1
|
Lin S, Li J, Hu X, Chen S, Huang H, Wu Y, Li Z. Zn 2+ chelating peptide GFLGSP: Characterization of structure/Zn 2+ chelating mode and the potential mechanisms for promoting Zn 2+ transport in Caco-2 cells. Food Res Int 2024; 192:114829. [PMID: 39147518 DOI: 10.1016/j.foodres.2024.114829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2024] [Revised: 07/20/2024] [Accepted: 07/21/2024] [Indexed: 08/17/2024]
Abstract
This study focused on exploring the Zn2+ chelating peptide GFLGSP: the characterization of structure/Zn2+ chelating mode and the potential mechanisms for promoting Zn2+ transport in Caco-2 cells. The findings revealed the bidentate chelating between Zn2+ and carboxyl oxygen atom in Pro6 residue. Thereafter, the secondary structure of GFLGSP remained unchanged, but there was an increase in zeta potential and particle size. Notably, the GFLGSP-Zn2+ complex enhanced the Zn2+ transport rate and modulated ZIP4 and ZNT1 expression in a Caco-2 cells monolayer model. As revealed by molecular docking analysis, GFLGSP interacted with ZIP4 through intermolecular hydrogen bonds as well as Van der Waals forces. The Zn2+ transport mechanisms of the GFLGSP-Zn2+ complex encompassed ZIP4 (vital channel), endocytosis (primary pathway) and paracellular transport (supplementary pathway). Based on these results, the tilapia skin collagen-derived GFLGSP hold promise as the potential dietary Zn2+ supplement.
Collapse
Affiliation(s)
- Shanting Lin
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou 510225, China; Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
| | - Jun Li
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou 510225, China.
| | - Xiao Hu
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; Sanya Tropical Fisheries Research Institute, Sanya 572000, China.
| | - Shengjun Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
| | - Hui Huang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
| | - Yanyan Wu
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
| | - Zhenxing Li
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| |
Collapse
|
2
|
Song C, Zhong R, Zeng S, Chen Z, Tan M, Zheng H, Gao J, Lin H, Zhu G, Cao W. Effect of baking on the structure and bioavailability of protein-binding zinc from oyster (Crassoetrea hongkongensis). Food Chem 2024; 451:139471. [PMID: 38692241 DOI: 10.1016/j.foodchem.2024.139471] [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: 01/25/2024] [Revised: 03/20/2024] [Accepted: 04/22/2024] [Indexed: 05/03/2024]
Abstract
To compare the bioavailability of protein-binding zinc, we investigated the impact of baking on the structure of zinc-binding proteins. The results showed that zinc-binding proteins enriched in zinc with relative molecular weights distributed at 6 kDa and 3 kDa. Protein-binding zinc is predisposed to separate from proteins' interiors and converge on proteins' surface after being baked, and its structure tends to be crystalline. Especially -COO, -C-O, and -C-N played vital roles in the sites of zinc-binding proteins. However, baking did not affect protein-binding zinc's bioavailability which was superior to that of ZnSO4 and C12H22O14Zn. They were digested in the intestine, zinc-binding complexes that were easily transported and uptaken by Caco-2 cells, with transport and uptake rates as high as 62.15% and 15.85%. Consequently, baking can alter the conformation of zinc-binding proteins without any impact on protein-binding zinc's bioavailability which is superior to that of ZnSO4 and C12H22O14Zn.
Collapse
Affiliation(s)
- Chunyong Song
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Runfang Zhong
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Shan Zeng
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Zhongqin Chen
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.; National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China.; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China.; Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China
| | - Mingtang Tan
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.; National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China.; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China.; Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China
| | - Huina Zheng
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.; National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China.; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China.; Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China
| | - Jialong Gao
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.; National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China.; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China.; Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China
| | - Haisheng Lin
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.; National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China.; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China.; Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China
| | - Guoping Zhu
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.; National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China.; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China.; Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China
| | - Wenhong Cao
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.; National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China.; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China.; Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China..
| |
Collapse
|
3
|
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.
Collapse
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
| |
Collapse
|
4
|
Cai C, Liu Y, Xu Y, Zhang J, Wei B, Xu C, Wang H. Mineral-element-chelating activity of food-derived peptides: influencing factors and enhancement strategies. Crit Rev Food Sci Nutr 2024:1-15. [PMID: 38841814 DOI: 10.1080/10408398.2024.2361299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/07/2024]
Abstract
Mineral elements including calcium, iron, and zinc play crucial roles in human health. Their deficiency causes public health risk globally. Commercial mineral supplements have limitations; therefore, alternatives with better solubility, bioavailability, and safety are needed. Chelates of food-derived peptides and mineral elements exhibit advantages in terms of stability, absorption rate, and safety. However, low binding efficiency limits their application. Extensive studies have focused on understanding and enhancing the chelating activity of food-derived peptides with mineral elements. This includes obtaining peptides with high chelating activity, elucidating interaction mechanisms, optimizing chelation conditions, and developing techniques to enhance the chelating activity. This review provides a comprehensive theoretical basis for the development and utilization of food-derived peptide-mineral element chelates in the food industry. Efforts to address the challenge of low binding rates between peptides and mineral elements have yielded promising results. Optimization of peptide sources, enzymatic hydrolysis processes, and purification schemes have helped in obtaining peptides with high chelating activity. The understanding of interaction mechanisms has been enhanced through advanced separation techniques and molecular simulation calculations. Optimizing chelation process conditions, including pH and temperature, can help in achieving high binding rates. Methods including phosphorylation modification and ultrasonic treatment can enhance the chelating activity.
Collapse
Affiliation(s)
- Chaonan Cai
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Yuting Liu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Yuling Xu
- School of Chemistry and Environmental Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Juntao Zhang
- School of Chemistry and Environmental Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Benmei Wei
- School of Chemistry and Environmental Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Chengzhi Xu
- School of Chemistry and Environmental Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Haibo Wang
- College of Life Science and Technology, Hubei Key Laboratory of Quality Control of Characteristic Fruits and Vegetables, Hubei Engineering University, Xiaogan, China
| |
Collapse
|
5
|
Hall AG, King JC. The Molecular Basis for Zinc Bioavailability. Int J Mol Sci 2023; 24:ijms24076561. [PMID: 37047530 PMCID: PMC10095312 DOI: 10.3390/ijms24076561] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 03/25/2023] [Accepted: 03/30/2023] [Indexed: 04/03/2023] Open
Abstract
Zinc is an essential micronutrient, and its deficiency is perhaps the most prevalent and least understood worldwide. Recent advances have expanded the understanding of zinc’s unique chemistry and molecular roles in a vast array of critical functions. However, beyond the concept of zinc absorption, few studies have explored the molecular basis of zinc bioavailability that determines the proportion of dietary zinc utilized in zinc-dependent processes in the body. The purpose of this review is to merge the concepts of zinc molecular biology and bioavailability with a focus on the molecular determinants of zinc luminal availability, absorption, transport, and utilization.
Collapse
|
6
|
Hussain A, Kausar T, Sehar S, Sarwar A, Ashraf AH, Jamil MA, Noreen S, Rafique A, Iftikhar K, Aslam J, Quddoos MY, Majeed MA, Zerlasht M. Utilization of pumpkin, pumpkin powders, extracts, isolates, purified bioactives and pumpkin based functional food products: A key strategy to improve health in current post COVID 19 period: An updated review. APPLIED FOOD RESEARCH 2022; 2:100241. [PMID: 38620808 PMCID: PMC9675195 DOI: 10.1016/j.afres.2022.100241] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 10/07/2022] [Accepted: 11/18/2022] [Indexed: 07/30/2023]
Abstract
Progression of today's world has been given setback due to the adversity of a novel, viral and deadly outbreak COVID 19, which raised the concerns of the scientists, researchers and health related officials about the inherent and adaptive immune system of the living body and its relation with healthy diet balanced with pharma foods. Choice of right food can help to build and boost adaptive immunity and pumpkin due to excellent profile of functional and nutraceutical constituents must be the part of both infected and non-infected person's daily diet. Vitamins, minerals, phenolic acids, essential oils, peptides, carotenoids and polysaccharides present in pumpkin could accommodate the prevailing deficiencies in the body to fought against the pathogens. Pumpkins are well equipped with nutraceuticals and functional ingredients therefore, consumption and processing of this remarkable fruit must be encouraged as pharma food due to its antihyperlipidemic, antiviral, anti-inflammatory, antihyperglycemic, immunomodulatory, antihypertensive, antimicrobial and antioxidant potential, and these pharmacological properties of pumpkin are directly or indirectly related to the COVID 19 outbreak. Utilization of pumpkin has a domain in the form of powders, extracts, isolates, and pumpkin incorporated food products. A wide range of healthy, nutritious and functional food products has been developed from pumpkin, which includes juice, soup, porridge, chips, biscuits, bread, cake, bar and noodles. In recent times some innovative and novel technologies have been applied to process and preserve pumpkin for its enhanced shelf life and bioaccessibility of nutrients. Need of healthy eating in current post COVID 19 period is very crucial for healthy population, and medicinal foods like pumpkin, and bioactive compounds present in this functional food could play a vital role in developing a healthy community around the globe.
Collapse
Affiliation(s)
- Ashiq Hussain
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Tusneem Kausar
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Sawera Sehar
- Department of Zoology, University of Sargodha, Pakistan
| | - Ayesha Sarwar
- Institute of Chemistry, University of Sargodha, Pakistan
| | | | | | - Saima Noreen
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Ayesha Rafique
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Khansa Iftikhar
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Jawed Aslam
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | | | - Muhammad Abid Majeed
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Mehwish Zerlasht
- Gomal University, Dera Ismail Khan, Khyber Pakhtunkhwa, Pakistan
| |
Collapse
|