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Yan X, Yue Y, Guo B, Zhang S, Ji C, Chen Y, Dai Y, Dong L, Zhu B, Lin X. Novel microbial fermentation for the preparation of iron-chelating scallop skirts peptides-its profile, identification, and possible binding mode. Food Chem 2024; 451:139493. [PMID: 38703728 DOI: 10.1016/j.foodchem.2024.139493] [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: 11/21/2023] [Revised: 04/14/2024] [Accepted: 04/24/2024] [Indexed: 05/06/2024]
Abstract
Iron chelating peptides have been widely utilized as iron supplements due to their excellent absorption capacity, However, the high cost and cumbersome manufacturing process of these peptides significantly limit their industrial application. In this study, fermentation was used for the first time to prepare iron chelating peptides. Bacillus altitudinis 3*1-3 was selected as the most suitable strain from 50 strains. The hydrolysates of fermented scallop skirts showed excellent iron-chelating capacity (9.39 mg/g). Aspartic acid, glutamic acid, and histidine are crucial for the binding of peptides to ferrous ions. The heptapeptide (FEDPEFE) forms six binding bonds with ferrous irons. Compared with ferrous sulfate, peptide-ferrous chelate showed more stability in salt solution and simulated gastrointestinal juice (p < 0.05). Furthermore, the fermentation method could save >50% of the cost compared with the enzymatic method. The results can provide a theoretical basis for the preparation of ferrous-chelated peptides using the fermentation method.
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Affiliation(s)
- Xu Yan
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Ying Yue
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Bingrui Guo
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Sufang Zhang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Chaofan Ji
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Yingxi Chen
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Yiwei Dai
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Liang Dong
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Beiwei Zhu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China.
| | - Xinping Lin
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China.
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2
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Lin S, Li J, Hu X, Chen S, Huang H, Wu Y, Li Z. Zn 2+ chelating peptide GFLGSP: Characterization of structure/Zn 2+ chelating mode and the potential mechanisms for promoting Zn 2+ transport in Caco-2 cells. Food Res Int 2024; 192:114829. [PMID: 39147518 DOI: 10.1016/j.foodres.2024.114829] [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: 05/20/2024] [Revised: 07/20/2024] [Accepted: 07/21/2024] [Indexed: 08/17/2024]
Abstract
This study focused on exploring the Zn2+ chelating peptide GFLGSP: the characterization of structure/Zn2+ chelating mode and the potential mechanisms for promoting Zn2+ transport in Caco-2 cells. The findings revealed the bidentate chelating between Zn2+ and carboxyl oxygen atom in Pro6 residue. Thereafter, the secondary structure of GFLGSP remained unchanged, but there was an increase in zeta potential and particle size. Notably, the GFLGSP-Zn2+ complex enhanced the Zn2+ transport rate and modulated ZIP4 and ZNT1 expression in a Caco-2 cells monolayer model. As revealed by molecular docking analysis, GFLGSP interacted with ZIP4 through intermolecular hydrogen bonds as well as Van der Waals forces. The Zn2+ transport mechanisms of the GFLGSP-Zn2+ complex encompassed ZIP4 (vital channel), endocytosis (primary pathway) and paracellular transport (supplementary pathway). Based on these results, the tilapia skin collagen-derived GFLGSP hold promise as the potential dietary Zn2+ supplement.
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Affiliation(s)
- Shanting Lin
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou 510225, China; Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
| | - Jun Li
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou 510225, China.
| | - Xiao Hu
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; Sanya Tropical Fisheries Research Institute, Sanya 572000, China.
| | - Shengjun Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
| | - Hui Huang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
| | - Yanyan Wu
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
| | - Zhenxing Li
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
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3
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Tian Q, Hao L, Song X, Liu Y, Fan C, Zhao Q, Zhang H, Hou H. Isolation and differential structure characteristics of calcium-binding peptides derived from Pacific cod bones by hydroxyapatite affinity. Food Chem 2024; 451:139268. [PMID: 38663247 DOI: 10.1016/j.foodchem.2024.139268] [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: 12/25/2023] [Revised: 03/17/2024] [Accepted: 04/04/2024] [Indexed: 05/26/2024]
Abstract
Calcium-chelating peptides were found in Pacific cod bone, but their binding structure and properties have not been elucidated. Novel calcium-binding peptides were isolated by hydroxyapatite affinity chromatography (HAC), and their binding structure and properties were investigated by isothermal titration calorimetry (ITC), multispectral techniques, and mass spectrometry. Based on multiple purifications, the calcium binding capacity (CBC) of Pacific cod bone peptides (PBPs) was increased from 1.71 ± 0.15 μg/mg to 7.94 ± 1.56 μg/mg. Peptides with a molecular weight of 1-2 kDa are closely correlated with CBC. After binding to calcium, the secondary structure of peptides transitioned from random coil to β-sheet, resulting in a loose and porous microstructure. Hydrogen bonds, electrostatic interaction, and hydrophobic interaction contribute to the formation of peptide‑calcium complexes. The F21 contained 42 peptides, with repeated "GE" motif. Differential structure analysis provides a theoretical basis for the targeted preparation of high CBC peptides.
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Affiliation(s)
- Qiaoji Tian
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, San Sha Road, Qingdao, Shandong Province, 266404, PR China
| | - Li Hao
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, San Sha Road, Qingdao, Shandong Province, 266404, PR China
| | - Xue Song
- Technology Center of Qingdao Customs District, No. 83, Xinyue Road, Qingdao, Shandong Province 266109, PR China
| | - Yang Liu
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, San Sha Road, Qingdao, Shandong Province, 266404, PR China
| | - Chaozhong Fan
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, San Sha Road, Qingdao, Shandong Province, 266404, PR China
| | - Qianqian Zhao
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, San Sha Road, Qingdao, Shandong Province, 266404, PR China
| | - Hongwei Zhang
- Technology Center of Qingdao Customs District, No. 83, Xinyue Road, Qingdao, Shandong Province 266109, PR China
| | - Hu Hou
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, San Sha Road, Qingdao, Shandong Province, 266404, PR China; Laboratory for Marine Drugs and Bioproducts, Laoshan Laboratory, Qingdao, Shandong Province 266237, PR China; Sanya Oceanographic Institution, Ocean University of China, Sanya, Hainan Province 572024, PR China.
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4
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Bu G, Zhao X, Wang M, Ti G, Chen F, Duan X, Huang Y, Li P. Identification of calcium chelating peptides from peanut protein hydrolysate and absorption activity of peptide-calcium complex. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6676-6686. [PMID: 38545944 DOI: 10.1002/jsfa.13493] [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: 06/06/2023] [Revised: 03/19/2024] [Accepted: 03/28/2024] [Indexed: 04/13/2024]
Abstract
BACKGROUND Peanut peptides have good chelating ability with metal ions. However, there are few studies on the chelation mechanism of peanut peptides with calcium and absorption properties of peptide-calcium complex. RESULTS Peptides with high calcium chelating rate were isolated and purified from peanut protein hydrolysate (PPH), and the chelation rate of component F21 was higher (81.4 ± 0.8%). Six peptides were identified from component F21 by liquid chromatography-tandem mass spectrometry, and the frequency of acidic amino acids and arginine in the amino acid sequence was higher in all six peptides. Peanut peptide-calcium complex (PPH21-Ca) was prepared by selecting component F21 (PPH21). Ultraviolet analysis indicated that the chelate reaction occurred between peanut peptide and calcium ions. Fourier transform infrared analysis showed that the chelating sites were carboxyl and amino groups on the amino acid residues of peptides. Scanning electron microscopy revealed that the surface of peanut peptide had a smooth block structure, but the surface of the complex had a granular morphology. Caco-2 cell model tests revealed that the bioavailability of PPH21-Ca was 58.4 ± 0.5%, which was significantly higher than that of inorganic calcium at 37.0 ± 0.4%. CONCLUSION Peanut peptides can chelate calcium ions by carboxyl and amino groups, and the peptide-calcium complex had higher bioavailability. This study provides a theoretical basis for the development of new calcium supplement products that are absorbed easily. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Guanhao Bu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Xiaoling Zhao
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Mengli Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Guanghui Ti
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Fusheng Chen
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Xiaojie Duan
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Yanan Huang
- Henan Province Nanjie Village (Group) Co., Ltd, Luohe, China
| | - Panxin Li
- Henan Province Nanjie Village (Group) Co., Ltd, Luohe, China
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5
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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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Yang W, He Y, Tian Y, Xiong H, Zhang C, Sun Y. Characterization and Mechanism of a Novel Rice Protein Peptide (AHVGMSGEEPE) Calcium Chelate in Enhancing Calcium Absorption in Caco-2 Cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:8569-8580. [PMID: 38563891 DOI: 10.1021/acs.jafc.3c09916] [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: 04/04/2024]
Abstract
Rice protein peptides (RPP) are a potentially valuable source of high-quality calcium chelating properties. However, there is a lack of information regarding the calcium-absorption-promoting effect of RPP and its underlying mechanism. The present study adopted molecular docking methodologies to analyze the 10 most potent peptide segments from RPP. Results revealed that the peptide AHVGMSGEEPE (AHV) displayed optimal calcium binding properties (calcium-chelating capacity 55.69 ± 0.66 mg/g). Quantum chemistry analysis revealed that the AHV peptide effectively binds and forms stable complexes with calcium via the carbonyl oxygen atoms in valine at position 3 and the carbonyl of the C-terminal carboxyl group of glutamate at position 11. The spectral analysis results indicated that AHV may bind to calcium through carboxyl oxygen atoms, resulting in a transition from a smooth surface block-like structure to a dense granular structure. Furthermore, this study demonstrated that the 4 mmol/L AHV-Ca chelate (61.75 ± 13.23 μg/well) significantly increases calcium absorption compared to 1 mM CaCl2 (28.57 ± 8.59 μg/well) in the Caco-2 cell monolayer. In terms of mechanisms, the novel peptide-calcium chelate AHV-Ca derived from RPP exerts a cell-level effect by upregulating the expression of TRPV6 calcium-ion-channel-related genes and proteins (TRPV6 and Calbindin-D9k). This study provides a theoretical basis for developing functional foods with the AHV peptide as ingredients to improve calcium absorption.
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Affiliation(s)
- Wenting Yang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Yangzheng He
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Yue Tian
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Hua Xiong
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Chunbo Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Yong Sun
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, China
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7
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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: 0] [Impact Index Per Article: 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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8
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Liu W, Ren J, Qin X, Zhang X, Wu H, Han LJ. Structural identification and combination mechanism of iron (II)-chelating Atlantic salmon ( Salmo salar L.) skin active peptides. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:340-352. [PMID: 38196720 PMCID: PMC10772038 DOI: 10.1007/s13197-023-05845-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/21/2023] [Accepted: 09/11/2023] [Indexed: 01/11/2024]
Abstract
In order to utilize salmon skin for high value, and investigate the structural identification and combination mechanism of iron (II)-chelating peptides systemically, Atlantic salmon (Salmo salar L.) skin, a by-product of Atlantic salmon processing, was treated by two-step enzymatic hydrolysis to obtain salmon skin active peptides (SSAP). Then they reacted with iron (II) to obtain iron (II)-chelating salmon skin active peptides (SSAP-Fe) with a high iron (II) chelating ability of 98.84%. The results of Fourier transform infrared spectroscopy (FTIR), circular dichroism (CD) spectroscopy, 8-anilino-1-naphthalenesulfonic acid ammonium salt hydrate (ANS) combined fluorescence measurement, isothermal titration calorimetry (ITC) and full wavelength ultraviolet (UV) scanning showed that the structural characteristics of SSAP changed before and after chelating iron (II). Reverse phase high performance liquid chromatography (RP-HPLC) and mass spectrometry were used to identify and quantify the peptides in SSAP-Fe. Four peptide sequences (STEGGG, GIIKYGDDFMH, PGQPGIGYDGPAGPPGPPGPPGAP and QNQRESWTTCRSQSSLPDG) were identified. The content of PGQPGIGYDGPAGPPGPPGPPGAP was the highest, at 25.17 μg/mg. The pharmacokinetic and pharmacodynamic properties of these four peptides were also investigated, and the results indicated that they have satisfactory predicted ADMET properties. Molecular docking technology was used to analyze the binding sites between iron (II) and SSAP, and it was found that PGQPGIGYDGPAGPPGPPGPPGAP had the lowest predicted binding energy with iron (II) and the most stable predicted binding energy with iron (II). This results showed that the stability of SSAP-Fe were closely related to the number of covalent bonds and the types of amino acids. This study revealed the structure and combination mechanism of SSAP-Fe, and indicated that SSAP-Fe prepared by chelation may be used as a Fe supplement that can be applied in functional foods or ingredients.
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Affiliation(s)
- Wen–Ying Liu
- Engineering Laboratory for Agro Biomass Recycling & Valorizing, College of Engineering, China Agricultural University, Beijing, 100083 People’s Republic of China
| | - Jie Ren
- Beijing Engineering Research Center of Protein and Functional Peptides, China National Research Institute of Food and Fermentation Industries Co., Ltd, Beijing, 100015 People’s Republic of China
| | - Xiu–Yuan Qin
- Beijing Engineering Research Center of Protein and Functional Peptides, China National Research Institute of Food and Fermentation Industries Co., Ltd, Beijing, 100015 People’s Republic of China
| | - Xin–Xue Zhang
- Beijing Engineering Research Center of Protein and Functional Peptides, China National Research Institute of Food and Fermentation Industries Co., Ltd, Beijing, 100015 People’s Republic of China
| | - Han–Shuo Wu
- Beijing Engineering Research Center of Protein and Functional Peptides, China National Research Institute of Food and Fermentation Industries Co., Ltd, Beijing, 100015 People’s Republic of China
| | - Lu-Jia Han
- Engineering Laboratory for Agro Biomass Recycling & Valorizing, College of Engineering, China Agricultural University, Beijing, 100083 People’s Republic of China
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9
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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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10
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Gan J, Kong X, Wang K, Chen Y, Du M, Xu B, Xu J, Wang Z, Cheng Y, Yu T. Effect of fermentation using different lactic acid bacteria strains on the nutrient components and mineral bioavailability of soybean yogurt alternative. Front Nutr 2023; 10:1198456. [PMID: 37426196 PMCID: PMC10327429 DOI: 10.3389/fnut.2023.1198456] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2023] [Accepted: 05/29/2023] [Indexed: 07/11/2023] Open
Abstract
Introduction Analysis of the composition of yogurt alternatives (YAs) during fermentation provides critical information for evaluating its quality and nutritional attributes. Method We investigated the effects of homotypic (HO) and heterotypic (HE) lactic acid bacteria on the nutritional and mineral bioavailabilities of soybean YA (SYA) during fermentation. Result The acidic amino acid (Glu, Asp) and organic acid contents in HO-fermented YA were increased from 2.93, 1.71, and 7.43 mg/100 g to 3.23, 1.82, and 73.47 mg/100 g, respectively. Moreover, both HO and HE lactic acid bacteria fermentation enhanced mineral absorptivity. They altered the molecular speciation of minerals from a large molecular type (2,866 Da) to a small molecular type (1,500 Da), which was manifested in a time-dependent manner. Furthermore, YA substantially increased the bone mass in a zebrafish osteoporosis model, further highlighting the potential of lactic acid bacterial fermentation for mineral bioavailability. Discussion This study provides a foundation for understanding the effects of fermentation conditions on the composition and bioavailability of minerals in YA and can assist in its production.
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Affiliation(s)
- Jing Gan
- Center for Mitochondria and Healthy Aging, College of Life Science, Yantai University, Yantai, Shandong, China
| | - Xiao Kong
- Center for Mitochondria and Healthy Aging, College of Life Science, Yantai University, Yantai, Shandong, China
| | - Kuaitian Wang
- Center for Mitochondria and Healthy Aging, College of Life Science, Yantai University, Yantai, Shandong, China
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutrition Engineering, China Agricultural University, Beijing, China
| | - Yuhang Chen
- Center for Mitochondria and Healthy Aging, College of Life Science, Yantai University, Yantai, Shandong, China
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutrition Engineering, China Agricultural University, Beijing, China
| | - Mengdi Du
- Center for Mitochondria and Healthy Aging, College of Life Science, Yantai University, Yantai, Shandong, China
| | - Bo Xu
- Center for Mitochondria and Healthy Aging, College of Life Science, Yantai University, Yantai, Shandong, China
| | - Jingru Xu
- Center for Mitochondria and Healthy Aging, College of Life Science, Yantai University, Yantai, Shandong, China
| | - Zhenhua Wang
- Center for Mitochondria and Healthy Aging, 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 Nutrition Engineering, China Agricultural University, Beijing, China
| | - Tianying Yu
- Center for Mitochondria and Healthy Aging, College of Life Science, Yantai University, Yantai, Shandong, China
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11
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Qi L, Zhang H, Guo Y, Zhang C, Xu Y. A novel calcium-binding peptide from bovine bone collagen hydrolysate and chelation mechanism and calcium absorption activity of peptide-calcium chelate. Food Chem 2023; 410:135387. [PMID: 36621334 DOI: 10.1016/j.foodchem.2023.135387] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Revised: 12/11/2022] [Accepted: 01/02/2023] [Indexed: 01/05/2023]
Abstract
A novel calcium-binding peptide from bovine bone collagen hydrolysate was screened based on a new target-the calcium-sensing receptor (CaSR), and its chelation mechanism and calcium absorption activity were investigated. Glu-Tyr-Gly exhibited superior binding affinities to CaSR because of its interaction with the active sites of the CaSR Venus Flytrap (VFT) domain. Glu-Tyr-Gly-Ca may exist in five potential chelation modes and its potential chelation mechanism was that calcium ions were located in the center and surrounded by ionic bonds (carboxyl group) and coordination bonds (carbonyl, amino, and carboxyl group). Glu-Tyr-Gly-Ca was slightly damaged in the intestinal fluid and at different temperatures, whereas it was severely damaged in the gastric fluid and acidic conditions. The results of the calcium dialysis percentage and Caco-2 cells experiments showed that Glu-Tyr-Gly-Ca possessed good calcium transport activity and bioavailability. The findings provided theoretical basis for Glu-Tyr-Gly-Ca as potential calcium supplement to improve intestinal calcium absorption.
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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
| | - 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.
| | - Yang Xu
- Inner Mongolia Mengtai Biological Engineering Co., Ltd, Shengle Economic Park, Helinger County, Hohhot, Inner Mongolia 010000, China
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12
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Wang B, Xiao S, Zhou G, Wang J. Novel Casein-Derived Peptide-Zinc Chelate: Zinc Chelation and Transepithelial Transport Characteristics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:6978-6986. [PMID: 37129176 DOI: 10.1021/acs.jafc.3c00001] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
Casein-derived peptides are recognized as promising candidates for improving zinc bioavailability through the form of a peptide-zinc chelate. In the present work, a novel 11-residue peptide TEDELQDKIHP identified from casein hydrolysate in our previous study was synthesized to investigate the zinc chelation characteristics. Meanwhile, the digestion stability and transepithelial transport of TEDELQDKIHP-Zn were also investigated. The obtained results indicated that the carboxyl groups (from Asp and Glu), amino groups (from Lys and His), pyrrole nitrogen group of Pro, and imidazole nitrogen group of His were responsible for zinc chelation. The complexation with zinc resulted in a more ordered structure of TEDELQDKIHP-Zn. In terms of digestion stability, the chelate of TEDELQDKIHP-Zn could remain stable to a large extent after gastric (78.54 ± 0.14%) and intestinal digestion (70.18 ± 0.17%). Moreover, TEDELQDKIHP-Zn was proven to be a well-absorbed biological particle with a Papp value higher than 1 × 10-6 cm/s, and it could be transported across the intestine epithelium through transcytosis. TEDELQDKIHP-Zn exhibited more bioavailable effects on zinc absorption and ALP activity than inorganic zinc sulfate.
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Affiliation(s)
- Bo Wang
- Engineering Research Center of Health Food Design & Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Shan Xiao
- Engineering Research Center of Health Food Design & Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Guicheng Zhou
- Engineering Research Center of Health Food Design & Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
- College of Biological Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Jihui Wang
- Engineering Research Center of Health Food Design & Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
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13
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Kong X, Xiao Z, Chen Y, Du M, Zhang Z, Wang Z, Xu B, Cheng Y, Yu T, Gan J. Calcium-binding properties, stability, and osteogenic ability of phosphorylated soy peptide-calcium chelate. Front Nutr 2023; 10:1129548. [PMID: 37153921 PMCID: PMC10160607 DOI: 10.3389/fnut.2023.1129548] [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: 12/22/2022] [Accepted: 03/29/2023] [Indexed: 05/10/2023] Open
Abstract
Introduction Bioactive peptides based on foodstuffs are of particular interest as carriers for calcium delivery due to their safety and high activity. The phosphorylated peptide has been shown to enhance calcium absorption and bone formation. Method A novel complex of peptide phosphorylation modification derived from soybean protein was introduced, and the mechanism, stability, and osteogenic differentiation bioactivity of the peptide with or without calcium were studied. Result The calcium-binding capacity of phosphorylated soy peptide (SPP) reached 50.24 ± 0.20 mg/g. The result of computer stimulation and vibration spectrum showed that SPP could chelate with calcium by the phosphoric acid group, carboxyl oxygen of C-terminal Glu, Asp, and Arg, and phosphoric acid group of Ser on the SPP at a stoichiometric ratio of 1:1, resulting in the formation of the complex of ligand and peptide. Thermal stability showed that chelation enhanced peptide stability compared with SPP alone. Additionally, in vitro results showed that SPP-Ca could facilitate osteogenic proliferation and differentiation ability. Discussion SPP may function as a promising alternative to current therapeutic agents for bone loss.
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Affiliation(s)
- Xiao Kong
- Center for Mitochondria and Healthy Aging, College of Life Science, Yantai University, Yantai, Shandong, China
| | - Ziqun Xiao
- Center for Mitochondria and Healthy Aging, 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, Wuxi, Jiangsu, China
| | - Yuhang Chen
- Center for Mitochondria and Healthy Aging, 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
| | - MengDi Du
- Center for Mitochondria and Healthy Aging, College of Life Science, Yantai University, Yantai, Shandong, China
| | - Zihui Zhang
- Center for Mitochondria and Healthy Aging, College of Life Science, Yantai University, Yantai, Shandong, China
| | - Zhenhua Wang
- Center for Mitochondria and Healthy Aging, College of Life Science, Yantai University, Yantai, Shandong, China
| | - Bo Xu
- Center for Mitochondria and Healthy Aging, 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
| | - Tianying Yu
- Center for Mitochondria and Healthy Aging, College of Life Science, Yantai University, Yantai, Shandong, China
| | - Jing Gan
- Center for Mitochondria and Healthy Aging, College of Life Science, Yantai University, Yantai, Shandong, China
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14
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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.
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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
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15
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Lao L, Jian H, Liao W, Zeng C, Liu G, Cao Y, Miao J. Casein Calcium-Binding Peptides: Preparation, Characterization, and Promotion of Calcium Uptake in Caco-2 Cell Monolayers. Process Biochem 2023. [DOI: 10.1016/j.procbio.2023.03.031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 03/31/2023]
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16
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Calcium bioaccessibility increased during gastrointestinal digestion of α-lactalbumin and β-lactoglobulin. Food Res Int 2023; 164:112415. [PMID: 36737996 DOI: 10.1016/j.foodres.2022.112415] [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: 06/17/2022] [Revised: 12/22/2022] [Accepted: 12/26/2022] [Indexed: 12/28/2022]
Abstract
Calcium bioaccessibility depends on the amount of soluble calcium under intestinal digestion. The changes in calcium during in vitro static digestion of α-lactalbumin and β-lactoglobulin in presence of calcium chloride (0 mM, 20 mM and 50 mM) were followed by combining electrochemical determination of free calcium with the determination of soluble calcium by inductively coupled plasma optical emission spectroscopy. α-Lactalbumin and, more evident, β-lactoglobulin were found to increase calcium bioaccessibility with increasing intestinal digestion time by around 5% and 10%, respectively, due to the complex binding of calcium to peptides formed from protein hydrolysis by gastrointestinal enzymes. In vitro digested samples of β-lactoglobulin in presence of CaCl2 had nearly twice as much complex bound calcium as α-lactalbumin samples. The calcium bioaccessibility decreased significantly with the increasing concentration of added calcium chloride, although the amount of calcium chloride had little effect on the extension of digestion of α-lactalbumin and β-lactoglobulin. Simulated digestion fluids were found to have a negative effect on calcium bioaccessibility, especially the presence of hydrogen phosphate, and the amount of precipitated calcium increased significantly with increasing amount of added calcium chloride. Based on analysis and visualization by sequences of the peptides formed during digestion of α-lactalbumin and β-lactoglobulin, it was observed that peptides containing aspartic acid and glutamic acid acting as calcium chelators, may prevent precipitation of calcium in the intestines and increase calcium bioaccessibility. These results provide knowledge for the design of new dairy based functional foods to prevent calcium deficiency.
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17
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Fan C, Ge X, Hao J, Wu T, Liu R, Sui W, Geng J, Zhang M. Identification of high iron–chelating peptides with unusual antioxidant effect from sea cucumbers and the possible binding mode. Food Chem 2023; 399:133912. [DOI: 10.1016/j.foodchem.2022.133912] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 07/11/2022] [Accepted: 08/07/2022] [Indexed: 11/30/2022]
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18
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Peptide-Calcium Chelate from Antler ( Cervus elaphus) Bone Enhances Calcium Absorption in Intestinal Caco-2 Cells and D-gal-Induced Aging Mouse Model. Nutrients 2022; 14:nu14183738. [PMID: 36145113 PMCID: PMC9504974 DOI: 10.3390/nu14183738] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2022] [Revised: 09/01/2022] [Accepted: 09/08/2022] [Indexed: 11/24/2022] Open
Abstract
Antler bone calcium (AB−Ca) and bioactive peptides (ABPs) were extracted from antler bones (Cervus elaphus) to maximize their value. In this study, 0.14 g calcium was obtained from 1 g antler bone. The peptide−calcium chelate rate was 53.68 ± 1.80%, and the Gly, Pro, and Glu in ABPs were identified to donate most to the increased calcium affinity through the mass spectrometry. Fourier transform infrared spectroscopy showed that calcium predominantly interacted with amino nitrogen atoms and carboxyl oxygen atoms, thereby generating a peptide–calcium chelate. The peptide−calcium chelates were characterized using scanning electron microscopy. A Caco-2 cell monolayer model showed that ABPs significantly increased calcium transport. Furthermore, the D-gal-induced aging mouse model indicated that the ABPs + AB−Ca group showed higher Ca and PINP levels, lower P, ALP, and CTX-1content in serum, and considerably higher tibia index and tibia calcium content. Results showed that ABPs + AB-Ca increased bone formation and inhibited bone resorption, thereby providing calcium supplements for ameliorating senile osteoporosis (SOP).
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19
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An J, Zhang Y, Ying Z, Li H, Liu W, Wang J, Liu X. The Formation, Structural Characteristics, Absorption Pathways and Bioavailability of Calcium–Peptide Chelates. Foods 2022; 11:foods11182762. [PMID: 36140890 PMCID: PMC9497609 DOI: 10.3390/foods11182762] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 09/04/2022] [Accepted: 09/06/2022] [Indexed: 12/04/2022] Open
Abstract
Calcium is one of the most important mineral elements in the human body and is closely related to the maintenance of human health. To prevent calcium deficiency, various calcium supplements have been developed, but their application tends to be limited by low calcium content and highly irritating effects on the stomach, among other side effects. Recently, calcium–peptide chelates, which have excellent stability and are easily absorbed, have received attention as an alternative emerging calcium supplement. Calcium-binding peptides (CaBP) are usually obtained via the hydrolysis of animal or plant proteins, and calcium-binding capacity (CaBC) can be further improved through chromatographic purification techniques. In calcium ions, the phosphate group, carboxylic group and nitrogen atom in the peptide are the main binding sites, and the four modes of combination are the unidentate mode, bidentate mode, bridging mode and α mode. The stability and safety of calcium–peptide chelates are discussed in this paper, the intestinal absorption pathways of calcium elements and peptides are described, and the bioavailability of calcium–peptide chelates, both in vitro and in vivo, is also introduced. This review of the research status of calcium–peptide chelates aims to provide a reasonable theoretical basis for their application as calcium supplementation products.
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Affiliation(s)
- Jiulong An
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Yinxiao Zhang
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Zhiwei Ying
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - He Li
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China
- Correspondence: (H.L.); (X.L.); Tel.: +86-10-68984481 (H.L.)
| | - Wanlu Liu
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Junru Wang
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Xinqi Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
- Correspondence: (H.L.); (X.L.); Tel.: +86-10-68984481 (H.L.)
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20
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Hu G, Wang D, Sun L, Su R, Corazzin M, Sun X, Dou L, Zhang M, Zhao L, Su L, Jin Y. Isolation, Purification and Structure Identification of a Calcium-Binding Peptide from Sheep Bone Protein Hydrolysate. Foods 2022; 11:foods11172655. [PMID: 36076840 PMCID: PMC9455869 DOI: 10.3390/foods11172655] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Revised: 08/21/2022] [Accepted: 08/29/2022] [Indexed: 11/16/2022] Open
Abstract
To isolate a novel peptide with calcium-binding capacity, sheep bone protein was hydrolyzed sequentially using a dual-enzyme system (alcalase treatment following neutrase treatment) and investigated for its characteristics, separation, purification, and structure. The sheep bone protein hydrolysate (SBPH) was enriched in key amino acids such as Gly, Arg, Pro, Leu, Lys, Glu, Val, and Asp. The fluorescence spectra, circular dichroism spectra, and Fourier-transform infrared spectroscopy results showed that adding calcium ions decreased the α-helix and β-sheet content but significantly increased the random and β-turn content (p < 0.05). Carboxyl oxygen and amino nitrogen atoms of SBPH may participate in peptide−calcium binding. Scanning electron microscopy and energy dispersive spectrometry results showed that SBPH had strong calcium-chelating ability and that the peptide−calcium complex (SBPH−Ca) combined with calcium to form a spherical cluster structure. SBPH was separated and purified gradually by ultrafiltration, gel filtration chromatography, and reversed-phase high-performance liquid chromatography. Liquid chromatography-electrospray ionization/mass spectrometry identified the amino acid sequences as GPSGLPGERG (925.46 Da) and GAPGKDGVRG (912.48 Da), with calcium-binding capacities of 89.76 ± 0.19% and 88.26 ± 0.25%, respectively. The results of this study provide a scientific basis for the preparation of a new type of calcium supplement and high-value utilization of sheep bone.
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Affiliation(s)
- Guanhua Hu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Debao Wang
- Agricultural and Animal Products Processing Research Institute, Inner Mongolia Academy of Agriculture and Animal Husbandry Academy, Hohhot 010018, China
| | - Lina Sun
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Rina Su
- Inner Mongolia Vocational College of Chemical Engineering, Hohhot 010010, China
| | - Mirco Corazzin
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy
| | - Xueying Sun
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Lu Dou
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Min Zhang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Lihua Zhao
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Lin Su
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Ye Jin
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
- Correspondence:
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21
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Co-administration of Antarctic krill peptide EEEFDATR and calcium shows superior osteogenetic activity. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101728] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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22
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Characterization of a synergistic antioxidant synthetic peptide from sea cucumber and pine nut. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2306-2317. [PMID: 35602437 DOI: 10.1007/s13197-021-05245-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/13/2021] [Accepted: 08/15/2021] [Indexed: 10/20/2022]
Abstract
We compared antioxidant activity of the synthetic peptide Val-Leu-Leu-Tyr-Gln-Asp-His-Cys-His (VLLYQDHCH), sea cucumber peptide Val-Leu-Leu-Tyr (VLLY) and pine seed peptide Gln-Asp-His-Cys-His (QDHCH). The structure-activity relationship was analyzed based on radical scavenging ability and Raman, circular dichroism (CD) and nuclear magnetic resonance spectroscopy (NMR). Based on RP-HPLC, the contents of peptides in simulated gastrointestinal tract and digestive juices in rat intestinal sac were determined, and their absorption stability were explored. These results showed that the DPPH clearance rate of VLLYQDHCH was 45.90% higher than the sum of VLLY and QDHCH at 3 mmol/L. The α-helix, β-sheet and random coil of VLLYQDHCH increased, β-turn decreased, and the active hydrogen site shifted. After simulated digestion and absorption, the retention rate of VLLYQDHCH was 80.86 ± 0.88% in simulated stomach and 45.75 ± 0.97% in simulated intestine. There was no significant difference in the absorption rates of the three peptides (P > 0.05). This research provided a new idea for the development of safe and green food-derived animal-plant protein antioxidant peptides. Graphic abstract
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23
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Deng Y, Han H, He L, Deng D, Wang J, Yin Y, Li T. Effects of Lysine-Lysine Dipeptide on Serum Amino Acid Profiles, Intestinal Morphology, and Microbiome in Suckling Piglets. Front Nutr 2022; 9:881371. [PMID: 35634396 PMCID: PMC9132013 DOI: 10.3389/fnut.2022.881371] [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: 02/22/2022] [Accepted: 03/14/2022] [Indexed: 11/26/2022] Open
Abstract
Aims Small peptides are more energy-saving and efficiently absorbed compared to amino acids. Our study aimed to evaluate the effect of the Lys-Lys dipeptide on the improvement of growth performance, amino acid metabolism, and gut development in suckling piglets. Methods and Results Twenty-eight newborn suckling piglets were orally administrated with 0.1%, 1%, and 5% Lys-Lys dipeptide for 21 days. Our results showed that the Lys-Lys dipeptide has no significant effect on growth performance and intestinal morphology compared with the control group. We also found that the 1% Lys-Lys dipeptide significantly increased the concentrations of serum Lys, Thr, Phe, and Pro while decreasing Cys compared to the control group. Similarly, the 5% Lys-Lys dipeptide markedly increased the concentrations of serum Lys, Iso, Thr, Asp, Glu, and Pro compared to the control group. Moreover, the Lys-Lys dipeptide downregulated the expression of jejunal Slc7a1, Slc7a2, and Slc15a1 and ileal Slc7a2. Additionally, the Lys-Lys dipeptide decreased the microbiota richness indices and relative abundance of Bacteroidales. Conclusion In this study, we found that the Lys-Lys dipeptide contributes to the metabolism of amino acids but failed to affect the growth performance of piglets. Additionally, the Lys-Lys dipeptide decreased the relative abundance of Bacteroidales. These results provide a theoretical for the future application and research of Lys-Lys dipeptide in intestinal development of suckling piglets.
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Affiliation(s)
- Yuankun Deng
- College of Animal Science and Technology, Hunan Agricultural University, Changsha, China.,Hunan Provincial Engineering Research Centre for Healthy Livestock and Poultry Production, Scientific Observing and Experimental Station of Animal Nutrition and Feed Science in South-Central, Ministry of Agriculture, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Key Laboratory of Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China
| | - Hui Han
- Hunan Provincial Engineering Research Centre for Healthy Livestock and Poultry Production, Scientific Observing and Experimental Station of Animal Nutrition and Feed Science in South-Central, Ministry of Agriculture, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Key Laboratory of Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China.,Chinese Academy of Sciences, University of Chinese Academy of Sciences, Beijing, China
| | - Liuqin He
- Hunan Provincial Engineering Research Centre for Healthy Livestock and Poultry Production, Scientific Observing and Experimental Station of Animal Nutrition and Feed Science in South-Central, Ministry of Agriculture, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Key Laboratory of Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China
| | - Dun Deng
- Hunan Provincial Engineering Research Centre for Healthy Livestock and Poultry Production, Scientific Observing and Experimental Station of Animal Nutrition and Feed Science in South-Central, Ministry of Agriculture, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Key Laboratory of Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China.,Tang Ren Shen Group, Zhuzhou, China
| | - Jing Wang
- College of Animal Science and Technology, Hunan Agricultural University, Changsha, China.,Hunan Provincial Engineering Research Centre for Healthy Livestock and Poultry Production, Scientific Observing and Experimental Station of Animal Nutrition and Feed Science in South-Central, Ministry of Agriculture, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Key Laboratory of Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China
| | - Yulong Yin
- Hunan Provincial Engineering Research Centre for Healthy Livestock and Poultry Production, Scientific Observing and Experimental Station of Animal Nutrition and Feed Science in South-Central, Ministry of Agriculture, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Key Laboratory of Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China.,National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Changsha, China
| | - Tiejun Li
- Hunan Provincial Engineering Research Centre for Healthy Livestock and Poultry Production, Scientific Observing and Experimental Station of Animal Nutrition and Feed Science in South-Central, Ministry of Agriculture, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Key Laboratory of Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China.,National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Changsha, China
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24
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Identification, characterization and binding sites prediction of calcium transporter-embryo egg-derived egg white peptides. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01398-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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25
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Xu Z, Han S, Chen H, Zhu Z, Han L, Dong X, Du M, Li T. Characterization of Chelation and Absorption of Calcium by a Mytilus edulis Derived Osteogenic Peptide. Front Nutr 2022; 9:840638. [PMID: 35449539 PMCID: PMC9016177 DOI: 10.3389/fnut.2022.840638] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Accepted: 02/17/2022] [Indexed: 11/13/2022] Open
Abstract
In a previous study, the peptide LGKDQVRT, which was identified by enzymatic hydrolysis, released during the proteolysis of Mytilus edulis, had potential osteogenic activity. In this study, the octapeptide LGKDQVRT was able to spontaneously bind calcium in a 1:1 stoichiometric ratio, and the calcium-binding site likely involves calcium and amino acid VAL6 in the LGKDQVRT peptide to form a metal-donor to metal acceptor complex. The peptide LGKDQVRT has the activity of promoting the proliferation and differentiation of osteoblasts. The results of this study suggest that hydrolyzed peptides from Mytilus edulis protein can be used as a dietary supplement to improve calcium absorption and prevent osteoporosis.
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Affiliation(s)
- Zhe Xu
- Key Laboratory of Biotechnology and Bioresources Utilization, College of Life Sciences, Dalian Minzu University, Ministry of Education, Dalian, China
| | - Shiying Han
- Key Laboratory of Biotechnology and Bioresources Utilization, College of Life Sciences, Dalian Minzu University, Ministry of Education, Dalian, China
| | - Hui Chen
- Key Laboratory of Marine Fishery Resources Exploitment and Utilization of Zhejiang Province, College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Zhixuan Zhu
- Key Laboratory of Biotechnology and Bioresources Utilization, College of Life Sciences, Dalian Minzu University, Ministry of Education, Dalian, China
| | - Lingyu Han
- Key Laboratory of Biotechnology and Bioresources Utilization, College of Life Sciences, Dalian Minzu University, Ministry of Education, Dalian, China
| | - Xiufang Dong
- College of Marine Science and Biological Engineering, Qingdao University of Science and Technology, Qingdao, China
| | - Ming Du
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Tingting Li
- Key Laboratory of Biotechnology and Bioresources Utilization, College of Life Sciences, Dalian Minzu University, Ministry of Education, Dalian, China
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26
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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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27
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Liu Y, Ma X, Si X, Lai W. Preparation, characterization, and properties of wampee seed antioxidant peptides‐iron chelate. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16513] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yong Liu
- School of Food and Pharmaceutical Engineering Zhaoqing University Zhaoqing China
| | - Xiu‐Yun Ma
- School of Food and Pharmaceutical Engineering Zhaoqing University Zhaoqing China
| | - Xin‐Xin Si
- School of Food and Pharmaceutical Engineering Zhaoqing University Zhaoqing China
| | - Wen‐Feng Lai
- Zhaoqing Food Inspection Institute Zhaoqing China
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28
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Application of a Mytilus edulis-derived promoting calcium absorption peptide in calcium phosphate cements for bone. Biomaterials 2022; 282:121390. [DOI: 10.1016/j.biomaterials.2022.121390] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Accepted: 01/23/2022] [Indexed: 12/11/2022]
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29
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Sun N, Hu S, Wang D, Jiang P, Zhang S, Lin S. Calcium Delivery Systems Assembled using Antarctic Krill Derived Heptapeptides: Exploration of the Assembly Mechanism, In Vitro Digestion Profile, and Calcium Absorption Behavior. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:2018-2028. [PMID: 35107281 DOI: 10.1021/acs.jafc.1c06951] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
A novel heptapeptide QEELISK derived from Antarctic krill was used to assemble a calcium delivery system, of which the calcium binding mechanism of QEELISK, in vitro digestion kinetics, and calcium absorption behaviors were explored. QEELISK with continuous Glu possessed higher calcium binding capacity than that of QELEISK and QAALISK. Ca2+ bound to the carboxyl oxygen of Glu at position 3 of the QEELISK peptide at a stoichiometric ratio of 1:1 through charge-charge interaction; the formed QEELISK-Ca showed superior stability. Moreover, QEELISK-Ca underwent disaggregation and self-assembly during in vitro digestion reflected by visualization of calcium ions and circular dichroism spectra. QELEISK was partially stable during gastrointestinal digestion, and calcium chelation improved the digestive stability of QELEISK. In addition, a significant enhancement of calcium absorption with QELEISK-Ca occurred in the duodenum and ileum when compared to CaCl2 absorption, which indicated that QEELISK might carry calcium ions through the gastrointestinal tract.
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Affiliation(s)
- Na Sun
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, P. R. China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Shengjie Hu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Di Wang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Pengfei Jiang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, P. R. China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Simin Zhang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, P. R. China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Songyi Lin
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, P. R. China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, P. R. China
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30
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Hu S, Lin S, Liu Y, He X, Zhang S, Sun N. Exploration of Iron-Binding Mode, Digestion Kinetics, and Iron Absorption Behavior of Antarctic Krill–Derived Heptapeptide–Iron Complex. Food Res Int 2022; 154:110996. [DOI: 10.1016/j.foodres.2022.110996] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 01/16/2022] [Accepted: 02/02/2022] [Indexed: 01/20/2023]
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31
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Tian Q, Fan Y, Hao L, Wang J, Xia C, Wang J, Hou H. A comprehensive review of calcium and ferrous ions chelating peptides: Preparation, structure and transport pathways. Crit Rev Food Sci Nutr 2021:1-13. [PMID: 34761991 DOI: 10.1080/10408398.2021.2001786] [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] [Indexed: 10/19/2022]
Abstract
Calcium and iron play crucial roles in human health, deficiencies of which have globally generated public health risks. The poor solubility, low bioavailability and gastrointestinal irritation of existing commercial mineral supplements limit their further application. As an emerging type of mineral supplement, mineral chelating peptides have drawn plenty of attention due to their advantages in stability, absorptivity and safety. A majority of calcium and ferrous ions chelating peptides have been isolated from food processing by-products. Enzymatic hydrolysis combined with affinity chromatography, gel filtration and other efficient separation techniques is the predominant method to obtain peptides with high calcium and ferrous affinity. Peptides with small molecular weight are more likely to chelate metals, and carboxyl, amino groups and nitrogen, oxygen, sulfur atoms in the side chain, which can provide lone-pair electrons to combine with metallic ions. Unidentate, bidentate, tridentate, bridging and α mode are regarded as common chelating modes. Moreover, the stability of peptide-mineral complexes in the gastrointestinal tract and possible transport pathways were summarized. This review is to present an overview of the latest research progress, existing problems and research prospects in the field of peptide-mineral complexes and to provide a more comprehensive theoretical basis for their exploitation in food industry.
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Affiliation(s)
- Qiaoji Tian
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Yan Fan
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Li Hao
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Jie Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Chensi Xia
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Jingfeng Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Hu Hou
- College of Food Science and Engineering, Ocean University of China, Qingdao, China.,Laboratory for Marine Drugs and Bioproducts, Qingdao National Laboratory for Marine Science and Technology, Qingdao, China
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32
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Li H, Duan S, Yuan P, Liu J, Wang X, Liu Y, Peng Y, Pan C, Xia K. Preparation of casein phosphopeptides calcium complex and the promotion in calcium cellular uptake through transcellular transport pathway. J Food Biochem 2021; 45:e14001. [PMID: 34751452 DOI: 10.1111/jfbc.14001] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Revised: 10/20/2021] [Accepted: 10/26/2021] [Indexed: 11/30/2022]
Abstract
This study evaluated the stability of casein phosphopeptides (CPP) and obtained peptide-calcium complex by heating and chelating the peptide with CaCl2 in a neutral solution. To assess the bioavailability of various calcium formulations, the calcium transport models were established in Caco-2 cells, and the transcellular transport pathways of various calcium formulations were studied by RT-PCR and Western blotting. Results of circular dichroism showed that CPP was a stable polypeptide. The ultraviolet absorption spectrum and Fourier transform-infrared spectrum (FT-IR) indicated that calcium could be chelated by carboxyl oxygen and amino nitrogen atoms of CPP to form peptide calcium chelate, and the calcium bioavailability of peptide calcium chelate was significantly higher than that of CaCl2 , calcium l-aspartate, and casein phosphopeptides mixed with CaCl2 . Four calcium sources increased the expression of TRPV5 and TRPV6 genes and proteins. The study intended to provide a basis for developing a novel calcium supplement. PRACTICAL APPLICATIONS: This paper examined the bioavailability of casein phosphopeptides calcium complex, CaCl2 , calcium l-aspartate, and casein phosphopeptides mixed with CaCl2 in Caco-2 cells, and the mechanisms were detected by western blotting. The results provide theoretical knowledge for the selection of calcium supplement raw materials and lay a foundation for the development of compound calcium preparations and drugs in the future.
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Affiliation(s)
- Haizhi Li
- Beijing Key Laboratory of the Innovative Development of Functional Staple and Nutritional Intervention for Chronic Diseases, China National Research Institute of Food and Fermentation Industries, Beijing, China
| | - Shenglin Duan
- Beijing Key Laboratory of the Innovative Development of Functional Staple and Nutritional Intervention for Chronic Diseases, China National Research Institute of Food and Fermentation Industries, Beijing, China
| | - Peng Yuan
- Beijing Key Laboratory of the Innovative Development of Functional Staple and Nutritional Intervention for Chronic Diseases, China National Research Institute of Food and Fermentation Industries, Beijing, China
| | - Jia Liu
- Beijing Key Laboratory of the Innovative Development of Functional Staple and Nutritional Intervention for Chronic Diseases, China National Research Institute of Food and Fermentation Industries, Beijing, China
| | - Xi Wang
- Beijing Key Laboratory of the Innovative Development of Functional Staple and Nutritional Intervention for Chronic Diseases, China National Research Institute of Food and Fermentation Industries, Beijing, China
| | - Yifeng Liu
- Beijing Key Laboratory of the Innovative Development of Functional Staple and Nutritional Intervention for Chronic Diseases, China National Research Institute of Food and Fermentation Industries, Beijing, China
| | - Yaxuan Peng
- Beijing Key Laboratory of the Innovative Development of Functional Staple and Nutritional Intervention for Chronic Diseases, China National Research Institute of Food and Fermentation Industries, Beijing, China
| | - Cong Pan
- Beijing Key Laboratory of the Innovative Development of Functional Staple and Nutritional Intervention for Chronic Diseases, China National Research Institute of Food and Fermentation Industries, Beijing, China
| | - Kai Xia
- Beijing Key Laboratory of the Innovative Development of Functional Staple and Nutritional Intervention for Chronic Diseases, China National Research Institute of Food and Fermentation Industries, Beijing, China
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33
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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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34
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Lin S, Hu X, Li L, Yang X, Chen S, Wu Y, Yang S. Preparation, purification and identification of iron-chelating peptides derived from tilapia (Oreochromis niloticus) skin collagen and characterization of the peptide-iron complexes. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111796] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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35
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Mizushige T. Neuromodulatory peptides: Orally active anxiolytic-like and antidepressant-like peptides derived from dietary plant proteins. Peptides 2021; 142:170569. [PMID: 33984426 DOI: 10.1016/j.peptides.2021.170569] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/20/2021] [Revised: 04/09/2021] [Accepted: 05/03/2021] [Indexed: 12/22/2022]
Abstract
Mental disorders are a severe health problem, and the number of patients is growing worldwide. Increased anxiety and decreased motivation due to excessive mental stress further accelerated the severity of the problem. Enzymatic digestion of food proteins produces bioactive peptides with various physiological functions, some of which exhibit neuromodulatory effects with oral administration. Recently, studies reported that some peptides produced from plant proteins such as soybeans, leaves, and grains exhibit emotional regulatory functions such as strong anxiolytic-like and antidepressant-like effects comparable to pharmaceuticals. Conventionally, researchers investigated bioactive peptides by fractionation of protein hydrolysates and structure-activity relationship. As a novel methodology for analyzing bioactive peptides, the information obtained by peptidomics simultaneous analysis of the digested fractions of proteins using mass spectrometry has been effectively utilized. Some small-sized peptides such as dipeptides and tripeptides released food-derived proteins show emotional regulating effects. Moreover, some middle-sized peptides produced after intestinal digestion may exhibit the emotional regulating effect via the vagus nerve, and the importance of the gut-brain axis is also focused. As the central mechanism of emotional regulation, it has been found that these plant-derived peptides regulated monoamine neurotransmitter signaling and hippocampal neurogenesis.
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Affiliation(s)
- Takafumi Mizushige
- Department of Applied Biological Chemistry, School of Agriculture, Utsunomiya University, 350 Minemachi, Utsunomiya, Tochigi, 321-8505, Japan.
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36
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He L, Ying L, Jingting X, Chen C, Shuntang G. Changes in the secondary structures and zeta potential of soybean peptide and its calcium complexes in different solution environments. Food Funct 2021; 12:5967-5974. [PMID: 34032239 DOI: 10.1039/d0fo03478a] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
To illustrate the relationship between environment hydrophobicity and soybean peptide and its calcium complexes when they are absorbed transmembrane, different solution environments (HBS buffer, TFE hydrophobic solution and cell suspension) were used to simulate hydrophilic and hydrophobic environments. In this study, soybean peptides (10-30 kDa) with a high calcium binding capacity were prepared by enzymatic hydrolysis and ultrafiltration. The results of cell experiments showed that the peptide could transport calcium into cells for absorption. Secondary structure changes of the peptide and its calcium complexes in different solution environments showed that the secondary structure of the peptide changed during the transmembrane absorption, and the contents of α-helix and β-sheet structures increased. Besides, the β-sheet structures in the peptide-calcium complexes were further converted to an α-helix structure. This conversion may be induced by the hydrophobicity of peptide solutions. In addition, when the conformation changes, the positively charged peptides in the sample will be exposed and then interact with cells, which is beneficial for the transmembrane of peptide-calcium complexes.
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Affiliation(s)
- Liu He
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China. and Yunnan Urban Agricultural Engineering and Technological Research Center, College of Agriculture and Life Sciences, Kunming University, Kunming, 650214, China
| | - Lv Ying
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China. and Department of Food Science, Beijing University of Agriculture, Beijing, 102206, China
| | - Xu Jingting
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
| | - Chen Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
| | - Guo Shuntang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
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Zhao Y, Lin S, Yang R, Chen D, Sun N. Proton Dynamics of Water Diffusion in Shrimp Hydrolysates Flour and Effects of Moisture Absorption on Its Properties. Foods 2021; 10:foods10051137. [PMID: 34065224 PMCID: PMC8161016 DOI: 10.3390/foods10051137] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 05/14/2021] [Accepted: 05/15/2021] [Indexed: 11/25/2022] Open
Abstract
Moisture absorbed into shrimp hydrolysates (SHs) flour profoundly affected its properties. The unstored hydrolysate flour was called SHs-0h and SHs stored for 30 h at 25 °C and 75% relative humidity was named SHs-30. During the process of storage, the moisture dynamics in SHs flour were investigated by dynamic vapor sorption (DVS) and low-field nuclear magnetic resonance (LF-NMR). The effects of moisture absorption on the radicals scavenging rates of SHs flour were evaluated by electron paramagnetic resonance (EPR). The effects of moisture absorption on secondary structure were studied by mid-infrared (MIR) spectroscopy and infrared microimaging spectroscopy. The changes of volatile components were monitored by purge and trap coupled with gas chromatography-mass spectrometry (PT-GC-MS). DVS results showed that the moisture absorption rate of SHs flour could reach a maximum of 88.93%. Meanwhile, the water was transformed into more stable water with shorter relaxation times. The porous structure of the SHs-30 h flour disappeared and became smoother compared to SH-0 h flour. DPPH (31.09 ± 0.54%) and OH (26.62 ± 1.14%) radicals scavenging rates of SHs-30 h significantly reduced (p < 0.05) compared to that of SHs-0 h flour. The vibrations of the MIR absorbance peaks were changed. Finally, eight volatile components disappeared and six new volatile compounds were found. This study provided a theory basis for moisture dynamics in peptide flour during the storage process.
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Affiliation(s)
- Yue Zhao
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.Z.); (S.L.); (D.C.)
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.Z.); (S.L.); (D.C.)
| | - Ruiwen Yang
- College of Food Science and Engineering, Jilin University, Changchun 130062, China;
| | - Dong Chen
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.Z.); (S.L.); (D.C.)
| | - Na Sun
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.Z.); (S.L.); (D.C.)
- Correspondence: ; Tel.: +86-1884-082-1971; Fax: +86-4118-631-8655
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The regulatory mechanism of pulsed electric field (PEF) targeting at C-terminal glutamine of shrimp antioxidant peptide QMDDQ based on MD simulation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110930] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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39
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Jiang Y, Li J, Zhao H, Zhao R, Xu Y, Lyu X. Preparation of grape seed polypeptide and its calcium chelate with determination of calcium bioaccessibility and structural characterisation. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14616] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Yuhan Jiang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety Ministry of Education College of Food Science and Engineering Tianjin University of Science and Technology Tianjin 300457 China
| | - Jing Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety Ministry of Education College of Food Science and Engineering Tianjin University of Science and Technology Tianjin 300457 China
| | - Huan Zhao
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety Ministry of Education College of Food Science and Engineering Tianjin University of Science and Technology Tianjin 300457 China
| | - Runtian Zhao
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety Ministry of Education College of Food Science and Engineering Tianjin University of Science and Technology Tianjin 300457 China
| | - Yi Xu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety Ministry of Education College of Food Science and Engineering Tianjin University of Science and Technology Tianjin 300457 China
| | - Xiaoling Lyu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety Ministry of Education College of Food Science and Engineering Tianjin University of Science and Technology Tianjin 300457 China
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40
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Research progress on applications of calcium derived from marine organisms. Sci Rep 2020; 10:18425. [PMID: 33116162 PMCID: PMC7595125 DOI: 10.1038/s41598-020-75575-8] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Accepted: 10/12/2020] [Indexed: 11/08/2022] Open
Abstract
Calcium is an important mineral that plays an integral role in human health, especially bone health. Marine biological calcium is an abundant resource that is generally accepted and has a complex active structure. This review evaluates research progress on marine biological calcium with regards to its sources, use of calcium supplements, calcium bioavailability, and novel applications of marine calcium. The potential for future development and the use of products incorporating marine biological calcium in biomedical research and the pharmaceutical, health care, and food industries are also reviewed. The goal of this review is to provide a comprehensive documentation on resource utilization and product development from marine organisms.
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Wang M, Zheng Z, Liu C, Sun H, Liu Y. Investigating the calcium binding characteristics of black bean protein hydrolysate. Food Funct 2020; 11:8724-8734. [PMID: 32945323 DOI: 10.1039/d0fo01708f] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The black bean protein has been widely utilized to prepare hydrolysates with different bioactive properties. Herein, we hydrolyzed the black bean protein to prepare hydrolysate with calcium binding activity and characterized its behavior. Our results showed that ficin was superior in obtaining hydrolysate with calcium binding capacity in comparison with trypsin, alcalase and bromelain. In particular, the optimal capacity of ficin hydrolysate reached 77.54 ± 1.61 μg mg-1, where the optimal hydrolysis conditions of ficin were a temperature of 70 °C, a pH value of 6.2, an enzyme concentration of 1.61% and a time of 3 h. This might be due to high proportions of aspartic acid and glutamic acid (35.59%). Further spectral analysis evidenced the formation of hydrolysate-calcium complexes, demonstrating that the interaction between hydrolysate and calcium ions primarily occur on carboxyl oxygen atoms and amino nitrogen atoms. These findings provide a possible utilization of black bean hydrolysate to serve as a calcium supplement nutraceutical to enhance the absorption and bioavailability.
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Affiliation(s)
- Man Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China.
| | - Zhaojun Zheng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China.
| | - Chunhuan Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China.
| | - Hong Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China.
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China.
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42
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Sun N, Wang T, Wang D, Cui P, Hu S, Jiang P, Lin S. Antarctic Krill Derived Nonapeptide as an Effective Iron-Binding Ligand for Facilitating Iron Absorption via the Small Intestine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:11290-11300. [PMID: 32914618 DOI: 10.1021/acs.jafc.0c03223] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
A novel nonapeptide DTDSEEEIR identified from Antarctic krill (Euphausia superba) iron-binding peptides was used in this study to analyze its iron-binding sites and structural changes after iron coordination. The enzymatic resistance and transport of DTDSEEEIR-iron during gastrointestinal digestion and absorption as well as the relationship between the DTDSEEEIR stability and the enhancement of iron absorption were further explored. Results revealed that iron ions spontaneously bound to the carboxyl, hydroxyl, and amino groups of the DTDSEEEIR peptide, which induced the folding of DTDSEEEIR to form a more orderly structure. The DTDSEEEIR peptide remained stable to a certain extent (79.60 ± 0.19%) after gastrointestinal digestion and the coordination of iron improved the digestive stability of the DTDSEEEIR peptide (93.89 ± 1.37%). Moreover, the stability of DTDSEEEIR across intestinal epithelium had a positive effect on iron absorption, which implied that DTDSEEEIR might carry iron ions through intestinal epithelial cells.
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Affiliation(s)
- Na Sun
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Tongtong Wang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Di Wang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Pengbo Cui
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Shengjie Hu
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Pengfei Jiang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, P. R. China
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43
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Sun X, Sarteshnizi RA, Boachie RT, Okagu OD, Abioye RO, Pfeilsticker Neves R, Ohanenye IC, Udenigwe CC. Peptide-Mineral Complexes: Understanding Their Chemical Interactions, Bioavailability, and Potential Application in Mitigating Micronutrient Deficiency. Foods 2020; 9:E1402. [PMID: 33023157 PMCID: PMC7601898 DOI: 10.3390/foods9101402] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2020] [Revised: 09/27/2020] [Accepted: 09/28/2020] [Indexed: 12/26/2022] Open
Abstract
Iron, zinc, and calcium are essential micronutrients that play vital biological roles to maintain human health. Thus, their deficiencies are a public health concern worldwide. Mitigation of these deficiencies involves micronutrient fortification of staple foods, a strategy that can alter the physical and sensory properties of foods. Peptide-mineral complexes have been identified as promising alternatives for mineral-fortified functional foods or mineral supplements. This review outlines some of the methods used in the determination of the mineral chelating activities of food protein-derived peptides and the approaches for the preparation, purification and identification of mineral-binding peptides. The structure-activity relationship of mineral-binding peptides and the potential use of peptide-mineral complexes as functional food ingredients to mitigate micronutrient deficiency are discussed in relation to their chemical interactions, solubility, gastrointestinal digestion, absorption, and bioavailability. Finally, insights on the current challenges and future research directions in this area are provided.
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Affiliation(s)
- Xiaohong Sun
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (X.S.); (R.A.S.); (R.T.B.); (I.C.O.)
- College of Food and Biological Engineering, Qiqihar University, Qiqihar 161006, China
| | - Roghayeh Amini Sarteshnizi
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (X.S.); (R.A.S.); (R.T.B.); (I.C.O.)
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran 14115-111, Iran
| | - Ruth T. Boachie
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (X.S.); (R.A.S.); (R.T.B.); (I.C.O.)
| | - Ogadimma D. Okagu
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON K1N 6N5, Canada; (O.D.O.); (R.O.A.); (R.P.N.)
| | - Raliat O. Abioye
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON K1N 6N5, Canada; (O.D.O.); (R.O.A.); (R.P.N.)
| | - Renata Pfeilsticker Neves
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON K1N 6N5, Canada; (O.D.O.); (R.O.A.); (R.P.N.)
| | - Ikenna Christian Ohanenye
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (X.S.); (R.A.S.); (R.T.B.); (I.C.O.)
| | - Chibuike C. Udenigwe
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (X.S.); (R.A.S.); (R.T.B.); (I.C.O.)
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON K1N 6N5, Canada; (O.D.O.); (R.O.A.); (R.P.N.)
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44
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Preparation process optimization, structural characterization and in vitro digestion stability analysis of Antarctic krill (Euphausia superba) peptides-zinc chelate. Food Chem 2020; 340:128056. [PMID: 33032152 DOI: 10.1016/j.foodchem.2020.128056] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 08/14/2020] [Accepted: 09/07/2020] [Indexed: 02/07/2023]
Abstract
In the study, a novel kind of peptides-zinc (AKP-Zn) chelate was obtained using the Antarctic krill (Euphausia superba) peptides (AKP) as raw material, the reaction was carried out with the mass ratio of the AKP to ZnSO4·7H2O of 1:2 at pH 6.0 and 60 °C for 10 min. The structure and composition of the AKP, including particle size, Zeta potential, molecular weight distribution, amino acid composition, microstructure and surface elemental composition, changed significantly after chelating with zinc. The result of Fourier transform infrared spectroscopy indicated that zinc could be chelated by carboxyl oxygen and amino nitrogen atoms of the AKP. Furthermore, compared with zinc sulfate and zinc gluconate, the AKP-Zn chelate was more stable at various pH conditions and the simulated gastrointestinal digestion experiment. These findings would provide a scientific basis for developing new zinc supplements and the high-value utilization of Antarctic krill protein resource.
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45
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46
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Dai J, Tao L, Shi C, Yang S, Li D, Sheng J, Tian Y. Fermentation Improves Calcium Bioavailability in Moringa oleifera leaves and Prevents Bone Loss in Calcium-deficient Rats. Food Sci Nutr 2020; 8:3692-3703. [PMID: 32724632 PMCID: PMC7382168 DOI: 10.1002/fsn3.1653] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Revised: 04/22/2020] [Accepted: 04/29/2020] [Indexed: 11/21/2022] Open
Abstract
Nowadays, there is an increasing demand of healthier plant calcium supplements. Moringa oleifera leaves (MOL) are rich in calcium and thus are promising candidates for developing efficient calcium supplements. Here, using fermentation-based approaches, we developed a Moringa oleifera leaf ferment (MOLF), which contents higher levels of calcium. The therapeutic potential of the MOLF was also examined both in vitro and in vivo. Nine lactic acid bacteria and four yeasts were tested for better fermentation of MOL. Calcium-deficient rats were used for evaluating the therapeutic effects of MOLF. The results of liquid fermentation showed that the mixture of Lactobacillus reuteri, Lactobacillus acidophilus , and Candida utilis elevated the content of MOL calcium most strikingly, with the content of calcium increased nearly 2.4-fold (from 2.08% to 4.90%). The resulting MOLF was then subjected to cell experiments and animal experiments. The results showed that calcium absorption in Caco-2 cells in MOLF group was higher than that in CaCl2 group significantly. Interestingly, in calcium-deficient rats, MOLF treatment significantly increased the thickness of cortical bone, rat body weight, wet weight of the femur, and the femur bone density, whereas it decreased osteoclast numbers. These results indicate that microbial fermentation increased calcium bioavailability of MOL, promote the growth and development of calcium-deficient rats, bone calcium deposition, and bone growth; enhance bone strength; reduce bone resorption; and prevent calcium deficiency.
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Affiliation(s)
- Jiahe Dai
- College of Food Science and TechnologyYunnan Agricultural UniversityKunmingChina
| | - Liang Tao
- College of Food Science and TechnologyYunnan Agricultural UniversityKunmingChina
| | - Chongyin Shi
- College of Food Science and TechnologyYunnan Agricultural UniversityKunmingChina
| | - Shuwen Yang
- College of Food Science and TechnologyYunnan Agricultural UniversityKunmingChina
| | - Depeng Li
- College of Food Science and TechnologyYunnan Agricultural UniversityKunmingChina
| | - Jun Sheng
- College of Food Science and TechnologyYunnan Agricultural UniversityKunmingChina
- Yunnan Provincial Key Laboratory of Biological Big DataYunnan Agricultural UniversityKunmingChina
| | - Yang Tian
- College of Food Science and TechnologyYunnan Agricultural UniversityKunmingChina
- Yunnan Provincial Key Laboratory of Biological Big DataYunnan Agricultural UniversityKunmingChina
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47
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Luo M, Xiao J, Sun S, Cui F, Liu G, Li W, Li Y, Cao Y. Deciphering calcium-binding behaviors of casein phosphopeptides by experimental approaches and molecular simulation. Food Funct 2020; 11:5284-5292. [PMID: 32458848 DOI: 10.1039/d0fo00844c] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
Casein phosphopeptides (CPPs) as premium additives in functional foods can facilitate the transport and adsorption of calcium. The atomic resolution decipherment of calcium-CPP binding behaviors is critical for understanding the calcium bioavailability enhancement potential of CPPs. In the present study, the experimental methods (UV-vis, FTIR and isothermal titration calorimetry) and molecular dynamics simulation were combined to reveal the calcium-binding behaviors of β-casein phosphopeptides (1-25) (P5) with the best capability in carrying calcium ions. We found that it could carry approximately six calcium ions, and the calcium-binding sites were primarily located at the carbonyl group of Glu-2 and the phosphate group of phosphorylated Ser-15, Ser-18, and Ser-19. An interesting finding was that calcium ions could be bound by three coordinated modes, including unidentate, bidentate and tridentate geometries, resulting in the strong binding abilities. The binding process of calcium ions to P5 was spontaneous with the binding free energies of -5.2 kcal mol-1. Hydrophobic interactions were considered to be the major driving force for the calcium ion binding. The present study provides novel molecular insights into the binding process between Ca2+ and calcium-binding peptides.
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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. and Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong, China
| | - Jie Xiao
- 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. and Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong, China
| | - Shengwei Sun
- Key Laboratory of Food Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Fengchao Cui
- Key Laboratory of High-Performance Synthetic Rubber and its Composite Materials, Changchun institute of Applied Chemistry, Chinese Academy of Sciences Changchun, Chinese Academy of Sciences, Changchun 130022, 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.
| | - Wei Li
- 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.
| | - Yunqi Li
- Key Laboratory of High-Performance Synthetic Rubber and its Composite Materials, Changchun institute of Applied Chemistry, Chinese Academy of Sciences Changchun, Chinese Academy of Sciences, Changchun 130022, 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. and Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong, China
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48
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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]
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49
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Wang D, Liu K, Cui P, Bao Z, Wang T, Lin S, Sun N. Egg-White-Derived Antioxidant Peptide as an Efficient Nanocarrier for Zinc Delivery through the Gastrointestinal System. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:2232-2239. [PMID: 31986031 DOI: 10.1021/acs.jafc.9b07770] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
An antioxidant peptide derived from egg white, Asp-His-Thr-Lys-Glu (DHTKE), possesses specific amino acids related to zinc delivery. This study aimed to demonstrate the molecular basis of interactions between the egg white peptide (DHTKE) and zinc ions and investigate the effect of the DHTKE-Zn complex on zinc delivery through the gastrointestinal system. Approximately one DHTKE molecule can bind one zinc ion (n = 1.048 ± 0.085) through its carboxyl, amino, and imidazole nitrogen groups on Asp, His, and Glu. The formed DHTKE-Zn complex presented uniformly distributed globular particles with a particle size of 100-500 nm and underwent dissociation and re-chelation during gastrointestinal digestion. Moreover, the DHTKE peptide mostly remained stable, with a retention rate of 98.32% under gastrointestinal digestion, although one degradation product (DHTK) was identified by nanoscale liquid chromatography-electrospray ionization-tandem mass spectrometry in the gastrointestinal digests; the effectiveness of DHTKE-Zn digests on enhancing absorption of zinc was comparable to that of the initial complex.
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Affiliation(s)
- Di Wang
- National Engineering Research Center of Seafood, School of Food Science and Technology , Dalian Polytechnic University , 1 Qinggongyuan , Ganjingzi District, Dalian , Liaoning 116034 , People's Republic of China
| | - Kexin Liu
- National Engineering Research Center of Seafood, School of Food Science and Technology , Dalian Polytechnic University , 1 Qinggongyuan , Ganjingzi District, Dalian , Liaoning 116034 , People's Republic of China
| | - Pengbo Cui
- National Engineering Research Center of Seafood, School of Food Science and Technology , Dalian Polytechnic University , 1 Qinggongyuan , Ganjingzi District, Dalian , Liaoning 116034 , People's Republic of China
| | - Zhijie Bao
- National Engineering Research Center of Seafood, School of Food Science and Technology , Dalian Polytechnic University , 1 Qinggongyuan , Ganjingzi District, Dalian , Liaoning 116034 , People's Republic of China
| | - Tongtong Wang
- National Engineering Research Center of Seafood, School of Food Science and Technology , Dalian Polytechnic University , 1 Qinggongyuan , Ganjingzi District, Dalian , Liaoning 116034 , People's Republic of China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology , Dalian Polytechnic University , 1 Qinggongyuan , Ganjingzi District, Dalian , Liaoning 116034 , People's Republic of China
| | - Na Sun
- National Engineering Research Center of Seafood, School of Food Science and Technology , Dalian Polytechnic University , 1 Qinggongyuan , Ganjingzi District, Dalian , Liaoning 116034 , People's Republic of China
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50
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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.
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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
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