Contributions of molecular size, charge distribution, and specific amino acids to the iron-binding capacity of sea cucumber ( Stichopus japonicus ) ovum hydrolysates

Sun, Na; Cui, Pengbo; Jin, Ziqi; Wu, Hai‐Tao; Wang, Yixing; Lin, Songyi

doi:10.1016/j.foodchem.2017.03.077

Cited by 113 publications

(84 citation statements)

References 38 publications

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“…In addition, polydispersity index range of 0.24 to 0.26 was observed for the samples (DPs: 0.24 ± 0.02; DPS‐Fe: 0.26 ± 0.01), which indicated that DPs and DPs‐Fe had an acceptable homogeneity . Zeta potential is an important index that could reflect the surface charge state of particles in dispersion systems . Zeta‐potential data indicated that the chelate formation was accompanied by a negative charge neutralization from −3153 ± 0.72 mV to −16.13 ± 0.14 mV in DPs surface.…”

Section: Resultsmentioning

confidence: 95%

“…22 Zeta potential is an important index that could reflect the surface charge state of particles in dispersion systems. 23 Zeta-potential data indicated that the chelate formation was accompanied by a negative charge neutralization from −3153 ± 0.72 mV to −16.13 ± 0.14 mV in DPs surface. The results might be caused by the negative charge such as carboxylgroups (-COO − ) which acted as the iron-binding sites.…”

Section: Particle Size and Zeta Potentialmentioning

confidence: 95%

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Effect of duck egg white peptide‐ferrous chelate on iron bioavailability in vivo and structure characterization

Shi

et al. 2018

J Sci Food Agric

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BACKGROUND In order to utilize the industrial by‐product ‘salted duck egg white’ as novel iron additives, the effects of desalted duck egg white peptides‐ferrous chelate (DPs‐Fe) on the promotion of iron uptake and the structure were investigated. RESULTS Different doses of DPs‐Fe were given and iron sulfate (FeSO4) was used as a positive control. After three weeks, hemoglobin (Hb), hematocrit (HCT), red blood cells (RBCs), mean corpuscular volume (MCV), serum iron (SI) and serum ferritin (SF) in iron‐deficiency anemia (IDA) rats could be significantly (P < 0.05) increased to the normal levels by DPs‐Fe. The gene expressions of divalent metal transporter 1 (DMT1), ferroportin 1 (FPN1) and Hepcidin could be regulated by DPs‐Fe. Additionally, DPs‐Fe was formed during the chelation process and the structure was characterized. Eight crucial iron‐chelating peptides of duck egg white peptides (DPs) were identified by HPLC‐ESI‐MS/MS, such as Pro‐Val‐Glu‐Glu and Arg‐Ser‐Ser. It indicated that Glu, Asp, Lys, His, Ser, Cys residues might play crucial roles in the chelating of DPs with iron. CONCLUSION DPs‐Fe could be a potential iron supplement, and the Glu, Asp, Lys, His played important roles in binding iron and promoting iron uptake. This research expands the understanding of iron uptake by DPs and provides an opportunity for recycling a discarded processing byproduct. © 2018 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 95%

Section: Particle Size and Zeta Potentialmentioning

confidence: 95%

Effect of duck egg white peptide‐ferrous chelate on iron bioavailability in vivo and structure characterization

Shi

et al. 2018

J Sci Food Agric

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“…The low molecular weight peptide fraction P1 exhibited the strong zinc chelation capacity, this can be due to the high electrostatic repulsion at P1 surface, reflected by high magnitude zeta potential, which inhibit intermolecular aggregation leading to small peptide particles. The iron chelation capacity of sea cucumber ovum hydrolysates, as well as the stability of their iron complexes, was influenced by their net negative charge [23]. The zeta potential of the peptides indicated that they possessed different degrees of stability in aqueous solution, which affected their affinity for metal ions and the stability of their metal complexes [24].…”

Section: Zeta Potential Of the Peptide Fractionsmentioning

confidence: 99%

Effect of Molecular Weight of Tilapia (Oreochromis Niloticus) Skin Collagen Peptide Fractions on Zinc-Chelating Capacity and Bioaccessibility of the Zinc-Peptide Fractions Complexes in Vitro Digestion

2020

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To investigate the effect of the molecular weight of tilapia skin collagen peptide fractions on their zinc chelation capacity and the bioaccessibility of their zinc complexes, we evaluated the zinc-chelating ability of different molecular weight peptide, the solubility, and the stability of the complexes during simulated in vitro digestion. Low molecular weight peptide (P1) exhibited a higher zinc-chelating ability, which can be attributed to the variety of metal chelate amino acid residues. The highest solubility and the lowest release of zinc during peptic digestion for the P1-zinc complex and the zinc binding to P1 were retained at approximately 50% after peptic-pancreatic digestion. Fourier transform infrared spectroscopy indicated the primary involvement of the N-H group in all peptide-zinc complexes. This finding suggests that low molecular weight peptidefraction with strong zinc chelation ability can be used as delivery agents to improve zinc bioaccessibility.

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“…Peptides containing Pro, Ala, Val and Phe were indicated as potential agents to scavenging free radicals [23], and the occurrence of Glu, Gln and Lys has also been linked to efficient abilities to chelate metal ions and scavenge hydroxyl radicals [24]. Moreover, polar/charged amino acids Asp, His, and Arg have been found to be positively correlated with iron-binding activities [25]. Thus, peptides such as GADGAP(+15.99) and GKDGLR (m/z 565.27 +2 ) found in > DH may be considered possible antioxidant agents ( Figure 5).…”

Section: Molecules 2020 25 X 9 Of 15mentioning

confidence: 99%

Chicken Combs and Wattles as Sources of Bioactive Peptides: Optimization of Hydrolysis, Identification by LC-ESI-MS2 and Bioactivity Assessment

et al. 2020

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The production of bioactive peptides from organic by-waste materials is in line with current trends devoted to guaranteeing environmental protection and a circular economy. The objectives of this study were i) to optimize the conditions for obtaining bioactive hydrolysates from chicken combs and wattles using Alcalase, ii) to identify the resulting peptides using LC-ESI-MS2 and iii) to evaluate their chelating and antioxidant activities. The hydrolysate obtained using a ratio of enzyme to substrate of 5% (w/w) and 240 min of hydrolysis showed excellent Fe2+ chelating and antioxidant capacities, reducing Fe3+ and inhibiting 2, 2′-Azino-bis(3-ethylbenz-thiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals. The mapping of ion distribution showed that a high degree of hydrolysis led to the production of peptides with m/z ≤ 400, suggesting low mass peptides or peptides with multiple charge precursor ions. The peptides derived from the proteins of cartilage like Collagen alpha-2(I), Collagen alpha-1(I), Collagen alpha-1(III) and elastin contributed to generation of bioactive compounds. Hydrolysates from chicken waste materials could be regarded as candidates to be used as ingredients to design processed foods with functional properties.

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Contributions of molecular size, charge distribution, and specific amino acids to the iron-binding capacity of sea cucumber ( Stichopus japonicus ) ovum hydrolysates

Cited by 113 publications

References 38 publications

Effect of duck egg white peptide‐ferrous chelate on iron bioavailability in vivo and structure characterization

Effect of duck egg white peptide‐ferrous chelate on iron bioavailability in vivo and structure characterization

Effect of Molecular Weight of Tilapia (Oreochromis Niloticus) Skin Collagen Peptide Fractions on Zinc-Chelating Capacity and Bioaccessibility of the Zinc-Peptide Fractions Complexes in Vitro Digestion

Chicken Combs and Wattles as Sources of Bioactive Peptides: Optimization of Hydrolysis, Identification by LC-ESI-MS2 and Bioactivity Assessment

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