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Hu G, Sun X, Hao S, Li X, Qian M, Dou L, Zhang M, Hou P, Su L, Zhao L, Sun L, Jin Y. Effect of sheep bone protein hydrolysate on promoting calcium absorption and enhancing bone quality in low-calcium diet fed rats. Food Chem 2024; 446:138763. [PMID: 38428077 DOI: 10.1016/j.foodchem.2024.138763] [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: 11/10/2023] [Revised: 02/05/2024] [Accepted: 02/13/2024] [Indexed: 03/03/2024]
Abstract
Calcium deficiency is prone to fractures, osteoporosis and other symptoms. In this study, sheep bone protein hydrolysates (SBPHs) were obtained by protease hydrolysis. A low-calcium-diet-induced calcium-deficiency rat model was established to investigate the effects of SBPHs on calcium absorption and intestinal flora composition. The results showed that an SBPHs + CaCl2 treatment significantly increased the bone calcium content, bone mineral density, trabecular bone volume, and trabecular thickness, and reduced trabecular separation, and changed the level of bone turnover markers (P < 0.05). Supplementation of SBPHs + CaCl2 can remarkably enhance the bone mechanical strength, and the microstructure of bone was improved, and the trabecular network was more continuous, complete, and thicker. Additionally, SBPHs + CaCl2 dietary increased the abundance of Firmicutes and reduced the abundance of Proteobacteria and Verrucomicrobiota, and promoted the production of short chain fatty acids. This study indicated that SBPHs promoted calcium absorption and could be applied to alleviate osteoporosis.
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Affiliation(s)
- Guanhua Hu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Hohhot 010018, China
| | - Xueying Sun
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Hohhot 010018, China
| | - Shiqi Hao
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Hohhot 010018, China
| | - Xiaotong Li
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Hohhot 010018, China
| | - Min Qian
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Hohhot 010018, China
| | - Lu Dou
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Hohhot 010018, China
| | - Min Zhang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Hohhot 010018, China
| | - Puxin Hou
- Science and Technology Achievement Transformation Center, Bayan nur 015000, China
| | - Lin Su
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Hohhot 010018, China
| | - Lihua Zhao
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Hohhot 010018, China
| | - Lina Sun
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Hohhot 010018, China.
| | - Ye Jin
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Hohhot 010018, China.
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Ci X, Liu R, Sun Y, Rifky M, Liu R, Jin Y, Zhu Q, Zhang M, Wu T. A novel antioxidant iron-chelating peptide from yak skin: analysis of the chelating mechanism and digestion stability in vitro. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38828699 DOI: 10.1002/jsfa.13621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/15/2023] [Revised: 03/01/2024] [Accepted: 05/12/2024] [Indexed: 06/05/2024]
Abstract
BACKGROUND The global prevalence of iron deficiency has posed significant public health risks. Animal-derived collagen peptides have been recognized for their potent metal ion-chelating capabilities, which can greatly enhance the bioavailability of iron. Yak skins, typically discarded during production and processing, serve as a valuable resource. Based on yak skin collagen peptide (YSP), we have developed a novel iron-chelating peptide: yak skin collagen iron-chelating peptide (YSP-Fe). RESULTS The maximum level of iron chelation of YSP-Fe achieved was 42.72 ± 0.65 mg g-1. Structural analysis indicated that YSP-Fe was primarily formed from amino, carboxyl and carbonyl groups combined with ferrous ions. Through examination of the amino acid composition, molecular docking and peptide sequence identification, it was determined that Gly, Asp and Arg played crucial roles in the chelation of ferrous ions by YSP. Furthermore, YSP-Fe was more stable in simulated gastrointestinal digestion compared to FeSO4. CONCLUSION YSP-Fe demonstrated dual benefits of iron supplementation and antioxidant effects. These significant findings provide a foundation for the development of novel iron supplements and the effective utilization of yak skin as a valuable resource. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Xiaoman Ci
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
| | - Ran Liu
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
| | - Yuting Sun
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
| | - Mohamed Rifky
- Department of Biosystems Technology, Eastern University, Sri Lanka, Chenkalady, Sri Lanka
| | - Rui Liu
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
| | - Yan Jin
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
| | - Qiaomei Zhu
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
| | - Min Zhang
- China-Russia Agricultural Processing Joint Laboratory, Tianjin Agricultural University, Tianjin, China
| | - Tao Wu
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
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3
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Yang W, He Y, Tian Y, Xiong H, Zhang C, Sun Y. Characterization and Mechanism of a Novel Rice Protein Peptide (AHVGMSGEEPE) Calcium Chelate in Enhancing Calcium Absorption in Caco-2 Cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:8569-8580. [PMID: 38563891 DOI: 10.1021/acs.jafc.3c09916] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/04/2024]
Abstract
Rice protein peptides (RPP) are a potentially valuable source of high-quality calcium chelating properties. However, there is a lack of information regarding the calcium-absorption-promoting effect of RPP and its underlying mechanism. The present study adopted molecular docking methodologies to analyze the 10 most potent peptide segments from RPP. Results revealed that the peptide AHVGMSGEEPE (AHV) displayed optimal calcium binding properties (calcium-chelating capacity 55.69 ± 0.66 mg/g). Quantum chemistry analysis revealed that the AHV peptide effectively binds and forms stable complexes with calcium via the carbonyl oxygen atoms in valine at position 3 and the carbonyl of the C-terminal carboxyl group of glutamate at position 11. The spectral analysis results indicated that AHV may bind to calcium through carboxyl oxygen atoms, resulting in a transition from a smooth surface block-like structure to a dense granular structure. Furthermore, this study demonstrated that the 4 mmol/L AHV-Ca chelate (61.75 ± 13.23 μg/well) significantly increases calcium absorption compared to 1 mM CaCl2 (28.57 ± 8.59 μg/well) in the Caco-2 cell monolayer. In terms of mechanisms, the novel peptide-calcium chelate AHV-Ca derived from RPP exerts a cell-level effect by upregulating the expression of TRPV6 calcium-ion-channel-related genes and proteins (TRPV6 and Calbindin-D9k). This study provides a theoretical basis for developing functional foods with the AHV peptide as ingredients to improve calcium absorption.
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Affiliation(s)
- Wenting Yang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Yangzheng He
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Yue Tian
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Hua Xiong
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Chunbo Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Yong Sun
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, China
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Echavarría JAC, El Hajj S, Irankunda R, Selmeczi K, Paris C, Udenigwe CC, Canabady-Rochelle L. Screening, separation and identification of metal-chelating peptides for nutritional, cosmetics and pharmaceutical applications. Food Funct 2024; 15:3300-3326. [PMID: 38488016 DOI: 10.1039/d3fo05765h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/04/2024]
Abstract
Metal-chelating peptides, which form metal-peptide coordination complexes with various metal ions, can be used as biofunctional ingredients notably to enhance human health and prevent diseases. This review aims to discuss recent insights into food-derived metal-chelating peptides, the strategies set up for their discovery, their study, and identification. After understanding the overall properties of metal-chelating peptides, their production from food-derived protein sources and their potential applications will be discussed, particularly in nutritional, cosmetics and pharmaceutical fields. In addition, the review provides an overview of the last decades of progress in discovering food-derived metal-chelating peptides, addressing several screening, separation and identification methodologies. Furthermore, it emphasizes the methods used to assess peptide-metal interaction, allowing for better understanding of chemical and thermodynamic parameters associated with the formation of peptide-metal coordination complexes, as well as the specific amino acid residues that play important roles in the metal ion coordination.
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Affiliation(s)
| | - Sarah El Hajj
- Université de Lorraine, CNRS, LRGP, F-54000 Nancy, France.
| | | | | | - Cédric Paris
- Université de Lorraine, LIBIO, F-54000 Nancy, France
| | - Chibuike C Udenigwe
- School of Nutrition Science, University of Ottawa, Ottawa, Ontario, K1H 8M5, Canada
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5
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Liu XC, Wei X, Skibsted LH, Tomasevic I, Yao X, Wang W, Sun W. Investigation of the peptides with calcium chelating capacity in hydrolysate derived from spent hen meat. J Food Sci 2024; 89:2277-2291. [PMID: 38488738 DOI: 10.1111/1750-3841.17023] [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: 12/04/2023] [Revised: 02/17/2024] [Accepted: 02/21/2024] [Indexed: 04/12/2024]
Abstract
Calcium peptide chelates are developed as efficient supplements for preventing calcium deficiency. Spent hen meat (SHM) contains a high percentage of proteins but is generally wasted due to the disadvantages such as hard texture. We chose the underutilized SHM to produce peptides to bind calcium by proteolysis and aimed to investigate chelation between calcium and peptides in hydrolysate for a sustainable purpose. The optimized proteolysis conditions calculated from the result of response surface methodology for two-step hydrolysis were 0.30% (wenzyme/wmeat) for papain with a hydrolysis time of 3.5 h and 0.18% (wenzyme/wmeat) for flavourzyme with a hydrolysis time of 2.8 h. The enzymatic hydrolysate (EH) showed a binding capacity of 63.8 ± 1.8 mg calcium/g protein. Ethanol separation for EH improved the capacity up to a higher value of 68.6 ± 0.6 mg calcium/g protein with a high association constant of 420 M-1 (25°C) indicating high stability. The separated fraction with a higher amount of Glu, Asp, Lys, and Arg had higher calcium-binding capacity, which was related to the number of ─COOH and ─NH2 groups in peptide side chains according to the result from amino acid analysis and Fourier transform infrared spectroscopy. Two-step enzymatic hydrolysis and ethanol separation were an efficient combination to produce peptide mixtures derived from SHM with high calcium-binding capacity. The high percentage of hydrophilic amino acids in the separated fraction was concluded to increase calcium-binding capacity. This work provides foundations for increasing spent hen utilization and developing calcium peptide chelates based on underutilized meat.
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Affiliation(s)
- Xiao-Chen Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Xinyan Wei
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Leif H Skibsted
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Igor Tomasevic
- Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
- DIL German Institute of Food Technologies, Quakenbrueck, Germany
| | - Xianqi Yao
- Linyi Jinluo Win Ray Food Co. Ltd., Linyi, China
| | - Wei Wang
- Linyi Jinluo Win Ray Food Co. Ltd., Linyi, China
| | - Weizheng Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
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6
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Eom T, Nam TJ. Calcium absorption by Alaska pollock surimi protein hydrolysate promotes osteoblast differentiation. J Food Sci 2024; 89:2482-2493. [PMID: 38369943 DOI: 10.1111/1750-3841.16988] [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: 08/12/2022] [Revised: 01/31/2024] [Accepted: 02/01/2024] [Indexed: 02/20/2024]
Abstract
The calcium-binding capacity and osteoblast proliferation and differentiation were studied in Alaska pollock surimi hydrolysate (APSH) using a system that mimics the gastrointestinal digestive system. Evaluation of the calcium absorption-promoting ability of APSH revealed that the best calcium-binding ability was achieved after hydrolysis with a combination of pepsin, α-chymotrypsin, and trypsin, and separation into <3 kDa (APSH-I), 3-5 kDa (APSH-II), 5-10 kDa (APSH-III), and <10 kDa (APSH-IV) fractions. Scanning electron microscopy with energy-dispersive X-ray spectroscopy analysis confirmed that the hydrolysate and calcium ions formed a complex. Comparison of the calcium absorption capacity using Caco-2 cells showed that calcium absorption was promoted by these hydrolysates. Measurement of the osteoblast activation revealed higher alkaline phosphatase activity, collagen synthesis, and mineralization effect for the low-molecular-weight hydrolysate (LMH) than for the other hydrolysates. In addition, LMH promoted the expression of osteocalcin, osteopontin, and bone morphogenetic protein-2 and -4, which are hormones related to bone formation. Expression of the Runx2 transcription factor, which regulates the expression of these hormones, also increased. These results suggest that Alaska pollock surimi protein hydrolysates prepared using a system that mimics gastrointestinal hydrolysis may result in better osteoblast proliferation and bone health than those prepared using other proteases.
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Affiliation(s)
- TaeKil Eom
- Institute of Fisheries Sciences, Pukyong National University, Busan, South Korea
| | - Taek-Jeong Nam
- Institute of Fisheries Sciences, Pukyong National University, Busan, South Korea
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7
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Feng Y, Zhu S, Yang Y, Li S, Zhao Z, Wu H. Caseinophosphopeptides Overcome Calcium Phytate Inhibition on Zinc Bioavailability by Retaining Zinc from Coprecipitation as Zinc/Calcium Phytate Nanocomplexes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:4757-4764. [PMID: 38380599 DOI: 10.1021/acs.jafc.3c07495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/22/2024]
Abstract
Caseinophosphopeptides have shown great potential to increase zinc bioavailability from phytate-rich diets, but the mechanism of action remains unclear. Here, caseinophosphopeptides from a sodium caseinate hydrolysate dose-dependently retained zinc in solution against calcium phytate coprecipitation under physiologically relevant conditions. The 3 kDa ultrafiltration separation unveiled no added low-molecular-weight chelates of zinc and calcium by caseinophosphopeptides. Tyndall effect, dynamic light scattering measurements, transmission electron microscopy observation, electron diffraction pattern, X-ray diffraction spectrum, and energy-dispersive X-ray analysis demonstrated the caseinophosphopeptides-mediated formation of single-crystal zinc/calcium phytate nanocomplexes (Zn/CaPA-NCs) with a size and ζ-potential of 10-30 nm and -25 mV, respectively. Caseinophosphopeptides-stabilized Zn/CaPA-NCs were found to deliver bioavailable nanoparticulate zinc in mouse jejunal loop ex vivo model and polarized Caco-2 cells, and the treatments with specific inhibitors revealed that intestinal zinc absorption from Zn/CaPA-NCs invoked macropinocytosis, lysosomal release into the cytosol, and transcytosis. Overall, our study proposes a new paradigm for the benefit of caseinophosphopeptides for zinc bioaccessibility and bioavailability in phytate-rich diets.
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Affiliation(s)
- Yinong Feng
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao, Shandong Province 266003, China
| | - Suqin Zhu
- Institute of Nutrition and Health, School of Public Health, Qingdao University, 308 Ningxia Road, Qingdao, Shandong Province 266021, China
| | - Yisheng Yang
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao, Shandong Province 266003, China
| | - Shiyang Li
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao, Shandong Province 266003, China
| | - Zifang Zhao
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao, Shandong Province 266003, China
- Hainan/Haikou Research & Development Center for Biopeptide Engineering, Huayan Collagen Technology Co., Ltd., Haikou 571000, China
| | - Haohao Wu
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao, Shandong Province 266003, China
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8
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Du Q, Wang R, Deng Z, Zhou J, Li N, Li W, Zheng L. Structural characterization and calcium absorption-promoting effect of sucrose-calcium chelate in Caco-2 monolayer cells and mice. J Food Sci 2024; 89:1773-1790. [PMID: 38349030 DOI: 10.1111/1750-3841.16960] [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: 09/29/2023] [Revised: 12/23/2023] [Accepted: 01/11/2024] [Indexed: 03/12/2024]
Abstract
Sucrose emerges as a chelating agent to form a stable sucrose-metal-ion chelate that can potentially improve metal-ion absorption. This study aimed to analyze the structure of sucrose-calcium chelate and its potential to promote calcium absorption in both Caco-2 monolayer cells and mice. The characterization results showed that calcium ions mainly chelated with hydroxyl groups in sucrose to produce sucrose-calcium chelate, altering the crystal structure of sucrose (forming polymer particles) and improving its thermal stability. Sucrose-calcium chelate dose dependently increased the amount of calcium uptake, retention, and transport in the Caco-2 monolayer cell model. Compared to CaCl2 , there was a significant improvement in the proportion of absorbed calcium utilized for transport but not retention (93.13 ± 1.75% vs. 67.67 ± 7.55%). Further treatment of calcium channel inhibitors demonstrated the active transport of sucrose-calcium chelate through Cav1.3. Cellular thermal shift assay and quantitative reverse transcription-polymerase chain reaction (qRT-PCR) assays indicated that the ability of sucrose-calcium chelate to promote calcium transport was attributed to its superior ability to bind with PMCA1b, a calcium transporter located on the basement membrane, and stimulate its gene expression compared to CaCl2 . Pharmacokinetic analysis of mice confirmed the calcium absorption-promoting effect of sucrose-calcium chelate, as evident by the higher serum calcium level (44.12 ± 1.90 mg/L vs. 37.42 ± 1.88 mmol/L) and intestinal PMCA1b gene expression than CaCl2 . These findings offer a new understanding of how sucrose-calcium chelate enhances intestinal calcium absorption and could be used as an ingredient in functional foods to treat calcium deficiency. PRACTICAL APPLICATION: The development of high-quality calcium supplements is crucial for addressing the various adverse symptoms associated with calcium deficiency. This study aimed to prepare a sucrose-calcium chelate and analyze its structure, as well as its potential to enhance calcium absorption in Caco-2 monolayer cells and mice. The results demonstrated that the sucrose-calcium chelate effectively promoted calcium absorption. Notably, its ability to enhance calcium transport was linked to its strong binding with PMCA1b, a calcium transporter located on the basement membrane, and its capacity to stimulate PMCA1b gene expression. These findings contribute to a deeper understanding of how the sucrose-calcium chelate enhances intestinal calcium absorption and suggest its potential use as an ingredient in functional foods for treating calcium deficiency.
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Affiliation(s)
- Qian Du
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi, P. R. China
| | - Ruiyan Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi, P. R. China
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi, P. R. China
- Institute for Advanced Study, University of Nanchang, Nanchang, Jiangxi, P. R. China
| | - Jianqun Zhou
- Nanning Zeweier Feed Co., Ltd, Nanning, P. R. China
| | - Nan Li
- Institute for Advanced Study, University of Nanchang, Nanchang, Jiangxi, P. R. China
| | - Wenwen Li
- Institute for Advanced Study, University of Nanchang, Nanchang, Jiangxi, P. R. China
| | - Liufeng Zheng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi, P. R. China
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9
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Lu Z, Huang Q, Chen F, Li E, Lin H, Qin X. Oyster Peptide-Zinc Complex Ameliorates Di-(2-ethylhexyl) Phthalate-Induced Testis Injury in Male Mice and Improving Gut Microbiota. Foods 2023; 13:93. [PMID: 38201121 PMCID: PMC10778688 DOI: 10.3390/foods13010093] [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: 11/20/2023] [Revised: 12/23/2023] [Accepted: 12/25/2023] [Indexed: 01/12/2024] Open
Abstract
Di-(2-ethylhexyl) phthalate (DEHP) is a widely used plasticizer, which can cause damage to male reproductive organs, especially the atrophy of the testis. Meanwhile, DEHP can also lead to a decrease in testicular zinc content, but the role of zinc remains unclear. This study aims to prepare oyster peptide-zinc complex (OPZC) to alleviate DEHP-induced reproductive damage in mice. OPZC was successfully obtained through electron microscopy, X-ray diffraction, and thermogravimetric analysis, with stable structure and high water-solubility. Low dose oyster peptide-zinc complex (OPZCL) significantly reduced the reproductive damage caused by DEHP in mice. Further research had shown that OPZCL restored the content of serum hormones and the activity of oxidative stress kinases to normal, while also normalizing testicular zinc and selenium levels. In addition, it also recovered the disorder of gut microbiota, reduced the proportion of Bacteroides, increased the abundance of Ligilactobacillus, and restored the proportion of Acidobacteriota, Chloroflexi, and Proteobacteria. Therefore, OPZCL can relieve the reproductive damage caused by DEHP in mice by restoring testicular zinc homeostasis and the composition of intestinal microbiota, indicating that OPZCL has a potential protective effect on male reproductive health.
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Affiliation(s)
- Zhen Lu
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (Z.L.)
- School of Biological and Food Processing Engineering, Huanghuai University, Zhumadian 463000, China
| | - Qianqian Huang
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (Z.L.)
| | - Fujia Chen
- School of Biological and Food Processing Engineering, Huanghuai University, Zhumadian 463000, China
| | - Enzhong Li
- School of Biological and Food Processing Engineering, Huanghuai University, Zhumadian 463000, China
| | - Haisheng Lin
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (Z.L.)
- National Research and Development Branch Center for Shellfish Processing, Zhanjiang 524088, China
| | - Xiaoming Qin
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (Z.L.)
- National Research and Development Branch Center for Shellfish Processing, Zhanjiang 524088, China
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10
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Jindal A, Patil N, Bains A, Sridhar K, Stephen Inbaraj B, Tripathi M, Chawla P, Sharma M. Recent Trends in Cereal- and Legume-Based Protein-Mineral Complexes: Formulation Methods, Toxicity, and Food Applications. Foods 2023; 12:3898. [PMID: 37959017 PMCID: PMC10649166 DOI: 10.3390/foods12213898] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2023] [Revised: 10/16/2023] [Accepted: 10/18/2023] [Indexed: 11/15/2023] Open
Abstract
Minerals play an important role in maintaining human health as the deficiency of these minerals can lead to serious health issues. To address these deficiencies, current research efforts are actively investigating the utilization of protein-mineral complexes as eco-friendly, non-hazardous, suitable mineral fortifiers, characterized by minimal toxicity, for incorporation into food products. Thus, we reviewed the current challenges in incorporating the cereal-legume protein-inorganic minerals complexes' structure, binding properties, and toxicity during fortification on human health. Moreover, we further reviewed the development of protein-mineral complexes, characterization, and their food applications. The use of inorganic minerals has been associated with several toxic effects, leading to tissue-level toxicity. Cereal- and legume-based protein-mineral complexes effectively reduced the toxicity, improved bone mineral density, and has antioxidant properties. The characterization techniques provided a better understanding of the binding efficiency of cereal- and legume-based protein-mineral complexes. Overall, understanding the mechanism and binding efficiency underlying protein-mineral complex formation provided a novel insight into the design of therapeutic strategies for mineral-related diseases with minimal toxicity.
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Affiliation(s)
- Aprajita Jindal
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India; (A.J.); (N.P.)
| | - Nikhil Patil
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India; (A.J.); (N.P.)
| | - Aarti Bains
- Department of Microbiology, Lovely Professional University, Phagwara 144411, India
| | - Kandi Sridhar
- Department of Food Technology, Karpagam Academy of Higher Education (Deemed to Be University), Coimbatore 641021, India
| | | | - Manikant Tripathi
- Biotechnology Program, Dr. Rammanohar Lohia Avadh University, Ayodhya 224001, India
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India; (A.J.); (N.P.)
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Peydayesh M, Bagnani M, Soon WL, Mezzenga R. Turning Food Protein Waste into Sustainable Technologies. Chem Rev 2023; 123:2112-2154. [PMID: 35772093 PMCID: PMC9999431 DOI: 10.1021/acs.chemrev.2c00236] [Citation(s) in RCA: 33] [Impact Index Per Article: 33.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
For each kilogram of food protein wasted, between 15 and 750 kg of CO2 end up in the atmosphere. With this alarming carbon footprint, food protein waste not only contributes to climate change but also significantly impacts other environmental boundaries, such as nitrogen and phosphorus cycles, global freshwater use, change in land composition, chemical pollution, and biodiversity loss. This contrasts sharply with both the high nutritional value of proteins, as well as their unique chemical and physical versatility, which enable their use in new materials and innovative technologies. In this review, we discuss how food protein waste can be efficiently valorized not only by reintroduction into the food chain supply but also as a template for the development of sustainable technologies by allowing it to exit the food-value chain, thus alleviating some of the most urgent global challenges. We showcase three technologies of immediate significance and environmental impact: biodegradable plastics, water purification, and renewable energy. We discuss, by carefully reviewing the current state of the art, how proteins extracted from food waste can be valorized into key players to facilitate these technologies. We furthermore support analysis of the extant literature by original life cycle assessment (LCA) examples run ad hoc on both plant and animal waste proteins in the context of the technologies considered, and against realistic benchmarks, to quantitatively demonstrate their efficacy and potential. We finally conclude the review with an outlook on how such a comprehensive management of food protein waste is anticipated to transform its carbon footprint from positive to negative and, more generally, have a favorable impact on several other important planetary boundaries.
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Affiliation(s)
- Mohammad Peydayesh
- ETH Zurich, Department of Health Sciences and Technology, 8092 Zurich, Switzerland
| | - Massimo Bagnani
- ETH Zurich, Department of Health Sciences and Technology, 8092 Zurich, Switzerland
| | - Wei Long Soon
- ETH Zurich, Department of Health Sciences and Technology, 8092 Zurich, Switzerland.,Center for Sustainable Materials (SusMat), School of Materials Science and Engineering, Nanyang Technological University, 639798 Singapore
| | - Raffaele Mezzenga
- ETH Zurich, Department of Health Sciences and Technology, 8092 Zurich, Switzerland.,Department of Materials, ETH Zurich, 8093 Zurich, Switzerland
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12
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Nassar AY, Meligy FY, Abd-Allah GM, Khallil WA, Sayed GA, Hanna RT, Nassar GA, Bakkar SM. Oral acetylated whey peptides (AWP) as a potent antioxidant, anti-inflammatory, and chelating agent in iron-overloaded rats' spleen. J Funct Foods 2023. [DOI: 10.1016/j.jff.2023.105444] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023] Open
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13
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Wu X, Wang F, Cai X, Wang S. Glycosylated peptide-calcium chelate: Characterization, calcium absorption promotion and prebiotic effect. Food Chem 2023; 403:134335. [DOI: 10.1016/j.foodchem.2022.134335] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 09/03/2022] [Accepted: 09/16/2022] [Indexed: 11/25/2022]
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14
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Lao L, Jian H, Liao W, Zeng C, Liu G, Cao Y, Miao J. Casein Calcium-Binding Peptides: Preparation, Characterization, and Promotion of Calcium Uptake in Caco-2 Cell Monolayers. Process Biochem 2023. [DOI: 10.1016/j.procbio.2023.03.031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 03/31/2023]
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15
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Deng Y, Wang X, Zhang Y, Zhang C, Xie P, Huang L. Inhibitory effect of Ginkgo biloba seeds peptides on methylglyoxal-induced glycations. Food Chem Toxicol 2023; 172:113587. [PMID: 36596446 DOI: 10.1016/j.fct.2022.113587] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 12/21/2022] [Accepted: 12/22/2022] [Indexed: 01/01/2023]
Abstract
The aim of this study was to investigate the antiglycation activity and mechanism of two identified peptides, Valine-Valine-Phenylalanine-Proline-Glycine-Cysteine-Proline-Glutamic acid (VVFPGCPE) and Serine-Valine-Aspartic acid-Aspartic acid-Proline-Arginine-Threonine-Lysine (SVDDPRTL), from Ginkgo biloba seeds protein hydrolysates. Both VVFPGCPE and SVDDPRTL were efficient in bovine serum albumin (BSA)-methylglyoxal (MGO) model to inhibit BSA glycation, while VVFPGCPE showed higher antiglycation activity than SVDDPRTL. In antioxidant assays, VVFPGCPE scavenged more hydroxyl and super anion radicals, and chelated more Fe2+. Moreover, VVFPGCPE was more efficient in alleviating glycoxidation since it retained higher content of tryptophan and reduced dityrosine and kynurenine generation. Compared with SVDDPRTL, VVFPGCPE showed better performance in inhibiting protein aggregation and amyloid-like fibrillation formation. Therefore, VVFPGCPE was selected for further mechanism study. The circular dichroism analysis suggested VVFPGCPE could preserve α-helix structure and stabilize protein structure. The MGO trapping assay indicated VVFPGCPE (5 mg/mL) could capture 66.25% MGO within 24 h, and the mass spectrometry revealed VVFPGCPE could trap MGO by forming VVFPGCPE-mono-MGO adducts. Besides, molecular simulations suggested VVFPGCPE could interact with key glycation residues, arginine and lysine residues, of BSA mainly through van der Waals and hydrogen bonds. This study might supply a theoretical basis for the development of VVFPGCPE as an effective antiglycation agent.
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Affiliation(s)
- Yejun Deng
- Institute of Chemical Industry of Forest Products, CAF, National Engineering Lab. for Biomass Chemical Utilization, Key and Open Lab. of Forest Chemical Engineering, SFA, Key Lab. of Biomass Energy and Material, Jiangsu Province, Nanjing, 210042, China.
| | - Xiang Wang
- Institute of Chemical Industry of Forest Products, CAF, National Engineering Lab. for Biomass Chemical Utilization, Key and Open Lab. of Forest Chemical Engineering, SFA, Key Lab. of Biomass Energy and Material, Jiangsu Province, Nanjing, 210042, China.
| | - Yang Zhang
- Institute of Chemical Industry of Forest Products, CAF, National Engineering Lab. for Biomass Chemical Utilization, Key and Open Lab. of Forest Chemical Engineering, SFA, Key Lab. of Biomass Energy and Material, Jiangsu Province, Nanjing, 210042, China.
| | - Caihong Zhang
- Institute of Chemical Industry of Forest Products, CAF, National Engineering Lab. for Biomass Chemical Utilization, Key and Open Lab. of Forest Chemical Engineering, SFA, Key Lab. of Biomass Energy and Material, Jiangsu Province, Nanjing, 210042, China.
| | - Pujun Xie
- Institute of Chemical Industry of Forest Products, CAF, National Engineering Lab. for Biomass Chemical Utilization, Key and Open Lab. of Forest Chemical Engineering, SFA, Key Lab. of Biomass Energy and Material, Jiangsu Province, Nanjing, 210042, China.
| | - Lixin Huang
- Institute of Chemical Industry of Forest Products, CAF, National Engineering Lab. for Biomass Chemical Utilization, Key and Open Lab. of Forest Chemical Engineering, SFA, Key Lab. of Biomass Energy and Material, Jiangsu Province, Nanjing, 210042, China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University Nanjing, 210037, China.
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Zang R, Yu Q, Guo Z. Impact of Nitrite Supplementation on Bioactive Peptides during Sausage Processing. Foods 2023; 12:foods12020407. [PMID: 36673498 PMCID: PMC9857388 DOI: 10.3390/foods12020407] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Revised: 12/21/2022] [Accepted: 01/11/2023] [Indexed: 01/18/2023] Open
Abstract
The goal of this investigation was to examine the impact of nitrite supplementation on the concentration, antioxidant properties, and species of antioxidant peptides in fermented sausages. The polypeptide concentration in nitrite-supplemented sausages was markedly elevated during sausage processing compared to the blank control (p < 0.05). Moreover, nitrite supplementation in fermented sausages markedly enhanced the DPPH, as well as the ABTS, hydroxyl radical, and superoxide anion free radical scavenging abilities (FRSA) of polypeptides (p < 0.05). The ferrous ion chelating ability was also significantly enhanced (p < 0.05). Based on the liquid chromatograph-mass spectrometer (LC-MS) analysis of the sausage, LPGGGHGDL, TKYRVP, FLKMN, SAGNPN, GLAGA, LPGGGT, DLEE, GKFNV, GLAGA, AEEEYPDL, HCNKKYRSEM, TSNRYHSYPWG, and other polypeptides exhibited antioxidant properties. Moreover, the number of species of antioxidant polypeptides in the nitrite-supplemented sausage was greater in comparison to the controls. Based on this evidence, it may be concluded that nitrite supplementation positively modulated antioxidant polypeptide formation in fermented sausages, thereby providing strong evidence that nitrite supplementation significantly enhances sausage quality.
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17
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Effect of particle size on quality of crab meatballs using enzymatically deproteinized crab by-products. ADV POWDER TECHNOL 2023. [DOI: 10.1016/j.apt.2022.103908] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Li X, Zhou L, Yu Y, Zhang J, Wang J, Sun B. The Potential Functions and Mechanisms of Oat on Cancer Prevention: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:14588-14599. [PMID: 36376030 DOI: 10.1021/acs.jafc.2c06518] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Oat is classified as a whole grain and contains high contents of protein, lipids, carbohydrates, vitamins, minerals, and phytochemicals (such as polyphenols, flavonoids, and saponins). In recent years, studies have focused on the effects of oat consumption on reducing the risk of a variety of diseases. Reports have indicated that an oat diet exerts certain biological functions, such as preventing cardiovascular diseases, reducing blood glucose, and promoting intestinal health, along with antiallergy, antioxidation, and cancer preventive effects. At present, cancer is the second leading cause of death worldwide. The natural products of oat are an important breakthrough for developing new strategies of cancer prevention, and their ability to interact with multiple cellular targets helps to combat the complexity of cancer pathogenesis. In addition, the comprehensive study of the cancer prevention activity and potential mechanism of oat nutrients and phytochemicals has become a research hotspot. In this Review, we focused on the potential functions of peptides, dietary fiber, and phytochemicals in oats on cancer prevention and further revealed novel mechanisms and prospects for clinical application. These findings might provide a novel approach to deeply understand the functions and mechanisms for cancer prevention of oat consumption.
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Affiliation(s)
- Xinping Li
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Linyue Zhou
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Yonghui Yu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Jingjie Zhang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Baoguo Sun
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
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Development of a cyclic-inverso AHSG/Fetuin A-based peptide for inhibition of calcification in osteoarthritis. Osteoarthritis Cartilage 2022; 31:727-740. [PMID: 36414226 DOI: 10.1016/j.joca.2022.11.007] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 11/11/2022] [Accepted: 11/14/2022] [Indexed: 11/21/2022]
Abstract
OBJECTIVE Ectopic calcification is an important contributor to chronic diseases, such as osteoarthritis. Currently, no effective therapies exist to counteract calcification. We developed peptides derived from the calcium binding domain of human Alpha-2-HS-Glycoprotein (AHSG/Fetuin A) to counteract calcification. METHODS A library of seven 30 amino acid (AA) long peptides, spanning the 118 AA Cystatin 1 domain of AHSG, were synthesized and evaluated in an in vitro calcium phosphate precipitation assay. The best performing peptide was modified (cyclic, retro-inverso and combinations thereof) and evaluated in cellular calcification models and the rat Medial Collateral Ligament Transection + Medial Meniscal Tear (MCLT + MMT) osteoarthritis model. RESULTS A cyclic peptide spanning AA 1-30 of mature AHSG showed clear inhibition of calcium phosphate precipitation in the nM-pM range that far exceeded the biological activity of the linear peptide variant or bovine Fetuin. Biochemical and electron microscopy analyses of calcium phosphate particles revealed a similar, but distinct, mode of action in comparison with bFetuin. A cyclic-inverso variant of the AHSG 1-30 peptide inhibited calcification of human articular chondrocytes, vascular smooth muscle cells and during osteogenic differentiation of bone marrow derived stromal cells. Lastly, we evaluated the effect of intra-articular injection of the cyclic-inverso AHSG 1-30 peptide in a rat osteoarthritis model. A significant improvement was found in histopathological osteoarthritis score and animal mobility. Serum levels of IFNγ were found to be lower in AHSG 1-30 peptide treated animals. CONCLUSIONS The cyclic-inverso AHSG 1-30 peptide directly inhibits the calcification process and holds the potential for future application in osteoarthritis.
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20
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Liu W, Tang C, Cai Z, Jin Y, Ahn DU, Xi H. The effectiveness of polypeptides from phosvitin and eggshell membrane in enhancing the bioavailability of eggshell powder calcium and its accumulation in bones. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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21
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Yu H, Chen Y, Zhu J. Osteogenic activities of four calcium-chelating microalgae peptides. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6643-6649. [PMID: 35603586 DOI: 10.1002/jsfa.12031] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 04/25/2022] [Accepted: 05/17/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Adequate calcium intake is necessary to prevent osteoporosis, which poses significant public health challenges. The natural bioactive peptide calcium chelates have been regarded as superior calcium supplements. Microalgae peptides are regarded as potential candidates for protection from bone loss in osteoporosis. This study aimed to prepare microalgae calcium-chelating peptides from four microalgae proteins and assess their osteogenic activities in osteoporosis-like zebrafish. RESULTS After in vitro gastrointestinal digestion, 4.42% Chlorella pyrenoidosa protein, 2.74% Nannochloropsis oceanica protein, 6.07% Arthospira platensis protein and 10.47% Dunaliella salina protein were retained. The calcium-chelating capacities of four microalgae protein hydrolysates (MPHs) ranged from 14.10 ± 7.16% to 34.11 ± 9.34%. CaCl2 addition increased the maximum absorption peaks, absorption intensities and particle sizes of MPHs. Calcium-chelating MPHs showed stronger osteogenic activities than MPHs in the osteoporosis-like zebrafish model, with significantly increased mineralized tissue area and integrated optical density. CONCLUSION Microalgae proteins have favorable digestibilities. Among the four MPHs, Nannochloropsis oceanica protein hydrolysates showed the highest calcium-chelating capacity, which might be due to its high degree of hydrolysis after in vitro digestion and high content of Ser, Tyr, Thr, Asp and Glu. The absorption intensities and particle sizes of MPHs both increased after calcium addition. MPH treatment could reverse dexamethasone-induced osteoporosis of zebrafish, and MPHs-Ca chelates showed higher osteogenic activities in osteoporosis-like phenotype zebrafish. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Huilin Yu
- Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Yixuan Chen
- Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Jiajin Zhu
- Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
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22
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Kumar D, Tarafdar A, Kumar Y, Dass SL, Pareek S, Badgujar PC. Production of functional spent hen protein hydrolysate powder and its fortification in food supplements: A waste to health strategy. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102193] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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23
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Wu Y, Zhang Y, Xu Z, Guo X, Yang W, Zhang X, Liao Y, Fan M, Zhang D. A Portable Smartphone-Based System for the Detection of Blood Calcium Using Ratiometric Fluorescent Probes. BIOSENSORS 2022; 12:bios12110917. [PMID: 36354426 PMCID: PMC9687499 DOI: 10.3390/bios12110917] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 10/18/2022] [Accepted: 10/21/2022] [Indexed: 06/07/2023]
Abstract
Hypocalcemia is a disease that adversely affects the production and reproduction of dairy cows. A portable device for rapid bovine blood calcium sensing has been growing in demand. Herein, we report a smartphone-based ratiometric fluorescence probe (SRFP) platform as a new way to detect and quantify calcium ions (Ca2+) in blood serum. Specifically, we employed a cost-effective and portable smartphone-based platform coupled with customized software that evaluates the response of Ca2+ ions to ratiometric fluorescence probe in bovine serum. The platform consists of a three-dimensional (3D) printed housing and low-cost optical components that excite fluorescent probe and selectively transmit fluorescence emissions to smartphones. The customized software is equipped with a calibration model to quantify the acquired fluorescence images and quantify the concentration of Ca2+ ions. The ratio of the green channel to the red channel bears a highly reproducible relationship with Ca2+ ions concentration from 10 μM to 40 μM in bovine serum. Our detection system has a limit of detection (LOD) of 1.8 μM in bovine serum samples and the recoveries of real samples ranged from 92.8% to 110.1%, with relative standard deviation (RSD) ranging from 1.72% to 4.89%. The low-cost SRFP platform has the potential to enable campesino to rapidly detect Ca2+ ions content in bovine serum on-demand in any environmental setting.
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Sari TP, Sirohi R, Krishania M, Bhoj S, Samtiya M, Duggal M, Kumar D, Badgujar PC. Critical overview of biorefinery approaches for valorization of protein rich tree nut oil industry by-product. BIORESOURCE TECHNOLOGY 2022; 362:127775. [PMID: 35964919 DOI: 10.1016/j.biortech.2022.127775] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/06/2022] [Accepted: 08/08/2022] [Indexed: 06/15/2023]
Abstract
This review explores reutilization opportunities of protein-rich bio-waste derived from the major tree nuts (almonds, walnuts, and cashew nuts) oil processing industries through biorefinery strategies. The mechanically pressed out oil cakes of these nuts have high protein (45-55%), carbohydrate (30-35%), and fiber that could be utilized to produce bioactive peptides, biofuels, and dietary fiber, respectively; all of which can fetch substantially greater value than its current utilization as a cattle feed. Specific attention has been given to the production, characterization, and application of nut-based de-oiled cake hydrolysates for therapeutic benefits including antioxidant, antihypertensive and neuroprotective properties. The often-neglected safety/toxicological evaluation of the hydrolysates/peptide sequences has also been described. Based on the available data, it is concluded that enzymatic hydrolysis is a preferred method than microbial fermentation for the value addition of de-oiled tree nut cakes. Further, critical insights on the existing literature as well as potential research ideas have also been proposed.
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Affiliation(s)
- T P Sari
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat 131 028, Haryana, India
| | - Ranjna Sirohi
- Department of Food Technology, School of Health Sciences and Technology, University of Petroleum and Energy Studies, Dehradun 248 007, Uttarakhand, India
| | - Meena Krishania
- Center of Innovative and Applied Bioprocessing (CIAB), Sector-81, Mohali 140 306, India
| | - Suvarna Bhoj
- Livestock Production and Management Section, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, Uttar Pradesh, India
| | - Mrinal Samtiya
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat 131 028, Haryana, India
| | - Muskaan Duggal
- Center of Innovative and Applied Bioprocessing (CIAB), Sector-81, Mohali 140 306, India
| | - Deepak Kumar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat 131 028, Haryana, India; Division of Food Science and Technology, Department of Nutrition and Dietetics, Manav Rachna International Institute of Research and Studies, Faridabad 121 004, Haryana, India
| | - Prarabdh C Badgujar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat 131 028, Haryana, India.
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Effects of Three Feed Additives on the Culturable Microbiota Composition and Histology of the Anterior and Posterior Intestines of Zebrafish (Danio rerio). Animals (Basel) 2022; 12:ani12182424. [PMID: 36139282 PMCID: PMC9495144 DOI: 10.3390/ani12182424] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 09/06/2022] [Accepted: 09/14/2022] [Indexed: 12/03/2022] Open
Abstract
Simple Summary This work is dedicated to the study of the effects of three feed additives that are promising for use in aquaculture on the culturable microbial community and the tissue structure (histology) of the intestines of laboratory zebrafish. The feed additives used in this research have different functional properties: (i) micronutrient chelated compounds, which eliminate mineral nutrition deficiencies; (ii) butyric acid, a postbiotic drug aimed at stimulating intestinal bacteria growth and improving immunity; and (iii) lycopene, a carotenoid and wide-spectrum antioxidant. All of the tested supplements resulted in changes in the intestinal microbial community in both the anterior and posterior intestines. The change in gut microbiota correlated with histological changes in the intestines. The results of the study showed that in most concentrations, the feed additives had a positive effect on certain groups of microorganisms. The method of microbiota research based on microorganism cultivation used in this work makes it possible to evaluate the effect of feed additives on the relative abundance of key representatives of the microbial community. Abstract In this study, the effect of three promising feed additives (chelated compounds of trace elements, butyric acid, lycopene) on changes in the culturable microbiota and histological parameters of two sections of the intestines of Danio rerio (zebrafish) was studied. The use of these feed additives can help to eliminate the deficiency of trace elements, modulate the composition of the microbiota due to the postbiotic properties of butyric acid, and reduce oxidative stress when using lycopene. Incorporation of the investigated supplements in the feed resulted in a significant change in the relative abundance of certain groups of microorganisms. The taxonomic diversity of cultured microorganisms did not differ in the anterior and posterior intestines, while there were differences in the relative abundance of these microorganisms. The most sensitive groups of microorganisms were the genera Bacillus and Serratia. A significant effect on the composition of the cultured microbiota was caused by lycopene (in all studied concentrations), leading to a significant increase in the relative abundance of Firmicutes in the anterior gut. Studies of the histological structure of the anterior and posterior guts have shown the relationship between the barrier and secretory functions of the gut and the composition of the microbiota while using butyric acid (1 and 2 g kg−1) and trace element chelated compounds (2 mg kg−1). This culture-dependent method of studying the microbiome makes it possible to assess changes in some representatives of the main groups of microorganisms (Firmicutes and Proteobacteria). Despite the incompleteness of the data obtained by the culture-dependent method, its application makes it possible to assess the bioactive properties of feed and feed additives and their impact on the microbiota involved in digestive processes.
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Hu G, Wang D, Sun L, Su R, Corazzin M, Sun X, Dou L, Zhang M, Zhao L, Su L, Jin Y. Isolation, Purification and Structure Identification of a Calcium-Binding Peptide from Sheep Bone Protein Hydrolysate. Foods 2022; 11:foods11172655. [PMID: 36076840 PMCID: PMC9455869 DOI: 10.3390/foods11172655] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Revised: 08/21/2022] [Accepted: 08/29/2022] [Indexed: 11/16/2022] Open
Abstract
To isolate a novel peptide with calcium-binding capacity, sheep bone protein was hydrolyzed sequentially using a dual-enzyme system (alcalase treatment following neutrase treatment) and investigated for its characteristics, separation, purification, and structure. The sheep bone protein hydrolysate (SBPH) was enriched in key amino acids such as Gly, Arg, Pro, Leu, Lys, Glu, Val, and Asp. The fluorescence spectra, circular dichroism spectra, and Fourier-transform infrared spectroscopy results showed that adding calcium ions decreased the α-helix and β-sheet content but significantly increased the random and β-turn content (p < 0.05). Carboxyl oxygen and amino nitrogen atoms of SBPH may participate in peptide−calcium binding. Scanning electron microscopy and energy dispersive spectrometry results showed that SBPH had strong calcium-chelating ability and that the peptide−calcium complex (SBPH−Ca) combined with calcium to form a spherical cluster structure. SBPH was separated and purified gradually by ultrafiltration, gel filtration chromatography, and reversed-phase high-performance liquid chromatography. Liquid chromatography-electrospray ionization/mass spectrometry identified the amino acid sequences as GPSGLPGERG (925.46 Da) and GAPGKDGVRG (912.48 Da), with calcium-binding capacities of 89.76 ± 0.19% and 88.26 ± 0.25%, respectively. The results of this study provide a scientific basis for the preparation of a new type of calcium supplement and high-value utilization of sheep bone.
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Affiliation(s)
- Guanhua Hu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Debao Wang
- Agricultural and Animal Products Processing Research Institute, Inner Mongolia Academy of Agriculture and Animal Husbandry Academy, Hohhot 010018, China
| | - Lina Sun
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Rina Su
- Inner Mongolia Vocational College of Chemical Engineering, Hohhot 010010, China
| | - Mirco Corazzin
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy
| | - Xueying Sun
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Lu Dou
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Min Zhang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Lihua Zhao
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Lin Su
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Ye Jin
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
- Correspondence:
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Calcium-binding capacity of peptides obtained from sheep bone and structural characterization and stability of the peptide-calcium chelate. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01580-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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A Step for the Valorization of Spent Yeast through Production of Iron–Peptide Complexes—A Process Optimization Study. Processes (Basel) 2022. [DOI: 10.3390/pr10081464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/10/2022] Open
Abstract
Given the importance of iron in human nutrition and the significance of waste and by-product valorisation in a circular economy environment, we investigated the effects of protein and iron concentration on the production yield of iron–peptide complexes from spent Saccharomyces cerevisiae. For this purpose, different amounts of protein and iron were used in the complexation process. The results have shown that higher concentrations, although permitting a faster and larger scale process, provide a significantly lower complexation yield, which deems the process less feasible. This is corroborated by fluorescence analysis, which shows a lower degree of complexation with higher protein concentration. In addition, varying the concentration of iron does not change the quality of formed complexes, as evidenced by Fourier transform infrared spectroscopy (FT-IR) analysis. The morphology of all samples was also evaluated using scanning electron microscopy (SEM). Therefore, further studies are needed to optimize the process and to evaluate the best conditions for an economically sound valorization process for iron–peptide complexes. Nonetheless, current results in the development of a new process for the valorisation of spent yeast, in the form of iron-peptide complexes, look promising.
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Olvera-Rosales LB, Cruz-Guerrero AE, García-Garibay JM, Gómez-Ruíz LC, Contreras-López E, Guzmán-Rodríguez F, González-Olivares LG. Bioactive peptides of whey: obtaining, activity, mechanism of action, and further applications. Crit Rev Food Sci Nutr 2022; 63:10351-10381. [PMID: 35612490 DOI: 10.1080/10408398.2022.2079113] [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] [Indexed: 11/03/2022]
Abstract
Bioactive peptides derived from diverse food proteins have been part of diverse investigations. Whey is a rich source of proteins and components related to biological activity. It is known that proteins have effects that promote health benefits. Peptides derived from whey proteins are currently widely studied. These bioactive peptides are amino acid sequences that are encrypted within the first structure of proteins, which required hydrolysis for their release. The hydrolysis could be through in vitro or in vivo enzymatic digestion and using microorganisms in fermented systems. The biological activities associated with bio-peptides include immunomodulatory properties, antibacterial, antihypertensive, antioxidant and opioid, etc. These functions are related to general conditions of health or reduced risk of certain chronic illnesses. To determine the suitability of these peptides/ingredients for applications in food technology, clinical studies are required to evaluate their bioavailability, health claims, and safety of them. This review aimed to describe the biological importance of whey proteins according to the incidence in human health, their role as bioactive peptides source, describing methods, and obtaining technics. In addition, the paper exposes biochemical mechanisms during the activity exerted by biopeptides of whey, and their application trends.
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Affiliation(s)
- L B Olvera-Rosales
- Universidad Autónoma del Estado de Hidalgo, Área Académica de Química, Ciudad del Conocimiento, Mineral de la Reforma, Hidalgo, México
| | - A E Cruz-Guerrero
- Departamento de Biotecnología, Universidad Autónoma Metropolitana, Unidad Iztapalapa. División de Ciencias Biológicas y de la Salud, Colonia Vicentina, Ciudad de México, México
| | - J M García-Garibay
- Departamento de Biotecnología, Universidad Autónoma Metropolitana, Unidad Iztapalapa. División de Ciencias Biológicas y de la Salud, Colonia Vicentina, Ciudad de México, México
- Departamento de Ciencias de la Alimentación Lerma de Villada, Universidad Autónoma Metropolitana-Lerma, Edo. de México, México
| | - L C Gómez-Ruíz
- Departamento de Biotecnología, Universidad Autónoma Metropolitana, Unidad Iztapalapa. División de Ciencias Biológicas y de la Salud, Colonia Vicentina, Ciudad de México, México
| | - E Contreras-López
- Universidad Autónoma del Estado de Hidalgo, Área Académica de Química, Ciudad del Conocimiento, Mineral de la Reforma, Hidalgo, México
| | - F Guzmán-Rodríguez
- Departamento de Biotecnología, Universidad Autónoma Metropolitana, Unidad Iztapalapa. División de Ciencias Biológicas y de la Salud, Colonia Vicentina, Ciudad de México, México
| | - L G González-Olivares
- Universidad Autónoma del Estado de Hidalgo, Área Académica de Química, Ciudad del Conocimiento, Mineral de la Reforma, Hidalgo, México
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Getachew AT, Holdt SL, Meyer AS, Jacobsen C. Effect of Extraction Temperature on Pressurized Liquid Extraction of Bioactive Compounds from Fucus vesiculosus. Mar Drugs 2022; 20:263. [PMID: 35447936 PMCID: PMC9028048 DOI: 10.3390/md20040263] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 04/05/2022] [Accepted: 04/06/2022] [Indexed: 02/01/2023] Open
Abstract
This study was aimed at investigating the effect of low polarity water (LPW) on the extraction of bioactive compounds from Fucus vesiculosus and to examine the influence of temperature on the extraction yield, total phenolic content, crude alginate, fucoidan content, and antioxidant activity. The extractions were performed at the temperature range of 120-200 °C with 10 °C increments, and the extraction yield increased linearly with the increasing extraction temperature, with the highest yields at 170-200 °C and with the maximum extraction yield (25.99 ± 2.22%) at 190 °C. The total phenolic content also increased with increasing temperature. The extracts showed a high antioxidant activity, measured with DPPH (2,2-Diphenyl-1-picrylhydrazyl) radicals scavenging and metal-chelating activities of 0.14 mg/mL and 1.39 mg/mL, respectively. The highest yield of alginate and crude fucoidan were found at 140 °C and 160 °C, respectively. The alginate and crude fucoidan contents of the extract were 2.13% and 22.3%, respectively. This study showed that the extraction of bioactive compounds from seaweed could be selectively maximized by controlling the polarity of an environmentally friendly solvent.
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Affiliation(s)
- Adane Tilahun Getachew
- Research Group for Bioactives-Analysis and Application, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (A.T.G.); (S.L.H.)
| | - Susan Løvstad Holdt
- Research Group for Bioactives-Analysis and Application, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (A.T.G.); (S.L.H.)
| | - Anne Strunge Meyer
- Department of Biotechnology and Biomedicine, DTU Bioengineering, Technical University of Denmark, Søltofts Plads 221, 2800 Kongens Lyngby, Denmark;
| | - Charlotte Jacobsen
- Research Group for Bioactives-Analysis and Application, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (A.T.G.); (S.L.H.)
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Wu CH, Guo HR, Patel AK, Singhania RR, Chen YA, Kuo JM, Dong CD. Production and characterization of lucrative hypoglycemic collagen-peptide-chromium from tilapia scale. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.02.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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Kheeree N, Kuptawach K, Puthong S, Sangtanoo P, Srimongkol P, Boonserm P, Reamtong O, Choowongkomon K, Karnchanatat A. Discovery of calcium-binding peptides derived from defatted lemon basil seeds with enhanced calcium uptake in human intestinal epithelial cells, Caco-2. Sci Rep 2022; 12:4659. [PMID: 35304505 PMCID: PMC8933469 DOI: 10.1038/s41598-022-08380-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2021] [Accepted: 03/07/2022] [Indexed: 01/01/2023] Open
Abstract
It is anticipated that calcium-chelating peptides may serve to enhance the absorption of calcium. This research examined defatted lemon basil seeds (DLBS) which had been treated with Alcalase under optimized parameters for the degree of hydrolysis for proteolysis, discovering that the activity for calcium-binding in a competitive condition with phosphate ion was 60.39 ± 1.545%. The purification of the hydrolysates was performed via ultrafiltration along with reversed-phase high performance liquid chromatography (RP-HPLC). Determination of the purified peptide amino acid sequence was confirmed for both peptides and reported as Ala-Phe-Asn-Arg-Ala-Lys-Ser-Lys-Ala-Leu-Asn-Glu-Asn (AFNRAKSKALNEN; Basil-1), and Tyr-Asp-Ser-Ser-Gly-Gly-Pro-Thr-Pro-Trp-Leu-Ser-Pro-Tyr (YDSSGGPTPWLSPY; Basil-2). The respective activities for calcium-binding were 38.62 ± 1.33%, and 42.19 ± 2.27%. Fluorescence spectroscopy, and fourier transform infrared spectroscopy were employed in order to assess the chelating mechanism between calcium and the peptides. It was found that the calcium ions took place through the activity of the amino nitrogen atoms and the oxygen atoms on the carboxyl group. Moreover, both of these peptides served to improve calcium transport and absorption in Caco-2 cell monolayers, depending on the concentration involved. It was revealed that the peptide-calcium complexes offered an increased calcium absorption percentage when compared to free calcium at similar concentrations. It might be concluded that the peptide within the peptide-calcium complex can promote calcium absorption through both active and passive transport pathways by increasing calcium concentration and promoting cell membrane interaction. Accordingly, DLBS protein can be considered a strong potential source of protein which can be used to produce calcium-binding peptides and might therefore play a role in the production of nutraceutical foods as a bioactive ingredient.
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Affiliation(s)
- Norhameemee Kheeree
- Program in Biotechnology, Faculty of Science, Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok, 10330, Thailand
| | - Kittisak Kuptawach
- Program in Biotechnology, Faculty of Science, Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok, 10330, Thailand
| | - Songchan Puthong
- Research Unit in Bioconversion/Bioseparation for Value-Added Chemical Production, Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok, 10330, Thailand
| | - Papassara Sangtanoo
- Research Unit in Bioconversion/Bioseparation for Value-Added Chemical Production, Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok, 10330, Thailand
| | - Piroonporn Srimongkol
- Research Unit in Bioconversion/Bioseparation for Value-Added Chemical Production, Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok, 10330, Thailand
| | - Patamalai Boonserm
- Department of Microbiology, Faculty of Science, King Mongkut's University of Technology Thonburi, 126 Pracha Uthit Road, Tungkru, Bangkok, 10140, Thailand
| | - Onrapak Reamtong
- Department of Molecular Tropical Medicine and Genetics, Faculty of Tropical Medicine, Mahidol University, 420/6 Ratchawithi Road, Ratchathewi, Bangkok, 10400, Thailand
| | - Kiattawee Choowongkomon
- Department of Biochemistry, Faculty of Science, Kasetsart University, 50 Ngamwongwan Road, Chatuchak, Bangkok, 10900, Thailand
| | - Aphichart Karnchanatat
- Program in Biotechnology, Faculty of Science, Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok, 10330, Thailand. .,Research Unit in Bioconversion/Bioseparation for Value-Added Chemical Production, Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok, 10330, Thailand.
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Wijayanti I, Benjakul S, Chantakun K, Prodpran T, Sookchoo P. Effect of Asian sea bass bio‐calcium on textural, rheological, sensorial properties and nutritive value of Indian mackerel fish spread at different levels of potato starch. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15651] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Ima Wijayanti
- International Center of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkla 90110 Thailand
- Department of Fishery Products Technology Faculty of Fisheries and Marine Science Universitas Diponegoro Semarang 50275 Indonesia
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkla 90110 Thailand
| | - Kasidate Chantakun
- International Center of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkla 90110 Thailand
| | - Thummanoon Prodpran
- Center of Excellence in Bio‐based Materials and Packaging Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkla 90110 Thailand
| | - Pornsatit Sookchoo
- Center of Excellence in Bio‐based Materials and Packaging Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkla 90110 Thailand
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Berraquero‐García C, Almécija MC, Guadix EM, Pérez‐Gálvez R. Valorisation of blood protein from livestock to produce haem iron‐fortified hydrolysates with antioxidant activity. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15616] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
| | | | - Emilia M. Guadix
- Department of Chemical Engineering University of Granada Granada Spain
| | - Raúl Pérez‐Gálvez
- Department of Chemical Engineering University of Granada Granada Spain
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35
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Phosphorylation modification of collagen peptides from fish bone enhances their calcium-chelating and antioxidant activity. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112978] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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36
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Ling C, Chen X, Lin W, Geng Z. Green tea powder inclusion promoted hatchability through increased yolk antioxidant activity. Poult Sci 2022; 101:101804. [PMID: 35325830 PMCID: PMC8942831 DOI: 10.1016/j.psj.2022.101804] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 01/25/2022] [Accepted: 02/21/2022] [Indexed: 10/27/2022] Open
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Anemia feriprivă – manifestare de debut al unei boli celiace oculte. ONCOLOG-HEMATOLOG.RO 2022. [DOI: 10.26416/onhe.60.3.2022.7153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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38
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B V L, R L, M CK. Copper chelating protein hydrolysate from Salvia hispanica L. by pepsin-pancreatin treatment. Curr Res Food Sci 2021; 4:829-839. [PMID: 34888529 PMCID: PMC8636727 DOI: 10.1016/j.crfs.2021.11.007] [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: 06/12/2021] [Revised: 11/11/2021] [Accepted: 11/16/2021] [Indexed: 11/28/2022] Open
Abstract
Salvia hispanica L. (Chia) seeds are good source of proteins with diverse health benefits. The seed protein was extracted through alkaline solubilisation followed by acid precipitation to separate fibres and are digested sequentially by pepsin and pancreatin. Enzyme-substrate ratio, temperature and contact time had high impact on degree of hydrolysis affecting their chelating ability. Maximum degree of hydrolysis (14.06%) and maximum copper chelation (74.98%) was obtained at 4% w/w enzyme-substrate ratio at 37 °C for 4 h. Copper chelating enzymatic hydrolysate was isolated by HiTrap chelating column and purified further by rpHPLC. Out of nine fractions obtained by rpHPLC the sixth fraction with 93.09 ± 0.16% of copper chelating activity and 82.91 ± 0.52% of antioxidant activity was further characterized as Copper chelating Chia Protein Hydrolysate (CCPH). Ultraviolet spectroscopy and fluorescence spectroscopic studies revealed the interaction of the major chelating sites of the CCPH with the copper divalent ion. The purified CCPH was subjected to LC-MS/ESI-TOF analysis from which six major intense peaks obtained with m/z value ranging from 0.4 kDa to 2.5 kDa were identified and sequenced using Mascot database. The functional behaviour and the binding capacity of these peptides were analysed by their amino acid composition. The CCPH was stable in a simulated gastric condition and its chelating ability remained unaltered. These results explored an informative bioactive peptides with varied activity and one valuable among is the copper chelating with antioxidant property. Furthermore, these Chia seed protein hydrolysates can be useful as dietary supplements to enhance mineral bioavailability. Optimization of Pepsin-Pancreatin hydrolysis of Salvia hispanica L. (Chia) seed protein. Purification of Copper Chelating Protein Hydrolysate (CCPH) using affinity chromatography and rpHPLC. The structure-function analysis of purified CCPH by UV/Vis and Fluorescence spectroscopic analysis and mass determination by LC-MS/ESI-TOF. In vitro gastro-intestinal simulation studies of CCPH indicated its structural stability with constant chelating property. Hence CCPH can be a promising, safe alternative of metal salts for mineral fortification.
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Affiliation(s)
- Latha B V
- JSS College of Arts, Commerce and Science, Mysuru, 570025, Karnataka, India
| | - Likhitha R
- LSRB-DRDO Project, JSS College of Arts, Commerce and Science, Mysuru, 570025, Karnataka, India
| | - Chethan Kumar M
- JSS College of Arts, Commerce and Science, Mysuru, 570025, Karnataka, India
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Ying X, Agyei D, Udenigwe C, Adhikari B, Wang B. Manufacturing of Plant-Based Bioactive Peptides Using Enzymatic Methods to Meet Health and Sustainability Targets of the Sustainable Development Goals. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.769028] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Abstract
Due to the rapid growth in the global population, the consumption of animal-based food products/food compounds has been associated with negative implications for food sustainability/security. As a result, there is an increasing demand for the development of plant-based food and compounds as alternatives. Meanwhile, a growing number of studies report the health benefits of food protein-based peptides prepared via enzymatic hydrolysis and exhibiting biological properties such as antioxidant, antihypertensive, anti-thrombotic, and antidiabetic activities. However, the inherent bitterness of some peptides hinders their application in food products as ingredients. This article aims to provide the latest findings on plant-based bioactive peptides, particularly their health benefits, manufacturing methods, detection and qualification of their bitterness properties, as well as debittering methods to reduce or eliminate this negative sensory characteristic. However, there is still a paucity of research on the biological property of debittered peptides. Therefore, the role of plant protein-derived bioactive peptides to meet the health targets of the Sustainable Development Goals can only be realised if advances are made in the industrial-scale bioprocessing and debittering of these peptides.
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40
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Clarà Saracho A, Lucherini L, Hirsch M, Peter HM, Terzis D, Amstad E, Laloui L. Controlling the calcium carbonate microstructure of engineered living building materials. JOURNAL OF MATERIALS CHEMISTRY. A 2021; 9:24438-24451. [PMID: 34912560 PMCID: PMC8577622 DOI: 10.1039/d1ta03990c] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Accepted: 10/20/2021] [Indexed: 06/14/2023]
Abstract
The fabrication of responsive soft materials that enable the controlled release of microbial induced calcium carbonate (CaCO3) precipitation (MICP) would be highly desirable for the creation of living materials that can be used, for example, as self-healing construction materials. To obtain a tight control over the mechanical properties of these materials, needed for civil engineering applications, the amount, location, and structure of the forming minerals must be precisely tuned; this requires good control over the dynamic functionality of bacteria. Despite recent advances in the self-healing of concrete cracks and the understanding of the role of synthesis conditions on the CaCO3 polymorphic regulation, the degree of control over the CaCO3 remains insufficient to meet these requirements. We demonstrate that the amount and location of CaCO3 produced within a matrix, can be controlled through the concentration and location of bacteria; these parameters can be precisely tuned if bacteria are encapsulated, as we demonstrate with the soil-dwelling bacterium Sporosarcina pasteurii that is deposited within biocompatible alginate and carboxymethyl cellulose (CMC) hydrogels. Using a competitive ligand exchange mechanism that relies on the presence of yeast extract, we control the timing of the release of calcium ions that crosslink the alginate or CMC without compromising bacterial viability. With this novel use of hydrogel encapsulation of bacteria for on-demand release of MICP, we achieve control over the amount and structure of CaCO3-based composites and demonstrate that S. pasteurii can be stored for up to 3 months at an accessible storage temperature of 4 °C, which are two important factors that currently limit the applicability of MICP for the reinforcement of construction materials. These composites thus have the potential to sense, respond, and heal without the need for external intervention.
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Affiliation(s)
| | - Lorenzo Lucherini
- Laboratory of Soil Mechanics, Swiss Federal Institute of Technology Lausanne Switzerland
| | - Matteo Hirsch
- Soft Matter Laboratory, Swiss Federal Institute of Technology Lausanne Switzerland
| | - Hannes M Peter
- Stream Biofilm and Ecosystem Research Laboratory, Swiss Federal Institute of Technology Lausanne Switzerland
| | - Dimitrios Terzis
- Laboratory of Soil Mechanics, Swiss Federal Institute of Technology Lausanne Switzerland
| | - Esther Amstad
- Soft Matter Laboratory, Swiss Federal Institute of Technology Lausanne Switzerland
| | - Lyesse Laloui
- Laboratory of Soil Mechanics, Swiss Federal Institute of Technology Lausanne Switzerland
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Samtiya M, Acharya S, Pandey KK, Aluko RE, Udenigwe CC, Dhewa T. Production, Purification, and Potential Health Applications of Edible Seeds' Bioactive Peptides: A Concise Review. Foods 2021; 10:foods10112696. [PMID: 34828976 PMCID: PMC8621896 DOI: 10.3390/foods10112696] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 10/26/2021] [Accepted: 11/01/2021] [Indexed: 12/14/2022] Open
Abstract
Edible seeds play a significant role in contributing essential nutritional needs and impart several health benefits to improve the quality of human life. Previous literature evidence has confirmed that edible seed proteins, their enzymatic hydrolysates, and bioactive peptides (BAPs) have proven and potential attributes to ameliorate numerous chronic disorders through the modulation of activities of several molecular markers. Edible seed-derived proteins and peptides have gained much interest from researchers worldwide as ingredients to formulate therapeutic functional foods and nutraceuticals. In this review, four main methods are discussed (enzymatic hydrolysis, gastrointestinal digestion, fermentation, and genetic engineering) that are used for the production of BAPs, including their purification and characterization. This article’s main aim is to provide current knowledge regarding several health-promoting properties of edible seed BAPs in terms of antihypertensive, anti-cancer, antioxidative, anti-inflammatory, and hypoglycemic activities.
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Affiliation(s)
- Mrinal Samtiya
- Department of Nutrition Biology, School of Interdisciplinary and Applied Sciences, Central University of Haryana, Mahendergarh 123031, India;
| | - Sovon Acharya
- Research and Development Unit, Abiocis Bio-Science Pvt. Ltd., Hyderabad 500026, India; (S.A.); (K.K.P.)
| | - Kush Kumar Pandey
- Research and Development Unit, Abiocis Bio-Science Pvt. Ltd., Hyderabad 500026, India; (S.A.); (K.K.P.)
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
- Correspondence: (R.E.A.); (T.D.)
| | - Chibuike C. Udenigwe
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada;
| | - Tejpal Dhewa
- Department of Nutrition Biology, School of Interdisciplinary and Applied Sciences, Central University of Haryana, Mahendergarh 123031, India;
- Correspondence: (R.E.A.); (T.D.)
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Mattar G, Haddarah A, Haddad J, Pujola M, Sepulcre F. New approaches, bioavailability and the use of chelates as a promising method for food fortification. Food Chem 2021; 373:131394. [PMID: 34710689 DOI: 10.1016/j.foodchem.2021.131394] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Revised: 10/06/2021] [Accepted: 10/09/2021] [Indexed: 01/24/2023]
Abstract
Food fortification has been used for many years to combat micronutrient deficiencies; the main challenge with food fortification is the combination of a bioavailable, affordable fortificant with the best (food) vehicle as a carrier to reach at-risk populations. This paper considers mineral deficiencies, especially iron, food fortification, target populations, and the use of chelates in food fortification, as well as different types of mineral-chelate complexes, advantages and limitations of previous trials, methods used for analysis of these complexes, bioavailability of minerals, factors influencing it, and methods particularly those in vitro for predicting outcomes. Three innovative methods (encapsulation, nanoparticulation, and chelation) were explored, which aim to overcome problems associated with conventional fortification, especially those affecting organoleptic properties and bioavailability; but often lead to the emergence of new limitations (for example instability, impracticality and high costs) requiring further research.
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Affiliation(s)
- Ghadeer Mattar
- Departament d'Enginyeria Agroalimentària i Biotecnologia, Universitat Politècnica de Catalunya, Campus del Baix Llobregat, Carrer Esteve Terradas 8, 08860, Castelldefels, Barcelona, Spain; octoral School of Sciences and Technology, Lebanese University, Rafic Hariri Campus, Hadath, Lebanon
| | - Amira Haddarah
- octoral School of Sciences and Technology, Lebanese University, Rafic Hariri Campus, Hadath, Lebanon
| | - Joseph Haddad
- octoral School of Sciences and Technology, Lebanese University, Rafic Hariri Campus, Hadath, Lebanon
| | - Montserrat Pujola
- Departament d'Enginyeria Agroalimentària i Biotecnologia, Universitat Politècnica de Catalunya, Campus del Baix Llobregat, Carrer Esteve Terradas 8, 08860, Castelldefels, Barcelona, Spain
| | - Franscesc Sepulcre
- Departament d'Enginyeria Agroalimentària i Biotecnologia, Universitat Politècnica de Catalunya, Campus del Baix Llobregat, Carrer Esteve Terradas 8, 08860, Castelldefels, Barcelona, Spain.
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Chang GRL, Tu MY, Chen YH, Chang KY, Chen CF, Lai JC, Tung YT, Chen HL, Fan HC, Chen CM. KFP-1, a Novel Calcium-Binding Peptide Isolated from Kefir, Promotes Calcium Influx Through TRPV6 Channels. Mol Nutr Food Res 2021; 65:e2100182. [PMID: 34477300 DOI: 10.1002/mnfr.202100182] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Revised: 07/25/2021] [Indexed: 01/16/2023]
Abstract
INTRODUCTION Kefir is an acidic and alcoholic fermented milk product with multiple health-promoting benefits. A previous study demonstrated that kefir enhanced calcium absorption in intestinal Caco-2 cells. In this study, kefir-fermented peptide-1 (KFP-1) is isolated from the kefir peptide fraction, and its function as a calcium-binding peptide is characterized. METHODS AND RESULTS KFP-1 was identified as a 17-residue peptide with a sequence identical to that of κ-casein (residues 138-154) in milk protein. KFP-1 is demonstrated to promote calcium influx in Caco-2 and IEC-6 small intestinal cells in a concentration-dependent manner. TRPV6, but not L-type voltage-gated calcium channels, is associated with the calcium influx induced by KFP-1. An in vitro calcium binding assay indicates that the full-length KFP-1 peptide has a higher calcium-binding capacity than the two truncated KFP-1 peptides, KFP-1∆C5 and KFP-1C5. Alexa Fluor 594 labeling shows that KFP-1 is taken up by Caco-2 cells and interacts with calcium ions and TRPV6 protein. Moreover, KFP-1 is found moderately resistant to pepsin and pancreatin digestions and enhanced calcium uptake by intestinal enterocytes in vivo. CONCLUSION These data suggest that KFP-1, a novel calcium-binding peptide, binds extracellular calcium ions and enters Caco-2 and IEC-6 cells, and promotes calcium uptake through TRPV6 calcium channels. The present study is of great importance for developing kefir-derived metal ion-binding peptides as functional nutraceutical additives.
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Affiliation(s)
- Gary Ro-Lin Chang
- Department of Pediatrics, Department of Medical Research, Tungs' Taichung Metroharbor Hospital, Taichung, 435, Taiwan.,Department of Life Sciences, and Ph.D. Program in Translational Medicine, National Chung Hsing University, Taichung, 402, Taiwan
| | - Min-Yu Tu
- Aviation Physiology Research Laboratory, Kaohsiung Armed Forces General Hospital Gangshan Branch, Kaohsiung, 820, Taiwan.,Department of Health Business Administration, Meiho University, Pingtung, 912, Taiwan.,Institute of Biomedical Science and Technology, National Sun Yat-Sen University, Kaohsiung, 804, Taiwan
| | - Yu-Hsuan Chen
- Department of Life Sciences, and Ph.D. Program in Translational Medicine, National Chung Hsing University, Taichung, 402, Taiwan.,Ph.D. Program in Tissue Engineering and Regenerative Medicine, National Health Research Institutes and National Chung Hsing University, Taichung, 402, Taiwan
| | - Ku-Yi Chang
- Department of Orthopedic Surgery, Jen-Ai Hospital, Dali Branch, Taichung, 402, Taiwan
| | - Chien-Fu Chen
- Department of Life Sciences, and Ph.D. Program in Translational Medicine, National Chung Hsing University, Taichung, 402, Taiwan.,Department of Orthopedic Surgery, Taichung Armed Forces General Hospital, Taichung, 411, Taiwan
| | - Jen-Chieh Lai
- Department of Life Sciences, and Ph.D. Program in Translational Medicine, National Chung Hsing University, Taichung, 402, Taiwan.,Department of Orthopedic Surgery, Taichung Armed Forces General Hospital, Taichung, 411, Taiwan
| | - Yu-Tang Tung
- Department of Life Sciences, and Ph.D. Program in Translational Medicine, National Chung Hsing University, Taichung, 402, Taiwan.,Institute of Biotechnology, National Chung Hsing University, Taichung, 402, Taiwan
| | - Hsiao-Ling Chen
- Department of Biomedical Sciences, and Department of Bioresources, Da-Yeh University, Changhwa, 515, Taiwan
| | - Hueng-Chuen Fan
- Department of Pediatrics, Department of Medical Research, Tungs' Taichung Metroharbor Hospital, Taichung, 435, Taiwan.,Department of Rehabilitation, Jen-Teh Junior College of Medicine, Miaoli, 356, Taiwan
| | - Chuan-Mu Chen
- Department of Life Sciences, and Ph.D. Program in Translational Medicine, National Chung Hsing University, Taichung, 402, Taiwan.,The iEGG and Animal Biotechnology Center, and Rong Hsing Research Center for Translational Medicine, National Chung Hsing University, Taichung, 402, Taiwan
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44
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Preparation, characterization and biological activities of egg white peptides-calcium chelate. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112035] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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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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Mizushige T. Neuromodulatory peptides: Orally active anxiolytic-like and antidepressant-like peptides derived from dietary plant proteins. Peptides 2021; 142:170569. [PMID: 33984426 DOI: 10.1016/j.peptides.2021.170569] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/20/2021] [Revised: 04/09/2021] [Accepted: 05/03/2021] [Indexed: 12/22/2022]
Abstract
Mental disorders are a severe health problem, and the number of patients is growing worldwide. Increased anxiety and decreased motivation due to excessive mental stress further accelerated the severity of the problem. Enzymatic digestion of food proteins produces bioactive peptides with various physiological functions, some of which exhibit neuromodulatory effects with oral administration. Recently, studies reported that some peptides produced from plant proteins such as soybeans, leaves, and grains exhibit emotional regulatory functions such as strong anxiolytic-like and antidepressant-like effects comparable to pharmaceuticals. Conventionally, researchers investigated bioactive peptides by fractionation of protein hydrolysates and structure-activity relationship. As a novel methodology for analyzing bioactive peptides, the information obtained by peptidomics simultaneous analysis of the digested fractions of proteins using mass spectrometry has been effectively utilized. Some small-sized peptides such as dipeptides and tripeptides released food-derived proteins show emotional regulating effects. Moreover, some middle-sized peptides produced after intestinal digestion may exhibit the emotional regulating effect via the vagus nerve, and the importance of the gut-brain axis is also focused. As the central mechanism of emotional regulation, it has been found that these plant-derived peptides regulated monoamine neurotransmitter signaling and hippocampal neurogenesis.
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Affiliation(s)
- Takafumi Mizushige
- Department of Applied Biological Chemistry, School of Agriculture, Utsunomiya University, 350 Minemachi, Utsunomiya, Tochigi, 321-8505, Japan.
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Kong X, Bao S, Song W, Hua Y, Zhang C, Chen Y, Li X. Contributions of ethanol fractionation on the properties of vegetable protein hydrolysates and differences in the characteristics of metal (Ca, Zn, Fe)-chelating peptides. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111482] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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48
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Sánchez-López F, Robles-Olvera VJ, Hidalgo-Morales M, Tsopmo A. Angiotensin-I converting enzyme inhibitory activity of Amaranthus hypochondriacus seed protein hydrolysates produced with lactic bacteria and their peptidomic profiles. Food Chem 2021; 363:130320. [PMID: 34146770 DOI: 10.1016/j.foodchem.2021.130320] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 05/31/2021] [Accepted: 06/04/2021] [Indexed: 11/26/2022]
Abstract
The aim of this work was to determine the in vitro antihypertensive activities of lactobacillus (L. plantarum and L. helveticus) prepared amaranth protein hydrolysates, to determine the contribution of zinc, and to identify peptides. Depending on the bacteria species and the duration of the hydrolysis, up to 45.9% inhibition of angiotensin converting enzyme (ACE) was obtained. Size separation of the most active hydrolysates to yield < 1, <3-1, <3, <10-3 and < 10 kDa fractions enhanced ACE inhibition by 2-fold. A mixed mechanism of inhibition is proposed due to low correlation of ACE and zinc chelation. Thirty-six peptides were identified in the fractions using tandem mass spectrometry. A bioinformatic analysis showed the presence of encrypted fragments such as GVSEE or VNVDDPSK with known ACE-inhibitory properties. In conclusion, lactic acid bacteria proteases released peptides from amaranth proteins with ACE-inhibitory properties that were related to the presence of peptides with known or predicted ACE-inhibitor motifs.
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Affiliation(s)
- Fabiola Sánchez-López
- Tecnológico Nacional de México-Instituto Tecnológico de Veracruz-UNIDA, M.A. de Quevedo #2779, Col. Formando Hogar, Veracruz 91897, Mexico
| | - Víctor J Robles-Olvera
- Tecnológico Nacional de México-Instituto Tecnológico de Veracruz-UNIDA, M.A. de Quevedo #2779, Col. Formando Hogar, Veracruz 91897, Mexico
| | - Madeleine Hidalgo-Morales
- Tecnológico Nacional de México-Instituto Tecnológico de Veracruz-UNIDA, M.A. de Quevedo #2779, Col. Formando Hogar, Veracruz 91897, Mexico
| | - Apollinaire Tsopmo
- Food Science Program, Department of Chemistry, Carleton University, 1125 Colonel By Drive, Ottawa, ON K1S 5B6, Canada.
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Igarashi A, Ogasawara S, Takagi R, Okada K, Ito YM, Hara H, Hira T. Acute Oral Calcium Suppresses Food Intake Through Enhanced Peptide-YY Secretion Mediated by the Calcium-Sensing Receptor in Rats. J Nutr 2021; 151:1320-1328. [PMID: 33693689 DOI: 10.1093/jn/nxab013] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2020] [Revised: 09/14/2020] [Accepted: 01/13/2021] [Indexed: 11/13/2022] Open
Abstract
BACKGROUND Dietary calcium has been proposed to reduce appetite in human studies. Postprandial satiety is mainly controlled by gut hormones. However, the effect of calcium on appetite and the role of gut hormones remain unclear. OBJECTIVES We examined whether oral administration of calcium reduces food intake in rats and investigated the underlying mechanism. METHODS Male Sprague Dawley rats (8-12 wk old) were used after an overnight fastifffng. In a series of 2 trials with 1-wk interval between challenges, food intake was measured 0.5-24 h after oral gavage of a vehicle (saline containing 1.5% carboxymethyl cellulose) as the control treatment, or the vehicle containing various calcium compounds [calcium chloride (CaCl2), calcium carbonate, calcium lactate, in a random order] at 150 mg calcium/kg dose. A conditional taste aversion test was conducted. In separate experiments, plasma calcium and gut hormone concentrations were measured 15 or 30 min after oral administration of the calcium compounds. In anesthetized rats, portal peptide-YY (PYY) concentrations were measured after intraluminal administration of a liquid meal with or without additional calcium. RESULTS Oral CaCl2 reduced food intake acutely (30 min, ∼20%, P < 0.05) compared with control rats, without taste aversion. Plasma PYY concentration was higher (100%, P < 0.05) in CaCl2-preloaded rats than in control rats, 15 min after administration. In anesthetized rats, luminal meal + CaCl2 induced a 4-fold higher increase in plasma PYY than the control treatment did. Oral administration of a calcium-sensing receptor (CaSR) agonist suppressed food intake (∼30%, P < 0.05), but CaCl2 and CaSR agonist did not suppress food intake under treatment with a PYY receptor antagonist. Furthermore, the CaSR antagonist attenuated the effect of CaCl2 on food intake. CONCLUSIONS CaCl2 suppresses food intake partly by increasing CaSR-mediated PYY secretion in rats. Our findings could at least partially explain the satiating effect of calcium.
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Affiliation(s)
- Akiho Igarashi
- School of Agriculture, Hokkaido University, Sapporo, Japan
| | - Shono Ogasawara
- Graduate School of Agriculture, Hokkaido University, Sapporo, Japan
| | - Ryo Takagi
- Biostatistics Division, Clinical Research and Medical Innovation Center, Hokkaido University Hospital, Sapporo, Japan
| | - Kazufumi Okada
- Biostatistics Division, Clinical Research and Medical Innovation Center, Hokkaido University Hospital, Sapporo, Japan
| | - Yoichi M Ito
- Biostatistics Division, Clinical Research and Medical Innovation Center, Hokkaido University Hospital, Sapporo, Japan
| | - Hiroshi Hara
- Faculty of Human Life Science, Fuji Women's University, Ishikari, Japan
| | - Tohru Hira
- School of Agriculture, Hokkaido University, Sapporo, Japan
- Graduate School of Agriculture, Hokkaido University, Sapporo, Japan
- Research Faculty of Agriculture, Hokkaido University, Sapporo, Japan
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50
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Durand E, Beaubier S, Fine F, Villeneuve P, Kapel R. High Metal Chelating Properties from Rapeseed Meal Proteins to Counteract Lipid Oxidation in Foods: Controlled Proteolysis and Characterization. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202000380] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Erwann Durand
- CIRAD UMR QualiSud Montpellier F‐34398 France
- QualiSud, Univ. Montpellier CIRAD, Montpellier SupAgro Univ. Avignon, Univ. Réunion Montpellier F‐34398 France
| | | | - Frederic Fine
- TERRES INOVIA Parc Industriel – 11 Rue Monge Pessac 33600 France
| | - Pierre Villeneuve
- CIRAD UMR QualiSud Montpellier F‐34398 France
- QualiSud, Univ. Montpellier CIRAD, Montpellier SupAgro Univ. Avignon, Univ. Réunion Montpellier F‐34398 France
| | - Romain Kapel
- LRGP UMR CNRS 7274 Vandœuvre‐lès‐Nancy F‐54500 France
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