1
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Wang R, Bai H, Liu T, Wang H, Fan Y, Wang Z. Structural changes and in vitro bioaccessibility of CPP-febisgly complexes: Dependence on iron load. Food Chem 2024; 463:141253. [PMID: 39278085 DOI: 10.1016/j.foodchem.2024.141253] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2024] [Revised: 09/07/2024] [Accepted: 09/10/2024] [Indexed: 09/17/2024]
Abstract
The effect of casein phosphopeptides (CPP) and ferrous bisglycinate (FebisGly) at different ratios (1:20, 1:10, and 1:5 w/w) on iron supplementation was investigated. The in vitro bioaccessibility, structural changes, antioxidant activity, and the effect of absorption inhibitors were also explored. The results demonstrated that CPP enhanced the bioaccessibility of FebisGly by 68.72 % ± 0.18 % and increased the β-sheet content from 21.60 % ± 0.23 % to 67.92 % ± 0.12 %, forming a stable secondary structure. The particle size distribution (PSD) and rheological analyses indicated that CPP significantly contributed to the formation of chelated irons, resulting in a uniform PSD and enhanced viscoelasticity. Moreover, it prolonged the gastric emptying time, reducing gastric irritation further. The carboxyl and amino groups in the CPP molecules participated in chelation reaction, improved the antioxidant activity, and competed with phytic acid, tannic acid, and cellulose for iron. Overall, these results laid a foundation for developing novel iron supplementation strategies.
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Affiliation(s)
- Ruixue Wang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Huasong Bai
- Nourse Science Center for Pet Nutrition, 241200 Wuhu, China
| | - Tong Liu
- Nourse Science Center for Pet Nutrition, 241200 Wuhu, China
| | - Hengyan Wang
- Nourse Science Center for Pet Nutrition, 241200 Wuhu, China
| | - Yaqing Fan
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Zhanzhong Wang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China.
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2
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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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3
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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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4
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Sheng XY, Mi W, Yuan QB, Liu BY, Carnielli V, Ning YB, Einerhand AWC. An A2 β-casein infant formula with high sn-2 palmitate and casein phosphopeptides supports adequate growth, improved stool consistency, and bone strength in healthy, term Chinese infants: a randomized, double-blind, controlled clinical trial. Front Nutr 2024; 11:1442584. [PMID: 39206307 PMCID: PMC11351578 DOI: 10.3389/fnut.2024.1442584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2024] [Accepted: 08/02/2024] [Indexed: 09/04/2024] Open
Abstract
The aim of this randomized, double-blind, controlled trial was to examine the effects of infant formula on the growth, stool consistency, and bone strength of infants (n = 120) over a period of 4 months. The investigational group was fed an A2 β-casein cow's milk infant formula containing casein phosphopeptides (CPP) and high sn-2 palmitate (54% of total palmitate at sn-2). The control group was fed a standard cow's milk formula without CPP and with low sn-2 palmitate (29% of total palmitate at sn-2). The third group was fed human milk (HM) (n = 60). All three groups had similar baseline characteristics, and maintained similar BMI, sleep habits, and growth rates in body weight and length throughout the study. However, compared to the control group, infants in the investigational and human milk groups had significantly: (i) greater body length at 90, 120, and 150 days of age; (ii) greater growth rate in head circumference from 30 to 60 days of age, with larger head circumference at 60 days of age; (iii) larger daily stool frequency at 60, 90, and 120 days of age; (iv) softer stool at 60, 90, and 120 days of age; (v) higher bone quality index and bone speed of sound at 150 days of age; (vi) fewer hours of crying at 60 and 90 days of age; (vii) less abdominal distention, burp, and flatus at 60, 90, and 120 days of age; and (viii) less constipation at 90 days of age. At other time points, no significant differences were observed between the three groups. No serious adverse events (AEs) related to the study products were reported, and significantly fewer infants in the investigational and HM groups experienced at least one AE compared to the control group. The study suggests that the A2 β-casein formula with high sn-2 palmitate and CPP supports adequate growth, is well tolerated, and may have beneficial effects on stool consistency, gastrointestinal comfort, crying duration, and bone density, comparable to HM. Clinical trial registration: https://clinicaltrials.gov/, NCT04749290.
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Affiliation(s)
- Xiao-Yang Sheng
- Department of Developmental Behavioral Pediatric and Children Healthcare, Xinhua Hospital, School of Medicine, Shanghai Jiao Tong University, Shanghai, China
| | - Wiola Mi
- Bunge Nutrition, Shanghai, China
| | - Qing Bin Yuan
- Junlebao Nutrition Research Institute, Shijiazhuang, China
| | - Bryan Yanwen Liu
- College of Biotechnology, East China University of Science and Technology, Shanghai, China
| | - Virgilio Carnielli
- Division of Neonatology, Polytechnic University of Marche and ‘G. Salesi’ Children’s Hospital, Ancona, Italy
| | - Yi Bing Ning
- Junlebao Nutrition Research Institute, Shijiazhuang, China
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Tenenbaum M, Deracinois B, Dugardin C, Auger J, Baniel A, Boulier A, Flahaut C, Ravallec R, Cudennec B. Digested casein phosphopeptides impact intestinal calcium transport in vitro. Food Funct 2024; 15:8104-8115. [PMID: 39007353 DOI: 10.1039/d4fo01637h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/16/2024]
Abstract
Calcium is the most abundant mineral in the human body and is involved in critical physiological and cellular processes. It is essential for the development, maintenance, and integrity of bone tissue throughout life. Identifying new natural food-grade chelating agents to improve calcium uptake is of increasing interest. Casein phosphopeptides (CPPs), highly phosphorylated peptides obtained after enzymatic hydrolysis of caseins, represent promising calcium-chelating candidates. The aim of this study was to investigate, using cell culture models, the ability of a digested milk matrix enriched in CPPs to regulate calcium transport through the intestinal barrier and elucidate the involved mechanisms. To this end, a CPP-preparation underwent in vitro static digestion and was subsequently incubated with an intestinal barrier model to monitor calcium uptake and transport. Our results demonstrated that the digested CPP preparation enhanced the trans-epithelial calcium transport via paracellular pathways and that CPPs, identified by peptidomics, crossed the intestinal barrier in the same time.
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Affiliation(s)
- Mathie Tenenbaum
- UMR Transfronalière BioEcoAgro-INRae 1158, Univ. Lille, INRAE, Univ. Liège, UPJV, JUNIA, Univ. Artois, Univ. Littoral Côte d'Opale, F-59000 Lille, France.
| | - Barbara Deracinois
- UMR Transfronalière BioEcoAgro-INRae 1158, Univ. Lille, INRAE, Univ. Liège, UPJV, JUNIA, Univ. Artois, Univ. Littoral Côte d'Opale, F-59000 Lille, France.
| | - Camille Dugardin
- UMR Transfronalière BioEcoAgro-INRae 1158, Univ. Lille, INRAE, Univ. Liège, UPJV, JUNIA, Univ. Artois, Univ. Littoral Côte d'Opale, F-59000 Lille, France.
| | - Julie Auger
- Ingredia S.A., 51 Av. Lobbedez - CS 60946, 62033 Arras Cedex, France
| | - Alain Baniel
- Ingredia S.A., 51 Av. Lobbedez - CS 60946, 62033 Arras Cedex, France
| | - Audrey Boulier
- Ingredia S.A., 51 Av. Lobbedez - CS 60946, 62033 Arras Cedex, France
| | - Christophe Flahaut
- UMR Transfronalière BioEcoAgro-INRae 1158, Univ. Lille, INRAE, Univ. Liège, UPJV, JUNIA, Univ. Artois, Univ. Littoral Côte d'Opale, F-59000 Lille, France.
| | - Rozenn Ravallec
- UMR Transfronalière BioEcoAgro-INRae 1158, Univ. Lille, INRAE, Univ. Liège, UPJV, JUNIA, Univ. Artois, Univ. Littoral Côte d'Opale, F-59000 Lille, France.
| | - Benoit Cudennec
- UMR Transfronalière BioEcoAgro-INRae 1158, Univ. Lille, INRAE, Univ. Liège, UPJV, JUNIA, Univ. Artois, Univ. Littoral Côte d'Opale, F-59000 Lille, France.
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6
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Bianchi E, Ruggeri M, Del Favero E, Pisano R, Artusio F, Ricci C, Vigani B, Ferraretto A, Boselli C, Icaro Cornaglia A, Rossi S, Sandri G. Chondroitin sulfate and caseinophosphopeptides doped polyurethane-based highly porous 3D scaffolds for tendon-to-bone regeneration. Int J Pharm 2024; 652:123822. [PMID: 38242257 DOI: 10.1016/j.ijpharm.2024.123822] [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: 11/14/2023] [Revised: 01/16/2024] [Accepted: 01/16/2024] [Indexed: 01/21/2024]
Abstract
Tendon disorders are common injuries, which can be greatly debilitating as they are often accompanied by great pain and inflammation. Moreover, several problems are also related to the laceration of the tendon-to-bone interface (TBI), a specific region subjected to great mechanical stresses. The techniques used nowadays for the treatment of tendon and TBI injuries often involve surgery. However, one critical aspect of this procedure involves the elevated risk of fail due to the tissues weakening and the postoperative alterations of the normal joint mechanics. Synthetic polymers, such as thermoplastic polyurethane, are of special interest in the tissue engineering field as they allow the production of scaffolds with tunable elastic and mechanical properties, that could guarantee an effective support during the new tissue formation. Based on these premises, the aim of this work was the design and the development of highly porous 3D scaffolds based on thermoplastic polyurethane, and doped with chondroitin sulfate and caseinophosphopeptides, able to mimic the structural, biomechanical, and biochemical functions of the TBI. The obtained scaffolds were characterized by a homogeneous microporous structure, and by a porosity optimal for cell nutrition and migration. They were also characterized by remarkable mechanical properties, reaching values comparable to the ones of the native tendons. The scaffolds promoted the tenocyte adhesion and proliferation when caseinophosphopetides and chondroitin sulfate are present in the 3D structure. In particular, caseinophosphopeptides' optimal concentration for cell proliferation resulted 2.4 mg/mL. Finally, the systems evaluation in vivo demonstrated the scaffolds' safety, since they did not cause any inflammatory effect nor foreign body response, representing interesting platforms for the regeneration of injured TBI.
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Affiliation(s)
- Eleonora Bianchi
- Department of Drug Sciences, University of Pavia, via Taramelli 12, 27100 Pavia, Italy
| | - Marco Ruggeri
- Department of Drug Sciences, University of Pavia, via Taramelli 12, 27100 Pavia, Italy
| | - Elena Del Favero
- Department of Medical Biotechnology and Translational Medicine, Università degli Studi di Milano, Milano, Italy
| | - Roberto Pisano
- Department of Applied Science and Technology (DISAT), Polytechnic of Torino, Torino, Italy
| | - Fiora Artusio
- Department of Applied Science and Technology (DISAT), Polytechnic of Torino, Torino, Italy
| | - Caterina Ricci
- Department of Medical Biotechnology and Translational Medicine, Università degli Studi di Milano, Milano, Italy
| | - Barbara Vigani
- Department of Drug Sciences, University of Pavia, via Taramelli 12, 27100 Pavia, Italy
| | - Anita Ferraretto
- Department of Biomedical Sciences for Health, Università degli Studi di Milano, via Mangiagalli 31, Milan, Italy; Laboratory of Experimental Biochemistry & Molecular Biology, IRCCS Istituto Galeazzi-Sant'Ambrogio, Via Cristina Belgioioso 173, 20157 Milan, Italy
| | - Cinzia Boselli
- Department of Drug Sciences, University of Pavia, via Taramelli 12, 27100 Pavia, Italy
| | - Antonia Icaro Cornaglia
- Department of Public Health, Experimental and Forensic Medicine, University of Pavia, via Forlanini 2, 27100 Pavia, Italy
| | - Silvia Rossi
- Department of Drug Sciences, University of Pavia, via Taramelli 12, 27100 Pavia, Italy
| | - Giuseppina Sandri
- Department of Drug Sciences, University of Pavia, via Taramelli 12, 27100 Pavia, Italy.
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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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Nielsen SDH, Liang N, Rathish H, Kim BJ, Lueangsakulthai J, Koh J, Qu Y, Schulz HJ, Dallas DC. Bioactive milk peptides: an updated comprehensive overview and database. Crit Rev Food Sci Nutr 2023:1-20. [PMID: 37504497 PMCID: PMC10822030 DOI: 10.1080/10408398.2023.2240396] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/29/2023]
Abstract
Partial digestion of milk proteins leads to the formation of numerous bioactive peptides. Previously, our research team thoroughly examined the decades of existing literature on milk bioactive peptides across species to construct the milk bioactive peptide database (MBPDB). Herein, we provide a comprehensive update to the data within the MBPDB and a review of the current state of research for each functional category from in vitro to animal and clinical studies, including angiotensin-converting enzyme (ACE)-inhibitory, antimicrobial, antioxidant, dipeptidyl peptidase (DPP)-IV inhibitory, opioid, anti-inflammatory, immunomodulatory, calcium absorption and bone health and anticancer activity. This information will help drive future research on the bioactivities of milk peptides.
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Affiliation(s)
| | - Ningjian Liang
- Nutrition Program, College of Health, Oregon State University, Corvallis, Oregon, USA
| | - Harith Rathish
- Department of Computer Science, Aarhus University, Aarhus, Denmark
| | - Bum Jin Kim
- Nutrition Program, College of Health, Oregon State University, Corvallis, Oregon, USA
| | | | - Jeewon Koh
- Nutrition Program, College of Health, Oregon State University, Corvallis, Oregon, USA
| | - Yunyao Qu
- Nutrition Program, College of Health, Oregon State University, Corvallis, Oregon, USA
| | - Hans-Jörg Schulz
- Department of Computer Science, Aarhus University, Aarhus, Denmark
| | - David C. Dallas
- Nutrition Program, College of Health, Oregon State University, Corvallis, Oregon, USA
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9
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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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10
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Liu W, Tang C, Cai Z, Jin Y, Ahn DU, Xi H. The effectiveness of polypeptides from phosvitin and eggshell membrane in enhancing the bioavailability of eggshell powder calcium and its accumulation in bones. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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11
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Wang J, Munk MB, Skibsted LH, Ahrné LM. Impact of pectin and whey minerals solubilized by lime juice on calcium bioaccessibility in yogurt based snacks. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107817] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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12
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Wang Y, Bai H, Wang S, Wang R, Wang Z. Casein phosphopeptide-calcium chelate: Preparation, calcium holding capacity and simulated digestion in vitro. Food Chem 2022; 401:134218. [PMID: 36115235 DOI: 10.1016/j.foodchem.2022.134218] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 09/01/2022] [Accepted: 09/09/2022] [Indexed: 10/14/2022]
Abstract
In this work, CPP-Ca chelate was synthesized by chelating casein phosphopeptide (CPP) and calcium and characterized by Fourier transform infrared spectroscopy (FTIR), Scanning electron microscopy (SEM) Energy dispersive spectroscopy (EDS) and X-ray diffraction (XRD). The antioxidant activity and calcium holding capacity of CPP-Ca were evaluated and its secondary structure transition was monitored during gastrointestinal digestion by in situ Raman spectroscopy. The results demonstrated that calcium chelating rate reached 40 % and calcium ion was bound to CPP mainly through the interaction of carboxyl and amino groups. The result of calcium holding capacity confirmed the formation of calcium phosphate precipitates could be delayed by 10-15 min with increasing CPP concentration. In vitro simulated digestion revealed CPP-Ca exhibited excellent calcium solubility and its secondary structural changes occurred, especially α-helix and β-sheet content. These findings provided significant insights into enhancing bioavailability of calcium supplements and developing of calcium functional foods for human and animals.
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Affiliation(s)
- Ying Wang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Huasong Bai
- Nourse Science Centre for Pet Nutrition, Wuhu 241200, China
| | - Songjun Wang
- Nourse Science Centre for Pet Nutrition, Wuhu 241200, China
| | - Ruixue Wang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Zhanzhong Wang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China; Nourse Science Centre for Pet Nutrition, Wuhu 241200, China.
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13
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Xiang H, Huang H, Sun-Waterhouse D, Hu X, Li L, Waterhouse GI, Tang R, Xiong J, Cui C. Enzymatically synthesized γ-[Glu](n≥1)-Gln as novel calcium-binding peptides to deliver calcium with enhanced bioavailability. Food Chem 2022; 387:132918. [DOI: 10.1016/j.foodchem.2022.132918] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 04/05/2022] [Accepted: 04/05/2022] [Indexed: 11/28/2022]
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14
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Calcium-binding capacity of peptides obtained from sheep bone and structural characterization and stability of the peptide-calcium chelate. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01580-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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15
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Wang Q, Ma Y. Characterization of calcium phosphate nanoparticles sequestered by phosphopeptides in response to heat treatment. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113816] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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16
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Calcium supplements and structure–activity relationship of peptide-calcium chelates: a review. Food Sci Biotechnol 2022; 31:1111-1122. [DOI: 10.1007/s10068-022-01128-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 05/30/2022] [Accepted: 06/28/2022] [Indexed: 11/04/2022] Open
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17
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Identification, production and bioactivity of casein phosphopeptides – A review. Food Res Int 2022; 157:111360. [DOI: 10.1016/j.foodres.2022.111360] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 04/28/2022] [Accepted: 05/10/2022] [Indexed: 01/23/2023]
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18
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Hu S, Lin S, He X, Sun N. Iron delivery systems for controlled release of iron and enhancement of iron absorption and bioavailability. Crit Rev Food Sci Nutr 2022; 63:10197-10216. [PMID: 35588258 DOI: 10.1080/10408398.2022.2076652] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Iron deficiency is a global nutritional problem, and adding iron salts directly to food will have certain side effects on the human body. Therefore, there is growing interest in food-grade iron delivery systems. This review provides an overview of iron delivery systems, with emphasis on the controlled release of iron during gastrointestinal digestion, as well as the enhancement of iron absorption and bioavailability. Iron-bearing proteins are easily degraded by digestive enzymes and absorbed through receptor-mediated endocytosis. Instead, protein aggregates are slowly degraded in the stomach, which delays iron release and serves as a potential iron supplement. Amino acids, peptides and polysaccharides can bind iron through iron binding sites, but the formed compounds are prone to dissociation in the stomach. Moreover, peptides and polysaccharides can deliver iron by mediating the formation of ferric oxyhydroxide which is absorbed through endocytosis or bivalent transporter 1. In addition, liposomes are unstable during gastric digestion and iron is released in large quantities. Complexes formed by polysaccharides and proteins, and microcapsules formed by polysaccharides can delay the release of iron in the gastric environment and prolong iron release in the intestinal environment. This review is conducive to the development of iron functional ingredients and dietary supplements.
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Affiliation(s)
- Shengjie Hu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P. R. China
| | - Songyi Lin
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P. R. China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P. R. China
| | - Xueqing He
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P. R. China
| | - Na Sun
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P. R. China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P. R. China
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19
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Kheeree N, Kuptawach K, Puthong S, Sangtanoo P, Srimongkol P, Boonserm P, Reamtong O, Choowongkomon K, Karnchanatat A. Discovery of calcium-binding peptides derived from defatted lemon basil seeds with enhanced calcium uptake in human intestinal epithelial cells, Caco-2. Sci Rep 2022; 12:4659. [PMID: 35304505 PMCID: PMC8933469 DOI: 10.1038/s41598-022-08380-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2021] [Accepted: 03/07/2022] [Indexed: 01/01/2023] Open
Abstract
It is anticipated that calcium-chelating peptides may serve to enhance the absorption of calcium. This research examined defatted lemon basil seeds (DLBS) which had been treated with Alcalase under optimized parameters for the degree of hydrolysis for proteolysis, discovering that the activity for calcium-binding in a competitive condition with phosphate ion was 60.39 ± 1.545%. The purification of the hydrolysates was performed via ultrafiltration along with reversed-phase high performance liquid chromatography (RP-HPLC). Determination of the purified peptide amino acid sequence was confirmed for both peptides and reported as Ala-Phe-Asn-Arg-Ala-Lys-Ser-Lys-Ala-Leu-Asn-Glu-Asn (AFNRAKSKALNEN; Basil-1), and Tyr-Asp-Ser-Ser-Gly-Gly-Pro-Thr-Pro-Trp-Leu-Ser-Pro-Tyr (YDSSGGPTPWLSPY; Basil-2). The respective activities for calcium-binding were 38.62 ± 1.33%, and 42.19 ± 2.27%. Fluorescence spectroscopy, and fourier transform infrared spectroscopy were employed in order to assess the chelating mechanism between calcium and the peptides. It was found that the calcium ions took place through the activity of the amino nitrogen atoms and the oxygen atoms on the carboxyl group. Moreover, both of these peptides served to improve calcium transport and absorption in Caco-2 cell monolayers, depending on the concentration involved. It was revealed that the peptide-calcium complexes offered an increased calcium absorption percentage when compared to free calcium at similar concentrations. It might be concluded that the peptide within the peptide-calcium complex can promote calcium absorption through both active and passive transport pathways by increasing calcium concentration and promoting cell membrane interaction. Accordingly, DLBS protein can be considered a strong potential source of protein which can be used to produce calcium-binding peptides and might therefore play a role in the production of nutraceutical foods as a bioactive ingredient.
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Affiliation(s)
- Norhameemee Kheeree
- Program in Biotechnology, Faculty of Science, Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok, 10330, Thailand
| | - Kittisak Kuptawach
- Program in Biotechnology, Faculty of Science, Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok, 10330, Thailand
| | - Songchan Puthong
- Research Unit in Bioconversion/Bioseparation for Value-Added Chemical Production, Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok, 10330, Thailand
| | - Papassara Sangtanoo
- Research Unit in Bioconversion/Bioseparation for Value-Added Chemical Production, Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok, 10330, Thailand
| | - Piroonporn Srimongkol
- Research Unit in Bioconversion/Bioseparation for Value-Added Chemical Production, Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok, 10330, Thailand
| | - Patamalai Boonserm
- Department of Microbiology, Faculty of Science, King Mongkut's University of Technology Thonburi, 126 Pracha Uthit Road, Tungkru, Bangkok, 10140, Thailand
| | - Onrapak Reamtong
- Department of Molecular Tropical Medicine and Genetics, Faculty of Tropical Medicine, Mahidol University, 420/6 Ratchawithi Road, Ratchathewi, Bangkok, 10400, Thailand
| | - Kiattawee Choowongkomon
- Department of Biochemistry, Faculty of Science, Kasetsart University, 50 Ngamwongwan Road, Chatuchak, Bangkok, 10900, Thailand
| | - Aphichart Karnchanatat
- Program in Biotechnology, Faculty of Science, Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok, 10330, Thailand. .,Research Unit in Bioconversion/Bioseparation for Value-Added Chemical Production, Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok, 10330, Thailand.
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20
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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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21
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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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22
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Mattar G, Haddarah A, Haddad J, Pujola M, Sepulcre F. New approaches, bioavailability and the use of chelates as a promising method for food fortification. Food Chem 2021; 373:131394. [PMID: 34710689 DOI: 10.1016/j.foodchem.2021.131394] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Revised: 10/06/2021] [Accepted: 10/09/2021] [Indexed: 01/24/2023]
Abstract
Food fortification has been used for many years to combat micronutrient deficiencies; the main challenge with food fortification is the combination of a bioavailable, affordable fortificant with the best (food) vehicle as a carrier to reach at-risk populations. This paper considers mineral deficiencies, especially iron, food fortification, target populations, and the use of chelates in food fortification, as well as different types of mineral-chelate complexes, advantages and limitations of previous trials, methods used for analysis of these complexes, bioavailability of minerals, factors influencing it, and methods particularly those in vitro for predicting outcomes. Three innovative methods (encapsulation, nanoparticulation, and chelation) were explored, which aim to overcome problems associated with conventional fortification, especially those affecting organoleptic properties and bioavailability; but often lead to the emergence of new limitations (for example instability, impracticality and high costs) requiring further research.
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Affiliation(s)
- Ghadeer Mattar
- Departament d'Enginyeria Agroalimentària i Biotecnologia, Universitat Politècnica de Catalunya, Campus del Baix Llobregat, Carrer Esteve Terradas 8, 08860, Castelldefels, Barcelona, Spain; octoral School of Sciences and Technology, Lebanese University, Rafic Hariri Campus, Hadath, Lebanon
| | - Amira Haddarah
- octoral School of Sciences and Technology, Lebanese University, Rafic Hariri Campus, Hadath, Lebanon
| | - Joseph Haddad
- octoral School of Sciences and Technology, Lebanese University, Rafic Hariri Campus, Hadath, Lebanon
| | - Montserrat Pujola
- Departament d'Enginyeria Agroalimentària i Biotecnologia, Universitat Politècnica de Catalunya, Campus del Baix Llobregat, Carrer Esteve Terradas 8, 08860, Castelldefels, Barcelona, Spain
| | - Franscesc Sepulcre
- Departament d'Enginyeria Agroalimentària i Biotecnologia, Universitat Politècnica de Catalunya, Campus del Baix Llobregat, Carrer Esteve Terradas 8, 08860, Castelldefels, Barcelona, Spain.
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23
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Zhang P, Bao Z, Jiang P, Zhang S, Zhang X, Lin S, Sun N. Nanoliposomes for encapsulation and calcium delivery of egg white peptide-calcium complex. J Food Sci 2021; 86:1418-1431. [PMID: 33880783 DOI: 10.1111/1750-3841.15677] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2020] [Revised: 02/09/2021] [Accepted: 02/14/2021] [Indexed: 11/28/2022]
Abstract
Nanoliposomes and crude liposomes loaded with egg white peptide-calcium complex (EWP-Ca) were fabricated by thin-film dispersion with or without dynamic high-pressure microfluidization. Their physiochemical properties, in vitro stability, and calcium release profiles were investigated in this study. Results showed that the EWP-Ca-loaded nanoliposomes exhibited spherical structures with a lower particle size and polydispersity index as well as a higher thermal stability as compared to the corresponding crude liposomes. Further investigations revealed that EWP-Ca was embedded into the liposomes mainly through hydrogen bonding and present in an amorphous form within the liposomes. Additionally, the EWP-Ca-loaded nanoliposomes effectively slowed the release of calcium in gastric digestion, allowing more soluble calcium to enter the intestinal tract; in the subsequent intestinal digestion, the EWP-Ca-loaded nanoliposomes were more electrically and physically stable than the crude liposomes. Therefore, the EWP-Ca-loaded nanoliposomes could be used as a favorable dietary calcium delivery system to promote calcium bioavailability. PRACTICAL APPLICATION: Nanoliposomes were fabricated in this study to encapsulate the egg white peptide-calcium complex (EWP-Ca) for calcium delivery. The EWP-Ca-loaded nanoliposomes effectively slowed the release of calcium in gastric digestion, allowing more soluble calcium to enter the intestinal tract, and were more electrically and physically stable in the subsequent intestinal digestion. Therefore, the EWP-Ca-loaded nanoliposomes may be incorporated in calcium-fortified food to enhance calcium delivery for maintaining bone health.
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Affiliation(s)
- Penglin Zhang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Zhijie Bao
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Pengfei Jiang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Simin Zhang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Xiumin Zhang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Na Sun
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
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24
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Sun N, Zhang P, Jiang P, Wang Y, Cui P, Li T, Lin S. Herring egg phosphopeptides as calcium carriers for improving calcium absorption and bone microarchitecture in vivo. Food Funct 2020; 11:10936-10944. [PMID: 33245079 DOI: 10.1039/d0fo01232g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Phosphorylation may enhance the functional properties of proteins/peptides. Herring egg phosphopeptides (HEPPs) have been found to be more effective than the non-phosphorylated variant in calcium-binding activities due to the introduced phosphate groups. However, whether HEPPs as calcium carriers will be superior to herring egg peptides (HEPs) in improving calcium bioavailability in vivo, for the equivalent calcium intake prerequisite, remains to be clarified. This study aimed to evaluate the effect of HEPPs-calcium complex and HEPs-calcium complex on calcium absorption and bioavailability in calcium-deficient mice. Results showed that the remarkably lower calcium absorption and bone calcium deposition induced by long-term calcium deficiency were accompanied by deterioration of the trabecular bone microarchitecture (P < 0.05). The HEPPs-Ca supplements significantly improved the apparent calcium absorption, increased the serum calcium level, decreased the alkaline phosphatase activity, strengthened the bone biomechanical property, and increased bone volume/tissue volume (BV/TV) and trabecular number (Tb·N) in calcium-deficient mice (P < 0.05), as determined by micro-computed tomography (micro-CT) assay. The effect of HEPPs-Ca on calcium absorption and bioavailability was comparable to that of CPPs-Ca, but better than that of HEPs-Ca and CaCO3. This study brings new insights into the potential of HEPPs as an alternative to CPPs for use in calcium supplements.
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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.
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25
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Wang Q, Holt C, Nylander T, Ma Y. Salt partition, ion equilibria, and the structure, composition, and solubility of micellar calcium phosphate in bovine milk with added calcium salts. J Dairy Sci 2020; 103:9893-9905. [DOI: 10.3168/jds.2020-18829] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2020] [Accepted: 07/06/2020] [Indexed: 01/26/2023]
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26
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Zhao M, Ma A, He H, Guo D, Hou T. Desalted duck egg white peptides-chitosan oligosaccharide copolymers as calcium delivery systems: Preparation, characterization and calcium release evaluation in vitro and vivo. Food Res Int 2020; 131:108974. [DOI: 10.1016/j.foodres.2019.108974] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2019] [Accepted: 12/30/2019] [Indexed: 01/10/2023]
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27
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Two novel calcium delivery systems fabricated by casein phosphopeptides and chitosan oligosaccharides: Preparation, characterization, and bioactive studies. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105567] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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28
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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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29
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Wang X, Zhang Z, Xu H, Li X, Hao X. Preparation of sheep bone collagen peptide-calcium chelate using enzymolysis-fermentation methodology and its structural characterization and stability analysis. RSC Adv 2020; 10:11624-11633. [PMID: 35496583 PMCID: PMC9050637 DOI: 10.1039/d0ra00425a] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2020] [Accepted: 03/11/2020] [Indexed: 11/21/2022] Open
Abstract
In this study, enzymatic hydrolysis and Lactobacillus fermentation were used in combination to prepare collagen peptide with high free calcium content, followed by the addition of anhydrous ethanol to obtain peptide-calcium chelate. The optimal conditions for the fermentation of enzymatic hydrolysate (glucose 3%, inoculum size 6%, 24.5 h, 37 °C and pH 6.5) were determined by response surface methodology (RSM), under which a free calcium content of 2212.58 mg/100 g was obtained. The calcium-chelating capacity was 42.57 ± 0.09%. The results of ultraviolet absorption spectrum, Fourier transform infrared (FT-IR) spectra, differential scanning calorimeter (DSC), X-ray diffraction and amino acid analysis indicated that calcium could be chelated through carboxyl oxygen and amino nitrogen atoms of collagen peptides, forming peptide-calcium chelate. The chelate is stable at 30-80 °C of temperatures and during in simulated gastrointestinal digestion, which could promote calcium absorption in human. The test intended to provide a basis for developing a novel calcium supplement and promoting utilization of sheep bone.
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Affiliation(s)
- Xueqi Wang
- College of Food Science and Engineering, Gansu Agricultural University No. 1 Yingmen Village, Anning District Lanzhou 730070 China +86-188-94312198 +86-139-19363806
| | - Zhen Zhang
- College of Food Science and Engineering, Gansu Agricultural University No. 1 Yingmen Village, Anning District Lanzhou 730070 China +86-188-94312198 +86-139-19363806
| | - Hongyan Xu
- College of Food Science and Engineering, Gansu Agricultural University No. 1 Yingmen Village, Anning District Lanzhou 730070 China +86-188-94312198 +86-139-19363806
| | - Xiaoye Li
- College of Food Science and Engineering, Gansu Agricultural University No. 1 Yingmen Village, Anning District Lanzhou 730070 China +86-188-94312198 +86-139-19363806
| | - Xudong Hao
- College of Food Science and Engineering, Gansu Agricultural University No. 1 Yingmen Village, Anning District Lanzhou 730070 China +86-188-94312198 +86-139-19363806
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30
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Xi Y, Liu B, Jiang H, Yin S, Ngai T, Yang X. Sodium caseinate as a particulate emulsifier for making indefinitely recycled pH-responsive emulsions. Chem Sci 2020; 11:3797-3803. [PMID: 34122848 PMCID: PMC8152521 DOI: 10.1039/c9sc05050g] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023] Open
Abstract
pH-responsive emulsions are one of the simplest and most readily implementable stimuli-responsive systems. However, their practical uses have been greatly hindered by cyclability. Here, we report a robust pH-responsive emulsion prepared by utilizing pure sodium caseinate (NaCas) as the sole emulsifier. We demonstrate that the emulsification/demulsification of the obtained NaCas-stabilized emulsion can be triggered by simply changing the pH value over 100 cycles, which has never been observed in any protein-stabilized emulsion system. The NaCas-stabilized emulsion maintains its pH-responsive properties even in a saturated salt solution (NaCl ∼ 6.1 M) or seawater. We illustrate how NaCas functions in pH-responsive emulsions and show that when conventional nanoparticles such as zein protein or bare SiO2 particles were coated with a layer of NaCas, the resulting formulated emulsions could be switched on and off over 10 cycles. The unique properties of NaCas thus enable the engineering of conventional Pickering emulsions to pH-responsive Pickering emulsions. Finally, we have integrated catalytically active gold (Au) nanoclusters (NCs) into the NaCas protein and then utilized them to produce emulsions. Remarkably, these NaCas-Au NCs assembled at the oil-water interface exhibited excellent catalytic activity and cyclability, not only in aqueous solution, but also in complicated seawater environments.
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Affiliation(s)
- Yongkang Xi
- Research and Development Centre of Food Proteins, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products Safety, South China University of Technology Guangzhou 510640 P. R. China
| | - Bo Liu
- Research and Development Centre of Food Proteins, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products Safety, South China University of Technology Guangzhou 510640 P. R. China
| | - Hang Jiang
- Department of Chemistry, The Chinese University of Hong Kong Shatin N. T. Hong Kong
| | - Shouwei Yin
- Research and Development Centre of Food Proteins, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products Safety, South China University of Technology Guangzhou 510640 P. R. China .,Department of Chemistry, The Chinese University of Hong Kong Shatin N. T. Hong Kong .,Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou 510640 PR China
| | - To Ngai
- Department of Chemistry, The Chinese University of Hong Kong Shatin N. T. Hong Kong
| | - Xiaoquan Yang
- Research and Development Centre of Food Proteins, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products Safety, South China University of Technology Guangzhou 510640 P. R. China .,Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou 510640 PR China
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31
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Yuan X, Bao X, Feng G, Zhang M, Ma S. Effects of peptide–calcium complexes from sunflower seeds and peanuts on enhancing bone mineral density. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14555] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Xingyu Yuan
- Department of Food Science and Engineering Inner Mongolia Agricultural University No. 306 Zhaowuda Road, Saihan District Hohhot Inner Mongolia 010018 China
| | - Xiaolan Bao
- Department of Food Science and Engineering Inner Mongolia Agricultural University No. 306 Zhaowuda Road, Saihan District Hohhot Inner Mongolia 010018 China
| | - Guoxue Feng
- Department of Food Science and Engineering Inner Mongolia Agricultural University No. 306 Zhaowuda Road, Saihan District Hohhot Inner Mongolia 010018 China
| | - Meili Zhang
- Department of Food Science and Engineering Inner Mongolia Agricultural University No. 306 Zhaowuda Road, Saihan District Hohhot Inner Mongolia 010018 China
| | - Sarina Ma
- Department of Food Science and Engineering Inner Mongolia Agricultural University No. 306 Zhaowuda Road, Saihan District Hohhot Inner Mongolia 010018 China
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32
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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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In vitro antioxidant properties of digests of hydrolyzed casein and caseinophosphopeptide preparations in cell models of human intestine and osteoblasts. J Funct Foods 2020. [DOI: 10.1016/j.jff.2019.103673] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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Cui P, Lin S, Han W, Jiang P, Zhu B, Sun N. Calcium Delivery System Assembled by a Nanostructured Peptide Derived from the Sea Cucumber Ovum. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:12283-12292. [PMID: 31610118 DOI: 10.1021/acs.jafc.9b04522] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
In this study, the binding mechanism, morphological, and conformational analysis of the complex of a sea cucumber ovum derived octapeptide (EDLAALEK) with Ca2+ as well as its calcium delivery behavior via the gastrointestinal (GI) tract were investigated. The Ca2+ specifically bound to two carboxyl oxygen atoms of C-terminal Glu and Asp on the EDLAALEK peptide at a stoichiometric ratio of 1:1. Calcium coordination induced the self-assembly of the EDLAALEK peptide, resulting in the formation of a nanocomposite with a crystal structure. Furthermore, the formed nanocomposite went through dissociation and self-assembly during in vitro GI digestion, accompanied by the release and rechelation of Ca2+, which was related to changes in their secondary structure. Nevertheless, the GI digests of the EDLAALEK-calcium complex could significantly enhance Ca2+ absorption across Caco-2 cell monolayers. The findings suggest that the sea cucumber ovum derived peptide has the potential as an efficient nanocarrier to transport calcium through the GI system.
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Affiliation(s)
- Pengbo Cui
- National Engineering Research Center of Seafood, School of Food Science and Technology , Dalian Polytechnic University , Dalian 116034 , P. R. China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology , Dalian Polytechnic University , Dalian 116034 , P. R. China
| | - Weiwei Han
- Key Laboratory for Molecular Enzymology and Engineering of Ministry of Education, School of Life Science , Jilin University , Changchun 130012 , 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
| | - Beiwei Zhu
- National Engineering Research Center of Seafood, School of Food Science and Technology , Dalian Polytechnic University , Dalian 116034 , P. R. China
| | - Na Sun
- National Engineering Research Center of Seafood, School of Food Science and Technology , Dalian Polytechnic University , Dalian 116034 , P. R. China
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Wu J, Cai X, Tang M, Wang S. Novel calcium-chelating peptides from octopus scraps and their corresponding calcium bioavailability. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:536-545. [PMID: 29931683 DOI: 10.1002/jsfa.9212] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/18/2017] [Revised: 06/10/2018] [Accepted: 06/16/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND To reducing the massive marine pollution and resource waste caused by octopus scraps, we developed a novel octopus scraps protein hydrolysate (OSPH), which displays calcium-chelating activity, and we investigated the chelating interaction and calcium bioavailability of OSPH-Ca. RESULTS The structural properties of amido and carboxy groups indicated that they could be the reaction sites for chelation. The particle radius of OSPH increased by 32.25 nm after the calcium chelated with OSPH, indicating intramolecular and intermolecular folding and aggregating. The enthalpy of OSPH increased by 0.8323 after chelation, showing that bands of OSPH-Ca needed more thermal energy to be destroyed than OSPH. Meanwhile, the chelate showed remarkable stability and absorbability under either acidic or basic conditions, which favored calcium absorption in the gastrointestinal tracts of humans. The calcium intake of OSPH-Ca increased by 41% when compared with that of CaCl2 . In particular, OSPH-Ca could protect calcium ions from precipitation caused by dietary inhibitors tannic acid and phytate, while calcium uptake efficiency remained at 3.35 and 1.68 times higher than that of CaCl2 . CONCLUSION These findings revealed the feasibility of transforming octopus scraps into a novel functional calcium chelate based on peptides, promoting environmental sustainability. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Jinhong Wu
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
- Institute of Food and Marine Bioresources, College of Biological Science and Technology, Fuzhou University, Fuzhou, China
| | - Xixi Cai
- Institute of Food and Marine Bioresources, College of Biological Science and Technology, Fuzhou University, Fuzhou, China
| | - Mengru Tang
- Institute of Food and Marine Bioresources, College of Biological Science and Technology, Fuzhou University, Fuzhou, China
| | - Shaoyun Wang
- Institute of Food and Marine Bioresources, College of Biological Science and Technology, Fuzhou University, Fuzhou, China
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Preparation process optimization of pig bone collagen peptide-calcium chelate using response surface methodology and its structural characterization and stability analysis. Food Chem 2019; 284:80-89. [PMID: 30744872 DOI: 10.1016/j.foodchem.2019.01.103] [Citation(s) in RCA: 101] [Impact Index Per Article: 20.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2018] [Revised: 12/25/2018] [Accepted: 01/16/2019] [Indexed: 12/16/2022]
Abstract
In this study, alcalase and neutrase were used in combination to prepare collagen peptides with high calcium binding ability. The optimal conditions for the preparation of peptide-calcium chelate (mass ratio of peptide/calcium of 4.5:1 for 40 min at 50 °C and pH 9) were determined by response surface methodology (RSM), under which a calcium chelating rate of 78.38% was obtained. The results of Ultraviolet-Visible (UV-Vis), fluorescence and Fourier transform infrared (FT-IR) spectra synthetically indicated that calcium could be chelated by carboxyl oxygen and amino nitrogen atoms of collagen peptides, thus forming peptide-calcium chelate. The chelate was stable at various temperatures and pH values, and exhibited excellent stability in the gastrointestinal environment, which could promote calcium absorption in human gastrointestinal tract. Moreover, Caco-2 cell monolayer model was used to investigate the effect of peptide-calcium chelate on promoting calcium absorption. Results showed that peptide-calcium chelate could significantly improve calcium transport in Caco-2 cell monolayer and reverse the inhibition of calcium absorption by phosphate and phytate. The findings provide a scientific basis for developing new calcium supplements and the high-value utilization of pig bone.
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Cui P, Lin S, Han W, Jiang P, Zhu B, Sun N. The formation mechanism of a sea cucumber ovum derived heptapeptide–calcium nanocomposite and its digestion/absorption behavior. Food Funct 2019; 10:8240-8249. [DOI: 10.1039/c9fo01335k] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Calcium coordination induced the self-assembly of the sea cucumber ovum derived heptapeptide (NDEELNK), resulting in the formation of the nanocomposite with potential function to transport calcium through the gastrointestinal system.
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Affiliation(s)
- Pengbo Cui
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- P. R. China
| | - Songyi Lin
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- P. R. China
| | - Weiwei Han
- Key Laboratory for Molecular Enzymology and Engineering of Ministry of Education
- School of Life Science
- Jilin University
- Changchun 130012
- 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
| | - Beiwei Zhu
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- P. R. China
| | - Na Sun
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- P. R. China
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38
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Evaluation of chemical species and bioaccessibility of selenium in dietary supplements. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3155-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Cui P, Lin S, Jin Z, Zhu B, Song L, Sun N. In vitrodigestion profile and calcium absorption studies of a sea cucumber ovum derived heptapeptide–calcium complex. Food Funct 2018; 9:4582-4592. [DOI: 10.1039/c8fo00910d] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
A novel sea cucumber ovum derived heptapeptide (NDEELNK) could bind one calcium ionviaits carboxyl oxygen and amino nitrogen atoms, and the formed complex underwent disaggregation and self aggregation during simulated gastrointestinal digestion.
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Affiliation(s)
- Pengbo Cui
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- P. R. China
| | - Songyi Lin
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- P. R. China
| | - Ziqi Jin
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- P. R. China
| | - Beiwei Zhu
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- P. R. China
| | - Liang Song
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- P. R. China
| | - Na Sun
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- P. R. China
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Yang X, Wen G, Tuo B, Zhang F, Wan H, He J, Yang S, Dong H. Molecular mechanisms of calcium signaling in the modulation of small intestinal ion transports and bicarbonate secretion. Oncotarget 2017; 9:3727-3740. [PMID: 29423078 PMCID: PMC5790495 DOI: 10.18632/oncotarget.23197] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2017] [Accepted: 12/01/2017] [Indexed: 01/13/2023] Open
Abstract
Background and Purpose: Although Ca2+ signaling may stimulate small intestinal ion secretion, little is known about its critical role and the molecular mechanisms of Ca2+-mediated biological action. Key Results Activation of muscarinic receptors by carbachol(CCh) stimulated mouse duodenal Isc, which was significantly inhibited in Ca2+-free serosal solution and by several selective store-operated Ca2+ channels(SOC) blockers added to the serosal side of duodenal tissues. Furthermore, we found that CRAC/Orai channels may represent the molecular candidate of SOC in intestinal epithelium. CCh increased intracellular Ca2+ but not cAMP, and Ca2+ signaling mediated duodenal Cl- and HCO3- secretion in wild type mice but not in CFTR knockout mice. CCh induced duodenal ion secretion and stimulated PI3K/Akt activity in duodenal epithelium, all of which were inhibited by selective PI3K inhibitors with different structures. CCh-induced Ca2+ signaling also stimulated the phosphorylation of CFTR proteins and their trafficking to the plasma membrane of duodenal epithelial cells, which were inhibited again by selective PI3K inhibitors. Materials and Methods Functional, biochemical and morphological experiments were performed to examine ion secretion, PI3K/Akt and CFTR activity of mouse duodenal epithelium. Ca2+ imaging was performed on HT-29 cells. Conclusions and Implications Ca2+ signaling plays a critical role in intestinal ion secretion via CRAC/Orai-mediated SOCE mechanism on the serosal side of epithelium. We also demonstrated the molecular mechanisms of Ca2+ signaling in CFTR-mediated secretion via novel PI3K/Akt pathway. Our findings suggest new perspectives for drug targets to protect the upper GI tract and control liquid homeostasis in the small intestine.
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Affiliation(s)
- Xin Yang
- Department of Gastroenterology, Xinqiao Hospital, Third Military Medical University, Chongqing 400037, China
| | - Guorong Wen
- Department of Gastroenterology, Affiliated Hospital, Zunyi Medical College, and Digestive Disease Institute of Guizhou Province, Zunyi 563003, China
| | - Biguang Tuo
- Department of Gastroenterology, Affiliated Hospital, Zunyi Medical College, and Digestive Disease Institute of Guizhou Province, Zunyi 563003, China
| | - Fenglian Zhang
- Department of Gastroenterology, Xinqiao Hospital, Third Military Medical University, Chongqing 400037, China
| | - Hanxing Wan
- Department of Gastroenterology, Xinqiao Hospital, Third Military Medical University, Chongqing 400037, China
| | - Jialin He
- Department of Gastroenterology, Xinqiao Hospital, Third Military Medical University, Chongqing 400037, China
| | - Shiming Yang
- Department of Gastroenterology, Affiliated Hospital, Zunyi Medical College, and Digestive Disease Institute of Guizhou Province, Zunyi 563003, China
| | - Hui Dong
- Department of Gastroenterology, Xinqiao Hospital, Third Military Medical University, Chongqing 400037, China.,Department of Medicine, School of Medicine, University of California, San Diego, CA 92093, USA
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Sun N, Jin Z, Li D, Yin H, Lin S. An Exploration of the Calcium-Binding Mode of Egg White Peptide, Asp-His-Thr-Lys-Glu, and In Vitro Calcium Absorption Studies of Peptide-Calcium Complex. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:9782-9789. [PMID: 29065689 DOI: 10.1021/acs.jafc.7b03705] [Citation(s) in RCA: 61] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The binding mode between the pentapeptide (DHTKE) from egg white hydrolysates and calcium ions was elucidated upon its structural and thermodynamics characteristics. The present study demonstrated that the DHTKE peptide could spontaneously bind calcium with a 1:1 stoichiometry, and that the calcium-binding site corresponded to the carboxyl oxygen, amino nitrogen, and imidazole nitrogen atoms of the DHTKE peptide. Moreover, the effect of the DHTKE-calcium complex on improving the calcium absorption was investigated in vitro using Caco-2 cells. Results showed that the DHTKE-calcium complex could facilitate the calcium influx into the cytosol and further improve calcium absorption across Caco-2 cell monolayers by more than 7 times when compared to calcium-free control. This study facilitates the understanding about the binding mechanism between peptides and calcium ions as well as suggests a potential application of egg white peptides as nutraceuticals to improve calcium absorption.
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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, People's Republic of China
| | - Ziqi Jin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University , Dalian 116034, People's Republic of China
| | - Dongmei Li
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University , Dalian 116034, People's Republic of China
| | - Hongjie Yin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University , Dalian 116034, People's Republic of China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University , Dalian 116034, People's Republic of China
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Hou T, Liu Y, Guo D, Li B, He H. Collagen Peptides from Crucian Skin Improve Calcium Bioavailability and Structural Characterization by HPLC-ESI-MS/MS. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:8847-8854. [PMID: 28915036 DOI: 10.1021/acs.jafc.7b03059] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The effects of collagen peptides (CPs), which are derived from crucian skin, were investigated in a retinoic acid-induced bone loss model. The level of serum bone alkaline phosphatase (BALP) in the model group (117.65 ± 4.66 units/L) was significantly higher than those of the other three groups (P < 0.05). After treatment with 600 and 1200 mg of CPs/kg, the level of BALP decreased to 85.26 ± 7.35 and 97.03 ± 7.21 units/L, respectively. After treatment with 600 mg of CPs/kg, the bone calcium content significantly increased by 22% (femur) and 12.38% (tibia) compared to those of the model group. In addition, the bone mineral density in the 600 mg of CPs/kg group was significantly higher (femur, 0.37 ± 0.02 g/cm2; tibia, 0.33 ± 0.02 g/cm2) than in the model group (femur, 0.26 ± 0.01 g/cm2; tibia, 0.23 ± 0.02 g/cm2). The morphology results indicated bone structure improved after the treatment with CPs. Structural characterization demonstrated that Glu, Lys, and Arg play important roles in binding calcium and promoting calcium uptake. Our results indicated that CPs could promote calcium uptake and regulate bone formation.
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Affiliation(s)
- Tao Hou
- College of Food Science and Technology, Huazhong Agricultural University , Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education , Wuhan 43000, China
| | - Yanshuang Liu
- College of Food Science and Technology, Huazhong Agricultural University , Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education , Wuhan 43000, China
| | - Danjun Guo
- College of Food Science and Technology, Huazhong Agricultural University , Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education , Wuhan 43000, China
| | - Bo Li
- College of Food Science and Technology, Huazhong Agricultural University , Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education , Wuhan 43000, China
| | - Hui He
- College of Food Science and Technology, Huazhong Agricultural University , Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education , Wuhan 43000, China
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Sun N, Cui P, Lin S, Yu C, Tang Y, Wei Y, Xiong Y, Wu H. Characterization of sea cucumber (stichopus japonicus) ovum hydrolysates: calcium chelation, solubility and absorption into intestinal epithelial cells. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4604-4611. [PMID: 28349531 DOI: 10.1002/jsfa.8330] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/15/2016] [Revised: 02/21/2017] [Accepted: 03/21/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND Sea cucumber (Stichopus japonicus) ovum hydrolysates (SCOHs) chelated with calcium were produced to investigate the characteristics of calcium binding and solubility, as well as to study any effects on calcium absorption by human intestinal epithelial cells. RESULTS The results of the present study show that the calcium-binding capacity of SCOHs depended greatly on the type of proteases. The maximum level of Ca binding (0.38 mmol L-1 ) occurred when trypsin was used, with a peptide yield of 85.7%. Investigation of the possible chelating modes between SCOHs and calcium ions indicated that calcium ions bound to SCOHs primarily via interactions with carboxyl oxygen and amino nitrogen atoms of Glu and Asp and also that the phosphoserine residues might be also responsible for SCOH-calcium chelation. Moreover, SCOH-calcium complexes maintained the solubility of calcium under simulated gastrointestinal digestion, regardless of the presence of dietary components such as oxalate. Furthermore, SCOH-Ca led to higher peak intracellular [Ca2+ ]i in both Caco-2 cells (338.3 nmol L-1 versus 269.6 nmol L-1 ) and HT-29 cells (373.9 nmol L-1 versus 271.7 nmol L-1 ) than casein phosphopeptide-Ca. CONCLUSION Carboxyl oxygen and amino nitrogen atoms in the SCOHs could bind calcium ions, forming SCOH-calcium complexes. These complexes improved calcium solubility under simulated gastrointestinal digestion and also promoted calcium absorption in Caco-2 and HT-29 cells. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Na Sun
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, PR China
| | - Pengbo Cui
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, PR China
| | - Songyi Lin
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, PR China
| | - Cuiping Yu
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, PR China
| | - Yue Tang
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, PR China
| | - Ye Wei
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, PR China
| | - Youling Xiong
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KT, USA
| | - Haitao Wu
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, PR China
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Intra-Amniotic Administration (Gallus gallus) of Cicer arietinum and Lens culinaris Prebiotics Extracts and Duck Egg White Peptides Affects Calcium Status and Intestinal Functionality. Nutrients 2017; 9:nu9070785. [PMID: 28754012 PMCID: PMC5537899 DOI: 10.3390/nu9070785] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2017] [Revised: 06/29/2017] [Accepted: 07/19/2017] [Indexed: 12/13/2022] Open
Abstract
Calcium (Ca) is one of the most abundant inorganic elements in the human body and has many important physiological roles. Prebiotics and bioactive peptides are two important substances used to promote calcium uptake. However, the difference in mechanisms of the calcium uptake from these two supplements is not clear. By using the Gallus gallus model and the intra-amniotic administration procedure, the aim of this study was to investigate whether Ca status, intestinal functionality, and health-promoting bacterial populations were affected by prebiotics extracted from chickpea and lentil, and duck egg white peptides (DPs). Eleven groups (non-injected; 18 MΩ H2O; 4 mmol/L CaCl2; 50 mg/mL chickpea + 4 mmol/L CaCl2; 50 mg/mL lentil + 4 mmol/L CaCl2; 40 mg/mL DPs + 4 mmol/L CaCl2; 5 mg/mL Val-Ser-Glu-Glu (VSEE) + 4 mmol/L CaCl2; 50 mg/mL chickpea; 50 mg/mL lentil; 40 mg/mL DPs; 5 mg/mL VSEE) were utilized. Upon hatch, blood, cecum, small intestine, liver and bone were collected for assessment of serum bone alkaline phosphate level (BALP), the relative abundance of intestinal microflora, expression of Ca-related genes, brush border membrane (BBM) functional genes, and liver and bone mineral levels, respectively. The BALP level increased in the presence of lentil, DPs and VSEE (p < 0.05). The relative abundance of probiotics increased significantly (p < 0.05) by VSEE + Ca and chickpea. The expression of CalbindinD9k (Ca transporter) increased (p < 0.05) in Ca, chickpea + Ca and lentil + Ca groups. In addition, the brush border membrane functionality genes expressions increased (p < 0.05) by the chickpea or lentil extracts. Prebiotics and DPs beneficially affected the intestinal microflora and duodenal villus surface area. This research expands the understanding of the prebiotics’ properties of chickpea and lentil extracts, and peptides’ effects on calcium metabolism and gut health.
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Impact of the in vitro gastrointestinal digestion protocol on casein phosphopeptide profile of Grana Padano cheese digestates. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.069] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Cao Y, Miao J, Liu G, Luo Z, Xia Z, Liu F, Yao M, Cao X, Sun S, Lin Y, Lan Y, Xiao H. Bioactive Peptides Isolated from Casein Phosphopeptides Enhance Calcium and Magnesium Uptake in Caco-2 Cell Monolayers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:2307-2314. [PMID: 28218527 DOI: 10.1021/acs.jafc.6b05711] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The ability of casein phosphopeptides (CPPs) to bind and transport minerals has been previously studied. However, the single bioactive peptides responsible for the effects of CPPs have not been identified. This study was to purify calcium-binding peptides from CPPs and to determine their effects on calcium and magnesium uptake by Caco-2 cell monolayers. Five monomer peptides designated P1 to P5 were isolated and the amino acid sequences were determined using LC-MS/MS. Compared with the CPP-free control, all five monomeric peptides exhibited significant enhancing effects on the uptake of calcium and magnesium (P < 0.05). Interestingly, when calcium and magnesium were presented simultaneously with P5, magnesium was taken up with priority over calcium in the Caco-2 cell monolayers. For example, at 180 min, the amount of transferred magnesium and calcium was 78.4 ± 0.95 μg/well and 2.56 ± 0.64 μg/well, respectively, showing a more than 30-fold difference in the amount of transport caused by P5. These results provide novel insight into the mineral transport activity of phosphopeptides obtained from casein.
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Affiliation(s)
- Yong Cao
- College of Food Science, South China Agricultural University , Guangzhou 510642, People's Republic of China
| | - Jianyin Miao
- College of Food Science, South China Agricultural University , Guangzhou 510642, People's Republic of China
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
| | - Guo Liu
- College of Food Science, South China Agricultural University , Guangzhou 510642, People's Republic of China
| | - Zhen Luo
- Infinitus (China) Company Ltd. , Guangzhou, People's Republic of China
| | - Zumeng Xia
- Infinitus (China) Company Ltd. , Guangzhou, People's Republic of China
| | - Fei Liu
- Guangzhou Greencream Biotech Co., Ltd. , Guangzhou, People's Republic of China
| | - Mingfei Yao
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
| | - Xiaoqiong Cao
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
| | - Shengwei Sun
- College of Food Science, South China Agricultural University , Guangzhou 510642, People's Republic of China
| | - Yanyin Lin
- College of Food Science, South China Agricultural University , Guangzhou 510642, People's Republic of China
| | - Yaqi Lan
- College of Food Science, South China Agricultural University , Guangzhou 510642, People's Republic of China
- Department of Food Science, Rutgers University , 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Hang Xiao
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
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Sun N, Wu H, Du M, Tang Y, Liu H, Fu Y, Zhu B. Food protein-derived calcium chelating peptides: A review. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.10.004] [Citation(s) in RCA: 64] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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48
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De Luca P, Bruschi S, Maggioni M, Stuknytė M, Cattaneo S, Bottani M, Fiorilli A, Rossi F, De Noni I, Ferraretto A. Gastrointestinal digestates of Grana Padano and Trentingrana cheeses promote intestinal calcium uptake and extracellular bone matrix formation in vitro. Food Res Int 2016; 89:820-827. [DOI: 10.1016/j.foodres.2016.10.008] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2016] [Revised: 10/07/2016] [Accepted: 10/10/2016] [Indexed: 01/31/2023]
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