Food protein-derived iron-chelating peptides: The binding mode and promotive effects of iron bioavailability

Wu, Wenfei; Yang, Yiying; Sun, Na; Bao, Zhijie; Lin, Songyi

doi:10.1016/j.foodres.2020.108976

Cited by 61 publications

(50 citation statements)

References 103 publications

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“… 28 In our study, it was noted that the ethanolic extract exhibited 32.98% higher chelating activity than water extract ( P > 0.05). Several studies have evidenced that iron‐chelating peptides markedly improved the iron bioavailability and absorption 20, 36 . Overall, P. acidilactici ATCC 8042 of CG resulted in production of protein hydrolysates with enhanced radical scavenging and iron‐chelating properties.…”

Section: Resultsmentioning

confidence: 99%

“…Moreover, several reports suggest that iron bioavailability is high in LAB‐fermented foods 18, 19 . Iron is an essential micronutrient for humans and has a significant role in the different metabolic process, regulation of diseases, boosting the immune system 11, 20 . Hence, iron supplements have experienced a noticeable increase in use for improving health and preventing diseases 19 .…”

Section: Introductionmentioning

confidence: 99%

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Bioconservation of iron and enhancement of antioxidant and antibacterial properties of chicken gizzard protein hydrolysate fermented by Pediococcus acidilacticiATTC 8042

Ali

Gullo

Kumar³

et al. 2020

J Sci Food Agric

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BACKGROUND The poultry industry is one of the fastest growing sectors, and it generates considerable quantities of chicken gizzards (CG) every day. However, due to their hard texture and high microbial load, and due to cultural beliefs, they are not preferred by consumers. Chicken gizzards are a substantial source of proteins, iron, and other nutrients, which can be used effectively to produce nutraceuticals, rich in peptides (antioxidants and antibacterial), bio‐iron, essential free amino acids, and fatty acids vital for human health. RESULTS Lactic acid fermentation of CG by Pediococcus acidilactici ATTC 8042 increased the antioxidant activity of 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), azino‐bis (3‐ethylbenzothiaziline‐6‐sulphonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) by up to 26 times compared with unfermented CG (P < 0.05). The amount of hydrolysis and solvents (ethanol and water) used for extracting protein hydrolysates significantly affected the antioxidant properties. Moreover, fermented CG showed a negligible reduction in bio‐iron (2–3%) compared with heat‐processed CG (85 °C for 15 min), in which bio‐iron was reduced by up to 20.3% (P < 0.05). The presence of unsaturated fatty acids such as C20:4 and C22:4 n‐6 indicated a low level of lipid oxidation. CONCLUSION Fermented CG, with its reasonably high antioxidant and antibacterial activity, together with a substantial amount of bio‐iron and other nutritional components can serve as a functional food or feed additive to reduce oxidative stress and to treat iron deficiency. © 2020 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Bioconservation of iron and enhancement of antioxidant and antibacterial properties of chicken gizzard protein hydrolysate fermented by Pediococcus acidilacticiATTC 8042

Ali

Gullo

Kumar³

et al. 2020

J Sci Food Agric

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“…The three continuous phospho-Ser residues played an important role in increasing the calcium binding capacity of the CPP, i.e., Ser(P)-Ser(P)-Ser(P)-Glu-Glu [ 58 ]. The presence of an Arg residue at the C -terminus has been reported in many peptides with iron-chelating activity [ 20 , 65 ]. Asn residues in peptides may also facilitate their interaction with zinc.…”

Section: Structure–activity Relationship and Stability Of Peptide–mentioning

confidence: 99%

“…For example, ferrous bis-glycinate resulted in four times higher iron absorption than ferrous sulphate, which was possible because bis-glycinate effectively protected iron from the inhibitory effect of phytate in maize [ 19 ]. Due to the prohibitive cost of amino acids, food protein-derived peptides commonly released in vivo or in vitro by enzymatic proteolysis are promising ligands for complexation with divalent metals towards improving mineral bioavailability and mitigating micronutrient deficiency [ 5 , 20 ]. The mineral-chelating properties of peptides are attributed to the structural diversity of their backbone, which contains both the terminal carboxyl and amino groups, and the side chains of amino acid residues [ 5 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

“…To date, a variety of metal-chelating peptides has been generated and identified from different food sources, such as milk, egg, soybean and sea cucumber [ 21 , 22 , 23 , 24 ]. Regardless, caseinophosphopeptides (CPPs) are the most extensively studied mineral-chelating peptides that have been successfully applied as food ingredients for mitigating mineral deficiency [ 20 ].…”

Section: Introductionmentioning

confidence: 99%

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Peptide–Mineral Complexes: Understanding Their Chemical Interactions, Bioavailability, and Potential Application in Mitigating Micronutrient Deficiency

Sun

Sarteshnizi

Boachie

et al. 2020

Foods

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Iron, zinc, and calcium are essential micronutrients that play vital biological roles to maintain human health. Thus, their deficiencies are a public health concern worldwide. Mitigation of these deficiencies involves micronutrient fortification of staple foods, a strategy that can alter the physical and sensory properties of foods. Peptide–mineral complexes have been identified as promising alternatives for mineral-fortified functional foods or mineral supplements. This review outlines some of the methods used in the determination of the mineral chelating activities of food protein-derived peptides and the approaches for the preparation, purification and identification of mineral-binding peptides. The structure–activity relationship of mineral-binding peptides and the potential use of peptide–mineral complexes as functional food ingredients to mitigate micronutrient deficiency are discussed in relation to their chemical interactions, solubility, gastrointestinal digestion, absorption, and bioavailability. Finally, insights on the current challenges and future research directions in this area are provided.

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Novel peptides with calcium‐binding capacity from antler bone hydrolysate, its bioactivity on MC3T3‐E1 cells, and the possible chelating mode

Wang,

Zhai,

Xiao

et al. 2024

Food Science & Nutrition

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In this study, peptide‐calcium chelate was screened from antler bone hydrolysate, and its bioactivity on MC3T3‐E1 cells and its chelating mechanism were investigated. In vitro experiments showed that peptide‐calcium chelate promoted the differentiation and mineralization of MC3T3‐E1 cells. Subsequently, three novel calcium‐chelating peptides were obtained from antler bone hydrolysate using hydroxyapatite chromatography (HAC), Sephadex G‐25 gel filtration chromatography, and reversed‐phase high‐performance liquid chromatography (RP‐HPLC). Meanwhile, this work determined peptides' amino acid sequences as TKLGTQLQL, LETVILGLLKT, and KMVFLMDLLK based on LC–MS/MS. Then the present work prepared the three peptides, with the corresponding calcium‐chelating rates being verified as 87.68 ± 2.86%, 80.72 ± 0.93%, and 67.96 ± 0.98%, respectively. Fourier transform infrared (FTIR) spectroscopy, ultraviolet–visible absorption (UV–vis) spectroscopy, X‐ray diffraction (XRD), circular dichroism (CD), zeta potential, and molecular dynamics (MD) simulations were adopted to investigate the chelating mode of peptides with calcium ions. As a result, oxygen in the carboxyl group and the nitrogen in the amino group were related to calcium binding. In addition, the chelation site preferred the negatively charged carboxylate groups of Leu or Thr. The present work revealed that antler bone might be the new calcium‐chelating peptide source and elucidated their positive role in osteogenesis.

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Food protein-derived iron-chelating peptides: The binding mode and promotive effects of iron bioavailability

Cited by 61 publications

References 103 publications

Bioconservation of iron and enhancement of antioxidant and antibacterial properties of chicken gizzard protein hydrolysate fermented by Pediococcus acidilacticiATTC 8042

Bioconservation of iron and enhancement of antioxidant and antibacterial properties of chicken gizzard protein hydrolysate fermented by Pediococcus acidilacticiATTC 8042

Peptide–Mineral Complexes: Understanding Their Chemical Interactions, Bioavailability, and Potential Application in Mitigating Micronutrient Deficiency

Novel peptides with calcium‐binding capacity from antler bone hydrolysate, its bioactivity on MC3T3‐E1 cells, and the possible chelating mode

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