Degradation and antioxidant activities of peptides and zinc–peptide complexes during in vitro gastrointestinal digestion

Wang, Chan; Лі, Бо; Wang, Bo; Xie, Na

doi:10.1016/j.foodchem.2014.10.066

Cited by 58 publications

(37 citation statements)

References 32 publications

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“…Therefore, the release of zinc at this pH can be attributed to further cleavage by pancreatic enzymes, which is desirable for intestinal absorption. The C-terminal end of both Cys and Ser can be hydrolyzed by pancreatic enzymes, while the contents of Cys and Ser in the P1-Zn complex was higher than that in the other complexes and could lead to higher hydrolysis [38]. As a result, zinc dialyzability is higher for low molecular weight peptide fraction-zinc complex, with higher solubility, than for high molecular weight peptide fraction, indicating that the zinc delivered via the former is more bioaccessible (available for absorption).…”

Section: Gastric Stability and Zinc Dialyzabilitymentioning

confidence: 96%

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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Section: Gastric Stability and Zinc Dialyzabilitymentioning

confidence: 96%

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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“…Moreover, zinc release increased with pancreatic digestion with a higher level of the second hydrolysate. Although similar studies were performed for casein, silver [124], and zinc-peptide complexes [125], the problem of the stability of metal-organic complexes as well as the unpredictable consequences of such interactions for the production of nutraceuticals has not been well-studied and deserves attention. In the study by Wang et al [125], complexes of zinc and three peptides were almost unaffected under gastric conditions; however, the release of zinc ions was observed under pancreatic conditions; nevertheless, the zinc-Asn-Cys complex has potential for the improvement of zinc bioavailability.…”

Section: Consequences Of Changes In Biological Activity In Food and Nmentioning

confidence: 99%

Interactions of Whey Proteins with Metal Ions

Rodzik

Pomastowski

Sagandykova

et al. 2020

IJMS

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Whey proteins tend to interact with metal ions, which have implications in different fields related to human life quality. There are two impacts of such interactions: they can provide opportunities for applications in food and nutraceuticals, but may lead to analytical challenges related to their study and outcomes for food processing, storage, and food interactions. Moreover, interactions of whey proteins with metal ions are complicated, requiring deep understanding, leading to consequences, such as metalloproteins, metallocomplexes, nanoparticles, or aggregates, creating a biologically active system. To understand the phenomena of metal–protein interactions, it is important to develop analytical approaches combined with studies of changes in the biological activity and to analyze the impact of such interactions on different fields. The aim of this review was to discuss chemistry of β-lactoglobulin, α-lactalbumin, and lactotransferrin, their interactions with different metal ions, analytical techniques used to study them and the implications for food and nutraceuticals.

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“…(Matthews et al, 2014;McKinnon et al, 2010;Wang et al, 2015). Zinc bioavailability, for example, is influenced on the one hand by interaction with phytic acid, tannins and fibre and on the other hand by premature release from peptides and proteins to which it is naturally bound and which facilitate Zinc bioavailability (Miquel and Farre, 2007;Sandstead and Freeland-Graves, 2014;Wang et al, 2015). This is highly relevant, because one in five humans is Zinc deficient and hidden deficiency is frequent.…”

Section: The Effect Of Refining On Nutritional Valuementioning

confidence: 99%