1
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Xue J, Xu F, Lu W, Yang L, Liang J, Mao P, Chen L, Yang H, Chen K, Wang Z, Shen Q. Development and characterization of gelatin peptides and peptide‑calcium chelates from tuna processing by-products of skins and bones. Food Chem 2025; 466:142122. [PMID: 39608120 DOI: 10.1016/j.foodchem.2024.142122] [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: 08/26/2024] [Revised: 10/27/2024] [Accepted: 11/16/2024] [Indexed: 11/30/2024]
Abstract
This study used hydrothermal extraction to obtain gelatin from tuna processing by-products. After treatment, the yield (w/w dry weight) of gelatin from skins and bones were 70.22 ± 2.07 % and 28 ± 3.03 %, respectively. Enzymatic hydrolysis using alkaline protease and pancreatin converted the gelatins into peptides, with the content of oligopeptide up to 87.67 ± 1.44 %. The tuna bone gelatin peptides exhibiting higher scavenging abilities against hydroxyl radicals (·OH-), 1,1-diphenyl-2-picryl-hydrazyl radical (DPPH·), and hydrogen peroxide (H2O2) compared to tuna skin gelatin peptides. Gelatin peptides were chelated with CaCl2 at 50 °C for 60 min, pH 8.0, and a 1:2 peptide-to‑calcium ratio, achieving a maximum calcium binding capacity of 56.70 ± 1.67 %. Fourier-transform infrared spectroscopy indicated the participation of amino and carboxyl groups in the reaction. These findings provide technical and theoretical support for the development of calcium-chelated gelatin peptides.
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Affiliation(s)
- Jing Xue
- Collaborative Innovation Center of Seafood Deep Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China
| | - Feijia Xu
- Collaborative Innovation Center of Seafood Deep Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China
| | - Weibo Lu
- Collaborative Innovation Center of Seafood Deep Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China
| | - Lihong Yang
- Collaborative Innovation Center of Seafood Deep Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China
| | - Jingjing Liang
- Zhejiang Provincial Institute for Food and Drug Control, Hangzhou, China
| | - Peiqing Mao
- Zhejiang Provincial Institute for Food and Drug Control, Hangzhou, China
| | - Lixiang Chen
- Key Laboratory of Medicine-Food Homology Innovation and Transformation, Linping Hospital of Integrated Traditional Chinese and Western Medicine, Hangzhou 311110, China
| | - Hongguo Yang
- Department of Hepatobiliary & Pancreatic Surgery, Tongde Hospital of Zhejiang Province, Hangzhou 311110, China
| | - Kang Chen
- Collaborative Innovation Center of Seafood Deep Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China.
| | - Zejun Wang
- Key Laboratory of Medicine-Food Homology Innovation and Transformation, Linping Hospital of Integrated Traditional Chinese and Western Medicine, Hangzhou 311110, China.
| | - Qing Shen
- Panvascular Diseases Research Center, The Quzhou Affiliated Hospital of Wenzhou Medical University, Quzhou People's Hospital, Quzhou 324000, China; Laboratory of Food Nutrition and Clinical Research, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China.
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2
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Jian M, Wang K, Wang Y, Cheng Y, Gan J. The negative electrostatic potential of the coordination between calcium and carboxyl/oxygen group in calcium-peptide complexes contributes to calcium utilization. Food Chem 2025; 464:141909. [PMID: 39522381 DOI: 10.1016/j.foodchem.2024.141909] [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: 08/23/2024] [Revised: 10/20/2024] [Accepted: 11/01/2024] [Indexed: 11/16/2024]
Abstract
The coordination electrostatic potential has significantly influenced the binding energy of calcium-peptide coordination complexes. However, its impact on calcium bioavailability is unclear. A calcium-binding peptide (CBP) DEDEQIPSHPPR, purified from soybean yogurt was selected. The study selected tetrapeptide residues of acidic amino acids that play an important role in CBP and designed sixteen tetrapeptides rich in carboxyl oxygen atoms to investigate the influence of electrostatic potential on calcium-peptide binding. The results indicated that DEDE exhibited the strongest binding energy (-375.27 kcal/mol) and binding capacity (464.11 ± 2.14 mg/g) with calcium ions compared to other peptides. Moreover, DEDE also increased intracellular calcium concentration the most, being 2.04 times higher than CaCl2. Calcium ions coordinated with carboxyl oxygen atoms possessing negative electrostatic potential, which correlated positively with the bioavailability of calcium ions. This electrostatic potential analysis provides a theoretical basis for developing and screening bioactive peptides with high calcium bioavailability.
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Affiliation(s)
- Mengqi Jian
- College of Life Science, Yantai University, Yantai, Shandong 264000, China; Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Kuaitian Wang
- College of Life Science, Yantai University, Yantai, Shandong 264000, China; Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yan Wang
- College of Life Science, Yantai University, Yantai, Shandong 264000, China
| | - Yongqiang Cheng
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Jing Gan
- College of Life Science, Yantai University, Yantai, Shandong 264000, China.
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3
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Lin D, Zhang Y, Xiong Q, Zhang L, Cheng S, Yu J, Ahmad M, Ni Y, Xu S, Luo H. Improvement of stability and antioxidant capacity of peptide - iron complexes by sonication. Food Chem 2024; 469:142417. [PMID: 39708648 DOI: 10.1016/j.foodchem.2024.142417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2024] [Revised: 11/14/2024] [Accepted: 12/07/2024] [Indexed: 12/23/2024]
Abstract
In the present study, peptide‑iron complexes derived from Dictyophora rubrovolvata volva (U-VP-Fe) were prepared using ultrasonication. Their structures, interactions, stability and antioxidant activity were systematically characterised. The production conditions optimized by orthogonal tests were as follows: ultrasonic power 90 W, peptide concentration 4 %, mass ratio of peptide/FeCl2 1:1, and pH 4. Under such conditions, the iron binding capacity could reach 66.35 mg/g. Fluorescence spectral analyses revealed that hydrophobic forces dominated the binding to Fe2+, and the binding process was endothermic and spontaneous. Morphological analyses showed that U-VP-Fe featured a dense and smooth surface with significantly improved surface hydrophobicity and particle size. Stability analyses suggested that U-VP-Fe exhibited better resistance to high temperature, pH and gastrointestinal digestion than the hydrothermal control (C-VP-Fe). Antioxidant assays demonstrated that U-VP-Fe presented superior antioxidant capacity than C-VP-Fe. The findings lay the theoretical foundation for applying ultrasound method to produce peptide‑iron complexes as novel iron supplements.
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Affiliation(s)
- Dong Lin
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, China; Natural Products Research Center of Guizhou Province, Guiyang 550014, China; Guizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Drug-Food Homologous Resources, College of Food Science and Engineering, Guiyang University, Guiyang 550005, China.
| | - Yongqing Zhang
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, China; Natural Products Research Center of Guizhou Province, Guiyang 550014, China; Guizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Drug-Food Homologous Resources, College of Food Science and Engineering, Guiyang University, Guiyang 550005, China
| | - Qinqin Xiong
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, China; Natural Products Research Center of Guizhou Province, Guiyang 550014, China
| | - Liyun Zhang
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, China; Natural Products Research Center of Guizhou Province, Guiyang 550014, China; Guizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Drug-Food Homologous Resources, College of Food Science and Engineering, Guiyang University, Guiyang 550005, China
| | - Sha Cheng
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, China; Natural Products Research Center of Guizhou Province, Guiyang 550014, China
| | - Jia Yu
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, China; Natural Products Research Center of Guizhou Province, Guiyang 550014, China
| | - Mashaal Ahmad
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, China; Natural Products Research Center of Guizhou Province, Guiyang 550014, China
| | - Yalin Ni
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, China; Natural Products Research Center of Guizhou Province, Guiyang 550014, China; Guizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Drug-Food Homologous Resources, College of Food Science and Engineering, Guiyang University, Guiyang 550005, China
| | - Su Xu
- Guizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Drug-Food Homologous Resources, College of Food Science and Engineering, Guiyang University, Guiyang 550005, China
| | - Heng Luo
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, China; Natural Products Research Center of Guizhou Province, Guiyang 550014, China.
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4
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Gao W, Jin X, Jiang L, Zeng XA, Han Z, Lee R. Synthesis, structural characterization and in vitro digestion stability of a soluble soybean polysaccharide‑zinc chelate. Int J Biol Macromol 2024; 279:135186. [PMID: 39216569 DOI: 10.1016/j.ijbiomac.2024.135186] [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: 01/20/2024] [Revised: 07/16/2024] [Accepted: 08/28/2024] [Indexed: 09/04/2024]
Abstract
The chelation reaction of soluble soybean polysaccharide (SSPS) with zinc was investigated. Using response surface methodology, the optimum parameters for SSPS-Zn synthesis were obtained: pH 5.3, SSPS-ZnCl2 mass ratio of 9.44:1, reaction temperature 50.44 °C, and reaction time 1.5 h, with the highest zinc content of 24.73 %. Compared with SSPS, SSPS-Zn increased in rhamnogalacturonan content and decreased in that of neutral monosaccharides (Fuc, Ara, Gal, Glu and Xyl). UV-vis spectra indicated that SSPS-Zn was lower than SSPS in protein content. FTIR spectra indicated that CO group of SSPS was bonded to Zn2+. X-ray diffraction spectra demonstrated that SSPS-Zn had higher crystallinity. Congo red reactions showed that SSPS possessed a triple-helix conformation while SSPS-Zn formed an irregular free-coiled conformation. EDX confirmed SSPS-Zn synthesis successfully. TGA curves exhibited that SSPS-Zn required higher temperature to undergo degradation. AFM revealed that SSPS-Zn was clustered while SSPS was filamentous. SEM micrographs showed the cracked fragments on the surface of SSPS-Zn. By in vitro simulation of gastrointestinal digestion, Zn2+ release reached 68.87 % after 2 h digestion. Consequently, the chelation of SSPS with zinc could change structure and provide a basis for research and application of novel zinc supplements.
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Affiliation(s)
- Wenhong Gao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
| | - Xueli Jin
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Liyuan Jiang
- Guangdong Eco-Engineering Polytechnic, Guangzhou 510520, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
| | - Zhong Han
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Rabbin Lee
- Guangzhou Fofiber Biological Industry Co., Ltd, Guangzhou 510655, China
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5
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Tang K, Pei S, Xing H, Chen Y, Lin M, Liu Y, Lin L, Zhu Y. Long-term stable water-in-oil-in-water emulsion for effective protection and sustained release of lysine-calcium using chitosan and hydroxypropyl methyl cellulose. Int J Biol Macromol 2024; 282:137098. [PMID: 39489248 DOI: 10.1016/j.ijbiomac.2024.137098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2024] [Revised: 10/24/2024] [Accepted: 10/29/2024] [Indexed: 11/05/2024]
Abstract
The poor tolerance to gastric acid and low absorption of calcium supplements in the intestinal tract remain a serious limitation in applications. Herein, lysine-calcium (Lys-Ca) has been synthesized via the chelation of Lys and high-temperature calcination scallop shell powder (HCSP), and subsequently encapsulated in a carefully designed water-in-oil-in-water (W/O/W) emulsion with a high encapsulation efficiency of 93 % using chitosan (CS) and hydroxypropyl methylcellulose (HPMC). Owing to the interfacial film formed by CS and HPMC between the droplets, the resulting emulsion demonstrates good acid and thermal stability, as well as long-term stability even after 60 d of storage at 25 °C. Meanwhile, the emulsion effectively protects the encapsulated Lys-Ca from damage in simulated gastric fluid (SGF). with only about 20 % Lys-Ca escaping into SGF (after 4 h). In simulated intestinal fluid (SIF), it sustainedly releases with a 61 % ratio at 1 h under the influence of bile salts and lipase, and near-complete release occurred after 6 h. Additionally, the emulsion presents no cytotoxicity and possesses appreciable calcium transport capacity. This work provides a well-designed double-emulsion strategy that offers a promising approach for developing efficient calcium supplements, aiming at improving the bioavailability of biomass calcium.
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Affiliation(s)
- Kexin Tang
- Technology Innovation Centre for Exploitation of Marine Biological Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China
| | - Shengxiang Pei
- State Key Laboratory of Cellular Stress Biology, School of Life Sciences, Xiamen University, Xiamen 361102, China
| | - Haolun Xing
- Technology Innovation Centre for Exploitation of Marine Biological Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China
| | - Yaoyang Chen
- Technology Innovation Centre for Exploitation of Marine Biological Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China
| | - Minjuan Lin
- Technology Innovation Centre for Exploitation of Marine Biological Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China
| | - Yuansen Liu
- Technology Innovation Centre for Exploitation of Marine Biological Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China.
| | - Ling Lin
- Technology Innovation Centre for Exploitation of Marine Biological Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China.
| | - Yi Zhu
- Technology Innovation Centre for Exploitation of Marine Biological Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China.
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6
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Li JM, Wang WJ, Chen H, Lin SY, Mao XY, Yu JM, Chen LL. Characterization, in vitro antioxidant activity and stability of cattle bone collagen peptides‑selenium chelate. Food Chem X 2024; 23:101789. [PMID: 39679381 PMCID: PMC11639323 DOI: 10.1016/j.fochx.2024.101789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2024] [Revised: 08/26/2024] [Accepted: 08/26/2024] [Indexed: 12/17/2024] Open
Abstract
In this study, cattle bone collagen peptides-selenium chelate (CCP-Se) was prepared and its structure, oxidation resistance and stability were characterized. The selenium binding capacity was 33.65 ± 0.13 mg/g by optimized preparation conditions. Structural analysis showed that selenium ions bound mainly to the amino nitrogen, carboxyl oxygen and hydroxyl oxygen atoms of the cattle bone collagen peptide (CCP). The microstructure and particle size analyses showed that the particle size of CCP-Se was increased and formed a regular and compact crystal structure compared with CCP. Additionally, CCP-Se exhibited excellent antioxidant activity. Stability analysis showed that CCP-Se was stable in thermal processing, simulated in vitro digestion and acid/alkali tolerance tests. The intestinal selenium permeability of CCP-Se was significantly better than sodium selenite (p < 0.05). This study provides reference for the high-value application of cattle bone and suggests the potential of CCP-Se as a new effective selenium supplement.
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Affiliation(s)
- Jian-Ming Li
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Wen-Jun Wang
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Hui Chen
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Su-Yun Lin
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Xin-Yi Mao
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Jun-Min Yu
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Ling-Li Chen
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
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7
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Sha X, Zhu L, Wu H, Li Y, Wu J, Zhang H, Zhang Y, Yang R. Casein phosphopeptide interferes the interactions between ferritin and ion irons. Food Chem 2024; 454:139752. [PMID: 38815330 DOI: 10.1016/j.foodchem.2024.139752] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 04/19/2024] [Accepted: 05/18/2024] [Indexed: 06/01/2024]
Abstract
Ferritin, a vital protein required to store iron in a cage-like structure, is critical for maintaining iron balance. Ferritin can be attacked by free radicals during iron reduction and release, thereby leading to oxidative damage. Whether other biomacromolecules such as casein phosphopeptides (CPP) could influence the ferritin's function in iron oxidation and release and affect the ferritin stability remains unclear. This study aims to investigate the effect of CPP on the ferritin‑iron ion interaction, thereby focusing on role of CPP on ferritin stability. Results showed that CPP weakened the iron oxidation activity of ferritin but promoted iron release. Moreover, CPP could effectively chelate iron, capture hydroxyl radicals, and reduce the degradation of ferritin. This study highlights the role of CPP in the ferritin‑iron relationship, and lays a foundation for understanding the interaction between ferritin, peptides, and metal ions.
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Affiliation(s)
- Xinmei Sha
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Lei Zhu
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Huimin Wu
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yue Li
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Jincan Wu
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Haotong Zhang
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yuyu Zhang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
| | - Rui Yang
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China.
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8
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Yan WZ, Wang J, Wang YM, Zeng YH, Chi CF, Wang B. Optimization of the Preparation Process and Ameliorative Efficacy in Osteoporotic Rats of Peptide-Calcium Chelates from Skipjack Tuna ( Katsuwonus pelamis) Meat. Foods 2024; 13:2778. [PMID: 39272543 PMCID: PMC11395252 DOI: 10.3390/foods13172778] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2024] [Revised: 08/25/2024] [Accepted: 08/29/2024] [Indexed: 09/15/2024] Open
Abstract
This study aimed to establish the preparation process of peptide-calcium chelates (TMP-Ca) using skipjack tuna meat and investigate the function and mechanism of TMP-Ca in an osteoporosis model of rats. The results indicated that trypsin is more suitable for preparing the Ca-chelating hydrolysates of tuna meat, and the optimal hydrolysis conditions were derived as follows: digestion time 4 h, material-liquid ratio 1:10, and enzyme dose 3%. The conditions for chelating Ca with tuna meat hydrolysate were optimized to be chelation time 50 min, temperature 50 °C, pH 8.0, and a peptide-Ca ratio 1:10. The prepared hydrolysate was subjected to ultrafiltration, and the fraction (TMP) (MW <1 kDa) showed the highest Ca chelation rate (51.27 ± 1.42%) and was made into the peptide-Ca chelates (TMP-Ca). In osteoporotic rats, TMP-Ca significantly improved the decrease in ovarian indexes caused by retinoic acid. It also elevated serum Ca, phosphorus, and bone turnover indexes, increased the number of bone trabeculae, and improved bone microstructure. In addition, we confirmed that TMP-Ca could regulate the OPG/TRAF6 pathway to reduce osteoclast differentiation, inhibit bone resorption, and promote bone formation. Therefore, TMP-Ca could significantly ameliorate osteoporosis, and this study provides a functional component for the preparation of healthcare products using skipjack tuna meat to treat osteoporosis.
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Affiliation(s)
- Wan-Zhen Yan
- Zhejiang Provincial Engineering Technology Research Center of Marine Biomedical Products, School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Jiao Wang
- Zhejiang Provincial Engineering Technology Research Center of Marine Biomedical Products, School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Yu-Mei Wang
- Zhejiang Provincial Engineering Technology Research Center of Marine Biomedical Products, School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Yu-Hui Zeng
- National and Provincial Joint Laboratory of Exploration and Utilization of Marine Aquatic Genetic Resources, National Engineering Research Center of Marine Facilities Aquaculture, School of Marine Science and Technology, Zhejiang Ocean University, Zhoushan 316022, China
| | - Chang-Feng Chi
- National and Provincial Joint Laboratory of Exploration and Utilization of Marine Aquatic Genetic Resources, National Engineering Research Center of Marine Facilities Aquaculture, School of Marine Science and Technology, Zhejiang Ocean University, Zhoushan 316022, China
| | - Bin Wang
- Zhejiang Provincial Engineering Technology Research Center of Marine Biomedical Products, School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
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9
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Hu G, Sun X, Hao S, Li X, Qian M, Dou L, Zhang M, Hou P, Su L, Zhao L, Sun L, Jin Y. Effect of sheep bone protein hydrolysate on promoting calcium absorption and enhancing bone quality in low-calcium diet fed rats. Food Chem 2024; 446:138763. [PMID: 38428077 DOI: 10.1016/j.foodchem.2024.138763] [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: 11/10/2023] [Revised: 02/05/2024] [Accepted: 02/13/2024] [Indexed: 03/03/2024]
Abstract
Calcium deficiency is prone to fractures, osteoporosis and other symptoms. In this study, sheep bone protein hydrolysates (SBPHs) were obtained by protease hydrolysis. A low-calcium-diet-induced calcium-deficiency rat model was established to investigate the effects of SBPHs on calcium absorption and intestinal flora composition. The results showed that an SBPHs + CaCl2 treatment significantly increased the bone calcium content, bone mineral density, trabecular bone volume, and trabecular thickness, and reduced trabecular separation, and changed the level of bone turnover markers (P < 0.05). Supplementation of SBPHs + CaCl2 can remarkably enhance the bone mechanical strength, and the microstructure of bone was improved, and the trabecular network was more continuous, complete, and thicker. Additionally, SBPHs + CaCl2 dietary increased the abundance of Firmicutes and reduced the abundance of Proteobacteria and Verrucomicrobiota, and promoted the production of short chain fatty acids. This study indicated that SBPHs promoted calcium absorption and could be applied to alleviate osteoporosis.
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Affiliation(s)
- Guanhua Hu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Hohhot 010018, China
| | - Xueying Sun
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Hohhot 010018, China
| | - Shiqi Hao
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Hohhot 010018, China
| | - Xiaotong Li
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Hohhot 010018, China
| | - Min Qian
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Hohhot 010018, China
| | - Lu Dou
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Hohhot 010018, China
| | - Min Zhang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Hohhot 010018, China
| | - Puxin Hou
- Science and Technology Achievement Transformation Center, Bayan nur 015000, China
| | - Lin Su
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Hohhot 010018, China
| | - Lihua Zhao
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Hohhot 010018, China
| | - Lina Sun
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Hohhot 010018, China.
| | - Ye Jin
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Hohhot 010018, China.
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10
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Han L, Li Y, Hu B, Wang W, Guo J, Yang J, Dong N, Li Y, Li T. Enhancement of Calcium Chelating Activity in Peptides from Sea Cucumber Ovum through Phosphorylation Modification. Foods 2024; 13:1943. [PMID: 38928883 PMCID: PMC11202592 DOI: 10.3390/foods13121943] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2024] [Revised: 06/13/2024] [Accepted: 06/17/2024] [Indexed: 06/28/2024] Open
Abstract
Recently, phosphorylation has been applied to peptides to enhance their physiological activity, taking advantage of its modification benefits and the extensive study of functional peptides. In this study, water-soluble peptides (WSPs) of sea cucumber ovum were phosphorylated in order to improve the latter's calcium binding capacity and calcium absorption. Enzymatic hydrolysis methods were screened via ultraviolet-visible absorption spectroscopy (UV-Vis), the fluorescence spectrum, and calcium chelating ability. Phosphorylated water-soluble peptides (P-WSPs) were characterized via high-performance liquid chromatography, the circular dichroism spectrum, Fourier transform infrared spectroscopy (FTIR), UV-Vis spectroscopy, surface hydrophobicity, and fluorescence spectroscopy. The phosphorus content, calcium chelation rate and absorption rate were investigated. The results demonstrated that phosphorylation enhanced the calcium chelating capacity of WSPs, with the highest capacity reaching 0.96 mmol/L. Phosphate ions caused esterification events, and the carboxyl, amino, and phosphate groups of WSPs and P-WSPs interacted with calcium ions to form these bonds. Calcium-chelated phosphorylated water-soluble peptides (P-WSPs-Ca) demonstrated outstanding stability (calcium retention rates > 80%) in gastrointestinal processes. Our study indicates that these chelates have significant potential to develop into calcium supplements with superior efficacy, bioactivity, and stability.
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Affiliation(s)
- Lingyu Han
- Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian 116600, China; (L.H.); (Y.L.); (B.H.); (N.D.)
| | - Yaoyao Li
- Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian 116600, China; (L.H.); (Y.L.); (B.H.); (N.D.)
| | - Bing Hu
- Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian 116600, China; (L.H.); (Y.L.); (B.H.); (N.D.)
| | - Wei Wang
- NHC Key Laboratory of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing 100022, China;
| | - Jianming Guo
- National Center of Technology Innovation for Dairy, Hohhot 010110, China;
| | - Jixin Yang
- Faculty of Arts, Science and Technology, Wrexham Glyndwr University, Plas Coch, Mold Road, Wrexham LL11 2AW, UK;
| | - Nuo Dong
- Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian 116600, China; (L.H.); (Y.L.); (B.H.); (N.D.)
| | - Yingmei Li
- Linghai Dalian Seafoods Breeding Co., Ltd., Jinzhou 121209, China;
| | - Tingting Li
- Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian 116600, China; (L.H.); (Y.L.); (B.H.); (N.D.)
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Cui P, Liang J, Cheng T, Zhang J. Preparation of Calcium-Binding Peptides Derived from Mackerel ( Scomber japonicus) Protein and Structural Characterization and Stability Analysis of Its Calcium Complexes. Foods 2024; 13:1652. [PMID: 38890881 PMCID: PMC11171527 DOI: 10.3390/foods13111652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2024] [Revised: 05/18/2024] [Accepted: 05/22/2024] [Indexed: 06/20/2024] Open
Abstract
The purpose of this study was to prepare mackerel peptides (MPs) with calcium-binding capacity through an enzyme method and to investigate the potential role they play in improving the bioavailability of calcium in vitro. The calcium-binding capacity, degree of hydrolysis (DH), molecular weight (MW), and charge distribution changes with the enzymolysis time of MPs were measured. The structural characterization of mackerel peptide-calcium (MP-calcium) complexes was performed using spectroscopy and morphology analysis. The results showed that the maximum calcium-binding capacity of the obtained MPs was 120.95 mg/g when alcalase was used for 3 h, with a DH of 15.45%. Moreover, with an increase in hydrolysis time, the MW of the MPs decreased, and the negative charge increased. The carboxyl and amino groups in aspartic (Asp) and glutamate (Glu) of the MPs may act as calcium-binding sites, which are further assembled into compact nanoscale spherical complexes with calcium ions through intermolecular interactions. Furthermore, even under the influence of oxalic acid, MP-calcium complexes maintained a certain solubility. This study provides a basis for developing new calcium supplements and efficiently utilizing the mackerel protein resource.
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Affiliation(s)
- Pengbo Cui
- Zhejiang Key Laboratory of Green, Low-Carbon and Efficient Development of Marine Fishery Resources, College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; (J.L.); (T.C.); (J.Z.)
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Jianqin Liang
- Zhejiang Key Laboratory of Green, Low-Carbon and Efficient Development of Marine Fishery Resources, College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; (J.L.); (T.C.); (J.Z.)
| | - Tianyu Cheng
- Zhejiang Key Laboratory of Green, Low-Carbon and Efficient Development of Marine Fishery Resources, College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; (J.L.); (T.C.); (J.Z.)
| | - Jianyou Zhang
- Zhejiang Key Laboratory of Green, Low-Carbon and Efficient Development of Marine Fishery Resources, College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; (J.L.); (T.C.); (J.Z.)
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12
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Qi L, Wang K, Zhou J, Zhang H, Guo Y, Zhang C. Phosphorylation modification of bovine bone collagen peptide enhanced its effect on mineralization of MC3T3-E1 cells via improving calcium-binding capacity. Food Chem 2024; 433:137365. [PMID: 37683462 DOI: 10.1016/j.foodchem.2023.137365] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2023] [Revised: 08/20/2023] [Accepted: 08/30/2023] [Indexed: 09/10/2023]
Abstract
This study aimed to investigate the effect of phosphorylation modification of collagen peptide on its calcium-binding capacity and pro-mineralization activity. In this study, collagen peptide (Leu-Thr-Phe, LTF) and phosphorylated LTF (P-LTF) were synthesized and further chelated with calcium ions. The results showed that phosphorylation of LTF significantly enhanced its calcium-binding capacity. Spectra analysis revealed that the calcium-binding sites of P-LTF were mainly carbonyl, carboxyl, and phosphate groups. Molecular docking further demonstrated that the phosphate group introduced by phosphorylation enhanced the calcium-binding capacity of LTF by ionic bonds and coordination bonds. The stability analysis results suggested that intestinal fluid could repair the peptide-calcium complex destroyed by gastric fluid. The cell experiment displayed that P-LTF-Ca significantly improved the mineralization activity of MC3T3-E1 cells, and the order of effective influence was P-LTF-Ca > LTF-Ca > P-LTF > LTF. This study provided the theoretical basis for the potential application of phosphorylation modification in improving bone health.
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Affiliation(s)
- Liwei Qi
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Kangyu Wang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Jiaojiao Zhou
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Hongru Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Laboratory of Biomass and Green Technologies, University of Liege-Gembloux Agro-Bio Tech, Passage des Déportés 2, B-5030 Gembloux, Belgium
| | - Yujie Guo
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Chunhui Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
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Gu H, Liang L, Kang Y, Yu R, Wang J, Fan D. Preparation, characterization, and property evaluation of Hericium erinaceus peptide-calcium chelate. Front Nutr 2024; 10:1337407. [PMID: 38264190 PMCID: PMC10803561 DOI: 10.3389/fnut.2023.1337407] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Accepted: 12/15/2023] [Indexed: 01/25/2024] Open
Abstract
Recently, owing to the good calcium bioavailability, peptide-calcium chelates made of various foods have been emerging. Hericium erinaceus, an edible fungus, is rich in proteins with a high proportion of calcium-binding amino acids. Thus, mushrooms serve as a good source to prepare peptide-calcium chelates. Herein, the conditions for hydrolyzing Hericium erinaceus peptides (HP) with a good calcium-binding rate (CBR) were investigated, followed by the optimization of HP-calcium chelate (HP-Ca) preparation. Furthermore, the structure of the new chelates was characterized along with the evaluation of gastrointestinal stability and calcium absorption. Papain and a hydrolysis time of 2 h were selected for preparing Hericium erinaceus peptides, and the conditions (pH 8.5, temperature 55°C, time 40 min, and mass ratio of peptide/CaCl2 4:1) were optimal to prepare HP-Ca. Under this condition, the chelates contained 6.79 ± 0.13% of calcium. The morphology and energy disperse spectroscopy (EDS) analysis showed that HP-Ca was loose and porous, with an obvious calcium element signal. The ultraviolet-visible (UV) absorption and Fourier transform infrared spectroscopy (FT-IR) analysis indicated that calcium possibly chelates to HP via interaction with free -COO- from acidic amino acids and C = O from amide. HP-Ca displayed good stability against stimulated gastrointestinal digestion. Moreover, HP-Ca significantly improved the calcium absorption by Caco-2 epithelial cells. Thus, HP-Ca is a promising Ca supplement with high calcium bioavailability.
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Affiliation(s)
- Haofeng Gu
- School of Modern Agriculture and Biotechnology, Ankang University, Ankang, China
| | - Lei Liang
- School of Modern Agriculture and Biotechnology, Ankang University, Ankang, China
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Wang J, Zhang Y, Huai H, Hou W, Qi Y, Leng Y, Liu X, Wang X, Wu D, Min W. Purification, Identification, Chelation Mechanism, and Calcium Absorption Activity of a Novel Calcium-Binding Peptide from Peanut ( Arachis hypogaea) Protein Hydrolysate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:11970-11981. [PMID: 37493196 DOI: 10.1021/acs.jafc.3c03256] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/27/2023]
Abstract
A novel calcium-binding peptide was purified from peanut protein hydrolysate using gel filtration chromatography and identified using HPLC-MS/MS. Its amino acid sequence was determined as Phe-Pro-Pro-Asp-Val-Ala (FPPDVA, named as FA6) with the calcium-binding capacity of 15.67 ± 0.39 mg/g. Then, the calcium chelating characteristics of FPPDVA were investigated using ultraviolet-visible absorption spectroscopy, fluorescence spectroscopy, Fourier transform infrared spectroscopy, particle size, and zeta potential. The results showed that FPPDVA interacted with calcium ions, the chelation of calcium ions induced FPPDVA to fold and form a denser structure, the calcium-binding sites may mainly involve oxygen atoms from the carboxyl residues of Asp and Ala, and Phe possessed contact energy and carbonyl residues of Val. Microstructure analysis showed that FPPDVA-calcium chelate exhibited a regularly ordered and tightly aggregated sheets or block structures. Additionally, FPPDVA-calcium chelate had good gastrointestinal digestive stability and thermal stability. The results of everted rat intestinal sac and Caco-2 cell monolayer experiments showed that FPPDVA-calcium chelate could promote calcium absorption and transport through the Cav1.3 and TRPV6 calcium channels. These data suggest that FPPDVA-calcium chelate possesses the potential to be developed and applied as calcium supplement.
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Affiliation(s)
- Ji Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, Jilin, P. R. China
| | - Yaoxin Zhang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, Jilin, P. R. China
| | - Haiping Huai
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, Jilin, P. R. China
| | - Weiyu Hou
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, Jilin, P. R. China
| | - Yuan Qi
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, Jilin, P. R. China
| | - Yue Leng
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, Jilin, P. R. China
| | - Xiaoting Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, Jilin, P. R. China
| | - Xiyan Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, Jilin, P. R. China
| | - Dan Wu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, Jilin, P. R. China
| | - Weihong Min
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, Jilin, P. R. China
- College of Food and Health, Zhejiang A&F University, Hangzhou 311300, P. R. China
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