A novel calcium-binding peptide from bovine bone collagen hydrolysate and chelation mechanism and calcium absorption activity of peptide-calcium chelate
文献类型： 外文期刊
作者： Qi, Liwei 1 ; Zhang, Hongru 1 ; Guo, Yujie 1 ; Zhang, Chunhui 1 ; Xu, Yang 3 ;
作者机构： 1.Chinese Acad Agr Sci, Minist Agr & Rural Affairs, Inst Food Sci & Technol, Key Lab Agroprod Proc, Beijing 100193, Peoples R China
2.Univ Liege Gembloux Agrobio Tech, Lab Biomass & Green Technol, Passageportes 2, B-5030 Gembloux, Belgium
3.Inner Mongolia Mengtai Biol Engn Co Ltd, Shengle Econ Pk, Helinger Cty, Hohhot 010000, Inner Mongolia, Peoples R China
关键词： Calcium-binding peptide; Calcium-sensing receptor; Chelation mechanism; Caco-2 cells
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2023 年 410 卷
页码：
收录情况： SCI
摘要： A novel calcium-binding peptide from bovine bone collagen hydrolysate was screened based on a new tar-get-the calcium-sensing receptor (CaSR), and its chelation mechanism and calcium absorption activity were investigated. Glu-Tyr-Gly exhibited superior binding affinities to CaSR because of its interaction with the active sites of the CaSR Venus Flytrap (VFT) domain. Glu-Tyr-Gly-Ca may exist in five potential chelation modes and its potential chelation mechanism was that calcium ions were located in the center and surrounded by ionic bonds (carboxyl group) and coordination bonds (carbonyl, amino, and carboxyl group). Glu-Tyr-Gly-Ca was slightly damaged in the intestinal fluid and at different temperatures, whereas it was severely damaged in the gastric fluid and acidic conditions. The results of the calcium dialysis percentage and Caco-2 cells experiments showed that Glu-Tyr-Gly-Ca possessed good calcium transport activity and bioavailability. The findings provided theo-retical basis for Glu-Tyr-Gly-Ca as potential calcium supplement to improve intestinal calcium absorption.
- 相关文献
作者其他论文 更多>>
-
Mechanism underlying the tenderness evolution of stir-fried pork slices with heating rate revealed by infrared thermal imaging assistance
作者：Xu, Ying;Wei, Wensong;Lin, Hengxun;Huang, Feng;Yang, Ping;Liu, Junmei;Zhao, Laiyu;Zhang, Chunhui;Lin, Hengxun;Liu, Junmei;Zhao, Laiyu
关键词：Stir-fried pork slices; Infrared thermography; Temperature distribution; Tenderness; Moisture distribution; Protein secondary structure
-
Preparation, characterization and antioxidant activity analysis of three Maillard glycosylated bone collagen hydrolysates from chicken, porcine and bovine
作者：Qi, Liwei;Zhang, Hongru;Guo, Yujie;Liu, Hong;Zhang, Chunhui;Zhang, Hongru;Guo, Yujie;Zhang, Chunhui
关键词：Bone collagen hydrolysates; Glycosylation reaction; Antioxidant activity
-
Novel Calcium-Binding Peptide from Bovine Bone Collagen Hydrolysates and Its Potential Pro-Osteogenic Activity via Calcium-Sensing Receptor (CaSR)
作者：Qi, Liwei;Zhang, Hongru;Guo, Yujie;Zhang, Chunhui;Zhang, Hongru;Xu, Yang
关键词：calcium-binding capacity; calcium-binding peptide; calcium-sensing receptor; collagen hydrolysates; osteogenic activity
-
Synchronous fluorescence detection of nitrite in meat products based on dual-emitting dye@MOF and its portable hydrogel test kit
作者：Deng, Siyang;Liu, Junmei;Han, Dong;Zhang, Chunhui;Yang, Xinting;Liu, Huan;Yang, Xinting;Liu, Huan;Deng, Siyang;Liu, Junmei;Blecker, Christophe
关键词：Luminescent metal organic framework; Dual-mode detection; On-spot visualization; NO2-; Rh6G@UIO-66-NH2
-
Phosphorylation modification of bovine bone collagen peptide enhanced its effect on mineralization of MC3T3-E1 cells via improving calcium-binding capacity
作者：Qi, Liwei;Wang, Kangyu;Zhou, Jiaojiao;Zhang, Hongru;Guo, Yujie;Zhang, Chunhui;Zhang, Hongru
关键词：Bovine bone collagen peptide; Phosphorylation modification; Calcium -binding capacity; Mineralization activity
-
Comparison and elucidation of the changes in the key odorants of precooked stewed beef during cooking-refrigeration-reheating
作者：Liu, Junmei;Deng, Siyang;Wang, Jingfan;Huang, Feng;Han, Dong;Xu, Ying;Yang, Ping;Zhang, Chunhui;Liu, Junmei;Deng, Siyang;Wang, Jingfan;Blecker, Christophe;Zhang, Chunhui;Zhang, Chunhui
关键词：Precooked stewed beef; Warmed-over flavor; Key aroma-active compounds; Sensomics approach; Lipid oxidation; Interaction
-
Authenticating Tibetan pork in China by tracing the species and geographical features based on stable isotopic and multi-elemental fingerprints
作者：Zhao, Laiyu;Zhang, Hongru;Huang, Feng;Liu, Hao;Wang, Tianze;Zhang, Chunhui;Zhao, Laiyu;Zhang, Hongru
关键词：Tibetan pork; Stable isotope; Multi -elements; Discrimination; Geographical origin
