepatoma cells show many differentiated functions of liver cells in vivo and can be used to evaluate iron bioavailability (ferritin content and soluble transferrin receptor) from Fe-α-CPPs and Fe-β-CPPs complexes. The α-CPPs and β-CPPs pools did not improve ferritin content or soluble transferrin receptor in HuH7 cells.
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Affiliation(s)
- María José García-Nebot
- †Nutrition and Food Chemistry, Faculty of Pharmacy, University of Valencia, Avenida Vicente Andrés Estellés s/n, 46100 Burjassot (Valencia), Spain
| | - Amparo Alegría
- †Nutrition and Food Chemistry, Faculty of Pharmacy, University of Valencia, Avenida Vicente Andrés Estellés s/n, 46100 Burjassot (Valencia), Spain
| | - Reyes Barberá
- †Nutrition and Food Chemistry, Faculty of Pharmacy, University of Valencia, Avenida Vicente Andrés Estellés s/n, 46100 Burjassot (Valencia), Spain
| | - François Gaboriau
- §INSERM, UMR991, Université de Rennes 1, Hôpital Pontchaillou, 2 Avenue Henri le Guilloux, F-35033 Rennes Cedex, France
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43
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Diego Quintaes K, Barberá R, Cilla A. Iron bioavailability in iron-fortified cereal foods: The contribution of in vitro studies. Crit Rev Food Sci Nutr 2015; 57:2028-2041. [DOI: 10.1080/10408398.2013.866543] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
| | - Reyes Barberá
- Nutrition and Food Chemistry, Faculty of Pharmacy, University of Valencia, Burjassot, Valencia, Spain
| | - Antonio Cilla
- Nutrition and Food Chemistry, Faculty of Pharmacy, University of Valencia, Burjassot, Valencia, Spain
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44
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Guo L, Harnedy PA, O’Keeffe MB, Zhang L, Li B, Hou H, FitzGerald RJ. Fractionation and identification of Alaska pollock skin collagen-derived mineral chelating peptides. Food Chem 2015; 173:536-42. [DOI: 10.1016/j.foodchem.2014.10.055] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2014] [Revised: 09/04/2014] [Accepted: 10/13/2014] [Indexed: 11/26/2022]
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45
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Guo L, Harnedy PA, Li B, Hou H, Zhang Z, Zhao X, FitzGerald RJ. Food protein-derived chelating peptides: Biofunctional ingredients for dietary mineral bioavailability enhancement. Trends Food Sci Technol 2014. [DOI: 10.1016/j.tifs.2014.02.007] [Citation(s) in RCA: 80] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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