1
|
Xu Z, Han S, Cui N, Liu H, Yan X, Chen H, Wu J, Tan Z, Du M, Li T. Identification and characterization of a calcium-binding peptide from salmon bone for the targeted inhibition of α-amylase in digestion. Food Chem X 2024; 22:101352. [PMID: 38601950 PMCID: PMC11004067 DOI: 10.1016/j.fochx.2024.101352] [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: 01/24/2024] [Revised: 03/23/2024] [Accepted: 04/02/2024] [Indexed: 04/12/2024] Open
Abstract
α-Amylase, essential for carbohydrate digestion, relies on calcium (Ca) for its structural integrity and enzymatic activity. This study explored the inhibitory effect of salmon bone peptides on α-amylase activity through their interaction with the enzyme's Ca-binding sites. Among the various salmon bone hydrolysates, salmon bone trypsin hydrolysate (SBTH) exhibited the highest α-amylase inhibition. The peptide IEELEEELEAER (PIE), with a sequence of Ile-Glu-Glu-Leu-Glu-Glu-Glu-Glu-Leu-Glu-Ala-Glu-Arg from SBTH, was found to specifically target the Ca-binding sites in α-amylase, interacting with key residues such as Asp206, Trp203, His201, etc. Additionally, cellular experiments using 3 T3-L1 preadipocytes indicated PIE's capability to suppress adipocyte differentiation, and decreases in intracellular triglycerides, total cholesterol, and lipid accumulation. In vivo studies also showed a significant reduction in weight gain in the group treated with PIE(6.61%)compared with the control group (33.65%). These findings suggest PIE is an effective α-amylase inhibitor, showing promise for obesity treatment.
Collapse
Affiliation(s)
- Zhe Xu
- College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116600, China
- Institute of Bast Fiber Crops & Center of Southern Economic Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G2P5, Canada
| | - Shiying Han
- College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116600, China
| | - Na Cui
- Department of Food and Chemical Engineering, Liuzhou Institute of Technology, Liuzhou, Guangxi 545616, China
| | - Hanxiong Liu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Xu Yan
- College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116600, China
| | - Hongrui Chen
- School of Food and Bioengineering, Food Microbiology Key Laboratory of Sichuan Province, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Xihua University, Chengdu, Sichuan 611130, China
| | - Jianping Wu
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G2P5, Canada
| | - Zhijian Tan
- Institute of Bast Fiber Crops & Center of Southern Economic Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China
| | - Ming Du
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Tingting Li
- College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116600, China
| |
Collapse
|
2
|
Ding X, Liu Y, Zheng L, Chang Q, Chen X, Xi C. Effect of different iron ratios on interaction and thermodynamic stability of bound whey protein isolate. Food Res Int 2024; 182:114198. [PMID: 38519196 DOI: 10.1016/j.foodres.2024.114198] [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: 12/27/2023] [Revised: 02/27/2024] [Accepted: 03/03/2024] [Indexed: 03/24/2024]
Abstract
Whey protein isolates (WPI) are known to have mineral-binding capacity to promote iron absorption. The aim of this study was to investigate the effect of iron ratio on the conformational structure of iron-bound whey protein isolate (WPI-Fe) and its thermodynamic stability. It was shown that the iron to protein ratio affects both the iron binding capacity of WPI and the iron valence state on the surface of WPI-Fe complexes. As the iron content increases, aggregation between protein molecules occurs. In addition, WPI-Fe nanoparticles have thermodynamic stability and Fe2+ has a high affinity with WPI for spontaneous exothermic reactions. This study demonstrates that WPI-Fe complexes can be used to efficiently deliver high-quality iron source (Fe2+) for future iron supplements.
Collapse
Affiliation(s)
- Xuan Ding
- Department of Food Science and Engineering, Jilin University, Changchun, China
| | - Yujia Liu
- Department of Food Science and Engineering, Jilin University, Changchun, China; Biogas Institute of Ministry of Agriculture and Rural Affairs, Chengdu 610041, China
| | - Liyuan Zheng
- Department of Food Science and Engineering, Jilin University, Changchun, China
| | - Qiushuo Chang
- Department of Food Science and Engineering, Jilin University, Changchun, China
| | - Xing Chen
- Department of Food Science and Engineering, Jilin University, Changchun, China
| | - Chunyu Xi
- Department of Food Science and Engineering, Jilin University, Changchun, China.
| |
Collapse
|
3
|
Gan J, Xiao Z, Wang K, Kong X, Du M, Wang Z, Xu B, Cheng Y. Isolation, characterization, and molecular docking analyses of novel calcium-chelating peptide from soy yogurt and the study of its calcium chelation mechanism. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2939-2948. [PMID: 36460619 DOI: 10.1002/jsfa.12370] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 10/21/2022] [Accepted: 12/03/2022] [Indexed: 06/17/2023]
Abstract
BACKGROUND Calcium is an essential dietary mineral nutrient for humans. Digestive instability limits the bioavailability of calcium ions. Peptide-calcium chelate has been proven to excite higher calcium absorption than amino acid-calcium chelate, organic and inorganic calcium. Soy yogurt, which is produced via liquid-state fermentation using lactic acid bacteria, has a high amount of bioavailable calcium. In this study, a novel peptide with high calcium binding affinity was purified and identified from soy yogurt. The binding mechanism of peptide and calcium was then analyzed by bioinformatics and spectral analysis. Furthermore, the effect of the novel peptide on gastrointestinal stability by the Caco-2 cell model and calcium bioavailability in vivo were investigated by the zebrafish model. RESULTS The results showed that a novel peptide was purified and identified as DEDEQIPSHPPR (CBP). Calcium ions probably coordinate with Glu-2 and Glu-4 carboxyl groups via salt bridges and interact with Asp-1, Asp-3, and Arg-12 in CBP via charge pairing. The calcium binding activity of the CBP was 36.64 ± 0.04 mg g-1 . Fourier transform infrared (FTIR) spectra showed that calcium spontaneously bound to the amino group nitrogen and oxygen atoms of the carboxyl group. The binding mode is either bidentate or unidentate, depending on the circumstances. More importantly, the CBP peptide substantially increased the bone mass in a zebrafish osteoporosis model. CONCLUSION The more glutamic acid and aspartic acid, the high was the calcium affinity with peptide. Soy yogurt-derived peptides can be used as carriers of calcium ions throughout the gastrointestinal tract, which may be clinically useful for osteoporosis therapy. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Jing Gan
- College of Life Science, Yantai University, Yantai, Shandong, China
| | - Ziqun Xiao
- College of Life Science, Yantai University, Yantai, Shandong, China
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- School of Food Science and Technology, Jiangnan University, Jiangsu, China
| | - Kuaitian Wang
- College of Life Science, Yantai University, Yantai, Shandong, China
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xiao Kong
- College of Life Science, Yantai University, Yantai, Shandong, China
| | - Mengdi Du
- College of Life Science, Yantai University, Yantai, Shandong, China
| | - Zhenhua Wang
- College of Life Science, Yantai University, Yantai, Shandong, China
| | - Bo Xu
- College of Life Science, Yantai University, Yantai, Shandong, China
| | - Yongqiang Cheng
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| |
Collapse
|
4
|
Li C, Cao L, Liu T, Huang Z, Liu Y, Fan R, Wang Y. Preparation of soybean meal peptide for chelation with copper/zinc using Aspergillus oryzae in solid-state fermentation. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102610] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
|
5
|
Luo M, Liu G, Cao Y. Reply to the 'Comment on "Deciphering calcium-binding behaviors of casein phosphopeptides by experimental approaches and molecular simulation"' by D. Horne, Food Funct., 2022, 13, https://doi.org/D2FO00808D. Food Funct 2023; 14:2272-2273. [PMID: 36723370 DOI: 10.1039/d2fo02544b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
The comment regarding a method we used to calculate the binding capacity of casein phosphopeptides (CPPs) with calcium. Dr. Horne stated that we overestimated the concentration of Ca2+. Indeed, peptides would bind with more calcium ions with the help of phosphate ions. However, in our statement, the binding capacity of CPPs with calcium we used included the binding with calcium in the presence of phosphate. In our solution, peptides sequester calcium phosphate to form soluble core-shell nanoclusters, preventing calcium phosphate precipitating. Even if the binding capacity of CPPs with calcium are overestimated as stated by Dr. Horne, these could not be a problem in deciphering calcium-binding behaviors. Phosphate was applied only in the optimizing and screening process presented in Fig. 1 and Table 1, other experiments (Fig. 2-5 in the commented article) did not include phosphate in the reaction system. Phosphate could not be a factor of these experiments.
Collapse
Affiliation(s)
- Minna Luo
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Engineering Research Center for Natural Actives, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
| | - Guo Liu
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Engineering Research Center for Natural Actives, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Engineering Research Center for Natural Actives, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
| |
Collapse
|
6
|
Potential Role of Bioactive Proteins and Peptides Derived from Legumes towards Metabolic Syndrome. Nutrients 2022; 14:nu14245271. [PMID: 36558429 PMCID: PMC9782127 DOI: 10.3390/nu14245271] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 12/01/2022] [Accepted: 12/08/2022] [Indexed: 12/14/2022] Open
Abstract
Legumes have been widely consumed and used to isolate bioactive compounds, mainly proteins. The aim of this study was to review the beneficial actions of different legumes proteins and peptides updating the main findings that correlate legumes consumption and the effects on non-transmissible chronic diseases, specifically metabolic syndrome. An exhaustive revision of five relevant bioactivities (antioxidant, anti-inflammatory, antihypertensive, hypocholesterolemic -all of them linked to metabolic syndrome- and antitumoral) of proteins and peptides from legumes focused on isolation and purification, enzymatic hydrolysis and in vitro gastrointestinal digestion was carried out. The promising potential of bioactive hydrolysates and peptides from pulses has been demonstrated by in vitro tests. However, only a few studies validated these biological activities using animal models. No clinical trials have been carried out yet; so further research is required to elucidate their effective health implications.
Collapse
|
7
|
Kheeree N, Kuptawach K, Puthong S, Sangtanoo P, Srimongkol P, Boonserm P, Reamtong O, Choowongkomon K, Karnchanatat A. Discovery of calcium-binding peptides derived from defatted lemon basil seeds with enhanced calcium uptake in human intestinal epithelial cells, Caco-2. Sci Rep 2022; 12:4659. [PMID: 35304505 PMCID: PMC8933469 DOI: 10.1038/s41598-022-08380-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2021] [Accepted: 03/07/2022] [Indexed: 01/01/2023] Open
Abstract
It is anticipated that calcium-chelating peptides may serve to enhance the absorption of calcium. This research examined defatted lemon basil seeds (DLBS) which had been treated with Alcalase under optimized parameters for the degree of hydrolysis for proteolysis, discovering that the activity for calcium-binding in a competitive condition with phosphate ion was 60.39 ± 1.545%. The purification of the hydrolysates was performed via ultrafiltration along with reversed-phase high performance liquid chromatography (RP-HPLC). Determination of the purified peptide amino acid sequence was confirmed for both peptides and reported as Ala-Phe-Asn-Arg-Ala-Lys-Ser-Lys-Ala-Leu-Asn-Glu-Asn (AFNRAKSKALNEN; Basil-1), and Tyr-Asp-Ser-Ser-Gly-Gly-Pro-Thr-Pro-Trp-Leu-Ser-Pro-Tyr (YDSSGGPTPWLSPY; Basil-2). The respective activities for calcium-binding were 38.62 ± 1.33%, and 42.19 ± 2.27%. Fluorescence spectroscopy, and fourier transform infrared spectroscopy were employed in order to assess the chelating mechanism between calcium and the peptides. It was found that the calcium ions took place through the activity of the amino nitrogen atoms and the oxygen atoms on the carboxyl group. Moreover, both of these peptides served to improve calcium transport and absorption in Caco-2 cell monolayers, depending on the concentration involved. It was revealed that the peptide-calcium complexes offered an increased calcium absorption percentage when compared to free calcium at similar concentrations. It might be concluded that the peptide within the peptide-calcium complex can promote calcium absorption through both active and passive transport pathways by increasing calcium concentration and promoting cell membrane interaction. Accordingly, DLBS protein can be considered a strong potential source of protein which can be used to produce calcium-binding peptides and might therefore play a role in the production of nutraceutical foods as a bioactive ingredient.
Collapse
Affiliation(s)
- Norhameemee Kheeree
- Program in Biotechnology, Faculty of Science, Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok, 10330, Thailand
| | - Kittisak Kuptawach
- Program in Biotechnology, Faculty of Science, Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok, 10330, Thailand
| | - Songchan Puthong
- Research Unit in Bioconversion/Bioseparation for Value-Added Chemical Production, Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok, 10330, Thailand
| | - Papassara Sangtanoo
- Research Unit in Bioconversion/Bioseparation for Value-Added Chemical Production, Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok, 10330, Thailand
| | - Piroonporn Srimongkol
- Research Unit in Bioconversion/Bioseparation for Value-Added Chemical Production, Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok, 10330, Thailand
| | - Patamalai Boonserm
- Department of Microbiology, Faculty of Science, King Mongkut's University of Technology Thonburi, 126 Pracha Uthit Road, Tungkru, Bangkok, 10140, Thailand
| | - Onrapak Reamtong
- Department of Molecular Tropical Medicine and Genetics, Faculty of Tropical Medicine, Mahidol University, 420/6 Ratchawithi Road, Ratchathewi, Bangkok, 10400, Thailand
| | - Kiattawee Choowongkomon
- Department of Biochemistry, Faculty of Science, Kasetsart University, 50 Ngamwongwan Road, Chatuchak, Bangkok, 10900, Thailand
| | - Aphichart Karnchanatat
- Program in Biotechnology, Faculty of Science, Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok, 10330, Thailand. .,Research Unit in Bioconversion/Bioseparation for Value-Added Chemical Production, Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok, 10330, Thailand.
| |
Collapse
|
8
|
He L, Ying L, Jingting X, Chen C, Shuntang G. Changes in the secondary structures and zeta potential of soybean peptide and its calcium complexes in different solution environments. Food Funct 2021; 12:5967-5974. [PMID: 34032239 DOI: 10.1039/d0fo03478a] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
To illustrate the relationship between environment hydrophobicity and soybean peptide and its calcium complexes when they are absorbed transmembrane, different solution environments (HBS buffer, TFE hydrophobic solution and cell suspension) were used to simulate hydrophilic and hydrophobic environments. In this study, soybean peptides (10-30 kDa) with a high calcium binding capacity were prepared by enzymatic hydrolysis and ultrafiltration. The results of cell experiments showed that the peptide could transport calcium into cells for absorption. Secondary structure changes of the peptide and its calcium complexes in different solution environments showed that the secondary structure of the peptide changed during the transmembrane absorption, and the contents of α-helix and β-sheet structures increased. Besides, the β-sheet structures in the peptide-calcium complexes were further converted to an α-helix structure. This conversion may be induced by the hydrophobicity of peptide solutions. In addition, when the conformation changes, the positively charged peptides in the sample will be exposed and then interact with cells, which is beneficial for the transmembrane of peptide-calcium complexes.
Collapse
Affiliation(s)
- Liu He
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China. and Yunnan Urban Agricultural Engineering and Technological Research Center, College of Agriculture and Life Sciences, Kunming University, Kunming, 650214, China
| | - Lv Ying
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China. and Department of Food Science, Beijing University of Agriculture, Beijing, 102206, China
| | - Xu Jingting
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
| | - Chen Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
| | - Guo Shuntang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
| |
Collapse
|
9
|
Kong X, Bao S, Song W, Hua Y, Zhang C, Chen Y, Li X. Contributions of ethanol fractionation on the properties of vegetable protein hydrolysates and differences in the characteristics of metal (Ca, Zn, Fe)-chelating peptides. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111482] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|
10
|
Calcium-induced-gel properties for ι-carrageenan in the presence of different charged amino acids. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111418] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
11
|
Bao X, Yuan X, Feng G, Zhang M, Ma S. Structural characterization of calcium-binding sunflower seed and peanut peptides and enhanced calcium transport by calcium complexes in Caco-2 cells. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:794-804. [PMID: 32898305 DOI: 10.1002/jsfa.10800] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 08/15/2020] [Accepted: 09/08/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Peptide-Ca complexes can promote Ca absorption. The present study aimed to determine the transport mechanism and structural characteristics of sunflower seed and peanut peptides with high Ca binding capacity with respect to developing third-generation Ca supplements and functional food ingredients. RESULTS High Ca-binding fractions of 1-3 kDa sunflower seed peptide (SSP4 ) and ≥ 10 kDa peanut peptide (PP1 ) had higher amount of Ca transported than CaCl2 and two hydrolyzed proteins in Caco-2 cells. SSP4 and PP1 were separated by Ca ion metal chelate affinity chromatography, and high Ca-binding fractions were observed for SSP4 -P2 and PP1 -P2 . The amino acid sequences of SSP4 -P2 and PP1 -P2 were characterized by high-performance liquid chromatography-electrospray ionization-time of flight mass spectrometry. Seven and eight peptides were identified from SSP4 -P2 and PP1 -P2 , respectively. These peptides had molecular weights ranging from 1500 Da to 2500 Da and a large number of characteristic amino acid sequences, such as EEEQQQ, EQ-QQQ-QQ, QQ-QQQQQ, E-EEE, EE-EEQ, RR, Q-QQ-QQQ, EE-EQ-EE-Q, QQ-QQQQ, and Q-QQQQ, where 'E' is glutamic acid and 'Q' is glutamine. CONCLUSION SSP4 and PP1 can promote Ca transport in Caco-2 cells without affecting cell permeability. The amino acid sequences of SSP4 -P2 and PP1 -P2 with high Ca-binding abilities contain characteristic sequences, such as continuous glutamic acid and glutamine, and have low molecular weights. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Xiaolan Bao
- Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Xingyu Yuan
- Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Guoxue Feng
- Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Meili Zhang
- Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Sarina Ma
- Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| |
Collapse
|
12
|
|
13
|
Characterization and antioxidant properties of Manchurian walnut meal hydrolysates after calcium chelation. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109632] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
14
|
Sun N, Wang Y, Bao Z, Cui P, Wang S, Lin S. Calcium binding to herring egg phosphopeptides: Binding characteristics, conformational structure and intermolecular forces. Food Chem 2020; 310:125867. [DOI: 10.1016/j.foodchem.2019.125867] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2019] [Revised: 11/02/2019] [Accepted: 11/05/2019] [Indexed: 12/22/2022]
|
15
|
Li J, Yin T, Xiong S, Huang Q, You J, Hu Y, Liu R, Li Y. Mechanism on releasing and solubilizing of fish bone calcium during nano‐milling. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13354] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jinling Li
- College of Food Science and TechnologyHuazhong Agricultural University Wuhan Hubei Province China
- The ministry of agriculture of the People's Republic of China, National R & D Branch Center for Conventional Freshwater Fish Processing Wuhan Hubei Province China
- Key Laboratory of Environment Correlative DietologyMinistry of Education Wuhan Hubei Province China
| | - Tao Yin
- College of Food Science and TechnologyHuazhong Agricultural University Wuhan Hubei Province China
- The ministry of agriculture of the People's Republic of China, National R & D Branch Center for Conventional Freshwater Fish Processing Wuhan Hubei Province China
- Key Laboratory of Environment Correlative DietologyMinistry of Education Wuhan Hubei Province China
| | - Shanbai Xiong
- College of Food Science and TechnologyHuazhong Agricultural University Wuhan Hubei Province China
- The ministry of agriculture of the People's Republic of China, National R & D Branch Center for Conventional Freshwater Fish Processing Wuhan Hubei Province China
- Key Laboratory of Environment Correlative DietologyMinistry of Education Wuhan Hubei Province China
| | - Qilin Huang
- College of Food Science and TechnologyHuazhong Agricultural University Wuhan Hubei Province China
- The ministry of agriculture of the People's Republic of China, National R & D Branch Center for Conventional Freshwater Fish Processing Wuhan Hubei Province China
- Key Laboratory of Environment Correlative DietologyMinistry of Education Wuhan Hubei Province China
| | - Juan You
- College of Food Science and TechnologyHuazhong Agricultural University Wuhan Hubei Province China
- The ministry of agriculture of the People's Republic of China, National R & D Branch Center for Conventional Freshwater Fish Processing Wuhan Hubei Province China
- Key Laboratory of Environment Correlative DietologyMinistry of Education Wuhan Hubei Province China
| | - Yang Hu
- College of Food Science and TechnologyHuazhong Agricultural University Wuhan Hubei Province China
- The ministry of agriculture of the People's Republic of China, National R & D Branch Center for Conventional Freshwater Fish Processing Wuhan Hubei Province China
- Key Laboratory of Environment Correlative DietologyMinistry of Education Wuhan Hubei Province China
| | - Ru Liu
- College of Food Science and TechnologyHuazhong Agricultural University Wuhan Hubei Province China
- The ministry of agriculture of the People's Republic of China, National R & D Branch Center for Conventional Freshwater Fish Processing Wuhan Hubei Province China
- Key Laboratory of Environment Correlative DietologyMinistry of Education Wuhan Hubei Province China
| | - YaJie Li
- College of Food Science and TechnologyHuazhong Agricultural University Wuhan Hubei Province China
- The ministry of agriculture of the People's Republic of China, National R & D Branch Center for Conventional Freshwater Fish Processing Wuhan Hubei Province China
- Key Laboratory of Environment Correlative DietologyMinistry of Education Wuhan Hubei Province China
| |
Collapse
|
16
|
Yuan X, Bao X, Feng G, Zhang M, Ma S. Effects of peptide–calcium complexes from sunflower seeds and peanuts on enhancing bone mineral density. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14555] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Xingyu Yuan
- Department of Food Science and Engineering Inner Mongolia Agricultural University No. 306 Zhaowuda Road, Saihan District Hohhot Inner Mongolia 010018 China
| | - Xiaolan Bao
- Department of Food Science and Engineering Inner Mongolia Agricultural University No. 306 Zhaowuda Road, Saihan District Hohhot Inner Mongolia 010018 China
| | - Guoxue Feng
- Department of Food Science and Engineering Inner Mongolia Agricultural University No. 306 Zhaowuda Road, Saihan District Hohhot Inner Mongolia 010018 China
| | - Meili Zhang
- Department of Food Science and Engineering Inner Mongolia Agricultural University No. 306 Zhaowuda Road, Saihan District Hohhot Inner Mongolia 010018 China
| | - Sarina Ma
- Department of Food Science and Engineering Inner Mongolia Agricultural University No. 306 Zhaowuda Road, Saihan District Hohhot Inner Mongolia 010018 China
| |
Collapse
|
17
|
Liao W, Chen H, Jin W, Yang Z, Cao Y, Miao J. Three Newly Isolated Calcium-Chelating Peptides from Tilapia Bone Collagen Hydrolysate Enhance Calcium Absorption Activity in Intestinal Caco-2 Cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:2091-2098. [PMID: 31927882 DOI: 10.1021/acs.jafc.9b07602] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
In this study, we used reversed-phase high performance liquid chromatography (LC) to isolate three novel peptides with calcium-chelating capacity from tilapia bone collagen hydrolysate. Using LC-tandem mass spectrometry, we determined the amino acid sequences to be GPAGPHGPVG, FDHIVY, and YQEPVIAPKL. We then synthesized the three peptides and verified their calcium-chelating activity. Results showed that the calcium-chelating activity of GPAGPHGPVG, FDHIVY, and YQEPVIAPKL reached 18.80 ± 0.49, 35.73 ± 0.74, and 28.4 ± 0.94 mg/g, respectively. We next investigated how each peptide enhanced intestinal calcium absorption using Caco-2 cell monolayers. Compared with the control group, GPAGPHGPVG, FDHIVY, and YQEPVIAPKL potently enhanced calcium transport within 30 min by 89 ± 9, 202 ± 12, and 130 ± 7%, respectively. Results suggest that these peptides isolated from tilapia bone hydrolysate can be used as dietary supplements to increase calcium absorption.
Collapse
Affiliation(s)
- Wanwen Liao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science , South China Agricultural University , Guangzhou 510642 , China
- Jiangsu Key Laboratory of Marine Bioresources and Environment , Jiangsu Ocean University , Lianyungang 222005 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology & Business University (BTBU) , Beijing 102488 , China
| | - Hui Chen
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science , South China Agricultural University , Guangzhou 510642 , China
| | - Wengang Jin
- Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering , Shaanxi University of Technology , Hanzhong 723001 , People's Republic of China
| | - Zhennai Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology & Business University (BTBU) , Beijing 102488 , China
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science , South China Agricultural University , Guangzhou 510642 , China
| | - Jianyin Miao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science , South China Agricultural University , Guangzhou 510642 , China
- Jiangsu Key Laboratory of Marine Bioresources and Environment , Jiangsu Ocean University , Lianyungang 222005 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology & Business University (BTBU) , Beijing 102488 , China
| |
Collapse
|
18
|
Zhang Y, Chen S, Zong X, Wang C, Shi C, Wang F, Wang Y, Lu Z. Peptides derived from fermented soybean meal suppresses intestinal inflammation and enhances epithelial barrier function in piglets. FOOD AGR IMMUNOL 2019. [DOI: 10.1080/09540105.2019.1705766] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022] Open
Affiliation(s)
- Yu Zhang
- Key Laboratory of Animal Nutrition and Feed Science, Ministry of Agriculture (East China), Zhejiang Provincial Laboratory of Feed and Animal Nutrition, Institute of Feed Science, Zhejiang University, Hangzhou, People’s Republic of China
| | - Shan Chen
- Key Laboratory of Animal Nutrition and Feed Science, Ministry of Agriculture (East China), Zhejiang Provincial Laboratory of Feed and Animal Nutrition, Institute of Feed Science, Zhejiang University, Hangzhou, People’s Republic of China
| | - Xin Zong
- Key Laboratory of Animal Nutrition and Feed Science, Ministry of Agriculture (East China), Zhejiang Provincial Laboratory of Feed and Animal Nutrition, Institute of Feed Science, Zhejiang University, Hangzhou, People’s Republic of China
| | - Cheng Wang
- Key Laboratory of Animal Nutrition and Feed Science, Ministry of Agriculture (East China), Zhejiang Provincial Laboratory of Feed and Animal Nutrition, Institute of Feed Science, Zhejiang University, Hangzhou, People’s Republic of China
| | - Changyou Shi
- Key Laboratory of Animal Nutrition and Feed Science, Ministry of Agriculture (East China), Zhejiang Provincial Laboratory of Feed and Animal Nutrition, Institute of Feed Science, Zhejiang University, Hangzhou, People’s Republic of China
| | - Fengqin Wang
- Key Laboratory of Animal Nutrition and Feed Science, Ministry of Agriculture (East China), Zhejiang Provincial Laboratory of Feed and Animal Nutrition, Institute of Feed Science, Zhejiang University, Hangzhou, People’s Republic of China
| | - Yizhen Wang
- Key Laboratory of Animal Nutrition and Feed Science, Ministry of Agriculture (East China), Zhejiang Provincial Laboratory of Feed and Animal Nutrition, Institute of Feed Science, Zhejiang University, Hangzhou, People’s Republic of China
| | - Zeqing Lu
- Key Laboratory of Animal Nutrition and Feed Science, Ministry of Agriculture (East China), Zhejiang Provincial Laboratory of Feed and Animal Nutrition, Institute of Feed Science, Zhejiang University, Hangzhou, People’s Republic of China
| |
Collapse
|
19
|
Isolation and characterization of zinc-binding peptides from mung bean protein hydrolysates. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03397-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
20
|
A novel calcium-chelating peptide purified from Auxis thazard protien hydrolysate and its binding properties with calcium. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.103447] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
|
21
|
Effect of Chlorella Pyrenoidosa Protein Hydrolysate-Calcium Chelate on Calcium Absorption Metabolism and Gut Microbiota Composition in Low-Calcium Diet-Fed Rats. Mar Drugs 2019; 17:md17060348. [PMID: 31212630 PMCID: PMC6628084 DOI: 10.3390/md17060348] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2019] [Revised: 05/22/2019] [Accepted: 06/03/2019] [Indexed: 12/20/2022] Open
Abstract
In our current investigation, we evaluated the effect of Chlorella pyrenoidosa protein hydrolysate (CPPH) and Chlorella pyrenoidosa protein hydrolysate-calcium chelate (CPPH-Ca) on calcium absorption and gut microbiota composition, as well as their in vivo regulatory mechanism in SD rats fed low-calcium diets. Potent major compounds in CPPH were characterized by HPLC-MS/MS, and the calcium-binding mechanism was investigated through ultraviolet and infrared spectroscopy. Using high-throughput next-generation 16S rRNA gene sequencing, we analyzed the composition of gut microbiota in rats. Our study showed that HCPPH-Ca increased the levels of body weight gain, serum Ca, bone activity, bone mineral density (BMD) and bone mineral content (BMC), while decreased serum alkaline phosphatase (ALP) and inhibited the morphological changes of bone. HCPPH-Ca up-regulated the gene expressions of transient receptor potential cation V5 (TRPV5), TRPV6, calcium-binding protein-D9k (CaBP-D9k) and a calcium pump (plasma membrane Ca-ATPase, PMCA1b). It also improved the abundances of Firmicutes and Lactobacillus. Bifidobacterium and Sutterella were both positively correlated with calcium absorption. Collectively, these findings illustrate the potential of HCPPH-Ca as an effective calcium supplement.
Collapse
|
22
|
Purification and characterization of a novel calcium-biding decapeptide from Pacific cod (Gadus Macrocephalus) bone: Molecular properties and calcium chelating modes. J Funct Foods 2019. [DOI: 10.1016/j.jff.2018.11.042] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
|
23
|
Budseekoad S, Yupanqui CT, Sirinupong N, Alashi AM, Aluko RE, Youravong W. Structural and functional characterization of calcium and iron-binding peptides from mung bean protein hydrolysate. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.07.041] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
|
24
|
Gao A, Dong S, Chen Y, Chen G, Li S, Chen Y. In vitro evaluation and physicochemical characteristics of casein phosphopeptides-soluble dietary fibers copolymers as a novel calcium delivery system. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.01.024] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
25
|
Zhao L, Wang X, Liu Z, Sun W, Dai Z, Ren F, Mao X. Effect of α-lactalbumin hydrolysate-calcium complexes on the fermentation process and storage properties of yogurt. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.09.006] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
26
|
Liu H, Lv Y, Xu J, Guo S. Interaction mode of calcium-binding peptides and Caco-2 cell membrane. Food Res Int 2017; 102:225-233. [DOI: 10.1016/j.foodres.2017.09.077] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2017] [Revised: 09/21/2017] [Accepted: 09/25/2017] [Indexed: 01/05/2023]
|