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Song C, Zhong R, Zeng S, Chen Z, Tan M, Zheng H, Gao J, Lin H, Zhu G, Cao W. Effect of baking on the structure and bioavailability of protein-binding zinc from oyster (Crassoetrea hongkongensis). Food Chem 2024; 451:139471. [PMID: 38692241 DOI: 10.1016/j.foodchem.2024.139471] [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: 01/25/2024] [Revised: 03/20/2024] [Accepted: 04/22/2024] [Indexed: 05/03/2024]
Abstract
To compare the bioavailability of protein-binding zinc, we investigated the impact of baking on the structure of zinc-binding proteins. The results showed that zinc-binding proteins enriched in zinc with relative molecular weights distributed at 6 kDa and 3 kDa. Protein-binding zinc is predisposed to separate from proteins' interiors and converge on proteins' surface after being baked, and its structure tends to be crystalline. Especially -COO, -C-O, and -C-N played vital roles in the sites of zinc-binding proteins. However, baking did not affect protein-binding zinc's bioavailability which was superior to that of ZnSO4 and C12H22O14Zn. They were digested in the intestine, zinc-binding complexes that were easily transported and uptaken by Caco-2 cells, with transport and uptake rates as high as 62.15% and 15.85%. Consequently, baking can alter the conformation of zinc-binding proteins without any impact on protein-binding zinc's bioavailability which is superior to that of ZnSO4 and C12H22O14Zn.
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Affiliation(s)
- Chunyong Song
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Runfang Zhong
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Shan Zeng
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Zhongqin Chen
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.; National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China.; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China.; Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China
| | - Mingtang Tan
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.; National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China.; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China.; Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China
| | - Huina Zheng
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.; National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China.; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China.; Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China
| | - Jialong Gao
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.; National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China.; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China.; Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China
| | - Haisheng Lin
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.; National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China.; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China.; Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China
| | - Guoping Zhu
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.; National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China.; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China.; Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China
| | - Wenhong Cao
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.; National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China.; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China.; Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China..
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2
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Cheng X, Zhang S, Qian Y, Ren Y, Chen C, Zhao B, Chen M, Liu H, Zhang C. Construction and characterization of Zn-WPH-COS complex nanoparticles with improved zinc bioavailability. Food Chem 2024; 449:139163. [PMID: 38604024 DOI: 10.1016/j.foodchem.2024.139163] [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: 09/14/2023] [Revised: 03/13/2024] [Accepted: 03/25/2024] [Indexed: 04/13/2024]
Abstract
Precipitation was an important obstacle to improving zinc's bioavailability. Therefore, zinc-whey protein hydrolysate-chitosan oligosaccharide (Zn-WPH-COS) complexes (167 nm) were prepared by linking Zn-WPH (zinc: 18.4%) with COS (1:1, 2 h) to enhance zinc's bioaccessibility. Fourier-transform infrared showed Zn-WPH formed with zinc replaced hydrogen (from 3274 to 3279 cm-1) and reacted with COO- (C-N: from 1394 to 1402 cm-1), a new peak at 1025 cm-1 proved COS can be successful cross-linked (Zn-WPH-COS). Fluorescence spectra showed zinc and COS reduced WPH hydrophobicity (28.0 and 39.0%, respectively). Circular dichroism showed zinc decreased WPH α-helix (from 13.7 to 11.5%), in contrast with COS to Zn-WPH. Zinc solubility and dialyzability were increased (64.5/ 54.2% vs 50.2/ 41.2% vs 29.5/ 21.7%) in Zn-WPH-COS, compared with Zn-WPH and ZnSO4·7H2O, respectively, due to the smallest size (167 nm) and COS protection on Zn-WPH (gastric digestion). These results indicate Zn-WPH-COS could significantly improve the digestion and absorption of zinc.
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Affiliation(s)
- Xiaofang Cheng
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Shuangling Zhang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
| | - Yaru Qian
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Yuhang Ren
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Chengwang Chen
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Bingnan Zhao
- Department of Biomolecular Chemistry, University of Wisconsin-Madison, Wisconsin 53706, United States
| | - Min Chen
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Heping Liu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Cheng Zhang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
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3
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Shi Y, Hao R, Ji H, Gao L, Yang J. Dietary zinc supplements: beneficial health effects and application in food, medicine and animals. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5660-5674. [PMID: 38415843 DOI: 10.1002/jsfa.13325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Accepted: 01/22/2024] [Indexed: 02/29/2024]
Abstract
Zinc, a crucial trace element is vital for the growth and development of humans. It is frequently described as 'the flower of life' and 'the source of intelligence'. Zinc supplements play a pivotal role in addressing zinc deficiency by serving as a vital source of this essential micronutrients, effectively replenishing depleted zinc levels in the body. In this paper, we first described the biological behavior of zinc in the human body and briefly described the physiological phenomena associated with zinc levels. The benefits and drawbacks of various zinc supplement forms are then discussed, with emphasis on the most recent zinc supplement formulations. Finally, the application of zinc supplements in food, medicine, and animal husbandry is further summarized. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Ying Shi
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, China
| | - Rui Hao
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, China
| | - Haixia Ji
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, China
| | - Li Gao
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, China
| | - Junyan Yang
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, China
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4
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Wang R, Huang Q, Zhu S, Xie C, Zeng Q, Yuan Y. The zinc absorption of the novel peptide-Zn complex in Caco-2 cells: effects of soybean peptides charge and hydrophobicity. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39011979 DOI: 10.1002/jsfa.13744] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2024] [Revised: 06/04/2024] [Accepted: 07/01/2024] [Indexed: 07/17/2024]
Abstract
BACKGROUND The supplemental effect of zinc depends not only on adequate intake, but also on how efficiently it is absorbed in the small intestine. In the present study, weak hydrophobic peptides (WHP), strong hydrophobic peptides (SHP), positively charged peptides (PCP) and negatively charged peptides (NCP) were isolated from soybean peptides (SP). The peptide-Zn complexes (PCP-Zn, NCP-Zn, WHP-Zn, SHP-Zn and SP-Zn) were prepared to compare their promotion zinc absorption capacity in the Caco-2 cells monolayers model. RESULTS We found that the carboxyl, carbonyl and amino groups in peptide were the primary binding sites of Zn. Compared with zinc sulfate, the peptide-Zn complexes with different charge and hydrophobic peptides could improve zinc solubility at different pH. NCP-Zn had a lower Zn-binding capacity but a higher zinc absorption capacity compared to that of PCP-Zn in Caco-2 cells. In addition, the capacity of PCP-Zn to promote zinc absorption was lower than the control group (SP-Zn). There were no significant differences in transport rates, retention rates and uptake rates of WHP-Zn, SHP-Zn and SP-Zn. NCP-Zn could improve the activity of Zn-related enzymes, and the expression levels of PepT1 and ZnT1 were higher than other peptide-Zn complexes. CONCLUSION The promotion zinc absorption capacity of peptide-Zn complexes was not completely dependent on the Zn-binding capacity, but also depended on the charge and hydrophobicity of peptides. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Rongxin Wang
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, China
| | - Qing Huang
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, China
| | - Suyin Zhu
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, China
| | - Cuina Xie
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, China
| | - Qingzhu Zeng
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, China
| | - Yang Yuan
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, China
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5
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Cai C, Liu Y, Xu Y, Zhang J, Wei B, Xu C, Wang H. Mineral-element-chelating activity of food-derived peptides: influencing factors and enhancement strategies. Crit Rev Food Sci Nutr 2024:1-15. [PMID: 38841814 DOI: 10.1080/10408398.2024.2361299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/07/2024]
Abstract
Mineral elements including calcium, iron, and zinc play crucial roles in human health. Their deficiency causes public health risk globally. Commercial mineral supplements have limitations; therefore, alternatives with better solubility, bioavailability, and safety are needed. Chelates of food-derived peptides and mineral elements exhibit advantages in terms of stability, absorption rate, and safety. However, low binding efficiency limits their application. Extensive studies have focused on understanding and enhancing the chelating activity of food-derived peptides with mineral elements. This includes obtaining peptides with high chelating activity, elucidating interaction mechanisms, optimizing chelation conditions, and developing techniques to enhance the chelating activity. This review provides a comprehensive theoretical basis for the development and utilization of food-derived peptide-mineral element chelates in the food industry. Efforts to address the challenge of low binding rates between peptides and mineral elements have yielded promising results. Optimization of peptide sources, enzymatic hydrolysis processes, and purification schemes have helped in obtaining peptides with high chelating activity. The understanding of interaction mechanisms has been enhanced through advanced separation techniques and molecular simulation calculations. Optimizing chelation process conditions, including pH and temperature, can help in achieving high binding rates. Methods including phosphorylation modification and ultrasonic treatment can enhance the chelating activity.
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Affiliation(s)
- Chaonan Cai
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Yuting Liu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Yuling Xu
- School of Chemistry and Environmental Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Juntao Zhang
- School of Chemistry and Environmental Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Benmei Wei
- School of Chemistry and Environmental Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Chengzhi Xu
- School of Chemistry and Environmental Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Haibo Wang
- College of Life Science and Technology, Hubei Key Laboratory of Quality Control of Characteristic Fruits and Vegetables, Hubei Engineering University, Xiaogan, China
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6
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Zhao F, Hou W, Guo L, Wang C, Liu Y, Liu X, Min W. Novel strategy to the characterization and enhance the glycemic control properties of walnut-derived peptides via zinc chelation. Food Chem 2024; 441:138288. [PMID: 38185052 DOI: 10.1016/j.foodchem.2023.138288] [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: 09/26/2023] [Revised: 11/28/2023] [Accepted: 12/25/2023] [Indexed: 01/09/2024]
Abstract
This study aimed to utilize zinc coordination to promote the hypoglycemic and antioxidant properties of walnut-derived peptides, such as walnut protein hydrolysate (WPH) and Leu-Pro-Leu-Leu-Arg (LPLLR, LP5), of which LP5 was previously identified from WPH. The optimal conditions for the chelation were a peptide-to-zinc ratio of 6:1, pH of 9, duration of 50 min, and temperature of 50 °C. The WPH-Zn and LP5-Zn complexes increased the α-glucosidase inhibition, α-amylase inhibition, and antioxidant activity more than WPH and LP5 (p < 0.05). In particular, the antioxidant activity of WPH-Zn was superior to LP5-Zn. This is attributable to the WPH containing more aromatic amino acids, carboxylate groups and the imidazole groups, which implies its capacity to potentially coordinate with Zn2+ to form the WPH-Zn complex. Moreover, particle size, zeta potential, and scanning electron microscope indicated that the chelation of Zn2+ by peptides led to intramolecular and intermolecular folding and aggregation.
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Affiliation(s)
- Fanrui Zhao
- College of Food and Health, Zhejiang A & F University, Hangzhou 311300, PR China; National Food Industry (High Quality Rice Storage in Medium-Temperature and High-Humidity Areas) Technology Innovation Center, Hangzhou 311300, PR China; State Key Laboratory of Subtropical Silviculture, Zhejiang A & F University, Hangzhou 311300, PR China; School of Advanced Studies, University of Camerino, Camerino 62032, Italy
| | - Weiyu Hou
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China
| | - Linxin Guo
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China
| | - Chongchong Wang
- College of Food and Health, Zhejiang A & F University, Hangzhou 311300, PR China; National Food Industry (High Quality Rice Storage in Medium-Temperature and High-Humidity Areas) Technology Innovation Center, Hangzhou 311300, PR China; State Key Laboratory of Subtropical Silviculture, Zhejiang A & F University, Hangzhou 311300, PR China
| | - Yan Liu
- College of Food and Health, Zhejiang A & F University, Hangzhou 311300, PR China; National Food Industry (High Quality Rice Storage in Medium-Temperature and High-Humidity Areas) Technology Innovation Center, Hangzhou 311300, PR China; State Key Laboratory of Subtropical Silviculture, Zhejiang A & F University, Hangzhou 311300, PR China
| | - Xingquan Liu
- College of Food and Health, Zhejiang A & F University, Hangzhou 311300, PR China; National Food Industry (High Quality Rice Storage in Medium-Temperature and High-Humidity Areas) Technology Innovation Center, Hangzhou 311300, PR China
| | - Weihong Min
- College of Food and Health, Zhejiang A & F University, Hangzhou 311300, PR China; National Food Industry (High Quality Rice Storage in Medium-Temperature and High-Humidity Areas) Technology Innovation Center, Hangzhou 311300, PR China; State Key Laboratory of Subtropical Silviculture, Zhejiang A & F University, Hangzhou 311300, PR China.
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7
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Li Y, Zhang H, Fu Y, Zhou Z, Yu W, Zhou J, Li J, Du G, Liu S. Enhancing Acid Resistance of Aspergillus niger Pectin Lyase through Surface Charge Design for Improved Application in Juice Clarification. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:11652-11662. [PMID: 38738910 DOI: 10.1021/acs.jafc.4c01505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2024]
Abstract
Pectin lyases (PNLs) can enhance juice clarity and flavor by degrading pectin in highly esterified fruits, but their inadequate acid resistance leads to rapid activity loss in juice. This study aimed to improve the acid resistance of Aspergillus niger PNL pelA through surface charge design. A modification platform was established by fusing pelA with a protein tag and expressing the fusion enzyme in Escherichia coli. Four single-point mutants were identified to increase the surface charge using computational tools. Moreover, the combined mutant M6 (S514D/S538E) exhibited 99.8% residual activity at pH 3.0. The M6 gene was then integrated into the A. niger genome using a multigene integration system to obtain the recombinant PNL AM6. Notably, AM6 improved the light transmittance of orange juice to 45.3%, which was 8.39 times higher than that of pelA. In conclusion, AM6 demonstrated the best-reported acid resistance, making it a promising candidate for industrial juice clarification.
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Affiliation(s)
- Yangyang Li
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Haiyun Zhang
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Yishan Fu
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Zhitong Zhou
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Wenwen Yu
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Jingwen Zhou
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
- Jiangsu Provisional Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Jianghua Li
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Guocheng Du
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Song Liu
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
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Zhi K, Dong W, Du Y, Tuo T, Wei J, Song S, Cui J, Zhang J. Novel and safe debranched starch-zinc complexes with endoconcave structure as zinc supplements. Carbohydr Polym 2024; 330:121826. [PMID: 38368105 DOI: 10.1016/j.carbpol.2024.121826] [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: 10/09/2023] [Revised: 12/30/2023] [Accepted: 01/12/2024] [Indexed: 02/19/2024]
Abstract
Zinc deficiency is a serious risk to human health and growth, especially in children. The development of zinc supplements can effectively reduce this harm. Here, a series of debranched starch‑zinc complexes (DS-Zn) were prepared, whose zinc complexation was inversely proportional to the amylopectin content in the debranched starch (DS). The physicochemical properties of DS-Zn were characterized using the conductivity, XRD, iodine staining and thermogravimetry. Combined with XPS, solid-state 13C NMR and IR, it was elucidated that the structure of DS-Zn is endoconcave structure with 2-O and 3-O of DS on the inner side and 6-O of DS on the outer side, where zinc is located. The DS-Zn exhibits good biosafety including blood, cellular and mutagenicity. In vitro simulations of digestion and zinc-deficient cellular models showed that DS-Zn was more tolerant to the gastrointestinal environment and more effective in zinc supplementation (increased by 33 %) than inorganic zinc supplements. Utilizing the compressibility of starch, DS-Zn was prepared as a more palatable oral cartoon tablet for children. This study will provide important support to advance the development and application of novel starch-based zinc nutritional supplements.
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Affiliation(s)
- Kangkang Zhi
- College of Life Science, Northwest Normal University, Lanzhou, Gansu 730070, China; Institute of New Rural Development, Northwest Normal University, Lanzhou, Gansu 730070, China.
| | - Wenhui Dong
- College of Life Science, Northwest Normal University, Lanzhou, Gansu 730070, China; Institute of New Rural Development, Northwest Normal University, Lanzhou, Gansu 730070, China
| | - Yanjing Du
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Tongtong Tuo
- College of Life Science, Northwest Normal University, Lanzhou, Gansu 730070, China; Institute of New Rural Development, Northwest Normal University, Lanzhou, Gansu 730070, China
| | - Junqing Wei
- Institute of New Rural Development, Northwest Normal University, Lanzhou, Gansu 730070, China
| | - Shen Song
- College of Life Science, Northwest Normal University, Lanzhou, Gansu 730070, China; Institute of New Rural Development, Northwest Normal University, Lanzhou, Gansu 730070, China
| | - Jiajia Cui
- College of Life Science, Northwest Normal University, Lanzhou, Gansu 730070, China; Institute of New Rural Development, Northwest Normal University, Lanzhou, Gansu 730070, China
| | - Ji Zhang
- College of Life Science, Northwest Normal University, Lanzhou, Gansu 730070, China; Institute of New Rural Development, Northwest Normal University, Lanzhou, Gansu 730070, China.
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9
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Echavarría JAC, El Hajj S, Irankunda R, Selmeczi K, Paris C, Udenigwe CC, Canabady-Rochelle L. Screening, separation and identification of metal-chelating peptides for nutritional, cosmetics and pharmaceutical applications. Food Funct 2024; 15:3300-3326. [PMID: 38488016 DOI: 10.1039/d3fo05765h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/04/2024]
Abstract
Metal-chelating peptides, which form metal-peptide coordination complexes with various metal ions, can be used as biofunctional ingredients notably to enhance human health and prevent diseases. This review aims to discuss recent insights into food-derived metal-chelating peptides, the strategies set up for their discovery, their study, and identification. After understanding the overall properties of metal-chelating peptides, their production from food-derived protein sources and their potential applications will be discussed, particularly in nutritional, cosmetics and pharmaceutical fields. In addition, the review provides an overview of the last decades of progress in discovering food-derived metal-chelating peptides, addressing several screening, separation and identification methodologies. Furthermore, it emphasizes the methods used to assess peptide-metal interaction, allowing for better understanding of chemical and thermodynamic parameters associated with the formation of peptide-metal coordination complexes, as well as the specific amino acid residues that play important roles in the metal ion coordination.
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Affiliation(s)
| | - Sarah El Hajj
- Université de Lorraine, CNRS, LRGP, F-54000 Nancy, France.
| | | | | | - Cédric Paris
- Université de Lorraine, LIBIO, F-54000 Nancy, France
| | - Chibuike C Udenigwe
- School of Nutrition Science, University of Ottawa, Ottawa, Ontario, K1H 8M5, Canada
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10
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Yu X, Liu X, Zhou D. A critical review of a typical research system for food-derived metal-chelating peptides: Production, characterization, identification, digestion, and absorption. Compr Rev Food Sci Food Saf 2024; 23:e13277. [PMID: 38284607 DOI: 10.1111/1541-4337.13277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 11/17/2023] [Accepted: 11/18/2023] [Indexed: 01/30/2024]
Abstract
In the past decade, food-derived metal-chelating peptides (MCPs) have attracted significant attention from researchers working towards the prevention of metal (viz., iron, zinc, and calcium) deficiency phenomenon by primarily inhibiting the precipitation of metals caused by the gastrointestinal environment and exogenous substances (including phytic and oxalic acids). However, for the improvement of limits of current knowledge foundations and future investigation directions of MCP or their derivatives, several review categories should be improved and emphasized. The species' uniqueness and differences in MCP productions highly contribute to the different values of chelating ability with particular metal ions, whereas comprehensive reviews of chelation characterization determined by various kinds of technique support different horizons for explaining the chelation and offer options for the selection of characterization methods. The reviews of chelation mechanism clearly demonstrate the involvement of potential groups and atoms in chelating metal ions. The discussions of digestive stability and absorption in various kinds of absorption model in vitro and in vivo as well as the theory of involved cellular absorption channels and pathways are systematically reviewed and highlighted compared with previous reports as well. Meanwhile, the chelation mechanism on the molecular docking level, the binding mechanism in amino acid identification level, the utilizations of everted rat gut sac model for absorption, and the involvement of cellular absorption channels and pathway are strongly recommended as novelty in this review. This review makes a novel contribution to the literature by the comprehensive prospects for the research and development of food-derived mineral supplements.
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Affiliation(s)
- Xuening Yu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Xiaoyang Liu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Dayong Zhou
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
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11
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Peng B, Chen Z, Wang Y. Preparation and Characterization of an Oyster Peptide-Zinc Complex and Its Antiproliferative Activity on HepG 2 Cells. Mar Drugs 2023; 21:542. [PMID: 37888477 PMCID: PMC10608508 DOI: 10.3390/md21100542] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 10/15/2023] [Accepted: 10/16/2023] [Indexed: 10/28/2023] Open
Abstract
It is evident that zinc supplementation is essential for maintaining good health and preventing disease. In this study, a novel oyster peptide-zinc complex with an average molecular weight of 500 Da was prepared from oyster meat and purified using ultrafiltration, ultrasound, a programmed cooling procedure, chelating, and dialysis. The optimal chelating process parameters obtained through a response surface methodology optimization design are a peptide/zinc ratio of 15, pH of 6.53, reaction time of 80 min, and peptide concentration of 0.06 g/mL. Then, the structure of a peptide-zinc complex (named COP2-Zn) was investigated using the UV and infrared spectrums. The results showed that the maximum absorption peak was redshifted from 224.5 nm to 228.3 nm and the main difference of the absorption peaks was 1396.4 cm-1. The cytotoxicity and antiproliferative effects of COP2-Zn were evaluated. The results showed that COP2-Zn had a better antiproliferative effect than the unchelated peptide against HepG2 cells. A DNA flow cytometric analysis showed that COP2-Zn induced S-phase arrest in HepG2 cells in a dose-dependent manner. Additionally, the flow cytometer indicated that COP2-Zn significantly induced HepG2 cell apoptosis.
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Affiliation(s)
- Bo Peng
- Institute for Environmental and Climate Research, Jinan University, Guangzhou 511443, China
- Guangdong Ocean Association, Guangzhou 510220, China
| | - Zhu Chen
- Guangdong Ocean Association, Guangzhou 510220, China
| | - Yejia Wang
- Guangdong Center of Marine Development Planning Research, Guangzhou 510220, China
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12
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Gao W, Liu M, Wang Y. Isolation, virtual screening, action mechanisms, chelation with zinc ions, and stability of ACE-inhibitory peptides from ginkgo seed globulin. RSC Adv 2023; 13:30528-30538. [PMID: 37860176 PMCID: PMC10582684 DOI: 10.1039/d3ra05248f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Accepted: 10/03/2023] [Indexed: 10/21/2023] Open
Abstract
Ginkgo seed has potential applications in the prevention and treatment of hypertension, but its application in food is limited. Thus, ginkgo seed globulin was hydrolyzed using dual enzymes (Alcalase and thermolysin). After gel column separation, reverse-phase high-performance liquid chromatographic purification, and ESI-MS/MS analysis, five oligopeptides containing fewer than 12 amino acid residues were obtained. Among them, the heptapeptide Glu-Ala-Ser-Pro-Lys-Pro-Val (EASPKPV) offered relatively high capacities to inhibit ACE (IC50: 87.66 μmol L-1) and bind with zinc ions (5.35 ± 0.32 mg g-1). Moreover, EASPKPV showed competitive inhibitory kinetics against ACE. Fourier-transform infrared spectroscopy analysis evidenced that the amino group and carboxyl group of EASPKPV could both provide binding sites for zinc ions. EASPKPV can restrain ACE in the following ways: (i) competitively linking with five key residues (Gln281, Ala354, Glu376, Lys511, and Tyr523) in the S1 and S2 pockets of ACE by short hydrogen bonds; (ii) binding to thirteen active residues of ACE via hydrophobic interactions; and (iii) binding with residue His383 or the zinc ion of zinc tetrahedral coordination. Additionally, simulated gastrointestinal digestion did not show any remarkable efficacy on the capacities of EASPKPV to restrain ACE and bind with zinc ions. These results indicate that ginkgo peptides may be used for antihypertension.
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Affiliation(s)
- Wei Gao
- School of Innovation & Entrepreneurship, Shanxi Agricultural University Taigu Shanxi 030801 China
| | - Min Liu
- College of Food Science and Engineering, Shanxi Agricultural University Taigu Shanxi 030801 China +86-15011390837
| | - Yu Wang
- College of Food Science and Engineering, Shanxi Agricultural University Taigu Shanxi 030801 China +86-15011390837
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13
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Mukhamedov N, Asrorov A, Yashinov A, Kayumov M, Wali A, Mirzaakhmedov S, Aisa HA, Yili A. Synthesis and Characterisation of Chickpea Peptides-Zinc Chelates Having ACE2 Inhibitory Activity. Protein J 2023; 42:547-562. [PMID: 37610664 DOI: 10.1007/s10930-023-10133-5] [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] [Accepted: 06/25/2023] [Indexed: 08/24/2023]
Abstract
Tryptic hydrolysates of protein fractions obtained by the Osborne method from chickpea (Cicer arietinum L.) seeds interacted with zinc ions and the results of chelation were monitored by the Energy Dispersive X-Ray (EDX) technique. The glutelin hydrolysate (GluHyd) reacted with zinc ions and depicted a relatively higher zinc content. For this reason, the zinc complex of the glutelin hydrolysate (GluHyd-Zn) was studied deeper, and 11 peptides were identified in its more zinc-containing second fraction obtained after gel filtration. The peptide HKERVQLHIIPTAVGK showed a relatively higher chelating capacity (57.86 ± 2.14%). According to the result of the ICP-OS analysis, 1 mg peptide could chelate 381.61 ± 133.39 µg zinc, and the molar ratio of peptide-zinc was about 1:4. Spectral methods proved that side chain and C-termini carboxyl groups of the peptide mostly were involved in chelation and N atoms of amino side chains, imidazole group of histidine, and N-termini at some extents were occupied by the metal ions. Modeling of zinc-peptide interaction was done using Molecular Operating Environment (MOE) software. The results of the docking correlate with the experimental data.ACE2 inhibitory effect of HKERVQLHIIPTAVGK-Zn complex (IC50 = 1.5 mg/mL) was better than that of HKERVQLHIIPTAVGK (IC50 = 2.2 mg/mL).
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Affiliation(s)
- Nurkhodja Mukhamedov
- State Key Laboratory Basis of Xinjiang Indigenous Medicinal Plants Resource Utilization, and the Key Laboratory of Chemistry of Plant Resources in Arid Regions, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi, 830011, PR China
- University of Chinese Academy of Sciences, Beijing, 100039, PR China
- Institute of Bioorganic Chemistry, Uzbekistan Academy of Sciences, Tashkent, 100125, Uzbekistan
| | - Akmal Asrorov
- Institute of Bioorganic Chemistry, Uzbekistan Academy of Sciences, Tashkent, 100125, Uzbekistan
- Department of Natural Substances Chemistry, National University of Uzbekistan, Tashkent, 100174, Uzbekistan
| | - Ansor Yashinov
- University of Chinese Academy of Sciences, Beijing, 100039, PR China
- Institute of Bioorganic Chemistry, Uzbekistan Academy of Sciences, Tashkent, 100125, Uzbekistan
| | - Muzaffar Kayumov
- Institute of Bioorganic Chemistry, Uzbekistan Academy of Sciences, Tashkent, 100125, Uzbekistan
| | - Ahmidin Wali
- State Key Laboratory Basis of Xinjiang Indigenous Medicinal Plants Resource Utilization, and the Key Laboratory of Chemistry of Plant Resources in Arid Regions, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi, 830011, PR China
| | | | - Haji Akber Aisa
- State Key Laboratory Basis of Xinjiang Indigenous Medicinal Plants Resource Utilization, and the Key Laboratory of Chemistry of Plant Resources in Arid Regions, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi, 830011, PR China
| | - Abulimiti Yili
- State Key Laboratory Basis of Xinjiang Indigenous Medicinal Plants Resource Utilization, and the Key Laboratory of Chemistry of Plant Resources in Arid Regions, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi, 830011, PR China.
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14
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Qin N, Chen C, Zhang N, Song L, Li Y, Guo L, Liu R, Zhang W. Bitter Almond Albumin ACE-Inhibitory Peptides: Purification, Screening, and Characterization In Silico, Action Mechanisms, Antihypertensive Effect In Vivo, and Stability. Molecules 2023; 28:6002. [PMID: 37630253 PMCID: PMC10458118 DOI: 10.3390/molecules28166002] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Revised: 08/02/2023] [Accepted: 08/08/2023] [Indexed: 08/27/2023] Open
Abstract
Almond expeller is an undeveloped reservoir of bioactive peptides. In the current study, a zinc ion ligand Arg-Pro-Pro-Ser-Glu-Asp-Glu-Asp-Gln-Glu (RPPSEDEDQE) offering a noncompetitive inhibitory effect on ACE (IC50: 205.50 μmol·L-1) was identified from almond albumin hydrolysates via papain and thermolysin hydrolysis, subsequent chromatographic separation, and UPLC-Q-TOF-MS/MS analysis. Molecular docking simulated the binding modes of RPPSEDEDQE to ACE and showed the formation of hydrogen bonds between RPPSEDEDQE and seven active residues of ACE. Moreover, RPPSEDEDQE could bind to fifteen active sites of ACE by hydrophobic interactions, and link with the His387 and zinc ions of the zinc tetrahedral coordination. Ultraviolet wavelength scanning and Fourier-transformed infrared spectroscopy analysis revealed that RPPSEDEDQE can provide multiple binding sites for zinc ions. However, RPPSEDEDQE cannot bind with any central pocket of ACE, which was evidenced by an inhibition kinetics experiment. Additionally, the zinc-chelating capacity and inhibiting ability against ACE of RPPSEDEDQE were both not significantly reduced by the hydrolysis of gastrointestinal enzymes. A moderate to high dose of RPPSEDEDQE (100-150 mg·kg bw-1) significantly reduced the systolic and diastolic blood pressure of spontaneous hypertensive rats, but chelation with zinc ions decreased its antihypertensive efficiency. These results indicate that bitter almond albumin peptides may be used for lowering blood pressure.
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Affiliation(s)
- Nan Qin
- College of Medicine and Food Engineering, Shanxi University of Chinese Medicine, Taiyuan 030619, China; (C.C.); (N.Z.); (L.S.); (Y.L.); (L.G.); (R.L.); (W.Z.)
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15
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Li N, Wang R, Deng Z, Zhou J, Li W, Du Q, Zheng L. Structural Characterization of Zinc-Sucrose Complex and Its Ability to Promote Zinc Absorption in Caco-2 Monolayer Cells and Mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:12094-12104. [PMID: 37493257 DOI: 10.1021/acs.jafc.3c02806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/27/2023]
Abstract
Sucrose emerges as a metal-ion chelating agent with excellent stability that may increase metal-ion absorption. This study aimed to characterize the structure of zinc-sucrose complex and investigate its ability to promote zinc absorption in Caco-2 monolayer cells and mice. Based on the results of the inductively coupled plasma emission spectrometer (ICP-ES), scanning electron microscopy-energy-dispersive X-ray spectroscopy (SEM-EDX), and Fourier transform infrared spectroscopy (FT-IR), it can be inferred that zinc and sucrose were chelated at a 1:1 ratio, with the hydroxyl groups playing a significant role. The Caco-2 monolayer cell model revealed that zinc-sucrose complex increased the amount of zinc uptake, retention, and transport in a dose- and time-dependent manner. Through the upregulation of genes and proteins for ZIP4, MT1, and DMT1, treatment with zinc-sucrose complex improved the proportion of absorbed zinc utilized for transport compared to ZnCl2 (26.21 ± 4.96 versus 8.50 ± 1.51%). Pharmacokinetic analysis of mice confirmed the zinc absorption-promoting effect of zinc-sucrose complex, as indicated by the considerably higher serum zinc level (4.16 ± 0.53 versus 2.56 ± 0.45 mg/L) and intestinal ZIP4, MT1, and DMT1 gene expression than ZnCl2. Further treatment of different zinc channel inhibitors and CETSA demonstrated the direct interaction of zinc-sucrose complex with ZIP4 protein and ZIP4-mediated cellular transport of zinc-sucrose complex. These findings provide a novel insight into the zinc absorption-promoting mechanism of zinc-sucrose complex, which could be used as an ingredient in functional foods to treat zinc deficiency.
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Affiliation(s)
- Nan Li
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, P. R. China
| | - Ruiyan Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, P. R. China
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, P. R. China
- Institute for Advanced Study, University of Nanchang, Nanchang 330031, Jiangxi, P. R. China
| | - Jianqun Zhou
- Nanning Zeweier Feed Co., Ltd., Nanning 530221, P. R. China
| | - Wenwen Li
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, P. R. China
| | - Qian Du
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, P. R. China
| | - Liufeng Zheng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, P. R. China
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16
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Zhang L, Pan D, Shao L, Zheng Y, Hao W, Kan Y, Cao J, Yu H, Liu J. Oil palm kernel globulin antihypertensive peptides: isolation and characterization, ACE inhibition mechanisms, zinc-chelating activity, security and stability. Front Pharmacol 2023; 14:1225256. [PMID: 37601067 PMCID: PMC10433220 DOI: 10.3389/fphar.2023.1225256] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Accepted: 07/24/2023] [Indexed: 08/22/2023] Open
Abstract
Introduction: The oil palm kernel (OPK) expeller is the main byproduct of palm oil, but its utilization is limited. Methods: To obtain angiotensin-I-converting enzyme (ACE) inhibition peptides with Zn-chelating capacity, defatted oil palm kernel globulin hydrolysates (DOPKGH) were subjected to Sephadex G-15 gel electrophoresis, reverse-phase high liquid performance chromatography, and UPLC-ESI-MS/MS analysis. Results and discussion: Five representative oligopeptides, including Gln-Arg-Leu-Asp-Arg-Cys-Lys (QRLERCK), Leu-Leu-Leu-Gly-Val-Ala-Asn-Tyr-Arg (LLLGVANYR), Arg-Ala-Asp-Val-Phe-Asn-Pro-Arg (RADVFNPR), Arg-Val-Ile-Lys-Tyr-Asn-Gly-Gly-Gly-Ser-Gly (RVIKYNGGGSG), and Glu-Val-Pro-Gln-Ala-Tyr-Ile-Pro (EVPQAYIP), without potential toxicity and allergenicity, were identified in DOPKGH. Of these, only EVPQAYIP showed both ACE-inhibitory activity (IC50: 102.75 μmol/L) and Zn-chelating capacity (11.69 mg/g). Molecular docking and inhibition kinetics showed that EVPQAYIP was a competitive inhibitor of ACE because it could bind to Glu384, Lys511, and Gln281 (belonging to the central S1 and S2 pockets, respectively) of ACE. Moreover, EVPQAYIP affects zinc tetrahedral coordination in ACE by binding to Glu411; the amino and carboxyl groups of EVPQAYIP chelate with zinc ions. During gastrointestinal digestion, the ACE inhibitory activity of EVPQAYIP was relatively stable. Additionally, EVPQAYIP enhanced zinc stability in the intestine and exerted antihypertensive effects in spontaneous hypertensive rats. These results suggest the potential application of OPK peptides as ingredients in antihypertensive agents or zinc fortification.
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Affiliation(s)
| | | | | | - Yajun Zheng
- Food Science College of Shanxi Normal University, Taiyuan, China
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17
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Zhang J, Tang Y, Zhou S, Yin X, Zhuang X, Ren Y, Chen X, Fan J, Zhang Y. Novel strategy to improve the bioactivity and anti-hydrolysis ability of oat peptides via zinc ion-induced assembling. Food Chem 2023; 416:135468. [PMID: 36931140 DOI: 10.1016/j.foodchem.2023.135468] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 12/27/2022] [Accepted: 01/09/2023] [Indexed: 01/12/2023]
Abstract
This study aims to use metal ion coordinating method to improve the bioactivity and anti-hydrolysis ability of bioactive peptides. We demonstrated that zinc (Zn) coordination (10:1 mass ratio of peptide to Zn, pH 6.8, 37 °C) induced assembly of oat peptides, improved pancreatic lipase (PL) inhibitory activity by 30.4-36.8 % and anti-hydrolysis ability against intestinal proteases by 26.5-38.2 %; meanwhile, the peptide-Zn complex drastically reduced the PL affinity to the substrate. Detailed mechanism analysis showed that the high hydrophobicity (276 of fluorescent intensity) and dense eutectic structure of peptide-Zn complexes caused the hard hydrolysis of complexed peptides by proteases; in particular, the neutralized surface charges (∼-3.6 mV) of complexes imparted the peptide-Zn complex high affinity towards PL (-22.3 mV) thus robust PL inhibitory activity. These findings deepened our understanding of the interaction of peptides with metal elements and set the groundwork for the enhancement and protection of bioactive peptides.
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Affiliation(s)
- Junping Zhang
- College of Biological Sciences and Technology, Beijing Key Laboratory of Food Processing and Safety in Forestry, Beijing Forestry University, Beijing 100083, China
| | - Yingxue Tang
- College of Biological Sciences and Technology, Beijing Key Laboratory of Food Processing and Safety in Forestry, Beijing Forestry University, Beijing 100083, China
| | - Saiping Zhou
- College of Biological Sciences and Technology, Beijing Key Laboratory of Food Processing and Safety in Forestry, Beijing Forestry University, Beijing 100083, China
| | - Xiaoyu Yin
- College of Biological Sciences and Technology, Beijing Key Laboratory of Food Processing and Safety in Forestry, Beijing Forestry University, Beijing 100083, China
| | - Xueying Zhuang
- College of Biological Sciences and Technology, Beijing Key Laboratory of Food Processing and Safety in Forestry, Beijing Forestry University, Beijing 100083, China
| | - Yanan Ren
- College of Biological Sciences and Technology, Beijing Key Laboratory of Food Processing and Safety in Forestry, Beijing Forestry University, Beijing 100083, China
| | - Xiangning Chen
- Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China; Key Laboratory of Agricultural Product Processing and Quality Control of Ministry of Agriculture and Rural Affairs, Beijing University of Agriculture, Beijing 102206, China
| | - Junfeng Fan
- College of Biological Sciences and Technology, Beijing Key Laboratory of Food Processing and Safety in Forestry, Beijing Forestry University, Beijing 100083, China.
| | - Yanyan Zhang
- Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China.
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18
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Liu Y, Wang Z, Kelimu A, Korma SA, Cacciotti I, Xiang H, Cui C. Novel iron-chelating peptide from egg yolk: Preparation, characterization, and iron transportation. Food Chem X 2023; 18:100692. [PMID: 37151212 PMCID: PMC10154770 DOI: 10.1016/j.fochx.2023.100692] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 04/09/2023] [Accepted: 04/21/2023] [Indexed: 05/09/2023] Open
Abstract
In this work, an egg yolk protein hydrolysate (EYPH) with a high iron-chelating ability (87.32%) was prepared. The fractionation using 60% (v/v) ethanol concentration (E3 fraction) led to the efficiently accumulating the iron-chelating peptides in EYPH. The characterization results showed that iron mainly chelated with carboxyl, amino and phosphate groups of peptides. From E3 fraction, six iron-chelating peptides with MW ranging from 1372.36 to 2937.04 Da were identified and a hypothesized molecular model of DDSSSpSpSpSpSpSVLSK-Fe was simulated. In vitro stability determination showed that E3-Fe chelate owned a good heat, alkalinity and digestion tolerance, but a relatively bad acid tolerance. Finally, iron transport analysis showed that iron in the E3-Fe would be absorbed in caco-2 cell membrane more effectively than that of iron salts, indicating that it was possible to apply the E3-Fe complex as iron supplements.
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Affiliation(s)
- Ying Liu
- College of Food Science and Engineering, South China University of Technology, Wushan Road 381, 510640 Guangzhou, Guangdong, China
| | - Zhuo Wang
- College of Food Science and Engineering, South China University of Technology, Wushan Road 381, 510640 Guangzhou, Guangdong, China
| | - Abulimiti Kelimu
- College of Food Science and Pharmacy, Xinjiang Agricultural University, Nongda East Road 311, 830052 Urumqi, Xinjiang, China
| | - Sameh A. Korma
- Department of Food Science, Faculty of Agriculture, Zagazig University, El-Zeraa Road 114, 44519 Zagazig, Sharkia, Egypt
| | - Ilaria Cacciotti
- Department of Engineering, INSTM RU, University of Rome “Niccolò Cusano”, 3 via Don Carlo Gnocchi, 3 00166 Roma, Italy
| | - Huan Xiang
- College of Food Science and Engineering, South China University of Technology, Wushan Road 381, 510640 Guangzhou, Guangdong, China
| | - Chun Cui
- College of Food Science and Engineering, South China University of Technology, Wushan Road 381, 510640 Guangzhou, Guangdong, China
- Corresponding author.
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19
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Joshua Ashaolu T, Lee CC, Opeolu Ashaolu J, Pourjafar H, Jafari SM. Metal-binding peptides and their potential to enhance the absorption and bioavailability of minerals. Food Chem 2023; 428:136678. [PMID: 37418874 DOI: 10.1016/j.foodchem.2023.136678] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 06/07/2023] [Accepted: 06/18/2023] [Indexed: 07/09/2023]
Abstract
Minerals including calcium, iron, zinc, magnesium, and copper have several human nutritional functions due to their metabolic activities. Body tissues require sufficient levels of a variety of micronutrients to maintain their health. To achieve these micronutrient needs, dietary consumption must be adequate. Dietary proteins may regulate the biological functions of the body in addition to acting as nutrients. Some peptides encoded in the native protein sequences are primarily responsible for the absorption and bioavailability of minerals in physiological functions. Metal-binding peptides (MBPs) were discovered as potential agents for mineral supplements. Nevertheless, sufficient studies on how MBPs affect the biological functions of minerals are lacking. The hypothesis is that the absorption and bioavailability of minerals are significantly influenced by peptides, and these properties are further enhanced by the configuration and attribute of the metal-peptide complex. In this review, the production of MBPs is discussed using various key parameters such as the protein sources and amino acid residues, enzymatic hydrolysis, purification, sequencing and synthesis and in silico analysis of MBPs. The mechanisms of metal-peptide complexes as functional food ingredients are elucidated, including metal-peptide ratio, precursors and ligands, complexation reaction, absorbability and bioavailability. Finally, the characteristics and application of different metal-peptide complexes are also described.
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Affiliation(s)
- Tolulope Joshua Ashaolu
- Institute for Global Health Innovations, Duy Tan University, Da Nang 550000, Viet Nam; Faculty of Medicine, Duy Tan University, Da Nang 550000, Viet Nam
| | - Chi Ching Lee
- Istanbul Sabahattin Zaim University, Faculty of Engineering and Natural Sciences, Department of Food Engineering, Istanbul, Turkey
| | - Joseph Opeolu Ashaolu
- Department of Public Health, Faculty of Basic Medical Sciences, Redeemers University, PMB 230, Ede, Osun State, Nigeria
| | - Hadi Pourjafar
- Dietary Supplements and Probiotic Research Center, Alborz University of Medical Sciences, Karaj, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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20
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Li Y, Li J, Cheng C, Zheng Y, Li H, Zhu Z, Yan Y, Hao W, Qin N. Study on the In Silico Screening and Characterization, Inhibition Mechanisms, Zinc-Chelate Activity, and Stability of ACE-Inhibitory Peptides Identified in Naked Oat Bran Albumin Hydrolysates. Foods 2023; 12:2268. [PMID: 37297512 PMCID: PMC10252509 DOI: 10.3390/foods12112268] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2023] [Revised: 06/02/2023] [Accepted: 06/03/2023] [Indexed: 06/12/2023] Open
Abstract
In this study, naked oat bran albumin hydrolysates (NOBAH) were subjected to gel chromatography with Sephadex G-15, reverse phase-high liquid performance separation, and UPLC-ESI-MS/MS identification. Six safe peptides including Gly-Thr-Thr-Gly-Gly-Met-Gly-Thr (GTTGGMGT), Gln-Tyr-Val-Pro-Phe (QYVPF), Gly-Ala-Ala-Ala-Ala-Leu-Val (GAAAALV), Gly-Tyr-His-Gly-His (GYHGH), Gly-Leu-Arg-Ala-Ala-Ala-Ala-Ala-Ala-Glu-Gly-Gly (GLRAAAAAAEGG), and Pro-Ser-Ser-Pro-Pro-Ser (PSSPPS) were identified. Next, in silico screening demonstrated that QYVPF and GYHGH had both angiotensin-I-converting enzyme (ACE) inhibition activity (IC50: 243.36 and 321.94 μmol/L, respectively) and Zinc-chelating ability (14.85 and 0.32 mg/g, respectively). The inhibition kinetics demonstrated that QYVPF and GYHGH were both uncompetitive inhibitors of ACE. Molecular docking showed that QYVPF and GYHGH could bind, respectively, three and five active residues of ACE with short hydrogen bonds (but not belonging to any central pocket). QYVPF and GYHGH could bind, respectively, twenty-two and eleven residues through hydrophobic interactions. Moreover, GYHGH was able to affect zinc tetrahedral coordination in ACE by interacting with His383. The inhibition activities of QYVPF and GYHGH toward ACE were relatively resistant to gastrointestinal digestion. GYHGH improved zinc solubility in the intestines (p > 0.05) because its amino and carboxyl groups were chelating sites for zinc ions. These results suggest the potential applications of naked oat peptides for potential antihypertension or zinc fortification.
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Affiliation(s)
- Yan Li
- College of Food Science, Shanxi Normal University, Taiyuan 030092, China; (Y.L.); (J.L.); (C.C.); (H.L.); (Z.Z.); (Y.Y.); (W.H.)
| | - Junru Li
- College of Food Science, Shanxi Normal University, Taiyuan 030092, China; (Y.L.); (J.L.); (C.C.); (H.L.); (Z.Z.); (Y.Y.); (W.H.)
| | - Chaoxia Cheng
- College of Food Science, Shanxi Normal University, Taiyuan 030092, China; (Y.L.); (J.L.); (C.C.); (H.L.); (Z.Z.); (Y.Y.); (W.H.)
| | - Yajun Zheng
- College of Food Science, Shanxi Normal University, Taiyuan 030092, China; (Y.L.); (J.L.); (C.C.); (H.L.); (Z.Z.); (Y.Y.); (W.H.)
| | - Hanxu Li
- College of Food Science, Shanxi Normal University, Taiyuan 030092, China; (Y.L.); (J.L.); (C.C.); (H.L.); (Z.Z.); (Y.Y.); (W.H.)
| | - Zilin Zhu
- College of Food Science, Shanxi Normal University, Taiyuan 030092, China; (Y.L.); (J.L.); (C.C.); (H.L.); (Z.Z.); (Y.Y.); (W.H.)
| | - Yuxiang Yan
- College of Food Science, Shanxi Normal University, Taiyuan 030092, China; (Y.L.); (J.L.); (C.C.); (H.L.); (Z.Z.); (Y.Y.); (W.H.)
| | - Wenhui Hao
- College of Food Science, Shanxi Normal University, Taiyuan 030092, China; (Y.L.); (J.L.); (C.C.); (H.L.); (Z.Z.); (Y.Y.); (W.H.)
| | - Nan Qin
- College of Medicine and Food Engineering, Shanxi University of Chinese Medicine, Taiyuan 030619, China
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21
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Zhao B, Ding H, Hu T, Guo Y. Synergistic effects of the Se and Zn supplemental combination on the nutrient improvement of mannitol and adenosine and the multi-element bioaccessibility in Cordyceps cicadae. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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22
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Li Y, Shi P, Zheng Y, Guo M, Zhuang Y, Huo X. Millet bran protein hydrolysates derived peptides-zinc chelate: Structural characterization, security prediction in silico, zinc transport capacity and stability against different food processing conditions. J Food Sci 2023; 88:477-490. [PMID: 36444531 DOI: 10.1111/1750-3841.16384] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 09/29/2022] [Accepted: 10/24/2022] [Indexed: 11/30/2022]
Abstract
A novel peptide Ser-Asp-Asp-Val-Leu (SDDVL) of excellent zinc-chelating capacity (13.77 mg/g) was identified in millet bran protein hydrolysates. In silico prediction demonstrated that SDDVL had no potential toxicity. The results of structural characterization demonstrated that both amino group and carboxyl group of SDDVL were the primary zinc-chelating sites. Moreover, SDDVL-zinc chelate showed higher stability (p < 0.05) than ZnSO4 and zinc gluconate under different processing conditions including most pasteurization conditions, heating at 100°C for 10-50 min, various pH values (8.0-10.0), treatment of glucose (4-8 g/100 g) or NaCl (1-4 g/100 g), and simulated gastrointestinal digestion. In addition, SDDVL-zinc chelate showed higher zinc transport capacity than ZnSO4 and zinc gluconate in Caco-2 cells (p < 0.05). These results suggested that millet bran peptide had a positive effect on the gastrointestinal stability and bioavailability of Zn, and SDDVL-zinc chelate could be used as ingredient of zinc supplements. PRACTICAL APPLICATION: The current study provided a practical method to identify peptides of excellent zinc-chelating capacity from millet bran protein hydrolysates. This study demonstrated that in silico prediction assisted with suitable database was a fast, practical, and economic way to evaluate the security and to analysis the physicochemical properties of novel peptides. Moreover, it provided an efficient method to assess the stability of peptide-zinc chelate under different food processing conditions, which was the theoretical basis for utilization of peptide as ingredient of zinc fortifications.
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Affiliation(s)
- Yan Li
- Food Science College, Shanxi Normal University, Taiyuan, China
| | - Panqi Shi
- Food Science College, Shanxi Normal University, Taiyuan, China
| | - Yajun Zheng
- Food Science College, Shanxi Normal University, Taiyuan, China
| | - Min Guo
- Food Science College, Shanxi Normal University, Taiyuan, China
| | - Yongliang Zhuang
- Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming, China
| | - Xinyu Huo
- Food Science College, Shanxi Normal University, Taiyuan, China
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23
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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: 13] [Impact Index Per Article: 13.0] [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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24
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Structural and physicochemical characteristics, stability, toxicity and antioxidant activity of peptide-zinc chelate from coconut cake globulin hydrolysates. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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25
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Zhang J, Ye Z. Pentapeptide-Zinc Chelate from Sweet Almond Expeller Amandin Hydrolysates: Structural and Physicochemical Characteristics, Stability and Zinc Transport Ability In Vitro. Molecules 2022; 27:molecules27227936. [PMID: 36432037 PMCID: PMC9692753 DOI: 10.3390/molecules27227936] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 11/08/2022] [Accepted: 11/14/2022] [Indexed: 11/18/2022] Open
Abstract
To promote the application of almond expellers, sweet almond expeller globulin (amandin) was extracted for the preparation of bioactive peptides. After dual enzymatic hydrolysis, Sephadex G-15 gel isolation, reverse-phase high-performance liquid chromatography purification and ESI-MS/MS analysis, two novel peptides Val-Asp-Leu-Val-Ala-Glu-Val-Pro-Arg-Gly-Leu (1164.45 Da) and Leu-Asp-Arg-Leu-Glu (644.77 Da) were identified in sweet almond expeller amandin hydrolysates. Leu-Asp-Arg-Leu-Glu (LDRLE) of excellent zinc-chelating capacity (24.73 mg/g) was selected for preparation of peptide-zinc chelate. Structural analysis revealed that zinc ions were mainly bonded to amino group and carboxyl group of LDRLE. Potential toxicity and some physicochemical properties of LDRLE and Val-Asp-Leu-Val-Ala-Glu-Val-Pro-Arg-Gly-Leu (VDLVAEVPRGL) were predicted in silico. The results demonstrated that both LDRLE and VDLVAEVPRGL were not toxic. Additionally, zinc solubility of LDRLE-zinc chelate was much higher than that of zinc sulphate and zinc gluconate at pH 6.0−10.0 and against gastrointestinal digestion at 37 °C (p < 0.05). However, incubation at 100 °C for 20−60 min significantly reduced zinc-solubility of LDRLE-zinc chelate. Moreover, the chelate showed higher zinc transport ability in vitro than zinc sulphate and zinc gluconate (p < 0.05). Therefore, peptides isolated from sweet almond expeller amandin have potential applications as ingredient of zinc supplements.
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26
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Ke H, Ma R, Liu X, Xie Y, Chen J. Highly effective peptide-calcium chelate prepared from aquatic products processing wastes: Stickwater and oyster shells. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113947] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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27
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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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28
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Xu B, Wang X, Zheng Y, Shi P, Zhang Y, Liu Y, Long N. Millet bran globulin hydrolysate derived tetrapeptide-ferrous chelate: Preparation, structural characterization, security prediction in silico, and stability against different food processing conditions. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113673] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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29
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Li Y, Liu J, Ma S, Yang M, Zhang H, Zhang T, Yu Y, Du Z. Co-assembly of egg white-derived peptides and protein-polysaccharide complexes for curcumin encapsulation: The enhancement of stability, redispersibility, and bioactivity. Food Chem 2022; 394:133496. [PMID: 35728466 DOI: 10.1016/j.foodchem.2022.133496] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Revised: 05/08/2022] [Accepted: 06/14/2022] [Indexed: 11/17/2022]
Abstract
In this study, a nanocomposite was developed by introducing egg white-derived peptides (EWDP) into protein-polysaccharide complexes to trigger the self-assembly of EWDP for encapsulating curcumin (Cur) via the pH-driven method. In this system, EWDP could cooperate with protein-polysaccharide complexes to exert superior colloidal properties with excellent Cur aqueous solubility, redispersibility, and physical stability and act as a bioactivity amplifier to endow the delivery system with the synergistic antioxidant activity. This phenomenon was ascribed to the additional hydrophobic cavities, hydrogen bonding, and electrostatic interactions organized by EWDP. Additionally, the presence of EWDP could considerably boost the cellular antioxidant activity of Cur by decreasing reactive oxygen species (ROS) levels, improving free radical scavenging capacity, and recovering the activity of endogenous antioxidant enzymes. These findings might open up an avenue to reinforce lipophilic nutraceuticals' physicochemical properties and functionalities based on the co-assembly of food-derived peptides and protein-polysaccharide complexes.
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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
| | - Sitong Ma
- 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
| | - 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
| | - 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
| | - Yiding Yu
- 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
| | - 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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30
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Sun J, Liu X, Wang Z, Yin F, Liu H, Nakamura Y, Yu C, Zhou D. Gastrointestinal digestion and absorption characterization in vitro of zinc-chelating hydrolysate from scallop adductor (Patinopecten yessoensis). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3277-3286. [PMID: 34802153 DOI: 10.1002/jsfa.11673] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/06/2021] [Revised: 09/17/2021] [Accepted: 11/21/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUD Zinc (Zn) is an essential catalytic element in the human health system but its absorption in the intestinal system can be strongly affected by gastrointestinal (GI) digestion. In this study, the food-derived potential Zn carrier, scallop adductor hydrolysates (SAHs), was produced and characterized. RESULTS During temporary storage at 4 °C, SAH decreased in Zn-chelating capacity in the aqueous phase, whereas the SAH-Zn complex exhibited high stability. Moreover, the secondary structure of SAH had no significant alteration. Zn morphologically altered the surface structures of SAH, which was involving in carboxyl group of SAH. Results of in vitro GI digestion suggested that the SAH-Zn maintained good stability in GI system and only proportion of high molecular weight cleaved. In addition, SAH could successfully carry and transport Zn while the fluorescence staining revealed free Zn accumulation inside the tissue. Finally, three representative absorbed peptides (around 600 Da) were identified and synthesized. Three synthetic peptides exhibit higher Zn-chelating capacity than SAH and could also successfully transported through the intestine. CONCLUSION This study provided a theoretical basis for the investigation of digestion and absorption of marine animal-derived peptides as Zn carriers. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Jiatong Sun
- 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
| | - Zixu Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Fawen Yin
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian, China
| | - Huilin Liu
- 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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31
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Peng M, Lu D, Yu M, Jiang B, Chen J. Identification of zinc-chelating pumpkin seed (Cucurbita pepo L.) peptides and in vitro transport of peptide-zinc chelates. J Food Sci 2022; 87:2048-2057. [PMID: 35340027 DOI: 10.1111/1750-3841.16132] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 02/18/2022] [Accepted: 03/05/2022] [Indexed: 12/16/2022]
Abstract
In this study, pumpkin seeds peptide was purified, characterized, and evaluated for their zinc-chelating capability, as well as in vitro bioaccessibility and transportation. Raw pumpkin seeds protein hydrolysate (PSPH) was produced by papain hydrolysis. The peptide fractions with the highest zinc-chelating abilities were purified using immobilized metal affinity chromatography (IMAC) followed by gel filtration chromatography (GF). Eight peptides were identified, two of which with the lowest molecular weights were synthesized (RPKHPLK and RPKHPLSHDL) for determining potential bioaccessibility and bioavailability. Our results showed that the gastrointestinal stability of RPKHPLK-Zn and RPKHPLSHDL-Zn was higher than that of inorganic zinc salts in the simulated gastrointestinal tract model. Furthermore, the influence of the peptide zinc chelates on zinc transport was explored in vitro using Caco-2 cell monolayer model. It was also shown that both RPKHPLK-Zn and RPKHPLSHDL-Zn could increase zinc transport rate and may be used to facilitate effective zinc absorption. The result of this study may provide important implications for developing plant protein foods with higher nutritional value. PRACTICAL APPLICATION: As a potential alternative protein source, pumpkin seeds may find promising applications in plant-based foods and drinks to meet the growing market for nonanimal foods. In this study, pumpkin seed protein peptides were prepared and purified, and the zinc-chelating peptides were identified and evaluated for the abilities to promote the uptake of zinc. This type of mineral peptide chelates could be incorporated into plant-based foods to increase mineral contents, which is significantly higher in foods originated from animals. The result of our study may provide important information for food industry to increase the nutritional value of plant-based foods.
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Affiliation(s)
- Mengyao Peng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Dan Lu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Min Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Bo Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Jingjing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
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32
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Wang B, Xiao S, Chen X, Wang J. Structural characterisation, gastrointestinal digestion stability and transepithelial transport study of casein peptide–zinc chelate. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15644] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Bo Wang
- Engineering Research Center of Health Food Design & Nutrition Regulation School of Chemical Engineering & Energy Technology Dongguan University of Technology Dongguan 523808 China
| | - Shan Xiao
- Engineering Research Center of Health Food Design & Nutrition Regulation School of Chemical Engineering & Energy Technology Dongguan University of Technology Dongguan 523808 China
| | - Xiangyu Chen
- Engineering Research Center of Health Food Design & Nutrition Regulation School of Chemical Engineering & Energy Technology Dongguan University of Technology Dongguan 523808 China
| | - Jihui Wang
- Engineering Research Center of Health Food Design & Nutrition Regulation School of Chemical Engineering & Energy Technology Dongguan University of Technology Dongguan 523808 China
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33
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Mukhamedov N, Mirzaakhmedov SY, Gao YH, Waili A, Ziyavitdinov ZF, Bozorov SS, Aisa HA, Yili A. Zinc-Binding Peptides from Protein of Cicer arietinum. Chem Nat Compd 2022. [DOI: 10.1007/s10600-022-03602-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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34
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An Updated Review of Bioactive Peptides from Mushrooms in a Well-Defined Molecular Weight Range. Toxins (Basel) 2022; 14:toxins14020084. [PMID: 35202112 PMCID: PMC8874884 DOI: 10.3390/toxins14020084] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 01/18/2022] [Accepted: 01/19/2022] [Indexed: 12/24/2022] Open
Abstract
Here, we report the current status of the bioactive peptides isolated and characterized from mushrooms during the last 20 years, considering ‘peptide’ a succession from to 2 to 100 amino acid residues. According to this accepted biochemical definition, we adopt ~10 kDa as the upper limit of molecular weight for a peptide. In light of this, a careful revision of data reported in the literature was carried out. The search revealed that in the works describing the characterization of bioactive peptides from mushrooms, not all the peptides have been correctly classified according to their molecular weight, considering that some fungal proteins (>10 kDa MW) have been improperly classified as ‘peptides’. Moreover, the biological action of each of these peptides, the principles of their isolation as well as the source/mushroom species were summarized. Finally, this review highlighted that these peptides possess antihypertensive, antifungal, antibiotic and antimicrobial, anticancer, antiviral, antioxidant and ACE inhibitory properties.
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35
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Huang C, Liao H, Liu X, Xiao M, Liao S, Gong S, Yang F, Shu X, Zhou X. Preparation and characterization of vanillin-chitosan Schiff base zinc complex for a novel Zn 2+ sustained released system. Int J Biol Macromol 2022; 194:611-618. [PMID: 34822818 DOI: 10.1016/j.ijbiomac.2021.11.104] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 11/13/2021] [Accepted: 11/15/2021] [Indexed: 11/24/2022]
Abstract
In this work, a novel sustained released system (VCSB-Zn(II)) for zinc supplements was built by vanillin-chitosan Schiff base (VCSB) chelated with Zn2+ to improve the zinc trace element utilization ratio. Samples were characterized by FT-IR, 1H NMR, XRD, SEM, and TGA. The results showed that VCSB exhibited a more excellent chelation capacity of Zn2+ than chitosan. The chelation capacity of VCSB was about 1.7 times more than that of chitosan, corresponding to 50.96 mg/g and 29.91 mg/g, respectively. Furthermore, VCSB-Zn(II) showed excellent sustained released performance at simulated gastric fluid because of the acid slow-dissolving ability. And the higher the CN content of VCSB, the higher the cumulative release rate (Ri) of Zn2+, the highest Ri reached 77.81%. The sustained released curves were described by the first-order and Korsmeyer-Peppas equation, which described the Zn2+ sustained released performance caused by the dissolution of VCSB-Zn(II) and Fick diffusion. This Zn2+ sustained released system shows great potential in the application in the field of trace elements supplements for animals.
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Affiliation(s)
- Chaoqiang Huang
- College of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, Guangdong, China
| | - Haiyan Liao
- Network & Modern Education Technology Center, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, Guangdong, China
| | - Xuhong Liu
- College of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, Guangdong, China
| | - Min Xiao
- College of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, Guangdong, China
| | - Songyi Liao
- College of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, Guangdong, China
| | - Sheng Gong
- College of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, Guangdong, China.
| | - Fujie Yang
- College of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, Guangdong, China.
| | - Xugang Shu
- College of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, Guangdong, China.
| | - Xinhua Zhou
- College of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, Guangdong, China; Guangzhou Key Laboratory of Efficient Utilization of Agrochemicals, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
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36
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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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37
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Qiao F, Yu X, Tie S, Chen Y, Hou S, Tan M. Zinc delivery system constructed from food-borne nanoparticles derived from Undaria pinnatifida. Food Funct 2021; 12:8626-8634. [PMID: 34346455 DOI: 10.1039/d1fo01852c] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Food-borne nanoparticles from Undaria pinnatifida (UPFNs) were prepared and successfully applied as nanocarriers for microelement zinc delivery. UPFNs were spherical nanoparticles with average sizes of about 4.07 ± 1.09 nm, which chelated with zinc ions through amino nitrogen and carboxyl oxygen atoms as characterized by X-ray photoelectron spectroscopy, Fourier transform infrared spectroscopy, and 1H nuclear magnetic resonance spectroscopy. Thermodynamic analysis revealed that the overall chelation process between UPFNs and zinc ions was a spontaneous enthalpy-driven endothermic reaction. Compared to zinc sulfate, UPFN-Zn2+ showed higher solubility both in phytic acid solution and the process of gastrointestinal digestion. Meanwhile, no obvious cytotoxicity was found in UPFNs and UPFN-Zn2+. Specifically, UPFN-Zn2+ could successfully rescue cell viability, DNA replication activity and restore cell proliferation ability in zinc-deficient cells induced by a specific zinc chelator TPEN. Overall, UPFNs might serve as efficient, stable, and safe nanocarriers for zinc delivery.
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Affiliation(s)
- Fengzhi Qiao
- Academy of Food Interdisciplinary Science, Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China.
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Xiaoting Yu
- Academy of Food Interdisciplinary Science, Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China.
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Shanshan Tie
- Academy of Food Interdisciplinary Science, Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China.
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Yannan Chen
- Academy of Food Interdisciplinary Science, Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China.
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Shuai Hou
- Academy of Food Interdisciplinary Science, Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China.
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China.
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
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Morales García J, Herrera‐Rocha F, Cavajalino AS, Duran Baron R, González Barrios AF, Udenigwe CC. Effects of processing conditions on hydrolysates of proteins from whole whey and formation of Maillard reaction products. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15469] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jesús Morales García
- Grupo de Diseño de Productos y Procesos (GDPP) Department of Chemical and Food Engineering Universidad de los Andes Bogotá Colombia
| | - Fabio Herrera‐Rocha
- Grupo de Diseño de Productos y Procesos (GDPP) Department of Chemical and Food Engineering Universidad de los Andes Bogotá Colombia
| | - Andrés Suarez Cavajalino
- Grupo de Diseño de Productos y Procesos (GDPP) Department of Chemical and Food Engineering Universidad de los Andes Bogotá Colombia
| | - Ricardo Duran Baron
- Grupo de Optimización Agroindustrial Department of Agroindustrial Engineering Universidad Popular del Cesar Valledupar Colombia
| | - Andrés Fernando González Barrios
- Grupo de Diseño de Productos y Procesos (GDPP) Department of Chemical and Food Engineering Universidad de los Andes Bogotá Colombia
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Guo H, Yu Y, Hong Z, Zhang Y, Xie Q, Chen H. Effect of Collagen Peptide-Chelated Zinc Nanoparticles From Pufferfish Skin on Zinc Bioavailability in Rats. J Med Food 2021; 24:987-996. [PMID: 34448624 DOI: 10.1089/jmf.2021.k.0038] [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] [Indexed: 11/13/2022] Open
Abstract
Small-molecular-weight collagen peptides (CPs) with high zinc-chelating ability were extracted from pufferfish skin. Chelation of CPs with zinc was performed to prepare novel CP-chelated zinc (CP-Zn) nanoparticles. CP-Zn nanoparticles were spherical, regular, and well dispersed with an average size of ∼100 nm. The zeta potential assay was used to explore the stability of CP-Zn nanoparticles. CP-Zn nanoparticles were much more stable in the pH range of 3-8. The structural properties of CP-Zn nanoparticles were characterized by matrix-assisted laser desorption-ionization time-of-flight mass spectrometry, Fourier transform infrared spectroscopy, and 1H nuclear magnetic resonance spectroscopy. The results indicated that CPs were chelated with Zn ions through the amino nitrogen and oxygen atoms from the carboxyl groups. Furthermore, the animal experiment results showed that CP-Zn nanoparticles were more effective in improving zinc bioavailability of Zn-deficient rats than zinc gluconate and zinc sulfate. The study demonstrated that CP-Zn nanoparticles were ideal for zinc supplementation.
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Affiliation(s)
- Honghui Guo
- Technology Innovation Center for Exploitation of Marine Biological Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen City, China
| | - Yun Yu
- Department of Pharmacology, College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing City, China
| | - Zhuan Hong
- Technology Innovation Center for Exploitation of Marine Biological Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen City, China
| | - Yiping Zhang
- Technology Innovation Center for Exploitation of Marine Biological Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen City, China
| | - Quanling Xie
- Technology Innovation Center for Exploitation of Marine Biological Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen City, China
| | - Hui Chen
- Technology Innovation Center for Exploitation of Marine Biological Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen City, China
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40
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Ke X, Hu X, Li L, Yang X, Chen S, Wu Y, Xue C. A novel zinc-binding peptide identified from tilapia (Oreochromis niloticus) skin collagen and transport pathway across Caco-2 monolayers. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101127] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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41
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Sánchez-López F, Robles-Olvera VJ, Hidalgo-Morales M, Tsopmo A. Angiotensin-I converting enzyme inhibitory activity of Amaranthus hypochondriacus seed protein hydrolysates produced with lactic bacteria and their peptidomic profiles. Food Chem 2021; 363:130320. [PMID: 34146770 DOI: 10.1016/j.foodchem.2021.130320] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 05/31/2021] [Accepted: 06/04/2021] [Indexed: 11/26/2022]
Abstract
The aim of this work was to determine the in vitro antihypertensive activities of lactobacillus (L. plantarum and L. helveticus) prepared amaranth protein hydrolysates, to determine the contribution of zinc, and to identify peptides. Depending on the bacteria species and the duration of the hydrolysis, up to 45.9% inhibition of angiotensin converting enzyme (ACE) was obtained. Size separation of the most active hydrolysates to yield < 1, <3-1, <3, <10-3 and < 10 kDa fractions enhanced ACE inhibition by 2-fold. A mixed mechanism of inhibition is proposed due to low correlation of ACE and zinc chelation. Thirty-six peptides were identified in the fractions using tandem mass spectrometry. A bioinformatic analysis showed the presence of encrypted fragments such as GVSEE or VNVDDPSK with known ACE-inhibitory properties. In conclusion, lactic acid bacteria proteases released peptides from amaranth proteins with ACE-inhibitory properties that were related to the presence of peptides with known or predicted ACE-inhibitor motifs.
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Affiliation(s)
- Fabiola Sánchez-López
- Tecnológico Nacional de México-Instituto Tecnológico de Veracruz-UNIDA, M.A. de Quevedo #2779, Col. Formando Hogar, Veracruz 91897, Mexico
| | - Víctor J Robles-Olvera
- Tecnológico Nacional de México-Instituto Tecnológico de Veracruz-UNIDA, M.A. de Quevedo #2779, Col. Formando Hogar, Veracruz 91897, Mexico
| | - Madeleine Hidalgo-Morales
- Tecnológico Nacional de México-Instituto Tecnológico de Veracruz-UNIDA, M.A. de Quevedo #2779, Col. Formando Hogar, Veracruz 91897, Mexico
| | - Apollinaire Tsopmo
- Food Science Program, Department of Chemistry, Carleton University, 1125 Colonel By Drive, Ottawa, ON K1S 5B6, Canada.
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Mukhamedov N, Wubulikasimu A, Rustamova N, Nuerxiati R, Mirzaakhmedov S, Ishimov U, Ziyavitdinov J, Yili A, Aisa HA. Synthesis and Characterization of Novel Chickpea Protein Hydrolysate-Vanadium Complexes Having Cell Inhibitory Effects on Lung Cancer A549 Cells Lines. Protein J 2021; 40:721-730. [PMID: 33993411 DOI: 10.1007/s10930-021-09979-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 03/15/2021] [Indexed: 10/21/2022]
Abstract
Designing new types of drugs with preferred properties against cancer is a great issue for scientists dealing with synthesis and study of biological activity. Several organometallic compounds used in chemotherapy reveal side effects. Peptides from edible sources having no side effects may play a transport role in the delivery of anticancer metal ions into targeted tumor cells. For the last two decades, peptide-metal complexes have been considered as potential anticancer agents. In this work, oxovanadium complexes of peptides from Chickpea (Cicer arietinum L.) seeds' protein hydrolysate were investigated. The albumin fraction of Chickpea seeds protein was hydrolyzed with a combination of enzymes papain, trypsin, and alcalase. The hydrolysate was combined with vanadyl ions and obtained oxovanadium complexes were studied by FTIR, SEM-EDX, and TG-DSC analyses, and cell inhibition activity against A549 cells was detected by MTT Assay. In a result, activity of the complexes (IC50 = 14.39 µg/mL) increased 1.7-fold compared to the activity of inorganic salt of vanadium (IC50 = 24.75 µg/mL) against A549 cells. The complexes (CPH-V) were fractionated through Sephadex G-15, and the second active fraction, named CPH-V G15-II was studied by nano-Q-TOF LC/MS. Nine peptides with a molecular mass range of 437-1864 Da were identified. Seven of them were theoretically considered as cell-penetrating peptides. These results could serve first steps for deeper fundamental research on food-derived peptide-vanadium complexes.
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Affiliation(s)
- Nurkhodja Mukhamedov
- Key Laboratory of Plants Resources and Chemistry of Arid Zone, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi, 830011, People's Republic of China.,University of Chinese Academy of Sciences, Beijing, 100039, People's Republic of China
| | - Atikan Wubulikasimu
- Key Laboratory of Plants Resources and Chemistry of Arid Zone, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi, 830011, People's Republic of China.,University of Chinese Academy of Sciences, Beijing, 100039, People's Republic of China
| | - Nigora Rustamova
- Key Laboratory of Plants Resources and Chemistry of Arid Zone, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi, 830011, People's Republic of China.,University of Chinese Academy of Sciences, Beijing, 100039, People's Republic of China
| | - Rehebati Nuerxiati
- Key Laboratory of Plants Resources and Chemistry of Arid Zone, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi, 830011, People's Republic of China.,University of Chinese Academy of Sciences, Beijing, 100039, People's Republic of China
| | | | - Uchqun Ishimov
- Institute of Bioorganic Chemistry, Tashkent Uzbek Academy of Sciences, Tashkent, Uzbekistan
| | | | - Abulimiti Yili
- Key Laboratory of Plants Resources and Chemistry of Arid Zone, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi, 830011, People's Republic of China. .,State Key Laboratory Basis of Xinjiang Indigenous Medicinal Plants Resource Utilization, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi, 830011, People's Republic of China.
| | - Haji Akber Aisa
- Key Laboratory of Plants Resources and Chemistry of Arid Zone, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi, 830011, People's Republic of China.,State Key Laboratory Basis of Xinjiang Indigenous Medicinal Plants Resource Utilization, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi, 830011, People's Republic of China
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43
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Lu D, Peng M, Yu M, Jiang B, Wu H, Chen J. Effect of Enzymatic Hydrolysis on the Zinc Binding Capacity and in vitro Gastrointestinal Stability of Peptides Derived From Pumpkin ( Cucurbita pepo L.) Seeds. Front Nutr 2021; 8:647782. [PMID: 33869265 PMCID: PMC8044297 DOI: 10.3389/fnut.2021.647782] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Accepted: 02/23/2021] [Indexed: 12/31/2022] Open
Abstract
Zinc is a crucial micronutrient for maintaining body immune system and metabolism function. However, insufficient intake from diet may lead to zinc deficiency and impair normal body function. In addition, conventional zinc salts supplementation has the disadvantage of low bioavailability since the zinc ions may be easily chelated by dietary fiber or phytate commonly found in diets rich in plants, and form precipitates that cannot be absorbed. Therefore, the objective of the present study is to prepare pumpkin seed derived peptides and to evaluate the effect of structure and surface properties on the zinc binding behavior of the pumpkin seed protein hydrolysate (PSPH), as well as their gastrointestinal stability. Briefly, different PSPHs were prepared using enzymatic hydrolysis method with bromelain, papain, flavourzyme, alcalase, and pepsin. The particle size, zeta potential, surface hydrophobicity, degree of hydrolysis, ATR-FTIR spectra, and zinc binding capacity were determined. The representative samples were chosen to characterize the binding energy and surface morphology of PSPH-Zn. At last, the in vitro gastrointestinal stability of PSPH and PSPH-Zn were evaluated. Our results showed that peptides hydrolyzed by papain had the largest average molecular weight, smallest particle size, highest hydrophobicity, and the greatest zinc binding capacity. Zinc showed better gastrointestinal stability in PSPHs chelates than in its salt. Meanwhile, PSPH-Zn with higher zinc binding capacity showed better stability. The result of this study indicated pumpkin seed hydrolyzed by papain may be used as a potential source for zinc fortification. The findings in this study may provide important implications for developing plant-based zinc chelating peptides.
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Affiliation(s)
- Dan Lu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Mengyao Peng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Min Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Bo Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Hong Wu
- Key Laboratory of Agro-Products Processing, Institute of Agro-Products Processing Science and Technology, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi, China
| | - Jingjing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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Udechukwu MC, Dang C, Udenigwe CC. Identification of zinc-binding peptides in ADAM17-inhibiting whey protein hydrolysates using IMAC-Zn2+ coupled with shotgun peptidomics. FOOD PRODUCTION, PROCESSING AND NUTRITION 2021. [DOI: 10.1186/s43014-020-00048-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
Abstract
Food components possessing zinc ligands can be used to inhibit zinc-dependent enzymes. In this study, zinc-binding peptides were derived from whey protein hydrolysates, and their ultrafiltration (> 1 and < 1 kDa) fractions, produced with Esperase (WPH-Esp), Everlase and Savinase. Immobilized metal affinity chromatography (IMAC-Zn2+) increased the zinc-binding capacity of the peptide fraction (83%) when compared to WPH-Esp (23%) and its < 1 kDa fraction (40%). The increased zinc-binding capacity of the sample increased the inhibitory activity against the zinc-dependent “a disintegrin and metalloproteinase 17”. LC-MS/MS analysis using a shotgun peptidomics approach resulted in the identification of 24 peptides originating from bovine β-lactoglobulin, α-lactalbumin, serum albumin, β-casein, κ-casein, osteopontin-k, and folate receptor-α in the fraction. The identified peptides contained different combinations of the strong zinc-binding group of residues, His+Cys, Asp+Glu and Phe+Tyr, although Cys residues were absent in the sequences. In silico predictions showed that the IMAC-Zn2+ peptides were non-toxins. However, the peptides possessed poor drug-like and pharmacokinetic properties; this was possibly due to their long chain lengths (5–19 residues). Taken together, this work provided an array of food peptide-based zinc ligands for further investigation of structure-function relationships and development of nutraceuticals against inflammatory and other zinc-related diseases.
Graphical abstract
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45
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Muleya M, Young SD, Bailey EH. A stable isotope approach to accurately determine iron and zinc bioaccessibility in cereals and legumes based on a modified INFOGEST static in vitro digestion method. Food Res Int 2021; 139:109948. [PMID: 33509501 DOI: 10.1016/j.foodres.2020.109948] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2020] [Revised: 11/06/2020] [Accepted: 11/24/2020] [Indexed: 10/22/2022]
Abstract
The establishment of the INFOGEST in vitro static digestion method, a standardized international consensus, was an important milestone in the field of food digestion. We evaluated the contribution of iron and zinc in reagents used in the INFOGEST method in relation to sample iron and zinc and the potential interference of reagent-derived iron and zinc with bioaccessibility measurements. In most cases, reagent-derived iron and zinc contributed more than 50% of the total iron or zinc in the digesta containing selected cereals and legumes. Moreover, the chemical behaviour of reagent-derived iron and zinc was matrix dependent such that the application of a blanket blank correction was not appropriate. We therefore propose an improved approach involving isotopic labelling of reagent iron and zinc in order to discriminate between reagent-derived and sample-derived iron and zinc in each matrix. This stable isotope approach could improve the accuracy and reliability of iron and zinc bioaccessibility studies.
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Affiliation(s)
- Molly Muleya
- School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK.
| | - Scott D Young
- School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK
| | - Elizabeth H Bailey
- School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK
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46
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Zhang Y, Ding X, Li M. Preparation, characterization and in vitro stability of iron-chelating peptides from mung beans. Food Chem 2021; 349:129101. [PMID: 33540219 DOI: 10.1016/j.foodchem.2021.129101] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Revised: 12/24/2020] [Accepted: 01/10/2021] [Indexed: 01/20/2023]
Abstract
Mung bean protein was enzymatically hydrolyzed with either alcalase, neutral protease, or papain. The mung bean protein hydrolysates (MPH) showed good ability to chelate ferrous ions, and the chelates had high stability in vitro. The hydrolysates prepared by alcalase showed the highest degree of hydrolysis and the highest ferrous chelating rate. Single factor tests showed that the pH and the material ratio had significant effects on ferrous chelating rates. The optimal MPH to FeCl2·4H2O material ratio was 8:1 (w/w) and the optimal pH of the reaction was 7.0, which yielded a chelating rate of 96.19 ± 0.94%. The fraction 3 with the highest ferrous chelating activity up to 61.25 ± 1.02 μg/mg was obtained from MPH by affinity chromatography. Meanwhile, the MPH-Fe complex had higher digestive stability than just MPH in both in vitro and acid-alkali tolerance assays. The characterization results showed that ferrous ions mainly combined with the amino, carboxyl, imidazole and other chelating active groups in mung bean peptides to form peptide-iron chelates. Scanning electron microscopy (SEM) analysis showed that mung bean peptide chelated ferrous ions to form polymer particles. These results provided insight into ways to develop functional foods such as iron-fortified cereals.
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Affiliation(s)
- Yijun Zhang
- Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, China; Anhui Engineering Research Center of Functional Food for Plant Active Peptides, Hefei 230036, Anhui, China
| | - Xiangjun Ding
- Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, China; Anhui Engineering Research Center of Functional Food for Plant Active Peptides, Hefei 230036, Anhui, China; College of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, Anhui, China
| | - Meiqing Li
- Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, China; Anhui Engineering Research Center of Functional Food for Plant Active Peptides, Hefei 230036, Anhui, China; College of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, Anhui, China.
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47
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Zhu S, Zheng Y, He S, Su D, Nag A, Zeng Q, Yuan Y. Novel Zn-Binding Peptide Isolated from Soy Protein Hydrolysates: Purification, Structure, and Digestion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:483-490. [PMID: 33370528 DOI: 10.1021/acs.jafc.0c05792] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
In this study, a novel Zn-binding peptide, Lys-Tyr-Lys-Arg-Gln-Arg-Trp (KYKRQRW), was purified and identified from soy protein isolate hydrolysates (SPIHs). The Zn-binding peptide exhibited improved Zn-binding capacity (83.21 ± 2.65%) than SPIH solutions. CD, NMR, and Fourier transform infrared spectroscopy were used to confirm the complexation between Zn and the peptide. The results showed that the Zn-binding peptide formed a folding structure with part of the β-sheet (29.3-13.4%) turning into random coils (41.7-57.6%) during complexation. It was further proved that the binding sites were located at the oxygen atoms on the carboxyl group of the Trp side chain and nitrogen atoms on the amino group of the Lys side chain. Moreover, the Zn-peptide complex exhibited increased solubility than ZnSO4 during simulated gastrointestinal digestion. This study highlighted that the novel soy peptide possessed a strong zinc chelate rate and had a positive effect on the gastrointestinal stability of Zn which could be utilized as a functional ingredient in future.
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Affiliation(s)
- Suyin Zhu
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, China
| | - Yingmin Zheng
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, China
| | - Shan He
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, China
- Flinders Institute for NanoScale Science and Technology, College of Science and Engineering, Flinders University, Bedford Park, South Australia 5042, Australia
| | - Dongxiao Su
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, China
| | - Anindya Nag
- School of Engineering, Macquarie University, Sydney 2109, Australia
| | - Qingzhu Zeng
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, China
| | - Yang Yuan
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, China
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48
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Meng K, Chen L, Xia G, Shen X. Effects of zinc sulfate and zinc lactate on the properties of tilapia (Oreochromis Niloticus) skin collagen peptide chelate zinc. Food Chem 2021; 347:129043. [PMID: 33476919 DOI: 10.1016/j.foodchem.2021.129043] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 12/21/2020] [Accepted: 01/04/2021] [Indexed: 12/24/2022]
Abstract
In this study, the properties difference of Tilapia (Oreochromis Niloticus) skin collagen peptide chelate zinc prepared by zinc sulfate (P-Zn-S) and zinc lactate (P-Zn-L) were investigated. The results indicated that compared with P-Zn-L, P-Zn-S exhibited higher Zn-chelating capacity and different structural morphology, which may closely relate to the composition amino acid of Asp, Glu, His, Lys, Arg, Cys and Pro. FTIR and UV-Vis analysis indicated that different zinc sources could influence the metal ligands and the types of amino acid residues which were involved in chelation reaction. P-Zn-L exhibited better zinc solubility and had higher dialyzable zinc than P-Zn-S, indicating that P-Zn-L had better zinc bioaccessibility. These results suggested that P-Zn-L with a granular structure could reduced gastric stability, promoted intestinal release, and was beneficial to zinc absorption, which can be used as dietary zinc carriers.
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Affiliation(s)
- Keke Meng
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Hainan 570228, China; College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Lei Chen
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Hainan 570228, China; College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Guanghua Xia
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Hainan 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Haikou 570228, China; College of Food Science and Technology, Hainan University, Hainan 570228, China.
| | - Xuanri Shen
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Hainan 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Haikou 570228, China; College of Food Science and Technology, Hainan University, Hainan 570228, China.
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49
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Shivanna SK, Nataraj BH. Revisiting therapeutic and toxicological fingerprints of milk-derived bioactive peptides: An overview. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100771] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Sun X, Udenigwe CC. Chemistry and Biofunctional Significance of Bioactive Peptide Interactions with Food and Gut Components. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12972-12977. [PMID: 31994880 DOI: 10.1021/acs.jafc.9b07559] [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: 06/10/2023]
Abstract
Food-derived bioactive peptides (BAPs) have gained significant interest as functional agents for developing food products with health benefits. To elucidate the underlying bioactivity mechanisms, current research investigates mostly the structure-activity relationship of native peptides. However, peptide structures are highly susceptible to chemical modifications, which can subsequently influence their physiological behaviors and bioactivities. This paper highlights the peptide structure modifications occurring with major food components during processing and the digestive environment of the gut as well as associated changes in peptide properties and biofunctions. Given the modification propensity of peptides, focus should be shifted toward characterizing the nature, biofunctions, gut activity, bioavailability, and safety of the modified peptides toward achieving pragmatic food applications of BAPs.
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Affiliation(s)
- Xiaohong Sun
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario K1H 8M5, Canada
- College of Food and Biological Engineering, Qiqihar University, Qiqihar, Heilongjiang 161006, People's Republic of China
| | - Chibuike C Udenigwe
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario K1H 8M5, Canada
- Department of Chemistry and Biomolecular Sciences, University of Ottawa, Ottawa, Ontario K1N 6N5, Canada
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