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

Chen, Lei; Shen, Xuanri; Xia, Guanghua

doi:10.3390/app10062041

Cited by 22 publications

(17 citation statements)

References 38 publications

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“…Chen at al. found that compared with other two peptides with different average molecular weights (P2: 2,745 Da, P3: 4,378 Da), peptide with low molecular weight (P1:1,653 Da) had stronger zinc chelation capacity and stability ( 24 ). In addition, chicken muscle peptides (>10 kDa) showed excellent chelation capacity with iron ( 25 ).…”

Section: Resultsmentioning

confidence: 99%

Effect of Enzymatic Hydrolysis on the Zinc Binding Capacity and in vitro Gastrointestinal Stability of Peptides Derived From Pumpkin (Cucurbita pepo L.) Seeds

Lü

Peng

et al. 2021

Front. Nutr.

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Zinc is a crucial micronutrient for maintaining body immune system and metabolism function. However, insufficient intake from diet may lead to zinc deficiency and impair normal body function. In addition, conventional zinc salts supplementation has the disadvantage of low bioavailability since the zinc ions may be easily chelated by dietary fiber or phytate commonly found in diets rich in plants, and form precipitates that cannot be absorbed. Therefore, the objective of the present study is to prepare pumpkin seed derived peptides and to evaluate the effect of structure and surface properties on the zinc binding behavior of the pumpkin seed protein hydrolysate (PSPH), as well as their gastrointestinal stability. Briefly, different PSPHs were prepared using enzymatic hydrolysis method with bromelain, papain, flavourzyme, alcalase, and pepsin. The particle size, zeta potential, surface hydrophobicity, degree of hydrolysis, ATR-FTIR spectra, and zinc binding capacity were determined. The representative samples were chosen to characterize the binding energy and surface morphology of PSPH-Zn. At last, the in vitro gastrointestinal stability of PSPH and PSPH-Zn were evaluated. Our results showed that peptides hydrolyzed by papain had the largest average molecular weight, smallest particle size, highest hydrophobicity, and the greatest zinc binding capacity. Zinc showed better gastrointestinal stability in PSPHs chelates than in its salt. Meanwhile, PSPH-Zn with higher zinc binding capacity showed better stability. The result of this study indicated pumpkin seed hydrolyzed by papain may be used as a potential source for zinc fortification. The findings in this study may provide important implications for developing plant-based zinc chelating peptides.

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Section: Resultsmentioning

confidence: 99%

Effect of Enzymatic Hydrolysis on the Zinc Binding Capacity and in vitro Gastrointestinal Stability of Peptides Derived From Pumpkin (Cucurbita pepo L.) Seeds

Lü

Peng

et al. 2021

Front. Nutr.

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“…This shift may be due to the electron‐withdrawing effect of Zn 2+ and the nitrogen atoms can form coordination bonds with zinc ions by offering their electron pairs; the hydrogen bonds were replaced with Zn‐N bonds (Sun et al ., 2021). Compared to the three peptides, their corresponding peptide‐zinc complexes in the amide I band (1700–1600 cm −1 ) and amide II (1600–1500 cm −1 ) are shifted, which was attributed to the C=O stretching vibrations coupled with the bending vibrations of N‐H, as well as N‐H bending coupled with C‐N stretching (Chen et al ., 2020). The peaks of ‐COO‐ at 1400 cm −1 were all significantly shifted in the peptide‐zinc complexes, which probably resulted from the replacement of H with zinc.…”

Section: Resultsmentioning

confidence: 99%

Effect of different hydrophobic soybean isolated peptides and their zinc complexes on the growth and fermentation of Lactobacillus bulgaricus

Li,

Xie,

Zeng

et al. 2023

Int J of Food Sci Tech

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SummaryThis study was conducted to investigate the effects of the addition of different hydrophobic peptides and their zinc complexes on the growth and fermentation of lactic acid bacteria (LAB). According to the results of peptide surface hydrophobicity assays, three distinct hydrophobic peptides were isolated from soybean peptides (SP). The UV and FTIR measurements revealed that the peptide‐zinc complexes (SPZnC) were successfully prepared. The LAB group supplemented with ZnSPC exhibited significantly higher biomass, viable bacteria count, acid production capacity, and glucose consumption compared to the LAB group supplemented with other components such as organic zinc, inorganic zinc, and peptide. Among these supplements, Zn‐MHP demonstrated the most pronounced promotion of Lactobacillus growth and fermentation. Furthermore, additional fermentation experiments conducted on curdled fermented milk demonstrated that the inclusion of Zn‐MHP resulted in improved quality and reduced fermentation time. These findings suggest that Zn‐MHP possesses the ability to enhance the physiological function of LAB.

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“…The MW distribution of THPH were measured following the method of Chen et al [ 31 ]. Briefly, a Waters (Waters Corporation, Milford, MA, USA) 1525 HPLC system with a silica-based column (TSK-GEL G2000 SWXL, Shimadzu, Tokyo, Japan) was used for the analysis.…”

Section: Methodsmentioning

confidence: 99%

Tilapia Head Protein Hydrolysate Attenuates Scopolamine-Induced Cognitive Impairment through the Gut-Brain Axis in Mice

Zhu

et al. 2021

Foods

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The destruction of the homeostasis in the gut-brain axis can lead to cognitive impairment and memory decline. Dietary intervention with bioactive peptides from aquatic products is an innovative strategy to prevent cognitive deficits. The present study aimed to determine the neuroprotective effect of tilapia head protein hydrolysate (THPH) on scopolamine-induced cognitive impairment in mice, and to further explore its mechanism through the microbiota–gut-brain axis. The results showed that THPH administration significantly improved the cognitive behavior of mice, and normalized the cholinergic system and oxidative stress system of the mice brain. The histopathological observation showed that THPH administration significantly reduced the pathological damage of hippocampal neurons, increased the number of mature neurons marked by NeuN and delayed the activation of astrocytes in the hippocampus of mice. In addition, THPH administration maintained the stability of cholinergic system, alleviated oxidative stress and further improved the cognitive impairment by reshaping the gut microbiota structure of scopolamine-induced mice and alleviating the disorder of lipid metabolism and amino acid metabolism in serum. In conclusion, our research shows that THPH supplementation is a nutritional strategy to alleviate cognitive impairment through the gut-brain axis.

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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

Cited by 22 publications

References 38 publications

Effect of Enzymatic Hydrolysis on the Zinc Binding Capacity and in vitro Gastrointestinal Stability of Peptides Derived From Pumpkin (Cucurbita pepo L.) Seeds

Effect of Enzymatic Hydrolysis on the Zinc Binding Capacity and in vitro Gastrointestinal Stability of Peptides Derived From Pumpkin (Cucurbita pepo L.) Seeds

Effect of different hydrophobic soybean isolated peptides and their zinc complexes on the growth and fermentation of Lactobacillus bulgaricus

Tilapia Head Protein Hydrolysate Attenuates Scopolamine-Induced Cognitive Impairment through the Gut-Brain Axis in Mice

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