Isolation of a novel calcium-binding peptide from wheat germ protein hydrolysates and the prediction for its mechanism of combination

Wang, Li; Ding, Yuanyuan; Zhang, Xinxia; Li, Yongfu; Wang, Ren; Luo, Xiaohu; Li, Yanan; Li, Juan; Chen, Zhengxing

doi:10.1016/j.foodchem.2017.06.090

Cited by 140 publications

(97 citation statements)

References 37 publications

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“…Similar levels of iron chelation were obtained after the simulated gastrointestinal digestion of rice proteins [ 90 ]. Peptide FVDVT was recently identified as a strong calcium chelating peptide (89.9% at 5 mg/mL) in wheat germ hydrolyzed proteins after ultrafiltration, anion-exchange chromatography, gel filtration chromatography, and reversed-phase HPLC [ 80 ]. Other chelating hydrolysates from cereal by-products include oat brans [ 91 ] and barley [ 21 ].…”

Section: Hydrolyzed Food Proteins and Peptides That Chelate Or Enhmentioning

confidence: 99%

Potential of Food Hydrolyzed Proteins and Peptides to Chelate Iron or Calcium and Enhance their Absorption

Walters

Esfandi

Tsopmo

2018

Foods

123

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Iron and calcium are two essential micronutrients that have strong effects on nutrition and human health because of their involvement in several biological and redox processes. Iron is responsible for electron and oxygen transport, cell respiration, and gene expression, whereas calcium is responsible for intracellular metabolism, muscle contraction, cardiac function, and cell proliferation. The bioavailability of these nutrients in the body is dependent on enhancers and inhibitors, some of which are found in consumed foods. Hydrolyzed proteins and peptides from food proteins can bind these essential minerals in the body and facilitate their absorption and bioavailability. The binding is also important because excess free iron will increase oxidative stress and the risks of developing chronic diseases. This paper provides an overview of the function of calcium and iron, and strategies to enhance their absorption with an emphasis on hydrolyzed proteins and peptides from foods. It also discusses the relationship between the structure of peptides and their potential to act as transition metal ligands.

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Section: Hydrolyzed Food Proteins and Peptides That Chelate Or Enhmentioning

confidence: 99%

Potential of Food Hydrolyzed Proteins and Peptides to Chelate Iron or Calcium and Enhance their Absorption

Walters

Esfandi

Tsopmo

2018

Foods

123

View full text Add to dashboard Cite

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“…Protein obtained with the earlier‐mentioned method was hydrolyzed according to Wang's method with a slight modification . Hydrolysis parameters were described as follows: protein concentration 5% (protein/ultra‐pure water, w / v ), alkaline proteinase substrate/enzyme ratio of 50:1 ( w / w ) at pH 8.5, 50 °C, hydrolysis for 60, 120, 180, 240, and 300 min.…”

Section: Methodsmentioning

confidence: 99%

Evaluation of antioxidant peptides generated from Jiuzao (residue after Baijiu distillation) protein hydrolysates and their effect of enhancing healthy value of Chinese Baijiu

et al. 2019

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BACKGROUND: Jiuzao is the residue after Bajiu distillation which is usually used as forage for livestock. However, it is not fully utilized yet considering the content of protein remained. The present study aimed to isolate antioxidant peptides from Jiuzao protein hydrolysates, then add these peptides into Baijiu product to enhance the healthy value of Baiju. Meanwhile environmental pollution caused by massive Jiuzao can be mitigated indirectly. RESULTS: Four peptides Ala-Tyr-Ile(Leu) (AYI(L)) andAsp-Arg-Glu-Ile(Leu) (DREI(L)) were identified from Jiuzao protein hydrolysates, the extraction contents of AYI + AYL and DREI + DREL were 896.10 and 110.51 mg kg −1 Jiuzao, respectively. On the one hand, antioxidant activities of these peptides were investigated. For in vitro antioxidant assays, AYI, AYL and DREI exhibited strong capacities in oxygen radical absorbance capacity (ORAC) assay. Furthermore, three levels of four peptides were assessed by 2,2'-azobis(2-methylpropanimidamidine) (AAPH)-induced HepG2 cells model. The results showed that these peptides exerted a degree of antioxidant activities in cells. Meanwhile, selected peptides concentrations according to cell assays remined at effective doses after in vitro digestion. On the other hand, the influence of these four peptides on the characteristic aroma compounds in Baijiu was studied. Most characteristic aroma compounds releases were increased with the addition of peptides.CONCLUSION: In the study, antioxidant activities of peptides were evaluated, the feasibility of utilizing Jiuzao protein hydrolysates to obtain beneficial peptides was also proved. Healthy effect of Baijiu or other food can be increased by adding these functional substances. The findings might contribute to food application and Baijiu industries.

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“…Calcium chelate refers to the metal complex formed by stable bonds between amino acids or peptides and metal calcium ions and includes two main products, calcium amino acid and calcium peptide chelate 58 – 60 . It is mainly prepared by chelating polypeptides or oligopeptides with calcium ions or when a single or complex amino acid chelates with calcium ions (Fig.…”

Section: Calcium Supplements and Bioavailabilitymentioning

confidence: 99%

Research progress on applications of calcium derived from marine organisms

Zhou

et al. 2020

Sci Rep

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Calcium is an important mineral that plays an integral role in human health, especially bone health. Marine biological calcium is an abundant resource that is generally accepted and has a complex active structure. This review evaluates research progress on marine biological calcium with regards to its sources, use of calcium supplements, calcium bioavailability, and novel applications of marine calcium. The potential for future development and the use of products incorporating marine biological calcium in biomedical research and the pharmaceutical, health care, and food industries are also reviewed. The goal of this review is to provide a comprehensive documentation on resource utilization and product development from marine organisms.

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Isolation of a novel calcium-binding peptide from wheat germ protein hydrolysates and the prediction for its mechanism of combination

Cited by 140 publications

References 37 publications

Potential of Food Hydrolyzed Proteins and Peptides to Chelate Iron or Calcium and Enhance their Absorption

Potential of Food Hydrolyzed Proteins and Peptides to Chelate Iron or Calcium and Enhance their Absorption

Evaluation of antioxidant peptides generated from Jiuzao (residue after Baijiu distillation) protein hydrolysates and their effect of enhancing healthy value of Chinese Baijiu

Research progress on applications of calcium derived from marine organisms

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