1
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Liu H, Xu S, Xu Z, Cheng S, Du M. Absorption characteristics and the effect on vascular endothelial cell permeability of an anticoagulant peptide. Food Res Int 2023; 173:113405. [PMID: 37803744 DOI: 10.1016/j.foodres.2023.113405] [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: 05/25/2023] [Revised: 08/19/2023] [Accepted: 08/26/2023] [Indexed: 10/08/2023]
Abstract
In the former report, the casein peptide TKLTEEEKNR (PfCN) exhibits strong thrombin inhibitory activity in vitro. Its absorption capabilities, however, are unclear. Therefore, we studied its absorption characteristics both in vivo and in vitro. PfCN was carried by cells from the apical chamber to the basolateral chamber via active translocation in Caco-2 cells. Meanwhile, it can also be transported by HUVECs. We found that PfCN can be taken up by HUVECs using confocal laser imaging. PfCN has been proven to have good absorption properties in in vivo experiments. After five minutes of oral treatment, PfCN was identified in the blood, peaking at 82.75 ± 36.52 ng/mL in 30 min. And PfCN vanished from the blood circulation after 120 min. According to in vivo experiments, excessive concentrations of PfCN will alter the permeability of HUVECs. As a result, there is a foundation for PfCN application in the food sector. Meanwhile, we also hope this article can give an idea to the researchers who studying the absorption of functional peptides.
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Affiliation(s)
- Hanxiong Liu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Shiqi Xu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Zhe Xu
- College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Dalian 116029, China
| | - Shuzhen Cheng
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Ming Du
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
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2
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Jiang S, Dong W, Zhang Z, Xu J, Li H, Zhang J, Dai L, Wang S. A new iron supplement: The chelate of pig skin collagen peptide and Fe 2+ can treat iron-deficiency anemia by modulating intestinal flora. Front Nutr 2022; 9:1055725. [PMID: 36618683 PMCID: PMC9815456 DOI: 10.3389/fnut.2022.1055725] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Accepted: 12/06/2022] [Indexed: 12/24/2022] Open
Abstract
Introduction Iron deficiency anemia (IDA) is one of the most common nutritional diseases encountered all over the world. Nowadays, oral iron supplementation is still the mainstay of IDA treatment. Methods In this study, a new iron nutritional supplement named pig skin collagen peptides ferrous chelates (PSCP-Fe) was prepared, and its structure was characterized by the scanning electron microscopy, sykam amino acid analyzer and Fourier transform infrared spectroscopy (FTIR). The anti-IDA activity of PSCP-Fe was evaluated in low-Fe2+ diet-induced IDA in rats. 16S amplicon sequencing technology was then used to reveal the mechanism of PSCP-Fe against IDA. Results The results of amino acid analysis and FTIR showed that aspartic acid (Asp), arginine (Arg), histidine (His), glutamic acid (Glu), cystine (Cys), and lysine (Lys) residued in PSCP chelated readily with Fe2+ through their functional groups. PSCP-Fe treated reversed the hematology-related indexes, such as red blood cells (RBC), hemoglobin (HGB), hematocrit (HCT), mean corpuscular volume (MCV), mean corpuscular hemoglobin (MCH), mean corpuscular hemoglobin concentrate (MCHC), serum ferritin (SF), serum hepcidin (HEPC) and serum transferrin receptor (TFR). And its regulatory action was better than that of FeSO4. Moreover, PSCP-Fe alleviated the hepatocyte apoptosis and necrosis, Fe2+ loss, and injury in IDA rats. In addition, PSCP-Fe could significantly retrace the disturbed profile of gut microbiota in IDA rats (p < 0.05) and significantly up-regulated the relative abundances of nine bacterial genus, including Lactobacillus, Alloprevotella, unclassified_of_Oscillospiraceae, and NK4A214_group (p < 0.05). It could also downgrade the relative abundances of Subdoligranulum and Coriobacteriaceae_UCG-002 (p < 0.05). The results of Spearman's correlation analysis and distance-based redundancy analysis (db-RDA) revealed that Subdoligranulum and Christensenellaceae_R-7_group may be potential microbial markers for effective PSCP-Fe action in the treatment of IDA. Discussion Overall, our results elucidate the interactions between gut bacteria and related cytokines and reveal the mechanisms underlying the anti-IDA effect of PSCP-Fe. They will thus provide a theoretical foundation for PSCP-Fe as a new iron nutritional supplement.
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Affiliation(s)
- Shan Jiang
- School of Pharmacy, Binzhou Medical University, Yantai, China,Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing, China
| | - Weichao Dong
- School of Pharmacy, Binzhou Medical University, Yantai, China,School of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, China
| | - Zhen Zhang
- School of Pharmacy, Binzhou Medical University, Yantai, China
| | - Jing Xu
- School of Pharmacy, Binzhou Medical University, Yantai, China,School of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, China
| | - Haoran Li
- School of Pharmacy, Binzhou Medical University, Yantai, China,School of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, China
| | - Jiayu Zhang
- School of Pharmacy, Binzhou Medical University, Yantai, China,*Correspondence: Jiayu Zhang,
| | - Long Dai
- School of Pharmacy, Binzhou Medical University, Yantai, China,Long Dai,
| | - Shaoping Wang
- School of Pharmacy, Binzhou Medical University, Yantai, China,Shaoping Wang,
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3
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Du Y, Hong J, Xu S, Wang Y, Wang X, Yan J, Lai B, Wu H. Iron‐chelating activity of large yellow croaker (
Pseudosciaena crocea
) roe hydrolysates. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
- Yi‐Nan Du
- School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning China
| | - Jia‐Nan Hong
- School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning China
| | - Shi‐Qi Xu
- School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning China
| | - Yu‐Qiao Wang
- School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning China
| | - Xue‐Chen Wang
- School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning China
| | - Jia‐Nan Yan
- School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning China
| | - Bin Lai
- School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning China
- National Engineering Research Center of Seafood Dalian Liaoning China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Liaoning China
| | - Hai‐Tao Wu
- School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning China
- National Engineering Research Center of Seafood Dalian Liaoning China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Liaoning China
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4
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Hu S, Lin S, He X, Sun N. Iron delivery systems for controlled release of iron and enhancement of iron absorption and bioavailability. Crit Rev Food Sci Nutr 2022; 63:10197-10216. [PMID: 35588258 DOI: 10.1080/10408398.2022.2076652] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Iron deficiency is a global nutritional problem, and adding iron salts directly to food will have certain side effects on the human body. Therefore, there is growing interest in food-grade iron delivery systems. This review provides an overview of iron delivery systems, with emphasis on the controlled release of iron during gastrointestinal digestion, as well as the enhancement of iron absorption and bioavailability. Iron-bearing proteins are easily degraded by digestive enzymes and absorbed through receptor-mediated endocytosis. Instead, protein aggregates are slowly degraded in the stomach, which delays iron release and serves as a potential iron supplement. Amino acids, peptides and polysaccharides can bind iron through iron binding sites, but the formed compounds are prone to dissociation in the stomach. Moreover, peptides and polysaccharides can deliver iron by mediating the formation of ferric oxyhydroxide which is absorbed through endocytosis or bivalent transporter 1. In addition, liposomes are unstable during gastric digestion and iron is released in large quantities. Complexes formed by polysaccharides and proteins, and microcapsules formed by polysaccharides can delay the release of iron in the gastric environment and prolong iron release in the intestinal environment. This review is conducive to the development of iron functional ingredients and dietary supplements.
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Affiliation(s)
- Shengjie Hu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P. R. China
| | - Songyi Lin
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P. R. China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P. R. China
| | - Xueqing He
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P. R. China
| | - Na Sun
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P. R. China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P. R. China
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5
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Huang C, Tang X, Liu Z, Huang W, Ye Y. Enzymes-dependent antioxidant activity of sweet apricot kernel protein hydrolysates. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112825] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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6
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Shi Q, Wei M, Chen H, Gao J, Tong P. Desalination of duck egg white by biocoagulation to obtain peptide-ferrous chelate as iron delivery system: Preparation, characterization, and Fe2+ release evaluation in vitro. J Food Sci 2021; 86:4678-4690. [PMID: 34519371 DOI: 10.1111/1750-3841.15902] [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: 11/19/2020] [Revised: 07/27/2021] [Accepted: 08/02/2021] [Indexed: 11/30/2022]
Abstract
The annual output of salted duck egg white (SDEW) is estimated to be over 1.5 million tons in China, most of which is discarded due to high salt content. This has led to serious waste and environmental impact. Therefore, we developed an eco-friendly biocoagulation separation technology by combining chitosan and sodium alginate in order to produce a novel iron-binding peptide (DPs-Fe2+) from SDEW. The structure of DPs-Fe2+ was characterized by ultraviolet-visible spectroscopy, fluorescence spectroscopy, and Fourier transform infrared spectroscopy, followed by measuring DPs-Fe2+ response in a simulated digestion/Caco-2 cell model. Results showed that chitosan and sodium alginate complex could remove 91.21% of salt from SDEW, and the protein recovery rate reached 95.50%. Characterization results indicated that DPs bonded with Fe2+ to form a soluble chelate. Moreover, Caco-2 cell monolayer model indicated that the transport rate of Fe2+ was as high as 10.02% at 0.1 mg/ml concentration of digested chelates. The results demonstrate the potential application of DPs as a novel carrier for enhancing iron absorption. This research contributes to the development of an effective industrial desalination method and highlights an opportunity for recycling an otherwise discarded processing byproduct. PRACTICAL APPLICATION: Salted duck egg whites (SDEW) are the primary byproduct of salted egg yolk production, most of which is discarded due to high salt content. Hence, efficient utilization of the high-value proteins in SDEW is an urgent problem that must be resolved. Herein, we developed an effective industrial desalination method by combining chitosan and sodium alginate, which achieved excellent SDEW desalination and protein recovery. Furthermore, we produced a novel iron-binding peptide (DPs-Fe2+), which enhanced the transportation and absorption of Fe2+ in Caco-2 cell model, suggesting its potential as an iron supplement.
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Affiliation(s)
- Qiang Shi
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, People's Republic of China
| | - Meijuan Wei
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, People's Republic of China.,School of Food Science & Technology, Nanchang University, Nanchang, People's Republic of China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, People's Republic of China.,Jiangxi-OAI Joint Research Institute, Nanchang University, Nanchang, People's Republic of China
| | - Jinyan Gao
- School of Food Science & Technology, Nanchang University, Nanchang, People's Republic of China
| | - Ping Tong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, People's Republic of China
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7
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Zhang Y, Tian X, Jiao Y, Liu Q, Li R, Wang W. An out of box thinking: the changes of iron-porphyrin during meat processing and gastrointestinal tract and some methods for reducing its potential health hazard. Crit Rev Food Sci Nutr 2021; 63:1390-1405. [PMID: 34387535 DOI: 10.1080/10408398.2021.1963946] [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: 12/12/2022]
Abstract
Iron-porphyrin is a very important substance in organisms, especially in animals. It is not only the source of iron in human body, but is also the catalytic center of many reactions. Previous studies suggested that adequate intake of iron was important for the health of human, especially for children and pregnant women. However, associated diseases caused by iron over-intake and excessive meat consumption suggested its potential harmfulness for human health. During meat processing, Iron-porphyrin will cause the oxidation of proteins and fatty acids. In the gastrointestinal tract, iron-porphyrin can induce the production of malondialdehyde, fats oxidation, and indirectly cause oxidation of amino acids and nitrates etc. Iron-porphyrin enters the intestinal tract and disturbs the balance of intestinal flora. Finally, some common measures for inhibiting its activity are introduced, including the use of chelating agent, antioxidants, competitive inhibitor, etc., as well as give the hypothesis that sodium chloride increases the catalytic activity of iron-porphyrin. The purpose of this review is to present an overview of current knowledge about the changes of iron-porphyrin in the whole technico- and gastrointesto- processing axis and to provide ideas for further research in meat nutrition.
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Affiliation(s)
- Yafei Zhang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Xiaojing Tian
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Yuzhen Jiao
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Qiubo Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Ruonan Li
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Wenhang Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
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8
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Tacias-Pascacio VG, Morellon-Sterling R, Siar EH, Tavano O, Berenguer-Murcia Á, Fernandez-Lafuente R. Use of Alcalase in the production of bioactive peptides: A review. Int J Biol Macromol 2020; 165:2143-2196. [PMID: 33091472 DOI: 10.1016/j.ijbiomac.2020.10.060] [Citation(s) in RCA: 127] [Impact Index Per Article: 31.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 10/05/2020] [Accepted: 10/08/2020] [Indexed: 12/11/2022]
Abstract
This review aims to cover the uses of the commercially available protease Alcalase in the production of biologically active peptides since 2010. Immobilization of Alcalase has also been reviewed, as immobilization of the enzyme may improve the final reaction design enabling the use of more drastic conditions and the reuse of the biocatalyst. That way, this review presents the production, via Alcalase hydrolysis of different proteins, of peptides with antioxidant, angiotensin I-converting enzyme inhibitory, metal binding, antidiabetic, anti-inflammatory and antimicrobial activities (among other bioactivities) and peptides that improve the functional, sensory and nutritional properties of foods. Alcalase has proved to be among the most efficient proteases for this goal, using different protein sources, being especially interesting the use of the protein residues from food industry as feedstock, as this also solves nature pollution problems. Very interestingly, the bioactivities of the protein hydrolysates further improved when Alcalase is used in a combined way with other proteases both in a sequential way or in a simultaneous hydrolysis (something that could be related to the concept of combi-enzymes), as the combination of proteases with different selectivities and specificities enable the production of a larger amount of peptides and of a smaller size.
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Affiliation(s)
- Veymar G Tacias-Pascacio
- Facultad de Ciencias de la Nutrición y Alimentos, Universidad de Ciencias y Artes de Chiapas, Lib. Norte Pte. 1150, 29039 Tuxtla Gutiérrez, Chiapas, Mexico; Tecnológico Nacional de México/Instituto Tecnológico de Tuxtla Gutiérrez, Carretera Panamericana Km. 1080, 29050 Tuxtla Gutiérrez, Chiapas, Mexico.
| | | | - El-Hocine Siar
- Departamento de Biocatálisis, ICP-CSIC, Campus UAM-CSIC, Madrid, Spain; Equipe TEPA, Laboratoire LNTA, INATAA, Université des Frères Mentouri Constantine 1, Constantine 25000, Algeria
| | - Olga Tavano
- Faculty of Nutrition, Alfenas Federal Univ., 700 Gabriel Monteiro da Silva St, Alfenas, MG 37130-000, Brazil
| | - Ángel Berenguer-Murcia
- Departamento de Química Inorgánica e Instituto Universitario de Materiales, Universidad de Alicante, Alicante, Spain
| | - Roberto Fernandez-Lafuente
- Departamento de Biocatálisis, ICP-CSIC, Campus UAM-CSIC, Madrid, Spain; Center of Excellence in Bionanoscience Research, Member of the External Scientific Advisory Board, King Abdulaziz University, Jeddah, Saudi Arabia.
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9
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Sun X, Sarteshnizi RA, Boachie RT, Okagu OD, Abioye RO, Pfeilsticker Neves R, Ohanenye IC, Udenigwe CC. Peptide-Mineral Complexes: Understanding Their Chemical Interactions, Bioavailability, and Potential Application in Mitigating Micronutrient Deficiency. Foods 2020; 9:E1402. [PMID: 33023157 PMCID: PMC7601898 DOI: 10.3390/foods9101402] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2020] [Revised: 09/27/2020] [Accepted: 09/28/2020] [Indexed: 12/26/2022] Open
Abstract
Iron, zinc, and calcium are essential micronutrients that play vital biological roles to maintain human health. Thus, their deficiencies are a public health concern worldwide. Mitigation of these deficiencies involves micronutrient fortification of staple foods, a strategy that can alter the physical and sensory properties of foods. Peptide-mineral complexes have been identified as promising alternatives for mineral-fortified functional foods or mineral supplements. This review outlines some of the methods used in the determination of the mineral chelating activities of food protein-derived peptides and the approaches for the preparation, purification and identification of mineral-binding peptides. The structure-activity relationship of mineral-binding peptides and the potential use of peptide-mineral complexes as functional food ingredients to mitigate micronutrient deficiency are discussed in relation to their chemical interactions, solubility, gastrointestinal digestion, absorption, and bioavailability. Finally, insights on the current challenges and future research directions in this area are provided.
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Affiliation(s)
- Xiaohong Sun
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (X.S.); (R.A.S.); (R.T.B.); (I.C.O.)
- College of Food and Biological Engineering, Qiqihar University, Qiqihar 161006, China
| | - Roghayeh Amini Sarteshnizi
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (X.S.); (R.A.S.); (R.T.B.); (I.C.O.)
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran 14115-111, Iran
| | - Ruth T. Boachie
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (X.S.); (R.A.S.); (R.T.B.); (I.C.O.)
| | - Ogadimma D. Okagu
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON K1N 6N5, Canada; (O.D.O.); (R.O.A.); (R.P.N.)
| | - Raliat O. Abioye
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON K1N 6N5, Canada; (O.D.O.); (R.O.A.); (R.P.N.)
| | - Renata Pfeilsticker Neves
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON K1N 6N5, Canada; (O.D.O.); (R.O.A.); (R.P.N.)
| | - Ikenna Christian Ohanenye
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (X.S.); (R.A.S.); (R.T.B.); (I.C.O.)
| | - Chibuike C. Udenigwe
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (X.S.); (R.A.S.); (R.T.B.); (I.C.O.)
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON K1N 6N5, Canada; (O.D.O.); (R.O.A.); (R.P.N.)
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10
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He C, Sun Z, Qu X, Cao J, Shen X, Li C. A comprehensive study of lipid profiles of round scad (Decapterus maruadsi) based on lipidomic with UPLC-Q-Exactive Orbitrap-MS. Food Res Int 2020; 133:109138. [DOI: 10.1016/j.foodres.2020.109138] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2019] [Revised: 02/28/2020] [Accepted: 02/29/2020] [Indexed: 12/13/2022]
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11
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Wu W, Yang Y, Sun N, Bao Z, Lin S. Food protein-derived iron-chelating peptides: The binding mode and promotive effects of iron bioavailability. Food Res Int 2020; 131:108976. [DOI: 10.1016/j.foodres.2020.108976] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2019] [Revised: 01/01/2020] [Accepted: 01/01/2020] [Indexed: 12/16/2022]
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12
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Vo TDL, Pham KT, Le VMV, Lam HH, Huynh ON, Vo BC. Evaluation of iron-binding capacity, amino acid composition, functional properties of Acetes japonicus proteolysate and identification of iron-binding peptides. Process Biochem 2020. [DOI: 10.1016/j.procbio.2020.01.007] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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