Food protein-derived calcium chelating peptides: A review

Milk bioactive peptide database: A comprehensive database of milk protein-derived bioactive peptides and novel visualization

“…Phosphorylated serine residues can bind and solubilize calcium ions and improve their bioavailability (FitzGerald, 1998). Casein phosphopeptides have recently been reviewed by Sun et al (Sun, Wu, Du, Tang, Liu, Fu, et al, 2016). …”

Characterization of sea cucumber (stichopus japonicus) ovum hydrolysates: calcium chelation, solubility and absorption into intestinal epithelial cells

“…Currently, two kinds of human in vitro intestinal cell models (i.e. Caco‐2 cells and HT‐29 cells) are widely used to study calcium absorption promoted by calcium‐chelating peptides . Caco‐2 cells, mainly of the absorptive type, are similar to enterocytes of the duodenum, whereas HT‐29 cells resemble the cells residing in the ileum region …”

“…Caco-2 cells and HT-29 cells) are widely used to study calcium absorption promoted by calcium-chelating peptides. 11 Caco-2 cells, mainly of the absorptive type, are similar to enterocytes of the duodenum, whereas HT-29 cells resemble the cells residing in the ileum region. 42 Numerous studies, both in vitro and in vivo, have shown that CPP-Ca enhances calcium absorption.…”

Optimised condition for preparing sea cucumber ovum hydrolysate–calcium complex and its structural analysis

“…Currently, more and more attention has been focused on food protein‐derived peptides with calcium‐chelating properties. Considering nutritional quality and cost, many animal sources, aquatic sources and plant sources are suitable as protein sources to produce protein hydrolysates for calcium‐chelating peptides (Sun et al ., ). Calcium‐chelating peptides have been isolated and characterised from various sources, including cow milk casein (Meisel & Frister, ), whey (Huang et al ., ), tilapia fish muscle and scales (Charoenphun et al ., ; Chen et al ., ) and soy (Lv et al ., ) proteins.…”

“…Calciumchelating peptides have been isolated and characterised from various sources, including cow milk casein (Meisel & Frister, 1988), whey (Huang et al, 2015), tilapia fish muscle and scales (Charoenphun et al, 2013;Chen et al, 2014) and soy (Lv et al, 2013) proteins. Many studies show that the calcium-chelating activity of protein hydrolysates depends on enzymes types, degree of hydrolysis, amino acid composition, specific groups of amino acids and molecular weight Guo et al, 2014;Sun et al, 2016). Furthermore, it may also be affected by some other factors, such as chelating time, pH, temperature and mass ratio of protein hydrolysates to calcium (Wang et al, 2011;Cai et al, 2015).…”