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Yan X, Yue Y, Guo B, Zhang S, Ji C, Chen Y, Dai Y, Dong L, Zhu B, Lin X. Novel microbial fermentation for the preparation of iron-chelating scallop skirts peptides-its profile, identification, and possible binding mode. Food Chem 2024; 451:139493. [PMID: 38703728 DOI: 10.1016/j.foodchem.2024.139493] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 04/14/2024] [Accepted: 04/24/2024] [Indexed: 05/06/2024]
Abstract
Iron chelating peptides have been widely utilized as iron supplements due to their excellent absorption capacity, However, the high cost and cumbersome manufacturing process of these peptides significantly limit their industrial application. In this study, fermentation was used for the first time to prepare iron chelating peptides. Bacillus altitudinis 3*1-3 was selected as the most suitable strain from 50 strains. The hydrolysates of fermented scallop skirts showed excellent iron-chelating capacity (9.39 mg/g). Aspartic acid, glutamic acid, and histidine are crucial for the binding of peptides to ferrous ions. The heptapeptide (FEDPEFE) forms six binding bonds with ferrous irons. Compared with ferrous sulfate, peptide-ferrous chelate showed more stability in salt solution and simulated gastrointestinal juice (p < 0.05). Furthermore, the fermentation method could save >50% of the cost compared with the enzymatic method. The results can provide a theoretical basis for the preparation of ferrous-chelated peptides using the fermentation method.
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Affiliation(s)
- Xu Yan
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Ying Yue
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Bingrui Guo
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Sufang Zhang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Chaofan Ji
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Yingxi Chen
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Yiwei Dai
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Liang Dong
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Beiwei Zhu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China.
| | - Xinping Lin
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China.
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2
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Du R, Sun L, Liu J, Gao F, Guo X, Shi M, Guo P, Chen W, Zong Y, Geng J, Zhao Y, He Z. Deer Skin Collagen Peptides Bound to Calcium: In Vitro Gastrointestinal Simulation of Digestion, Cellular Uptake and Analysis of Antioxidant Activity. Nutrients 2024; 16:2585. [PMID: 39203724 PMCID: PMC11357615 DOI: 10.3390/nu16162585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2024] [Revised: 07/18/2024] [Accepted: 08/03/2024] [Indexed: 09/03/2024] Open
Abstract
The by-product of deer skin, which has mostly been used as a decorative material, is rich in collagen and amino acids that could bind to Ca2+. Therefore, the preparation process, stability, antioxidant activity and calcium transport capacity of deer skin collagen peptide calcium chelate (Ca-DSCP) were investigated. In addition, the structure of the new chelate was characterized. The preparation process of Ca-DSCP was optimized using one-way experiments and response surface methodology. The ideal conditions were pH 9, 48 °C, and a peptide-to-calcium mass ratio of 5:1. The chelation rate was (60.73 ± 1.54)%. Zeta potential, XRD, UV-vis and FTIR analyses yielded that deer skin collagen peptides (DSCP) underwent a chelating reaction with calcium ions to form new structures. The stability of Ca-DSCP and the fraction of bioavailability of calcium ions were determined using in vitro gastrointestinal digestion and a Caco-2 cell monolayer model. The results showed that fraction of bioavailability and stability of DSCP were improved by influencing the structural characterization. The antioxidant activities of DSCP and Ca-DSCP were evaluated by measuring relevant oxidative stress indicators, DPPH radical scavenging capacity and hydroxyl radical scavenging capacity. Finally, bioinformatics and molecular docking techniques were utilized to screen and study the antioxidant mechanism of DSCP.
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Affiliation(s)
- Rui Du
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China; (R.D.); (L.S.); (J.L.); (F.G.); (X.G.); (M.S.); (P.G.); (W.C.); (Y.Z.); (J.G.); (Y.Z.)
- Jilin Provincial Engineering Research Center for Efficient Breeding and Product Development of Sika Deer, Changchun 130118, China
| | - Li Sun
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China; (R.D.); (L.S.); (J.L.); (F.G.); (X.G.); (M.S.); (P.G.); (W.C.); (Y.Z.); (J.G.); (Y.Z.)
| | - Jinze Liu
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China; (R.D.); (L.S.); (J.L.); (F.G.); (X.G.); (M.S.); (P.G.); (W.C.); (Y.Z.); (J.G.); (Y.Z.)
| | - Fusheng Gao
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China; (R.D.); (L.S.); (J.L.); (F.G.); (X.G.); (M.S.); (P.G.); (W.C.); (Y.Z.); (J.G.); (Y.Z.)
| | - Xiangjuan Guo
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China; (R.D.); (L.S.); (J.L.); (F.G.); (X.G.); (M.S.); (P.G.); (W.C.); (Y.Z.); (J.G.); (Y.Z.)
| | - Meiling Shi
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China; (R.D.); (L.S.); (J.L.); (F.G.); (X.G.); (M.S.); (P.G.); (W.C.); (Y.Z.); (J.G.); (Y.Z.)
| | - Pengli Guo
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China; (R.D.); (L.S.); (J.L.); (F.G.); (X.G.); (M.S.); (P.G.); (W.C.); (Y.Z.); (J.G.); (Y.Z.)
| | - Weijia Chen
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China; (R.D.); (L.S.); (J.L.); (F.G.); (X.G.); (M.S.); (P.G.); (W.C.); (Y.Z.); (J.G.); (Y.Z.)
| | - Ying Zong
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China; (R.D.); (L.S.); (J.L.); (F.G.); (X.G.); (M.S.); (P.G.); (W.C.); (Y.Z.); (J.G.); (Y.Z.)
| | - Jianan Geng
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China; (R.D.); (L.S.); (J.L.); (F.G.); (X.G.); (M.S.); (P.G.); (W.C.); (Y.Z.); (J.G.); (Y.Z.)
| | - Yan Zhao
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China; (R.D.); (L.S.); (J.L.); (F.G.); (X.G.); (M.S.); (P.G.); (W.C.); (Y.Z.); (J.G.); (Y.Z.)
| | - Zhongmei He
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China; (R.D.); (L.S.); (J.L.); (F.G.); (X.G.); (M.S.); (P.G.); (W.C.); (Y.Z.); (J.G.); (Y.Z.)
- Jilin Provincial Engineering Research Center for Efficient Breeding and Product Development of Sika Deer, Changchun 130118, China
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Chen L, Lin S, He X, Ye J, Huang Y, Sun N. Characterization and in vitro calcium release of the novel calcium-loaded complexes using Antarctic krill protein and pectin: Effect of different blending sequences. Food Res Int 2024; 190:114589. [PMID: 38945608 DOI: 10.1016/j.foodres.2024.114589] [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: 04/19/2024] [Revised: 05/27/2024] [Accepted: 06/01/2024] [Indexed: 07/02/2024]
Abstract
Food-grade biopolymer-based complexes are of particular interest in the field of biologic ingredient delivery owing to unique controlled-release properties. Herein, three calcium-loaded complexes using Antarctic krill protein (P) and pectin (HMP) with different blending sequences were designed, named P + Ca + HMP, P + HMP + Ca and HMP + Ca + P, respectively. The calcium-loaded capacity, structural properties, and in vitro gastrointestinal calcium release of the complexes were investigated. The results demonstrated that the calcium binding rate and content of the P + Ca + HMP complex were the highest, reaching to 90.3 % and 39.0 mg/g, respectively. Particularly, the P + Ca + HMP complex exhibited a more stable fruit tree-like structure. Furthermore, the structural analysis confirmed that the primary interaction forces involved hydrogen bond, electrostatic, hydrophobic and ionic bond interaction. Ultimately, the P + Ca + HMP complex demonstrated superior calcium delivery. In conclusion, a novel calcium delivery system was successfully developed based on optimized the self-assembly sequence, which held significant importance in promoting the high-value utilization of Antarctic krill protein and enhancing the in vitro bioaccessibility of calcium.
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Affiliation(s)
- Lei Chen
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Songyi Lin
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; Engineering Research Center of Special Dietary Food, the Education Department of Liaoning Province, Dalian 116034, PR China
| | - Xueqing He
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Jiaqi Ye
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Yihan Huang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Na Sun
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; Engineering Research Center of Special Dietary Food, the Education Department of Liaoning Province, Dalian 116034, PR China.
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Yang J, Shi J, Zhou Y, Zou Y, Xu W, Xia X, Wang D. Preparation, Characterization and Stability of Calcium-Binding Peptides Derived from Chicken Blood. Foods 2024; 13:2368. [PMID: 39123559 PMCID: PMC11311274 DOI: 10.3390/foods13152368] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2024] [Revised: 07/08/2024] [Accepted: 07/25/2024] [Indexed: 08/12/2024] Open
Abstract
Calcium-binding peptides have gained significant attention due to their potential applications in various fields. In this study, we aimed to prepare, characterize, and evaluate the stability of calcium-binding peptides derived from chicken blood. Chicken hemoglobin peptides (CPs) were obtained by protease hydrolysis and were applied to prepare chicken hemoglobin peptide-calcium chelate (CP-Ca). The preparation conditions were optimized, and the characteristics and stability of CP-Ca were analyzed. The optimal chelating conditions were determined by single-factor and response surface tests, and the maximum calcium ion chelating rate was 77.54%. Amino acid analysis indicated that glutamic acid and aspartic acid motifs played an important role in the chelation of the calcium ions and CP. According to the characterization analysis, CP-Ca was a different substance compared with CP; calcium ions chelated CPs via the sites of carbonyl oxygen, carboxyl oxygen, and amino nitrogen groups; and after the chelation, the structure changed from a smooth homogeneous plate to compact granular. The stability analysis showed that CP-Ca was stable at different temperatures, pH, and gastrointestinal conditions. The study indicates that chicken blood is a promising source of peptide-calcium chelates, providing a theoretical basis for application in functional foods and improving the utilization value of chicken blood.
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Affiliation(s)
- Jing Yang
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, China;
- Institute of Agri-Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (J.S.); (Y.Z.); (W.X.)
| | - Jing Shi
- Institute of Agri-Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (J.S.); (Y.Z.); (W.X.)
| | - Ying Zhou
- College of Food Science, Xizang University of Agriculture and Animal Husbandry, Nyingchi 860000, China;
| | - Ye Zou
- Institute of Agri-Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (J.S.); (Y.Z.); (W.X.)
| | - Weimin Xu
- Institute of Agri-Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (J.S.); (Y.Z.); (W.X.)
| | - Xiudong Xia
- Institute of Agri-Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (J.S.); (Y.Z.); (W.X.)
| | - Daoying Wang
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, China;
- Institute of Agri-Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (J.S.); (Y.Z.); (W.X.)
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Bu G, Ti G, Zhao X, Duan X. Isolation, identification, and chelation mechanism of ferrous-chelating peptide from peanut protein hydrolysate. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39060859 DOI: 10.1002/jsfa.13759] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 06/14/2024] [Accepted: 06/29/2024] [Indexed: 07/28/2024]
Abstract
BACKGROUND Peanut peptides can chelate iron but their chelation mechanism remains unclear. The purpose of this study is to separate peanut ferrous-chelating peptides and explore the chelation mechanism of peanut peptides with iron. RESULTS Peanut peptide component F-122, which had a higher chelation rate, was separated using ultrafiltration, gel filtration chromatography, and ion exchange chromatography, achieving a ferrous chelation rate of 90.7%. Six peptide segments were screened and their amino acid sequences were identified by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Spectral analysis confirmed that the chelation between peanut peptides and ferrous ions occurred and a new substance was formed. Molecular docking simulation indicated that the amino acids in peanut peptides involved in the chelating reaction were glutamic acid, arginine, glycine, threonine, phenylalanine, and lysine. The binding sites included the main chain oxygen atom, side chain oxygen atom, and carboxyl oxygen atom of amino acid. CONCLUSION The isolated peanut peptide had a higher ferrous-chelation rate. The chelating mechanism of peanut peptide with ferrous ion was elucidated. This study provides a theoretical basis for the development of new peptide-ferrous preparations. © 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
| | - Guanghui Ti
- 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
| | - Xiaojie Duan
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
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Wang Z, Zhao Y, Yang M, Wang Y, Wang Y, Shi C, Dai T, Wang Y, Tao L, Tian Y. Glycated Walnut Meal Peptide-Calcium Chelates: Preparation, Characterization, and Stability. Foods 2024; 13:1109. [PMID: 38611413 PMCID: PMC11011802 DOI: 10.3390/foods13071109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2024] [Revised: 03/30/2024] [Accepted: 04/02/2024] [Indexed: 04/14/2024] Open
Abstract
Finding stable and bioavailable calcium supplements is crucial for addressing calcium deficiency. In this study, glycated peptide-calcium chelates (WMPHs-COS-Ca) were prepared from walnut meal protein hydrolysates (WMPHs) and chitosan oligosaccharides (COSs) through the Maillard reaction, and the structural properties and stability of the WMPHs-COS-Ca were characterized. The results showed that WMPHs and COSs exhibited high binding affinities, with a glycation degree of 64.82%. After glycation, Asp, Lys, and Arg decreased by 2.07%, 0.46%, and 1.06%, respectively, which indicated that these three amino acids are involved in the Maillard reaction. In addition, compared with the WMPHs, the emulsifying ability and emulsion stability of the WMPHs-COS increased by 10.16 mg2/g and 52.73 min, respectively, suggesting that WMPHs-COS have better processing characteristics. After chelation with calcium ions, the calcium chelation rate of peptides with molecular weights less than 1 kDa was the highest (64.88%), and the optimized preparation conditions were 5:1 w/w for WMPH-COS/CaCl2s, with a temperature of 50 °C, a chelation time of 50 min, and a pH of 7.0. Scanning electron microscopy showed that the "bridging role" of WMPHs-COS changed to a loose structure. UV-vis spectroscopy and Fourier transform infrared spectrometry results indicated that the amino nitrogen atoms, carboxyl oxygen atoms, and carbon oxygen atoms in WMPHs-COS chelated with calcium ions, forming WMPHs-COS-Ca. Moreover, WMPHs-COS-Ca was relatively stable at high temperatures and under acidic and alkaline environmental and digestion conditions in the gastrointestinal tract, indicating that WMPHs-COS-Ca have a greater degree of bioavailability.
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Affiliation(s)
- Zilin Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (Z.W.); (Y.Z.); (M.Y.); (Y.W.); (Y.W.); (C.S.); (T.D.); (Y.W.)
| | - Ye Zhao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (Z.W.); (Y.Z.); (M.Y.); (Y.W.); (Y.W.); (C.S.); (T.D.); (Y.W.)
| | - Min Yang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (Z.W.); (Y.Z.); (M.Y.); (Y.W.); (Y.W.); (C.S.); (T.D.); (Y.W.)
| | - Yuanli Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (Z.W.); (Y.Z.); (M.Y.); (Y.W.); (Y.W.); (C.S.); (T.D.); (Y.W.)
| | - Yue Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (Z.W.); (Y.Z.); (M.Y.); (Y.W.); (Y.W.); (C.S.); (T.D.); (Y.W.)
| | - Chongying Shi
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (Z.W.); (Y.Z.); (M.Y.); (Y.W.); (Y.W.); (C.S.); (T.D.); (Y.W.)
| | - Tianyi Dai
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (Z.W.); (Y.Z.); (M.Y.); (Y.W.); (Y.W.); (C.S.); (T.D.); (Y.W.)
| | - Yifan Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (Z.W.); (Y.Z.); (M.Y.); (Y.W.); (Y.W.); (C.S.); (T.D.); (Y.W.)
| | - Liang Tao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (Z.W.); (Y.Z.); (M.Y.); (Y.W.); (Y.W.); (C.S.); (T.D.); (Y.W.)
- Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China
- Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, Kunming 650201, China
| | - Yang Tian
- Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China
- Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, Kunming 650201, China
- Puer University, Puer 665000, China
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Sun L, Liu J, Pei H, Shi M, Chen W, Zong Y, Zhao Y, Li J, Du R, He Z. Structural characterisation of deer sinew peptides as calcium carriers, their promotion of MC3T3-E1 cell proliferation and their effect on bone deposition in mice. Food Funct 2024; 15:2587-2603. [PMID: 38353975 DOI: 10.1039/d3fo04627c] [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: 03/05/2024]
Abstract
Deer sinew as a by-product has high collagen and nutritional value. This study focuses on its hydrolysate being used as a calcium carrier to develop functional foods. The chelation mechanism was analyzed by SEM, EDS, UV-vis, FTIR, and fluorescence spectroscopy and zeta potential analysis after using peptide-sequenced deer sinew peptides for chelation with calcium ions. The results showed that the chelation of deer sinew peptides with calcium ions occurs mainly at the O and N atoms of carboxyl, amino and amide bonds. In vitro and in vivo studies revealed that deer sinew peptide-calcium chelate (DSPs-Ca) promoted the proliferation of MC3T3-E1 cells without toxic side effects and increased the alkaline phosphatase activity. The DSPs-Ca group improved the bone microstructure induced by low calcium, as well as up-regulated the expression of genes responsible for calcium uptake in the kidneys, as evidenced by serum markers, bone sections, bone parameters, and gene expression analyses in low-calcium-fed mice. From the above, it can be concluded that DSPs-Ca is expected to be a calcium supplement food for promoting bone health.
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Affiliation(s)
- Li Sun
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China
| | - Jinze Liu
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China
| | - Hongyan Pei
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China
| | - Meiling Shi
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China
| | - Weijia Chen
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China
| | - Ying Zong
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China
| | - Yan Zhao
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China
| | - Jianming Li
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China
| | - Rui Du
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China
- Jilin Provincial Engineering Research Centre for Efficient Breeding and Product Development of Sika Deer, Changchun 130118, China.
| | - Zhongmei He
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China
- Jilin Provincial Engineering Research Centre for Efficient Breeding and Product Development of Sika Deer, Changchun 130118, China.
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8
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Biancardi VR, da Silva Ferreira MV, Bigansolli AR, de Freitas KM, Zonta E, Barbosa MIMJ, Kurozawa LE, Barbosa Junior JL. A physicochemical evaluation of ossein-hydroxyapatite within the bovine bone matrix revealed demineralization and making type I collagen available as a result of processing and solubilization by acids. J Food Sci 2024; 89:1540-1553. [PMID: 38343300 DOI: 10.1111/1750-3841.16954] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Revised: 10/16/2023] [Accepted: 01/08/2024] [Indexed: 03/12/2024]
Abstract
Bovine bone is an animal-origin matrix rich in type I collagen (COL I) and it necessitates prior demineralization and makes COL I available. This study investigated the ossein-hydroxyapatite physicochemical properties evaluation as a result of processing and solubilization by acids and revealed the bone matrix demineralization and making COL I available. The tibia residue from bovine sources was processed, ground, and transformed into bone matrix powder. The bone matrix was solubilized in acetic acid followed by lactic acid. The bone matrix was evaluated as a result of processing and solubilization by acids: ossein and hydroxyapatite percentages by nitrogen and ash content, mineral content, particle size distribution, Fourier-transformation infrared spectroscopy, x-ray diffraction, and scanning electron microscope. For the obtained residual extracts, pH and mineral content were evaluated. The solubilization by acids affected the ossein-hydroxyapatite physicochemical properties, and the bone matrix solubilized by acetic and lactic acid showed the preservation of the ossein alongside the loss of hydroxyapatite. The processing and the solubilization by acids were revealed to be a alternative to bone matrix demineralization and enabling the accessibility of bone COL I. PRACTICAL APPLICATION: Bovine bone is an abundant type I collagen source, but processing maneuvers and demineralization effect present limitations due to the rigidity of the structural components. Exploring methodologies to process and demineralize will allow type I collagen to be obtained from the bone source, and direct and amplify the potentialities in the chemical and food industries. The research focused on bone sources and collagen availability holds paramount significance, and promotes repurposing agribusiness residues and development of protein-base products.
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Affiliation(s)
- Vanessa Ricas Biancardi
- Instituto de Tecnologia, Departamento de Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro, Seropédica, Rio de Janeiro, Brasil
| | - Marcus Vinícius da Silva Ferreira
- Instituto de Tecnologia, Departamento de Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro, Seropédica, Rio de Janeiro, Brasil
| | - Antônio Renato Bigansolli
- Instituto de Tecnologia, Departamento de Engenharia Química, Universidade Federal Rural do Rio de Janeiro, Seropédica, Rio de Janeiro, Brasil
| | | | - Everaldo Zonta
- Instituto de Agronomia, Departamento de Solos, Universidade Federal Rural do Rio de Janeiro, Seropédica, Rio de Janeiro, Brasil
| | - Maria Ivone Martins Jacintho Barbosa
- Instituto de Tecnologia, Departamento de Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro, Seropédica, Rio de Janeiro, Brasil
| | - Louise Emy Kurozawa
- Faculdade de Engenharia de Alimentos, Departamento de Engenharia e Tecnologia de Alimentos, Universidade Estadual de Campinas, Campinas, São Paulo, Brasil
| | - José Lucena Barbosa Junior
- Instituto de Tecnologia, Departamento de Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro, Seropédica, Rio de Janeiro, Brasil
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9
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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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10
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Meng J, Wang Y, Cao J, Teng W, Wang J, Zhang Y. Study on the Changes of Bone Calcium during the Fermentation of Bone Powders with Different Fermenters. Foods 2024; 13:227. [PMID: 38254528 PMCID: PMC10815076 DOI: 10.3390/foods13020227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2023] [Revised: 01/04/2024] [Accepted: 01/09/2024] [Indexed: 01/24/2024] Open
Abstract
Two fermenters, Lactobacillus acidophilus (LA) and the active dry yellow wine yeast (HY), were utilized to ferment cattle bones in order to release calcium. The influences of fermenters and the fermentation process on the calcium release capacity, particle properties, morphology, and chemical composition of bone powders were assessed, and the underlying mechanism was discussed. The results showed that LA had a better capacity of acid production than yeast, and therefore released more calcium during the fermentation of bone powders. The released calcium in the fermentation broth mainly existed in the forms of free Ca2+ ions, organic acid-bound calcium and a small amount of calcium-peptide chelate. For bone powders, the fermentation induced swollen bone particles, increased particle size, and significant changes of the internal chemical structure. Therefore, fermentation has a great potential in the processing of bone-derived products, particularly to provide new ideas for the development of calcium supplement products.
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Affiliation(s)
- Jia Meng
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University (BTBU), Ministry of Education, Beijing 100048, China (J.C.); (J.W.); (Y.Z.)
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
- School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Ying Wang
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University (BTBU), Ministry of Education, Beijing 100048, China (J.C.); (J.W.); (Y.Z.)
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
- School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Jinxuan Cao
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University (BTBU), Ministry of Education, Beijing 100048, China (J.C.); (J.W.); (Y.Z.)
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
- School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Wendi Teng
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University (BTBU), Ministry of Education, Beijing 100048, China (J.C.); (J.W.); (Y.Z.)
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
- School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Jinpeng Wang
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University (BTBU), Ministry of Education, Beijing 100048, China (J.C.); (J.W.); (Y.Z.)
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
- School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Yuemei Zhang
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University (BTBU), Ministry of Education, Beijing 100048, China (J.C.); (J.W.); (Y.Z.)
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
- School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
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11
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Gu H, Liang L, Kang Y, Yu R, Wang J, Fan D. Preparation, characterization, and property evaluation of Hericium erinaceus peptide-calcium chelate. Front Nutr 2024; 10:1337407. [PMID: 38264190 PMCID: PMC10803561 DOI: 10.3389/fnut.2023.1337407] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Accepted: 12/15/2023] [Indexed: 01/25/2024] Open
Abstract
Recently, owing to the good calcium bioavailability, peptide-calcium chelates made of various foods have been emerging. Hericium erinaceus, an edible fungus, is rich in proteins with a high proportion of calcium-binding amino acids. Thus, mushrooms serve as a good source to prepare peptide-calcium chelates. Herein, the conditions for hydrolyzing Hericium erinaceus peptides (HP) with a good calcium-binding rate (CBR) were investigated, followed by the optimization of HP-calcium chelate (HP-Ca) preparation. Furthermore, the structure of the new chelates was characterized along with the evaluation of gastrointestinal stability and calcium absorption. Papain and a hydrolysis time of 2 h were selected for preparing Hericium erinaceus peptides, and the conditions (pH 8.5, temperature 55°C, time 40 min, and mass ratio of peptide/CaCl2 4:1) were optimal to prepare HP-Ca. Under this condition, the chelates contained 6.79 ± 0.13% of calcium. The morphology and energy disperse spectroscopy (EDS) analysis showed that HP-Ca was loose and porous, with an obvious calcium element signal. The ultraviolet-visible (UV) absorption and Fourier transform infrared spectroscopy (FT-IR) analysis indicated that calcium possibly chelates to HP via interaction with free -COO- from acidic amino acids and C = O from amide. HP-Ca displayed good stability against stimulated gastrointestinal digestion. Moreover, HP-Ca significantly improved the calcium absorption by Caco-2 epithelial cells. Thus, HP-Ca is a promising Ca supplement with high calcium bioavailability.
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Affiliation(s)
- Haofeng Gu
- School of Modern Agriculture and Biotechnology, Ankang University, Ankang, China
| | - Lei Liang
- School of Modern Agriculture and Biotechnology, Ankang University, Ankang, China
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12
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Yu X, Liu X, Zhou D. A critical review of a typical research system for food-derived metal-chelating peptides: Production, characterization, identification, digestion, and absorption. Compr Rev Food Sci Food Saf 2024; 23:e13277. [PMID: 38284607 DOI: 10.1111/1541-4337.13277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 11/17/2023] [Accepted: 11/18/2023] [Indexed: 01/30/2024]
Abstract
In the past decade, food-derived metal-chelating peptides (MCPs) have attracted significant attention from researchers working towards the prevention of metal (viz., iron, zinc, and calcium) deficiency phenomenon by primarily inhibiting the precipitation of metals caused by the gastrointestinal environment and exogenous substances (including phytic and oxalic acids). However, for the improvement of limits of current knowledge foundations and future investigation directions of MCP or their derivatives, several review categories should be improved and emphasized. The species' uniqueness and differences in MCP productions highly contribute to the different values of chelating ability with particular metal ions, whereas comprehensive reviews of chelation characterization determined by various kinds of technique support different horizons for explaining the chelation and offer options for the selection of characterization methods. The reviews of chelation mechanism clearly demonstrate the involvement of potential groups and atoms in chelating metal ions. The discussions of digestive stability and absorption in various kinds of absorption model in vitro and in vivo as well as the theory of involved cellular absorption channels and pathways are systematically reviewed and highlighted compared with previous reports as well. Meanwhile, the chelation mechanism on the molecular docking level, the binding mechanism in amino acid identification level, the utilizations of everted rat gut sac model for absorption, and the involvement of cellular absorption channels and pathway are strongly recommended as novelty in this review. This review makes a novel contribution to the literature by the comprehensive prospects for the research and development of food-derived mineral supplements.
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Affiliation(s)
- Xuening Yu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Xiaoyang Liu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Dayong Zhou
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
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13
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Ge MX, Chen RP, Zhang L, Wang YM, Chi CF, Wang B. Novel Ca-Chelating Peptides from Protein Hydrolysate of Antarctic Krill ( Euphausia superba): Preparation, Characterization, and Calcium Absorption Efficiency in Caco-2 Cell Monolayer Model. Mar Drugs 2023; 21:579. [PMID: 37999403 PMCID: PMC10672039 DOI: 10.3390/md21110579] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 10/31/2023] [Accepted: 11/03/2023] [Indexed: 11/25/2023] Open
Abstract
Antarctic krill (Euphausia superba) is the world's largest resource of animal proteins and is thought to be a high-quality resource for future marine healthy foods and functional products. Therefore, Antarctic krill was degreased and separately hydrolyzed using flavourzyme, pepsin, papain, and alcalase. Protein hydrolysate (AKH) of Antarctic krill prepared by trypsin showed the highest Ca-chelating rate under the optimized chelating conditions: a pH of 8.0, reaction time of 50 min, temperature of 50 °C, and material/calcium ratio of 1:15. Subsequently, fourteen Ca-chelating peptides were isolated from APK by ultrafiltration and a series of chromatographic methods and identified as AK, EAR, AEA, VERG, VAS, GPK, SP, GPKG, APRGH, GVPG, LEPGP, LEKGA, FPPGR, and GEPG with molecular weights of 217.27, 374.40, 289.29, 459.50, 275.30, 300.36, 202.21, 357.41, 536.59, 328.37, 511.58, 516.60, 572.66, and 358.35 Da, respectively. Among fourteen Ca-chelating peptides, VERG presented the highest Ca-chelating ability. Ultraviolet spectrum (UV), Fourier Transform Infrared (FTIR), and scanning electron microscope (SEM) analysis indicated that the VERG-Ca chelate had a dense granular structure because the N-H, C=O and -COOH groups of VERG combined with Ca2+. Moreover, the VERG-Ca chelate is stable in gastrointestinal digestion and can significantly improve Ca transport in Caco-2 cell monolayer experiments, but phytate could significantly reduce the absorption of Ca derived from the VERG-Ca chelate. Therefore, Ca-chelating peptides from protein hydrolysate of Antarctic krill possess the potential to serve as a Ca supplement in developing healthy foods.
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Affiliation(s)
- Ming-Xue Ge
- Zhejiang Provincial Engineering Technology Research Center of Marine Biomedical Products, School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; (M.-X.G.); (R.-P.C.)
| | - Ru-Ping Chen
- Zhejiang Provincial Engineering Technology Research Center of Marine Biomedical Products, School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; (M.-X.G.); (R.-P.C.)
| | - Lun Zhang
- National and Provincial Joint Laboratory of Exploration and Utilization of Marine Aquatic Genetic Resources, National Engineering Research Center of Marine Facilities Aquaculture, School of Marine Science and Technology, Zhejiang Ocean University, Zhoushan 316022, China; (L.Z.)
| | - Yu-Mei Wang
- Zhejiang Provincial Engineering Technology Research Center of Marine Biomedical Products, School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; (M.-X.G.); (R.-P.C.)
| | - Chang-Feng Chi
- National and Provincial Joint Laboratory of Exploration and Utilization of Marine Aquatic Genetic Resources, National Engineering Research Center of Marine Facilities Aquaculture, School of Marine Science and Technology, Zhejiang Ocean University, Zhoushan 316022, China; (L.Z.)
| | - Bin Wang
- Zhejiang Provincial Engineering Technology Research Center of Marine Biomedical Products, School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; (M.-X.G.); (R.-P.C.)
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14
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Zhong Y, Zhou Y, Ma M, Zhao Y, Xiang X, Shu C, Zheng B. Preparation, Structural Characterization, and Stability of Low-Molecular-Weight Collagen Peptides-Calcium Chelate Derived from Tuna Bones. Foods 2023; 12:3403. [PMID: 37761111 PMCID: PMC10530123 DOI: 10.3390/foods12183403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2023] [Revised: 09/06/2023] [Accepted: 09/06/2023] [Indexed: 09/29/2023] Open
Abstract
This study was conducted to prepare calcium chelate of low-molecular-weight tuna bone collagen peptides (TBCPLMW) with a high chelation rate and to identify its structural characteristics and stability. The optimum conditions for calcium chelation of TBCPLMW (TBCPLMW-Ca) were determined through single-factor experiments and response surface methodology, and the calcium-chelating capacity reached over 90% under the optimal conditions. The amino acid compositions implied that Asp and Glu played important roles in the formation of TBCPLMW-Ca. Structural characterizations determined via spectroscopic analyses revealed that functional groups such as -COO-, N-H, C=O, and C-O were involved in forming TBCPLMW-Ca. The particle size distributions and scanning electron microscopy results revealed that folding and aggregation of peptides were found in the chelate. Stability studies showed that TBCPLMW-Ca was relatively stable under thermal processing and more pronounced changes have been observed in simulated gastric digestion, presumably the acidic environment was the main factor causing the dissociation of the TBCPLMW-Ca. The results of this study provide a scientific basis for the preparation of a novel calcium supplement and is beneficial for comprehensive utilization of tuna bones.
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Affiliation(s)
- Yaqi Zhong
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China; (Y.Z.); (Y.Z.); (C.S.)
- Zhejiang Marine Development Research Institute, Zhoushan 316000, China;
| | - Yufang Zhou
- Zhejiang Marine Development Research Institute, Zhoushan 316000, China;
- Science and Technology Development Center, Zhejiang Marine Development Research Institute, Zhoushan 316000, China
| | - Mingzhu Ma
- Zhejiang Marine Development Research Institute, Zhoushan 316000, China;
- Science and Technology Development Center, Zhejiang Marine Development Research Institute, Zhoushan 316000, China
| | - Yadong Zhao
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China; (Y.Z.); (Y.Z.); (C.S.)
| | - Xingwei Xiang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Conghan Shu
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China; (Y.Z.); (Y.Z.); (C.S.)
- Zhejiang Marine Development Research Institute, Zhoushan 316000, China;
| | - Bin Zheng
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China; (Y.Z.); (Y.Z.); (C.S.)
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15
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Louis M, Balakrishnan A, Joseph A, Shanmughan P, Maliakel B, Illathu Madhavamenon K. Two-Stage Supramolecular Self-Assembly-Directed Collagen-Peptide-Decorated Liposomal Complexes of Curcumin Microspheres with Enhanced Solubility and Bioavailability. ACS OMEGA 2023; 8:26243-26252. [PMID: 37521668 PMCID: PMC10372937 DOI: 10.1021/acsomega.3c02530] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Accepted: 06/29/2023] [Indexed: 08/01/2023]
Abstract
Green formulations of phytonutrients with enhanced solubility and bioavailability are of great significance in nutrition therapy. In the present contribution, we hypothesized that the collagen peptides could be a safe, natural, food-grade, and cost-effective functional agent for the surface decoration and stabilization of liposomes in powder form and hence a "green" solution for the oral delivery of phytonutrients. The present study reports a two-stage supramolecular self-assembly-directed process for the preparation of collagen peptide-decorated liposomal complexes of curcumin (CCL) [10% (w/w)] as microspheres (125 ± 25 μm) with improved solubility (1.46 × 105-fold) and sustained-release properties under gastrointestinal pH conditions. The molecular self-assembly of collagen peptides around the lipid bilayers and the various noncovalent interactions and conformational changes leading to the supramolecular assembly to act as a matrix for the encapsulation of lipid vesicles of curcumin were clear from the spectroscopic studies (UV-vis, fluorescence, FTIR, and circular dichroism). Further investigation of pharmacokinetics following a randomized double-blinded controlled trial on healthy volunteers (n = 15) demonstrated that the oral administration of 2.5 g of CCL sachet (250 mg of curcumin) enhanced the plasma concentration (Cmax: 118 vs. 4.3 ng/mL), the elimination half-life (4.2 vs. 0.7 h), and bioavailability as per the area under the curve over 12 h [AUC0-12h (CCL) = 506·8 vs. AUC0-12h (C95) = 9.47 (53-fold)], when the plasma concentration of curcumin was estimated with triple quadruple tandem mass spectrometry (UPLC-ESI-MS/MS).
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16
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Joshua Ashaolu T, Lee CC, Opeolu Ashaolu J, Pourjafar H, Jafari SM. Metal-binding peptides and their potential to enhance the absorption and bioavailability of minerals. Food Chem 2023; 428:136678. [PMID: 37418874 DOI: 10.1016/j.foodchem.2023.136678] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 06/07/2023] [Accepted: 06/18/2023] [Indexed: 07/09/2023]
Abstract
Minerals including calcium, iron, zinc, magnesium, and copper have several human nutritional functions due to their metabolic activities. Body tissues require sufficient levels of a variety of micronutrients to maintain their health. To achieve these micronutrient needs, dietary consumption must be adequate. Dietary proteins may regulate the biological functions of the body in addition to acting as nutrients. Some peptides encoded in the native protein sequences are primarily responsible for the absorption and bioavailability of minerals in physiological functions. Metal-binding peptides (MBPs) were discovered as potential agents for mineral supplements. Nevertheless, sufficient studies on how MBPs affect the biological functions of minerals are lacking. The hypothesis is that the absorption and bioavailability of minerals are significantly influenced by peptides, and these properties are further enhanced by the configuration and attribute of the metal-peptide complex. In this review, the production of MBPs is discussed using various key parameters such as the protein sources and amino acid residues, enzymatic hydrolysis, purification, sequencing and synthesis and in silico analysis of MBPs. The mechanisms of metal-peptide complexes as functional food ingredients are elucidated, including metal-peptide ratio, precursors and ligands, complexation reaction, absorbability and bioavailability. Finally, the characteristics and application of different metal-peptide complexes are also described.
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Affiliation(s)
- Tolulope Joshua Ashaolu
- Institute for Global Health Innovations, Duy Tan University, Da Nang 550000, Viet Nam; Faculty of Medicine, Duy Tan University, Da Nang 550000, Viet Nam
| | - Chi Ching Lee
- Istanbul Sabahattin Zaim University, Faculty of Engineering and Natural Sciences, Department of Food Engineering, Istanbul, Turkey
| | - Joseph Opeolu Ashaolu
- Department of Public Health, Faculty of Basic Medical Sciences, Redeemers University, PMB 230, Ede, Osun State, Nigeria
| | - Hadi Pourjafar
- Dietary Supplements and Probiotic Research Center, Alborz University of Medical Sciences, Karaj, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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Mao J, Li S, Yun L, Zhang M. Structural Identification and Antioxidant Activity of Loach Protein Enzymatic Hydrolysates. Molecules 2023; 28:molecules28114391. [PMID: 37298867 DOI: 10.3390/molecules28114391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 05/25/2023] [Accepted: 05/25/2023] [Indexed: 06/12/2023] Open
Abstract
Loach, rich in nutrients, such as proteins, amino acids, and mineral elements, is being gradually favored by consumers. Therefore, in this study, the antioxidant activity and structural characteristics of loach peptides were comprehensively analyzed. The loach protein (LAP) with a molecular weight between 150 and 3000 Da was graded by ultrafiltration and nanofiltration processes, which exhibited excellent scavenging activity against DPPH radical (IC50 2.91 ± 0.02 mg/mL), hydroxyl radical (IC50 9.95 ± 0.03 mg/mL), and superoxide anion radical (IC50 13.67 ± 0.33 mg/mL). Additionally, LAP was purified by gel filtration chromatography, and two principal components (named as LAP-I and LAP-II) were isolated. A total of 582 and 672 peptides were identified in LAP-I and LAP-II, respectively, through structural analysis. The XRD results revealed that LAP-I and LAP-II had an irregular amorphous structure. The 2D-NMR spectroscopy results suggested that LAP-I had a compact stretch conformation in the D2O solution, while LAP-II had a folded conformation. Overall, the study results suggested that loach peptide could be a potential antioxidant agent and might provide valuable information for chain conformation and antioxidant mechanism research further.
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Affiliation(s)
- Jinrong Mao
- China-Russia Agricultural Processing Joint Laboratory, Tianjin Agricultural University, Tianjin 300384, China
| | - Shunqin Li
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Liyuan Yun
- China-Russia Agricultural Processing Joint Laboratory, Tianjin Agricultural University, Tianjin 300384, China
| | - Min Zhang
- China-Russia Agricultural Processing Joint Laboratory, Tianjin Agricultural University, Tianjin 300384, China
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China
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18
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Gan J, Xiao Z, Wang K, Kong X, Du M, Wang Z, Xu B, Cheng Y. Isolation, characterization, and molecular docking analyses of novel calcium-chelating peptide from soy yogurt and the study of its calcium chelation mechanism. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2939-2948. [PMID: 36460619 DOI: 10.1002/jsfa.12370] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 10/21/2022] [Accepted: 12/03/2022] [Indexed: 06/17/2023]
Abstract
BACKGROUND Calcium is an essential dietary mineral nutrient for humans. Digestive instability limits the bioavailability of calcium ions. Peptide-calcium chelate has been proven to excite higher calcium absorption than amino acid-calcium chelate, organic and inorganic calcium. Soy yogurt, which is produced via liquid-state fermentation using lactic acid bacteria, has a high amount of bioavailable calcium. In this study, a novel peptide with high calcium binding affinity was purified and identified from soy yogurt. The binding mechanism of peptide and calcium was then analyzed by bioinformatics and spectral analysis. Furthermore, the effect of the novel peptide on gastrointestinal stability by the Caco-2 cell model and calcium bioavailability in vivo were investigated by the zebrafish model. RESULTS The results showed that a novel peptide was purified and identified as DEDEQIPSHPPR (CBP). Calcium ions probably coordinate with Glu-2 and Glu-4 carboxyl groups via salt bridges and interact with Asp-1, Asp-3, and Arg-12 in CBP via charge pairing. The calcium binding activity of the CBP was 36.64 ± 0.04 mg g-1 . Fourier transform infrared (FTIR) spectra showed that calcium spontaneously bound to the amino group nitrogen and oxygen atoms of the carboxyl group. The binding mode is either bidentate or unidentate, depending on the circumstances. More importantly, the CBP peptide substantially increased the bone mass in a zebrafish osteoporosis model. CONCLUSION The more glutamic acid and aspartic acid, the high was the calcium affinity with peptide. Soy yogurt-derived peptides can be used as carriers of calcium ions throughout the gastrointestinal tract, which may be clinically useful for osteoporosis therapy. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Jing Gan
- College of Life Science, Yantai University, Yantai, Shandong, China
| | - Ziqun Xiao
- College of Life Science, Yantai University, Yantai, Shandong, China
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- School of Food Science and Technology, Jiangnan University, Jiangsu, China
| | - Kuaitian Wang
- College of Life Science, Yantai University, Yantai, Shandong, China
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xiao Kong
- College of Life Science, Yantai University, Yantai, Shandong, China
| | - Mengdi Du
- College of Life Science, Yantai University, Yantai, Shandong, China
| | - Zhenhua Wang
- College of Life Science, Yantai University, Yantai, Shandong, China
| | - Bo Xu
- College of Life Science, Yantai University, Yantai, Shandong, China
| | - Yongqiang Cheng
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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19
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Zhai W, Lin D, Mo R, Zou X, Zhang Y, Zhang L, Ge Y. Process Optimization, Structural Characterization, and Calcium Release Rate Evaluation of Mung Bean Peptides-Calcium Chelate. Foods 2023; 12:foods12051058. [PMID: 36900575 PMCID: PMC10000905 DOI: 10.3390/foods12051058] [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: 01/30/2023] [Revised: 02/22/2023] [Accepted: 02/27/2023] [Indexed: 03/06/2023] Open
Abstract
To reduce grievous ecological environment pollution and protein resource waste during mung bean starch production, mung bean peptides-calcium chelate (MBP-Ca) was synthesized as a novel and efficient calcium supplement. Under the optimal conditions (pH = 6, temperature = 45 °C, mass ratio of mung bean peptides (MBP)/CaCl2 = 4:1, MBP concentration = 20 mg/mL, time = 60 min), the obtained MBP-Ca achieved a calcium chelating rate of 86.26%. MBP-Ca, different from MBP, was a new compound rich in glutamic acid (32.74%) and aspartic acid (15.10%). Calcium ions could bind to MBP mainly through carboxyl oxygen, carbonyl oxygen, and amino nitrogen atoms to form MBP-Ca. Calcium ions-induced intra- and intermolecular interactions caused the folding and aggregation of MBP. After the chelation reaction between calcium ions and MBP, the percentage of β-sheet in the secondary structure of MBP increased by 1.90%, the size of the peptides increased by 124.42 nm, and the dense and smooth surface structure of MBP was transformed into fragmented and coarse blocks. Under different temperatures, pH, and gastrointestinal simulated digestion conditions, MBP-Ca exhibited an increased calcium release rate compared with the conventional calcium supplement CaCl2. Overall, MBP-Ca showed promise as an alternative dietary calcium supplement with good calcium absorption and bioavailability.
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Affiliation(s)
- Wenliang Zhai
- College of Food and Pharmacy Engineering, Guiyang University, Guiyang 550005, China
| | - Dong Lin
- College of Food and Pharmacy Engineering, Guiyang University, Guiyang 550005, China
- Key Laboratory of Functional Food of Universities in Guizhou Province, Guiyang 550005, China
- Biopharmaceutical Engineering Research Center of Guizhou Province, Guiyang 550005, China
- Correspondence:
| | - Ruoshuang Mo
- College of Food and Pharmacy Engineering, Guiyang University, Guiyang 550005, China
| | - Xiaozhuan Zou
- College of Food and Pharmacy Engineering, Guiyang University, Guiyang 550005, China
| | - Yongqing Zhang
- College of Food and Pharmacy Engineering, Guiyang University, Guiyang 550005, China
| | - Liyun Zhang
- College of Food and Pharmacy Engineering, Guiyang University, Guiyang 550005, China
| | - Yonghui Ge
- College of Food and Pharmacy Engineering, Guiyang University, Guiyang 550005, China
- Biopharmaceutical Engineering Research Center of Guizhou Province, Guiyang 550005, China
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20
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Wu X, Wang F, Cai X, Wang S. Glycosylated peptide-calcium chelate: Characterization, calcium absorption promotion and prebiotic effect. Food Chem 2023; 403:134335. [DOI: 10.1016/j.foodchem.2022.134335] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 09/03/2022] [Accepted: 09/16/2022] [Indexed: 11/25/2022]
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21
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Zhang H, Liu H, Qi L, Xv X, Li X, Guo Y, Jia W, Zhang C, Richel A. Application of steam explosion treatment on the collagen peptides extraction from cattle bone. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103336] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/11/2023]
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22
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Pérez A, Ruz M, García P, Jiménez P, Valencia P, Ramírez C, Pinto M, Nuñez SM, Park JW, Almonacid S. Nutritional Properties of Fish Bones: Potential Applications in the Food Industry. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2022.2153136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Alvaro Pérez
- Department of Nutrition, Faculty of Medicine, University of Chile, Santiago, Chile
| | - Manuel Ruz
- Department of Nutrition, Faculty of Medicine, University of Chile, Santiago, Chile
| | - Paula García
- Department of Nutrition, Faculty of Medicine, University of Chile, Santiago, Chile
| | - Paula Jiménez
- Department of Nutrition, Faculty of Medicine, University of Chile, Santiago, Chile
| | - Pedro Valencia
- Departamento de Ingeniería Quimica y Ambiental, Universidad Técnica Federico Santa Maria, Valparaíso, Chile
| | - Cristian Ramírez
- Departamento de Ingeniería Quimica y Ambiental, Universidad Técnica Federico Santa Maria, Valparaíso, Chile
| | - Marlene Pinto
- Departamento de Ingeniería Quimica y Ambiental, Universidad Técnica Federico Santa Maria, Valparaíso, Chile
| | - Suleivys M. Nuñez
- Departamento de Ingeniería Quimica y Ambiental, Universidad Técnica Federico Santa Maria, Valparaíso, Chile
| | - Jae W. Park
- Department of Food Science & Technology, Oregon State University Seafood Research and Education Center, Astoria, OR, USA
| | - Sergio Almonacid
- Departamento de Ingeniería Quimica y Ambiental, Universidad Técnica Federico Santa Maria, Valparaíso, Chile
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23
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Zhou T, Li Q, Zhao M, Pan Y, Kong X. A Review on Edible Fungi-Derived Bioactive Peptides: Preparation, Purification and Bioactivities. Int J Med Mushrooms 2023; 25:1-11. [PMID: 37585312 DOI: 10.1615/intjmedmushrooms.2023048464] [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: 08/18/2023]
Abstract
Edible fungi bioactive peptides (BAPs) are extracted from fruiting bodies and the mycelium of edible fungus. They have various physiological functions such as antioxidant activity, antihypertensive activity, and antibacterial activity. In this paper, the preparation and purification methods of edible fungus BAPs were reviewed, their common biological activities and structure-activity relationships were analyzed, and their application prospects were discussed.
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Affiliation(s)
- Tiantian Zhou
- Institute of Microbiology Heilongjiang Academy of Sciences, Harbin, 150010, P.R. China
| | - Qingwei Li
- Institute of Microbiology Heilongjiang Academy of Sciences, Harbin, 150010, P.R. China
| | - Ming Zhao
- Institute of Microbiology Heilongjiang Academy of Sciences, Harbin, 150010, P.R. China
| | - Yu Pan
- Institute of Microbiology Heilongjiang Academy of Sciences, Harbin, 150010, P.R. China
| | - Xianghui Kong
- Institute of Microbiology, Heilongjiang Academy of Sciences, Harbin, China; Institute of Advanced Technology, Heilongjiang Academy of Sciences, Harbin, China
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24
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Biophysical and in vitro wound healing assessment of collagen peptides processed from fish skin waste. J BIOACT COMPAT POL 2022. [DOI: 10.1177/08839115221138773] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
The present study was conducted to examine the bioactive and wound healing properties of collagen hydrolysate derived from Piaractus brachypomus (pacu) fish skin waste. Collagen type I (P coll.) yielding 72.25% was isolated from skin waste by following acid-soluble collagen extraction method. Further, collagen was fragmented using bacterial collagenase and the processed collagen hydrolysate (peptides) was in the range of 10–15 kDa that was further purified using ion-exchange chromatography. The FTIR spectra of both P coll. and collagen hydrolysate (PSCH) were nearly similar showing that PSCH retained the structural and chemical composition similar to its parent molecule (P coll.). Solubility analysis revealed that PSCH has slightly better solubility compared to P coll. Similarly, scanning electron micrographs also exhibited more uniform and porous microstructure of PSCH compared to P coll. Further, PSCH was found to be efficient in peroxide quenching (64.5%) and radical scavenging activities (85.74%). MTT studies confirmed PSCH to be non-toxic displaying 84.68% cell viability at the highest concentration (3 mg/ml) and hemocompatibility test revealed PSCH to be non-hemolytic with minimal lysis of only 2.1% of human RBCs. In addition, PSCH also displayed a remarkable wound closure ability of more than 80% at 12 h and 100% within 24 h. Hence, these findings suggest that recycled PSCH has potent wound healing ability and can be produced economically on a large scale for possible biological applications in regenerative medicine.
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25
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Ke H, Ma R, Liu X, Xie Y, Chen J. Highly effective peptide-calcium chelate prepared from aquatic products processing wastes: Stickwater and oyster shells. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113947] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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26
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An J, Zhang Y, Ying Z, Li H, Liu W, Wang J, Liu X. The Formation, Structural Characteristics, Absorption Pathways and Bioavailability of Calcium–Peptide Chelates. Foods 2022; 11:foods11182762. [PMID: 36140890 PMCID: PMC9497609 DOI: 10.3390/foods11182762] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 09/04/2022] [Accepted: 09/06/2022] [Indexed: 12/04/2022] Open
Abstract
Calcium is one of the most important mineral elements in the human body and is closely related to the maintenance of human health. To prevent calcium deficiency, various calcium supplements have been developed, but their application tends to be limited by low calcium content and highly irritating effects on the stomach, among other side effects. Recently, calcium–peptide chelates, which have excellent stability and are easily absorbed, have received attention as an alternative emerging calcium supplement. Calcium-binding peptides (CaBP) are usually obtained via the hydrolysis of animal or plant proteins, and calcium-binding capacity (CaBC) can be further improved through chromatographic purification techniques. In calcium ions, the phosphate group, carboxylic group and nitrogen atom in the peptide are the main binding sites, and the four modes of combination are the unidentate mode, bidentate mode, bridging mode and α mode. The stability and safety of calcium–peptide chelates are discussed in this paper, the intestinal absorption pathways of calcium elements and peptides are described, and the bioavailability of calcium–peptide chelates, both in vitro and in vivo, is also introduced. This review of the research status of calcium–peptide chelates aims to provide a reasonable theoretical basis for their application as calcium supplementation products.
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Affiliation(s)
- Jiulong An
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Yinxiao Zhang
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Zhiwei Ying
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - He Li
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China
- Correspondence: (H.L.); (X.L.); Tel.: +86-10-68984481 (H.L.)
| | - Wanlu Liu
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Junru Wang
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Xinqi Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
- Correspondence: (H.L.); (X.L.); Tel.: +86-10-68984481 (H.L.)
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27
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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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28
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Okagu IU, Aham EC, Ezeorba TPC, Ndefo JC, Aguchem RN, Udenigwe CC. Osteo‐modulatory dietary proteins and peptides: A concise review. J Food Biochem 2022; 46:e14365. [DOI: 10.1111/jfbc.14365] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 06/20/2022] [Accepted: 07/18/2022] [Indexed: 11/29/2022]
Affiliation(s)
| | - Emmanuel Chigozie Aham
- Department of Biochemistry, Faculty of Biological Sciences University of Nigeria Nsukka Nigeria
| | | | - Joseph Chinedum Ndefo
- Department of Science Laboratory Technology Faculty of Physical Sciences, University of Nigeria Nsukka Nigeria
| | - Rita Ngozi Aguchem
- Department of Biochemistry, Faculty of Biological Sciences University of Nigeria Nsukka Nigeria
| | - Chibuike C. Udenigwe
- School of Nutrition Sciences, Faculty of Health Sciences University of Ottawa Ottawa Ontario Canada
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29
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He J, Guo H, Zhang M, Wang M, Sun L, Zhuang Y. Purification and Characterization of a Novel Calcium-Binding Heptapeptide from the Hydrolysate of Tilapia Bone with Its Osteogenic Activity. Foods 2022; 11:468. [PMID: 35159617 PMCID: PMC8834476 DOI: 10.3390/foods11030468] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 01/28/2022] [Accepted: 02/02/2022] [Indexed: 02/01/2023] Open
Abstract
In this study, a calcium-binding peptide was obtained by hydrolyzing tilapia bone and its osteogenic activity was evaluated. Animal protease was selected from nine enzymes, and its hydrolysate was purified through preparative and semi-preparative reverse phase high-performance liquid chromatography. The purified peptide was identified as DGPSGPK (656.32 Da) and its calcium-binding capacity reached 111.98 µg/mg. The peptide calcium chelate (DGPSGPK-Ca) was obtained, and its structure was characterized through Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), scanning electron microscopy (SEM), and mass spectrometry (MS). The results of XRD and SEM showed that DGPSGPK-Ca was formed as a new compound. The carboxyl and amino groups of Lys and Asp residues may be the chelating sites of DGPSGPK according to the FTIR and MS results. The molecular simulation showed the carbonyl groups of Asp, Pro, Ser, and Lys residues involved in the binding of calcium. The interaction of DGPSGPK and different integrins was evaluated by molecular docking simulation, and the main forces involved were electrostatic interaction forces, hydrogen bonding and hydrophobic interactions. Furthermore, DGPSGPK could inhibit the differentiation of osteoclast and promote the proliferation, differentiation and mineralization of osteoblasts.
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Affiliation(s)
- Jinlun He
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727 South Jingming Road, Kunming 650500, China
| | - Hao Guo
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727 South Jingming Road, Kunming 650500, China
| | - Mei Zhang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727 South Jingming Road, Kunming 650500, China
| | - Meng Wang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727 South Jingming Road, Kunming 650500, China
| | - Liping Sun
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727 South Jingming Road, Kunming 650500, China
| | - Yongliang Zhuang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727 South Jingming Road, Kunming 650500, China
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30
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Phosphorylation modification of collagen peptides from fish bone enhances their calcium-chelating and antioxidant activity. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112978] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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31
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Tian Q, Fan Y, Hao L, Wang J, Xia C, Wang J, Hou H. A comprehensive review of calcium and ferrous ions chelating peptides: Preparation, structure and transport pathways. Crit Rev Food Sci Nutr 2021:1-13. [PMID: 34761991 DOI: 10.1080/10408398.2021.2001786] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Calcium and iron play crucial roles in human health, deficiencies of which have globally generated public health risks. The poor solubility, low bioavailability and gastrointestinal irritation of existing commercial mineral supplements limit their further application. As an emerging type of mineral supplement, mineral chelating peptides have drawn plenty of attention due to their advantages in stability, absorptivity and safety. A majority of calcium and ferrous ions chelating peptides have been isolated from food processing by-products. Enzymatic hydrolysis combined with affinity chromatography, gel filtration and other efficient separation techniques is the predominant method to obtain peptides with high calcium and ferrous affinity. Peptides with small molecular weight are more likely to chelate metals, and carboxyl, amino groups and nitrogen, oxygen, sulfur atoms in the side chain, which can provide lone-pair electrons to combine with metallic ions. Unidentate, bidentate, tridentate, bridging and α mode are regarded as common chelating modes. Moreover, the stability of peptide-mineral complexes in the gastrointestinal tract and possible transport pathways were summarized. This review is to present an overview of the latest research progress, existing problems and research prospects in the field of peptide-mineral complexes and to provide a more comprehensive theoretical basis for their exploitation in food industry.
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Affiliation(s)
- Qiaoji Tian
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Yan Fan
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Li Hao
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Jie Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Chensi Xia
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Jingfeng Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Hu Hou
- College of Food Science and Engineering, Ocean University of China, Qingdao, China.,Laboratory for Marine Drugs and Bioproducts, Qingdao National Laboratory for Marine Science and Technology, Qingdao, China
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32
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Bao Z, Zhang P, Sun N, Lin S. Elucidating the Calcium-Binding Site, Absorption Activities, and Thermal Stability of Egg White Peptide-Calcium Chelate. Foods 2021; 10:2565. [PMID: 34828847 PMCID: PMC8619475 DOI: 10.3390/foods10112565] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 10/15/2021] [Accepted: 10/20/2021] [Indexed: 01/15/2023] Open
Abstract
With the current study, we aimed to determine the characteristics and calcium absorption capacity of egg white peptide-calcium complex (EWP-Ca) and determine the effect of sterilization on EWP-Ca to study the possibility of EWP-Ca as a new potential calcium supplement. The results of SEM and EDS showed a high calcium chelating ability between EWP and calcium, and the structure of EWP-Ca was clustered spherical particles due its combination with calcium. The FTIR and Raman spectrum results showed that EWP could chelate with calcium by carboxyl, phosphate, and amino groups, and peptide bonds may also participate in peptide-calcium binding. Moreover, the calcium absorption of EWP-Ca measured by the intestinal everted sac model in rats was 32.38 ± 6.83 μg/mL, significantly higher than the sample with CaCl2, and the mixture of EWP and Ca (p < 0.05) revealed appropriate calcium absorption capacity. The fluorescence spectra and CD spectra showed that sterilization caused a decrease in the content of α-helix and β-sheet and a significant increase in β-turn (p < 0.05). Sterilization changed the EWP-Ca structure and decreased its stability; the calcium-binding capacity of EWP-Ca after sterilization was decreased to 41.19% (p < 0.05). Overall, these findings showed that EWP could bind with calcium, form a peptide-calcium chelate, and serve as novel carriers for calcium supplements.
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Affiliation(s)
| | | | | | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Z.B.); (P.Z.); (N.S.)
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33
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Ma W, Lv Y, Cao X, Wang M, Fan Y, Shan Y. Ultrasound-assisted preparation of calcium malate and its absorption. PLoS One 2021; 16:e0254583. [PMID: 34265023 PMCID: PMC8282047 DOI: 10.1371/journal.pone.0254583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Accepted: 06/29/2021] [Indexed: 11/19/2022] Open
Abstract
In this experiment, response surface methodology was used to study the preparation of malic acid calcium salt from bovine bones assisted by ultrasonication. The results showed that the optimum conditions for ultrasound-assisted preparation of calcium malate from bovine bone were as follows: solid-liquid ratio 1:15, solid-acid ratio 1:1.5, ultrasonic power 200 W, ultrasonic temperature 35°C, and ultrasonication time 17 min. The efficiency of calcium recovery was 66.16%, and the purity was 92.54%. After three ultrasonic treatments of 17 min each, the calcium malate conversion rate of bovine bone reached 95.73%. Animal experiments showed that feeding bovine bone-derived calcium malate significantly increased alkaline phosphatase (ALP) activity and bone calcium content, reduced tartrate-resistant acid phosphatase (TRAP) activity, and maintained the balance of serum calcium and phosphorus. These results indicated that the ultrasonic method effectively ionized calcium in bovine bone, which provides a reference point for the industrial production of calcium products with bovine bone as the raw material.
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Affiliation(s)
- Wuren Ma
- College of Veterinary Medicine, Northwest A&F University, Yangling, Shaanxi, P R China
| | - Yizhou Lv
- College of Veterinary Medicine, Northwest A&F University, Yangling, Shaanxi, P R China
| | - Xuan Cao
- College of Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi, P R China
| | - Mengzhi Wang
- College of Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi, P R China
| | - Yunpeng Fan
- College of Veterinary Medicine, Northwest A&F University, Yangling, Shaanxi, P R China
| | - Yuanyuan Shan
- College of Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi, P R China
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34
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Zhang H, Zhao L, Shen Q, Qi L, Jiang S, Guo Y, Zhang C, Richel A. Preparation of cattle bone collagen peptides-calcium chelate and its structural characterization and stability. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111264] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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35
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Zhang X, Jia Q, Li M, Liu H, Wang Q, Wu Y, Niu L, Liu Z. Isolation of a novel calcium-binding peptide from phosvitin hydrolysates and the study of its calcium chelation mechanism. Food Res Int 2021; 141:110169. [PMID: 33642025 DOI: 10.1016/j.foodres.2021.110169] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 01/11/2021] [Accepted: 01/18/2021] [Indexed: 11/15/2022]
Abstract
A new peptide with strong calcium binding capacity was isolated from phosvitin hydrolysates. Taking calcium chelating rate as an indicator, phosvitin hydrolysates were separated gradually by anion-exchange chromatography, gel filtration chromatography and reversed-phase high performance liquid chromatography. A peptide with a molecular weight of 1106.44402 Da was identified by liquid chromatography-electrospray/mass spectrometry (LC-ESI/MS), and its amino acid sequence was DEEENDQVK, the calcium binding capacity reached 151.10 ± 3.57 mg/g. Its chelating mechanism was investigated. Results showed that, the β-sheet structure of peptide increased after adding calcium ion, and the main binding sites were carboxyl oxygen atom and amino nitrogen atom. In vitro simulated digestion experiments showed that, the solubility and dialysis rate of calcium in peptide-calcium chelate were higher than those in CaCO3 and D-calcium gluconate. This finding would promote the development of calcium supplements from food resources.
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Affiliation(s)
- Xiaowei Zhang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Qi Jia
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Mengyu Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Huiping Liu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China.
| | - Qing Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Yaru Wu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Lulu Niu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Zitian Liu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
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36
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Bioinspired strategy to tune viscoelastic response of thermoplastic polyisoprene by retarding the dissociation of hydrogen bonding. POLYMER 2021. [DOI: 10.1016/j.polymer.2020.123272] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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