Development, characterization and in vivo zinc absorption capacity of a novel soy meal hydrolysate-zinc complexes

Wang, Rongxin; Ye, Meijun; Su-yin, Zhu; Zeng, Qingxuan; Yuan, Yang

doi:10.3389/fnut.2023.1211609

Cited by 3 publications

(1 citation statement)

References 47 publications

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“…In biological systems, zinc is involved in the synthesis of 300 enzymes, including superoxide dismutase (SOD) and alkaline phosphatase (ALP), in the human body (Hammermueller et al., 1987; Yousef, 2002). Compared to organic and inorganic zinc, soy meal hydrolysate–zinc complexes were more easily absorbed by the small intestine, leading to higher Zn contents in the serum and liver and improving the activities of ALP and SOD (Wang, Ye, et al., 2023).…”

Section: Digestions and Absorptions Of Mcp–metal Complexesmentioning

confidence: 99%

A critical review of a typical research system for food‐derived metal‐chelating peptides: Production, characterization, identification, digestion, and absorption

Yu,

Liu,

Zhou

2023

Comp Rev Food Sci Food Safe

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In the past decade, food‐derived metal‐chelating peptides (MCPs) have attracted significant attention from researchers working towards the prevention of metal (viz., iron, zinc, and calcium) deficiency phenomenon by primarily inhibiting the precipitation of metals caused by the gastrointestinal environment and exogenous substances (including phytic and oxalic acids). However, for the improvement of limits of current knowledge foundations and future investigation directions of MCP or their derivatives, several review categories should be improved and emphasized. The species’ uniqueness and differences in MCP productions highly contribute to the different values of chelating ability with particular metal ions, whereas comprehensive reviews of chelation characterization determined by various kinds of technique support different horizons for explaining the chelation and offer options for the selection of characterization methods. The reviews of chelation mechanism clearly demonstrate the involvement of potential groups and atoms in chelating metal ions. The discussions of digestive stability and absorption in various kinds of absorption model in vitro and in vivo as well as the theory of involved cellular absorption channels and pathways are systematically reviewed and highlighted compared with previous reports as well. Meanwhile, the chelation mechanism on the molecular docking level, the binding mechanism in amino acid identification level, the utilizations of everted rat gut sac model for absorption, and the involvement of cellular absorption channels and pathway are strongly recommended as novelty in this review. This review makes a novel contribution to the literature by the comprehensive prospects for the research and development of food‐derived mineral supplements.

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Section: Digestions and Absorptions Of Mcp–metal Complexesmentioning

confidence: 99%

A critical review of a typical research system for food‐derived metal‐chelating peptides: Production, characterization, identification, digestion, and absorption

Yu,

Liu,

Zhou

2023

Comp Rev Food Sci Food Safe

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Food Protein‐Derived Zinc‐Binding Peptides: Isolation, Purification, and Biological Aspects

Mukhamedov,

Asrorov,

Kayumov

et al. 2024

Peptide Science

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Zinc is the second most valuable microelement after iron, according to its abundance in the human body. Supplementation of this metal is not straightforward because of several factors like phytates and interference of other minerals during gastrointestinal digestion. For the last several years, intensive research has been developing new forms of zinc supplements based on zinc‐binding peptides from food products. Except for the advantages of supplementation, zinc‐peptide complexes are expected to be drug candidates against various diseases. Zinc supplementation can be improved by protein hydrolysates and peptides due to their zinc‐binding ability. They enhance zinc supplementation and contribute to preventing conditions leading to zinc deficiency that cause various diseases. Research on food‐derived zinc‐binding peptides is progressing in two directions: the isolation and identification of individual peptides (1) and the preparation of zinc complexes of protein hydrolysates (2). Both approaches are primarily aimed at developing effective mineral supplements, although some work on the second approach is also related to nutrition and therapy. Because zinc–protein hydrolysate complexes are nonstandardized mixtures of peptides, their biological activity mechanisms can be difficult to study. Therefore, it is important to focus more research on the biological activity of individual zinc‐binding complexes and their zinc complexes. This work reviewed recent advances in isolating and identifying zinc‐binding peptides from food sources, preparing protein hydrolysate–zinc complexes, and their biological activities. The established sequences of zinc‐binding peptides have been compiled into a table to review their amino‐acid composition and sequence. We also highlighted approaches for isolating and determining the zinc‐binding capacity of peptides in this class. The structural features of peptides affecting their zinc‐binding property were discussed in one section.

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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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Development, characterization and in vivo zinc absorption capacity of a novel soy meal hydrolysate-zinc complexes

Cited by 3 publications

References 47 publications

A critical review of a typical research system for food‐derived metal‐chelating peptides: Production, characterization, identification, digestion, and absorption

A critical review of a typical research system for food‐derived metal‐chelating peptides: Production, characterization, identification, digestion, and absorption

Food Protein‐Derived Zinc‐Binding Peptides: Isolation, Purification, and Biological Aspects

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

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