Antarctic Krill Derived Nonapeptide as an Effective Iron-Binding Ligand for Facilitating Iron Absorption via the Small Intestine

Sun, Na; Wang, Tongtong; Wang, Di; Cui, Pengbo; Hu, Shengjie; Jiang, Pengfei; Lin, Songyi

doi:10.1021/acs.jafc.0c03223

Cited by 32 publications

(33 citation statements)

References 57 publications

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“…The zinc transport rate of RPKHPLSHDL‐Zn and RPKHPLK‐Zn was significantly higher than that of ZnSO 4 . The absorption experiment of iron‐chelating peptide also suggested that the iron uptake of the chelates was higher than that of FeSO 4 alone (Sun et al., 2020; T. Wang et al., 2020). Between 90 and 120 min, both RPKHPLSHDL‐Zn and RPKHPLK‐Zn showed the highest increase rate in zinc transport, 40.37% and 33.70%, respectively.…”

Section: Resultsmentioning

confidence: 99%

“…More zinc ions can be attracted to the highly anionic peptide surface (Udechukwu et al., 2018). Iron binding activity of Antarctic krill derived peptides was positively correlated with the concentration of amino acids with negative net charge, while negatively correlated with that of positively charged amino acids (Sun et al., 2020). In fact, the isoelectric points of the two peptides were 11.67 and 9.77, respectively, based on the software simulating results (not listed).…”

Section: Resultsmentioning

confidence: 99%

“…This conclusion is consistent with the findings of the experiments. It was inferred that the folding and assembly of peptides induced by metal icon coordination lead to the folding of cleavage sites of pepsin and trypsin, which improved the stability of digestion (Sun et al., 2020).…”

Section: Resultsmentioning

confidence: 99%

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Identification of zinc‐chelating pumpkin seed (Cucurbita pepo L.) peptides and in vitro transport of peptide–zinc chelates

Peng

Lü

et al. 2022

Journal of Food Science

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In this study, pumpkin seeds peptide was purified, characterized, and evaluated for their zinc‐chelating capability, as well as in vitro bioaccessibility and transportation. Raw pumpkin seeds protein hydrolysate (PSPH) was produced by papain hydrolysis. The peptide fractions with the highest zinc‐chelating abilities were purified using immobilized metal affinity chromatography (IMAC) followed by gel filtration chromatography (GF). Eight peptides were identified, two of which with the lowest molecular weights were synthesized (RPKHPLK and RPKHPLSHDL) for determining potential bioaccessibility and bioavailability. Our results showed that the gastrointestinal stability of RPKHPLK‐Zn and RPKHPLSHDL‐Zn was higher than that of inorganic zinc salts in the simulated gastrointestinal tract model. Furthermore, the influence of the peptide zinc chelates on zinc transport was explored in vitro using Caco‐2 cell monolayer model. It was also shown that both RPKHPLK‐Zn and RPKHPLSHDL‐Zn could increase zinc transport rate and may be used to facilitate effective zinc absorption. The result of this study may provide important implications for developing plant protein foods with higher nutritional value. Practical Application As a potential alternative protein source, pumpkin seeds may find promising applications in plant‐based foods and drinks to meet the growing market for nonanimal foods. In this study, pumpkin seed protein peptides were prepared and purified, and the zinc‐chelating peptides were identified and evaluated for the abilities to promote the uptake of zinc. This type of mineral peptide chelates could be incorporated into plant‐based foods to increase mineral contents, which is significantly higher in foods originated from animals. The result of our study may provide important information for food industry to increase the nutritional value of plant‐based foods.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Identification of zinc‐chelating pumpkin seed (Cucurbita pepo L.) peptides and in vitro transport of peptide–zinc chelates

Peng

Lü

et al. 2022

Journal of Food Science

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“…The method was performed according to Sun and Lin 24 with some modifications. Sprague–Dawley (SD) rats (male, weighing 150–200 g) were obtained from Dalian Medical University, China.…”

Section: Methodsmentioning

confidence: 99%

Influence of fish skin gelatin–sodium alginate complex stabilized emulsion on benzyl isothiocyanate stability and digestibilityin vitroandin vivo

et al. 2022

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BACKGROUND: An emulsion delivery system for benzyl isothiocyanate (BITC) was prepared using fish skin gelatin (FSG) and sodium alginate (Alg). The effects of the FSG-Alg complex on the emulsion stability and BITC release pattern from the emulsion were investigated in vitro and in vivo. RESULTS:The storage stability and embedding rate of the 10 g kg −1 FSG and 2.5 g kg −1 Alg (FSG-Alg) emulsion were the highest among all samples. The FSG-Alg complex provided BITC a better protection during in vitro digestion. The microstructure of the FSG-Alg emulsions was more stable during in vitro digestion, and the bioaccessibility and retention rate of BITC were much higher compared to those of the FSG emulsion. The results of the ex vivo everted gut sac of rat intestine study showed that the FSG-Alg emulsion significantly increased the BITC absorption rate in the duodenum.CONCLUSION: The FSG-Alg emulsion delivery system is a highly stable system for the delivery of BITC that improves the bioaccessibility of BITC and promotes its absorption in the duodenum.

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“…XPS instrument measures the kinetic energy emitted from surface elements upon X-ray exposure. It has been used to characterize the binding of iron to an Antarctic krill derived peptide (38). Since each of our PSPH samples is a mixture of peptides with different molecular weights, the XPS was only used quantitatively to identify the PSPH-Zn.…”

Section: X-ray Photoelectron Spectroscopy Spectra Of Psph and Psph-znmentioning

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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Antarctic Krill Derived Nonapeptide as an Effective Iron-Binding Ligand for Facilitating Iron Absorption via the Small Intestine

Cited by 32 publications

References 57 publications

Identification of zinc‐chelating pumpkin seed (Cucurbita pepo L.) peptides and in vitro transport of peptide–zinc chelates

Identification of zinc‐chelating pumpkin seed (Cucurbita pepo L.) peptides and in vitro transport of peptide–zinc chelates

Influence of fish skin gelatin–sodium alginate complex stabilized emulsion on benzyl isothiocyanate stability and digestibilityin vitroandin vivo

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

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