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Gao J, Ning C, Wang M, Wei M, Ren Y, Li W. Structural, antioxidant activity, and stability studies of jellyfish collagen peptide-calcium chelates. Food Chem X 2024; 23:101706. [PMID: 39189014 PMCID: PMC11345935 DOI: 10.1016/j.fochx.2024.101706] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2024] [Revised: 07/09/2024] [Accepted: 07/26/2024] [Indexed: 08/28/2024] Open
Abstract
The aim of this study was to prepare and characterize jellyfish collagen peptide (JCP)-calcium chelates (JCP-Ca) using peptides with different molecular weights. Further analysis revealed that the low-molecular-weight jellyfish collagen peptide (JCP1) had a higher chelation rate. Structural characterization showed that functional groups such as N-H, C[bond, double bond]O, and -COO were involved in the formation of JCP-Ca, which shifted towards a more ordered and regular structure, and smaller-molecular-weight peptides were more likely to form a denser structure. In addition, JCPs chelated with calcium ions showed excellent antioxidant capacity. JCP-Ca showed good stability in heat-treated and gastrointestinal environments, whereas the antioxidant activity was significantly reduced under highly acidic conditions. The present study addresses the knowledge gap regarding the physicochemical properties of JCP-Ca and establishes a solid research foundation for its associated products.
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Affiliation(s)
| | | | - Mingxia Wang
- College of Light Industry, Liaoning University, Shenyang 110036, PR China
| | - Mingming Wei
- College of Light Industry, Liaoning University, Shenyang 110036, PR China
| | - Yifei Ren
- College of Light Industry, Liaoning University, Shenyang 110036, PR China
| | - Weixuan Li
- College of Light Industry, Liaoning University, Shenyang 110036, PR China
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2
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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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3
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Bu G, Zhao X, Wang M, Ti G, Chen F, Duan X, Huang Y, Li P. Identification of calcium chelating peptides from peanut protein hydrolysate and absorption activity of peptide-calcium complex. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6676-6686. [PMID: 38545944 DOI: 10.1002/jsfa.13493] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 03/19/2024] [Accepted: 03/28/2024] [Indexed: 04/13/2024]
Abstract
BACKGROUND Peanut peptides have good chelating ability with metal ions. However, there are few studies on the chelation mechanism of peanut peptides with calcium and absorption properties of peptide-calcium complex. RESULTS Peptides with high calcium chelating rate were isolated and purified from peanut protein hydrolysate (PPH), and the chelation rate of component F21 was higher (81.4 ± 0.8%). Six peptides were identified from component F21 by liquid chromatography-tandem mass spectrometry, and the frequency of acidic amino acids and arginine in the amino acid sequence was higher in all six peptides. Peanut peptide-calcium complex (PPH21-Ca) was prepared by selecting component F21 (PPH21). Ultraviolet analysis indicated that the chelate reaction occurred between peanut peptide and calcium ions. Fourier transform infrared analysis showed that the chelating sites were carboxyl and amino groups on the amino acid residues of peptides. Scanning electron microscopy revealed that the surface of peanut peptide had a smooth block structure, but the surface of the complex had a granular morphology. Caco-2 cell model tests revealed that the bioavailability of PPH21-Ca was 58.4 ± 0.5%, which was significantly higher than that of inorganic calcium at 37.0 ± 0.4%. CONCLUSION Peanut peptides can chelate calcium ions by carboxyl and amino groups, and the peptide-calcium complex had higher bioavailability. This study provides a theoretical basis for the development of new calcium supplement products that are absorbed easily. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Guanhao Bu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Xiaoling Zhao
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Mengli Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Guanghui Ti
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Fusheng Chen
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Xiaojie Duan
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Yanan Huang
- Henan Province Nanjie Village (Group) Co., Ltd, Luohe, China
| | - Panxin Li
- Henan Province Nanjie Village (Group) Co., Ltd, Luohe, China
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4
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Gao W, Jin X, Jiang L, Zeng XA, Han Z, Lee R. Synthesis, structural characterization and in vitro digestion stability of a soluble soybean polysaccharide‑zinc chelate. Int J Biol Macromol 2024; 279:135186. [PMID: 39216569 DOI: 10.1016/j.ijbiomac.2024.135186] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2024] [Revised: 07/16/2024] [Accepted: 08/28/2024] [Indexed: 09/04/2024]
Abstract
The chelation reaction of soluble soybean polysaccharide (SSPS) with zinc was investigated. Using response surface methodology, the optimum parameters for SSPS-Zn synthesis were obtained: pH 5.3, SSPS-ZnCl2 mass ratio of 9.44:1, reaction temperature 50.44 °C, and reaction time 1.5 h, with the highest zinc content of 24.73 %. Compared with SSPS, SSPS-Zn increased in rhamnogalacturonan content and decreased in that of neutral monosaccharides (Fuc, Ara, Gal, Glu and Xyl). UV-vis spectra indicated that SSPS-Zn was lower than SSPS in protein content. FTIR spectra indicated that CO group of SSPS was bonded to Zn2+. X-ray diffraction spectra demonstrated that SSPS-Zn had higher crystallinity. Congo red reactions showed that SSPS possessed a triple-helix conformation while SSPS-Zn formed an irregular free-coiled conformation. EDX confirmed SSPS-Zn synthesis successfully. TGA curves exhibited that SSPS-Zn required higher temperature to undergo degradation. AFM revealed that SSPS-Zn was clustered while SSPS was filamentous. SEM micrographs showed the cracked fragments on the surface of SSPS-Zn. By in vitro simulation of gastrointestinal digestion, Zn2+ release reached 68.87 % after 2 h digestion. Consequently, the chelation of SSPS with zinc could change structure and provide a basis for research and application of novel zinc supplements.
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Affiliation(s)
- Wenhong Gao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
| | - Xueli Jin
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Liyuan Jiang
- Guangdong Eco-Engineering Polytechnic, Guangzhou 510520, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
| | - Zhong Han
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Rabbin Lee
- Guangzhou Fofiber Biological Industry Co., Ltd, Guangzhou 510655, China
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5
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Wang N, Liu Q, Shi Q, Wang F, Xu C, Ren H, Yu Q. Effects of the covalent conjugation between caffeic acid and peanut allergen protein Ara h1 on the antigenicity and structure of Ara h1. J Food Sci 2024. [PMID: 39150685 DOI: 10.1111/1750-3841.17276] [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: 04/07/2024] [Revised: 07/07/2024] [Accepted: 07/11/2024] [Indexed: 08/17/2024]
Abstract
Ara h1 was the highest content of peanut allergen protein, identified as a biomarker of peanut allergen. In this study, Ara h1 was covalently complexed with caffeic acid (CA) to research the effects of covalent conjugation on the antigenicity and protein structural properties of Ara h1. After the covalent complexing of Ara h1 and CA, the IgG-binding capacity of Ara h1 was reduced compared with that of control Ara h1. Moreover, the structure of Ara h1 changed from ordered to disordered, the number of intermolecular hydrogen bonds decreased, and some hydrophobic groups were exposed or hydrophobic peptides were released. The carboxyl group in CA reacted with the amino group in Ara h1. The digestibility of Ara h1-CA was increased. The antigenicity of Ara h1-CA was undetectable after 30 min of digestion in vitro. These findings can serve as a reference for further research on hypoallergenic peanut products.
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Affiliation(s)
- Na Wang
- College of Veterinary Medicine, Henan Agricultural University, Zhengzhou, Henan, China
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan, China
- International Joint Research Center for Animal ImmunologyHenan Agricultural University, Henan Agricultural University, Zhengzhou, Henan, China
- Key Laboratory of Nutrition and Healthy Food, Henan Agricultural University, Zhengzhou, Henan, China
- Key Laboratory of Staple Grain Processing Ministry of Agriculture and Rural Affairs, Henan Agricultural University, Zhengzhou, Henan, China
| | - Qingqing Liu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan, China
- International Joint Research Center for Animal ImmunologyHenan Agricultural University, Henan Agricultural University, Zhengzhou, Henan, China
- Key Laboratory of Nutrition and Healthy Food, Henan Agricultural University, Zhengzhou, Henan, China
| | - Qilei Shi
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan, China
- Key Laboratory of Nutrition and Healthy Food, Henan Agricultural University, Zhengzhou, Henan, China
| | - Fan Wang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan, China
- Key Laboratory of Nutrition and Healthy Food, Henan Agricultural University, Zhengzhou, Henan, China
| | - Chao Xu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan, China
- Key Laboratory of Nutrition and Healthy Food, Henan Agricultural University, Zhengzhou, Henan, China
| | - Hongtao Ren
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan, China
- Key Laboratory of Nutrition and Healthy Food, Henan Agricultural University, Zhengzhou, Henan, China
- Key Laboratory of Staple Grain Processing Ministry of Agriculture and Rural Affairs, Henan Agricultural University, Zhengzhou, Henan, China
| | - Qiuying Yu
- College of Veterinary Medicine, Henan Agricultural University, Zhengzhou, Henan, China
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan, China
- International Joint Research Center for Animal ImmunologyHenan Agricultural University, Henan Agricultural University, Zhengzhou, Henan, China
- Key Laboratory of Nutrition and Healthy Food, Henan Agricultural University, Zhengzhou, Henan, China
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6
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Shi Y, Hao R, Ji H, Gao L, Yang J. Dietary zinc supplements: beneficial health effects and application in food, medicine and animals. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5660-5674. [PMID: 38415843 DOI: 10.1002/jsfa.13325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Accepted: 01/22/2024] [Indexed: 02/29/2024]
Abstract
Zinc, a crucial trace element is vital for the growth and development of humans. It is frequently described as 'the flower of life' and 'the source of intelligence'. Zinc supplements play a pivotal role in addressing zinc deficiency by serving as a vital source of this essential micronutrients, effectively replenishing depleted zinc levels in the body. In this paper, we first described the biological behavior of zinc in the human body and briefly described the physiological phenomena associated with zinc levels. The benefits and drawbacks of various zinc supplement forms are then discussed, with emphasis on the most recent zinc supplement formulations. Finally, the application of zinc supplements in food, medicine, and animal husbandry is further summarized. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Ying Shi
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, China
| | - Rui Hao
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, China
| | - Haixia Ji
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, China
| | - Li Gao
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, China
| | - Junyan Yang
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, China
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7
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Yan R, Zhang N, Liu W, Hu X, Wang W, Tang Y, Wang S, Wang X, Sheng Q. Novel Eu-dipeptide assemblies for a fluorescence sensing strategy to ultrasensitive determine trace sulfamethazine. Food Chem 2024; 448:139089. [PMID: 38518446 DOI: 10.1016/j.foodchem.2024.139089] [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: 01/07/2024] [Revised: 03/11/2024] [Accepted: 03/18/2024] [Indexed: 03/24/2024]
Abstract
Self-assembled Eu-dipeptide (tryptophan-phenylalanine) microparticles with multi-emission fluorescence was prepared and modified with a single-stranded DNA corresponding to the sulfamethazine (SMZ) adapter (Eu-PMPs@cDNA). Aptamer-functionalized magnetic Fe3O4 (MNPs@aptamer) was used to specifically bind the target SMZ. Using Eu-PMPs@cDNA as fluorescent signal probe and MNPs@aptamer as catcher, a noncompetitive fluorescence sensing strategy was developed for determination of SMZ with good sensitivity, accuracy, selectivity, and stability. Under the optimized conditions, fluorescence increases linearly in the 0-20 ng/mL SMZ concentration range, and the detection limit is 0.014 ng/mL. The fluorescence sensing method was applied to analysis of water and fish muscle samples, and recoveries ranged from 81.78 to 119.46 % with relative standard deviations below 4.2 %. This study offered a reliable and sensitive fluorescence sensing strategy for SMZ determination in food samples, which owns great potential for wide-ranging application in harmful compounds assay by simply changing the type of aptamer and its complementary single-stranded DNA.
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Affiliation(s)
- Rongfang Yan
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
| | - Ning Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
| | - Weihua Liu
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
| | - Xuelian Hu
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
| | - Wenxiu Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
| | - Yiwei Tang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China.
| | - Shuo Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China; Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
| | - Xianghong Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
| | - Qinghai Sheng
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
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8
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Zhao Q, Liang W, Xiong Z, Li C, Zhang L, Rong J, Xiong S, Liu R, You J, Yin T, Hu Y. Digestion and absorption characteristics of iron-chelating silver carp scale collagen peptide and insights into their chelation mechanism. Food Res Int 2024; 190:114612. [PMID: 38945620 DOI: 10.1016/j.foodres.2024.114612] [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: 04/18/2024] [Revised: 06/03/2024] [Accepted: 06/05/2024] [Indexed: 07/02/2024]
Abstract
Iron deficiency is widespread throughout the world, supplementing sufficient iron or improving the bioavailability of iron is the fundamental strategy to solve the problem of iron scarcity. Herein, we explored a new form of iron supplement, iron chelates of silver carp scales (SCSCP-Fe) were prepared from collagen peptide of silver carp scales (SCSCP) and FeCl2·4H2O, the effects of external environment and simulated gastrointestinal digestive environment on the stability of SCSCP-Fe and the structural changes of peptide iron chelates during digestion were investigated. The results of in vitro iron absorption promotion showed that the iron bioavailability of SCSCP-Fe was higher than that of FeSO4. Two potential high iron chelating peptides DTSGGYDEY (DY) and LQGSNEIEIR (LR) were screened and synthesized from the SCSCP sequence by molecular dynamics and LC-MS/MS techniques. The FTIR results displayed that the binding sites of DY and LR for Fe2+ were the carboxyl group, the amino group, and the nitrogen atom on the amide group on the peptide. ITC results indicated that the chelation reactions of DY and LR with Fe2+ were mainly dominated by electrostatic interactions, forming chelates in stoichiometric ratios of 1:2 and 1:1, respectively. Both DY and LR had a certain ability to promote iron absorption. The transport of DY-Fe chelate may be a combination of the three pathways: PepT1 vector pathway, cell bypass, and endocytosis, while LR-Fe chelate was dominated by bivalent metal ion transporters. This study is expected to provide theoretical reference and technical support for the high-value utilization of silver carp scales and the development of novel iron supplements.
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Affiliation(s)
- Qiannan Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Wei Liang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Zhe Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Chuan Li
- School of Food Science and Engineering, Hainan University, Haikou, Hainan 570228, China
| | - Lu Zhang
- National R&D Center of Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Jianhua Rong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Shanbai Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Ru Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Juan You
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Tao Yin
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Yang Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
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9
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Yu X, Liu X, Zhou D. A critical review of a typical research system for food-derived metal-chelating peptides: Production, characterization, identification, digestion, and absorption. Compr Rev Food Sci Food Saf 2024; 23:e13277. [PMID: 38284607 DOI: 10.1111/1541-4337.13277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 11/17/2023] [Accepted: 11/18/2023] [Indexed: 01/30/2024]
Abstract
In the past decade, food-derived metal-chelating peptides (MCPs) have attracted significant attention from researchers working towards the prevention of metal (viz., iron, zinc, and calcium) deficiency phenomenon by primarily inhibiting the precipitation of metals caused by the gastrointestinal environment and exogenous substances (including phytic and oxalic acids). However, for the improvement of limits of current knowledge foundations and future investigation directions of MCP or their derivatives, several review categories should be improved and emphasized. The species' uniqueness and differences in MCP productions highly contribute to the different values of chelating ability with particular metal ions, whereas comprehensive reviews of chelation characterization determined by various kinds of technique support different horizons for explaining the chelation and offer options for the selection of characterization methods. The reviews of chelation mechanism clearly demonstrate the involvement of potential groups and atoms in chelating metal ions. The discussions of digestive stability and absorption in various kinds of absorption model in vitro and in vivo as well as the theory of involved cellular absorption channels and pathways are systematically reviewed and highlighted compared with previous reports as well. Meanwhile, the chelation mechanism on the molecular docking level, the binding mechanism in amino acid identification level, the utilizations of everted rat gut sac model for absorption, and the involvement of cellular absorption channels and pathway are strongly recommended as novelty in this review. This review makes a novel contribution to the literature by the comprehensive prospects for the research and development of food-derived mineral supplements.
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Affiliation(s)
- Xuening Yu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Xiaoyang Liu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Dayong Zhou
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
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10
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Cui P, Li M, Shao T, Yu M, Zhao W, Song Y, Ding Y, Liu J. Preparation, structure characterization, and stability analysis of peptide-calcium complex derived from porcine nasal cartilage type II collagen. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6884-6894. [PMID: 37286475 DOI: 10.1002/jsfa.12771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 04/29/2023] [Accepted: 06/07/2023] [Indexed: 06/09/2023]
Abstract
BACKGROUND Porcine nasal cartilage type II collagen-derived peptides (PNCPs) may be complexed with calcium to provide a highly bioavailable, low-cost, and effective calcium food supplement. However, the calcium-binding characteristics of PNCPs have not yet been investigated. In the present study, calcium-binding peptides were derived from porcine nasal cartilage type II collagen and the resulting PNCPs-Ca complex was characterized. RESULTS The study reveals that the calcium-binding capacity of PNCPs is closely related to enzymatic hydrolysis conditions. The highest calcium-binding capacity of PNCPs was observed at a hydrolysis time of 4 h, temperature of 40 °C, enzyme dosage of 1%, and solid-to-liquid ratio of 1:10. Scanning electron microscopy and energy dispersive X-ray spectroscopy revealed that the PNCPs had a pronounced capacity for calcium binding, with the PNCPs-Ca complex exhibiting a clustered structure consisting of aggregated spherical particles. Fourier-transform infrared spectroscopy, fluorescence spectroscopy, X-ray diffraction, dynamic light scattering, amino acid composition, and molecular weight distribution analyses all indicated that the PNCPs and calcium complexed via the carboxyl oxygen and amino nitrogen atoms, leading to the formation of a β-sheet structure during the chelation process. In addition, the stability of the PNCPs-Ca complex was maintained over a range of pH values consistent with those found in the human gastrointestinal tract, facilitating calcium absorption. CONCLUSION These research findings suggest the feasibility of converting by-products from livestock processing into calcium-binding peptides, providing a scientific basis for the development of novel calcium supplements and the potential reduction of resource waste. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Pengbo Cui
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Mengyu Li
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Tianlun Shao
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Mingxiao Yu
- Meitek Technology Company Limited, Qingdao, China
| | - Weixue Zhao
- Meitek Technology Company Limited, Qingdao, China
| | - Yanzhuo Song
- Meitek Technology Company Limited, Qingdao, China
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Jianhua Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
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Li C, Cao L, Liu T, Huang Z, Liu Y, Fan R, Wang Y. Preparation of soybean meal peptide for chelation with copper/zinc using Aspergillus oryzae in solid-state fermentation. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102610] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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12
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Li F, Yao X, Lu L, Jiao Y. Preparation of Zn-Gly and Se-Gly and Their Effects on the Nutritional Quality of Tea ( Camellia sinensis). PLANTS (BASEL, SWITZERLAND) 2023; 12:1049. [PMID: 36903910 PMCID: PMC10005280 DOI: 10.3390/plants12051049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 02/17/2023] [Accepted: 02/21/2023] [Indexed: 06/18/2023]
Abstract
BACKGROUND Micronutrient malnutrition affects millions of people due to a lack of Zn and Se. METHODS The process conditions for the manufacture of glycine-chelated sodium selenite (Se-Gly) and zinc sulfate heptahydrate (Zn-Gly) were studied. The effects of ligand concentration, pH, reaction ratio, reaction temperature, and reaction time on fertilizer stability were assessed. The effects of Zn-Gly and Se-Gly on tea plants were determined. RESULTS Orthogonal experiments showed that the optimal preparation conditions for Zn-Gly (75.80 % Zn chelation rate) were pH 6.0, ligand concentration 4 %, reaction ratio 1:2, reaction time 120 min, reaction temperature 70 ℃. The optimal preparation conditions for Se-Gly (56.75 % Se chelation rate) were pH 6.0, ligand concentration 10%, reaction ratio 2:1, reaction time 40 min, temperature 50 ℃. Each chelate was completely soluble in water and verified by infrared spectroscopy and ultraviolet spectroscopy. CONCLUSIONS Zn-Gly and Se-Gly increased the Zn and Se content in tea plants, and foliar application was more effective than soil application. Combined application of Zn-Gly and Se-Gly was more effective than Zn-Gly or Se-Gly alone. Our findings suggest that Zn-Gly and Se-Gly provide a convenient method of addressing human Zn and Se deficiency.
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Affiliation(s)
- Feixia Li
- The Key Laboratory of Plant Resources Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Science, Guizhou University, Guiyang 550025, China
| | - Xinzhuan Yao
- College of Tea Science, Institute of Plant Health & Medicine, Guizhou University, Guiyang 550025, China
| | - Litang Lu
- The Key Laboratory of Plant Resources Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Science, Guizhou University, Guiyang 550025, China
- College of Tea Science, Institute of Plant Health & Medicine, Guizhou University, Guiyang 550025, China
| | - Yujie Jiao
- College of Tea Science, Institute of Plant Health & Medicine, Guizhou University, Guiyang 550025, China
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Duan M, Li T, Liu B, Yin S, Zang J, Lv C, Zhao G, Zhang T. Zinc nutrition and dietary zinc supplements. Crit Rev Food Sci Nutr 2023; 63:1277-1292. [PMID: 34382897 DOI: 10.1080/10408398.2021.1963664] [Citation(s) in RCA: 16] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
As the second most abundant trace element in the human body, zinc nutrition is constantly a hot topic. More than one-third population is suffering zinc deficiency, which results in various types of diseases or nutritional deficiencies. Traditional ways of zinc supplementation seem with low absorption rates and significant side effects. Zinc supplements with dietary components are easily accessible and improve zinc utilization rate significantly. Also, mechanisms of maintaining zinc homeostasis are of broad interest. The present review focuses on zinc nutrition in human health in inductive methods. Mainly elaborate on different diseases relating to zinc disorder, highlighting the impact on the immune system and the recent COVID-19. Then raise food-derived zinc-binding compounds, including protein, peptide, polysaccharide, and polyphenol, and also analyze their possibilities to serve as zinc complementary. Finally, illustrate the way to maintain zinc homeostasis and the corresponding mechanisms. The review provides data information for maintaining zinc homeostasis with the food-derived matrix.
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Affiliation(s)
- Maoping Duan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Tian Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Bo Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Shuhua Yin
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Department of Nutrition and Health, China Agricultural University, Beijing, China
| | - Jiachen Zang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Chenyan Lv
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Guanghua Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Tuo Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Department of Nutrition and Health, China Agricultural University, Beijing, China
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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14
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Majura JJ, Cao W, Chen Z, Htwe KK, Li W, Du R, Zhang P, Zheng H, Gao J. The current research status and strategies employed to modify food-derived bioactive peptides. Front Nutr 2022; 9:950823. [PMID: 36118740 PMCID: PMC9479208 DOI: 10.3389/fnut.2022.950823] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Accepted: 08/17/2022] [Indexed: 01/10/2023] Open
Abstract
The ability of bioactive peptides to exert biological functions has mainly contributed to their exploitation. The exploitation and utilization of these peptides have grown tremendously over the past two decades. Food-derived peptides from sources such as plant, animal, and marine proteins and their byproducts constitute a more significant portion of the naturally-occurring peptides that have been documented. Due to their high specificity and biocompatibility, these peptides serve as a suitable alternative to pharmacological drugs for treating non-communicable diseases (such as cardiovascular diseases, obesity, and cancer). They are helpful as food preservatives, ingredients in functional foods, and dietary supplements in the food sector. Despite their unique features, the application of these peptides in the clinical and food sector is to some extent hindered by their inherent drawbacks such as toxicity, bitterness, instability, and susceptibility to enzymatic degradation in the gastrointestinal tract. Several strategies have been employed to eliminate or reduce the disadvantages of peptides, thus enhancing the peptide bioactivity and broadening the opportunities for their applications. This review article focuses on the current research status of various bioactive peptides and the strategies that have been implemented to overcome their disadvantages. It will also highlight future perspectives regarding the possible improvements to be made for the development of bioactive peptides with practical uses and their commercialization.
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Affiliation(s)
- Julieth Joram Majura
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang, China
| | - Wenhong Cao
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang, China
- National Research and Development Branch Center for Shellfish Processing, Zhanjiang, China
- Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Zhongqin Chen
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang, China
- National Research and Development Branch Center for Shellfish Processing, Zhanjiang, China
- Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Kyi Kyi Htwe
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
| | - Wan Li
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang, China
| | - Ran Du
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang, China
| | - Pei Zhang
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
| | - Huina Zheng
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang, China
- National Research and Development Branch Center for Shellfish Processing, Zhanjiang, China
- Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Jialong Gao
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang, China
- National Research and Development Branch Center for Shellfish Processing, Zhanjiang, China
- Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
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Katimba HA, Wang R, Cheng C. Current findings support the potential use of bioactive peptides in enhancing zinc absorption in humans. Crit Rev Food Sci Nutr 2021:1-21. [PMID: 34708681 DOI: 10.1080/10408398.2021.1996328] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
More than two billion people around the world are affected by zinc deficiency, mainly due to the inadequate intake and absorption of zinc. Based on recent research findings, the bioactive peptides could potentially be used to combat zinc deficiency particularly due to their Zinc chelating ability. The main aim of this review was to present current findings, supporting the potential use of bioactive peptides based on their ability to enhance zinc absorption. In-vivo, in-vitro, and ex-vivo studies have demonstrated that zinc chelating peptides can enhance the retention, transportation, and absorption of zinc. Comparative studies on zinc bioavailability from protein hydrolysates and zinc salts have demonstrated that the protein hydrolysates-zinc complexes are more bioavailable than the zinc salts. Data from the structure-function relationship of zinc chelating peptides suggest that the zinc chelating capacities of peptides increase in the following order; the position of zinc chelator > zinc chelator strength > abundance of zinc chelators > net charge > molecular weight. In addition, the transport mechanism of peptide-zinc complex is hypothesized, and the potential use of bioactive peptides based on their safety and taste and limitations to their commercialization are also discussed.
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Affiliation(s)
- Hija Athman Katimba
- Department of Food Science and Engineering, Harbin Institute of Technology, Harbin, China.,Department of Food Science and Engineering, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Rongchun Wang
- Department of Food Science and Engineering, Harbin Institute of Technology, Harbin, China
| | - Cuilin Cheng
- Department of Food Science and Engineering, Harbin Institute of Technology, Harbin, China
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Siwakul P, Sirinnaphakorn L, Suwanprateep J, Hayakawa T, Pugdee K. Cellular responses of histatin-derived peptides immobilized titanium surface using a tresyl chloride-activated method. Dent Mater J 2021; 40:934-941. [PMID: 33814533 DOI: 10.4012/dmj.2020-307] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Effects of histatin-derived peptides immobilization by tresyl chloride-activation technique for MC3T3-E1 cellular responses on titanium (Ti) were evaluated. MC3T3-E1 were cultured on sandblasted and acid-etched Ti disks immobilized with histatin-derived peptides, including histatin-1, JH8194, and mixed histatin-1 with JH8194. Surface topography and cellular morphology were examined using a scanning electron microscope. Elemental composition and conformational peptides on Ti surface were examined using energy dispersive X-ray and fourier transform infrared spectroscopy, respectively. Cellular adhesion, proliferation, osteogenesis-related genes, and alkaline phosphatase activity were evaluated. The results showed that peptides were successfully immobilized on Ti surface. Cell attachments on histatin-1 and mixed peptides coated groups are higher than control. Histatin-1 achieved the significantly highest cellular proliferation. Histatin-derived peptides improved the osteogenesis related-gene expression and alkaline phosphatase activity (p<0.05). This study suggested that histatin-1 immobilization by tresyl chloride-activation technique enhanced cellular responses and might be able to promote cellular activities around the dental implants.
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Affiliation(s)
| | | | - Jintamai Suwanprateep
- Biomedical Engineering Research Unit, National Metal and Materials Technology Center, Ministry of Science and Technology
| | - Tohru Hayakawa
- Department of Dental Engineering, Tsurumi University School of Dental Medicine
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