Phosphorylation modification of bovine bone collagen peptide enhanced its effect on mineralization of MC3T3-E1 cells via improving calcium-binding capacity
文献类型： 外文期刊
作者： Qi, Liwei 1 ; Wang, Kangyu 1 ; Zhou, Jiaojiao 1 ; Zhang, Hongru 1 ; Guo, Yujie 1 ; Zhang, Chunhui 1 ;
作者机构： 1.Chinese Acad Agr Sci, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Inst Food Sci & Technol, Beijing 100193, Peoples R China
2.Univ Liege, Gembloux Agrobio Tech, Lab Biomass & Green Technol, Passage Deportes 2, B-5030 Gembloux, Belgium
关键词： Bovine bone collagen peptide; Phosphorylation modification; Calcium -binding capacity; Mineralization activity
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： 2024 年 433 卷
页码：
收录情况： SCI
摘要： This study aimed to investigate the effect of phosphorylation modification of collagen peptide on its calcium -binding capacity and pro-mineralization activity. In this study, collagen peptide (Leu-Thr-Phe, LTF) and phos-phorylated LTF (P-LTF) were synthesized and further chelated with calcium ions. The results showed that phosphorylation of LTF significantly enhanced its calcium-binding capacity. Spectra analysis revealed that the calcium-binding sites of P-LTF were mainly carbonyl, carboxyl, and phosphate groups. Molecular docking further demonstrated that the phosphate group introduced by phosphorylation enhanced the calcium-binding capacity of LTF by ionic bonds and coordination bonds. The stability analysis results suggested that intestinal fluid could repair the peptide-calcium complex destroyed by gastric fluid. The cell experiment displayed that P-LTF-Ca significantly improved the mineralization activity of MC3T3-E1 cells, and the order of effective influence was P-LTF-Ca > LTF-Ca > P-LTF > LTF. This study provided the theoretical basis for the potential application of phosphorylation modification in improving bone health.
- 相关文献
作者其他论文 更多>>
-
Heat transfer enhancement mediated by moisture diffusion improves the volatile profiles of meat stir-fried with high-temperature short-time
作者：Xu, Ying;Wang, Linzhe;Yang, Ping;Wang, Jingfan;Wang, Tianze;Wei, Wensong;Zhang, Chunhui;Wang, Jingfan;Zhang, Hongru;Zhang, Zhenfang
关键词：Stir-fried meat slices; Volatile compounds; Moisture diffusion; Water activity; Thermal reaction rate; Gas chromatography-ion mobility; spectrometry
-
Elucidation of potential lipid precursors and formation pathways for the warmed-over flavor (WOF) in precooked Chinese stewed beef through lipid oxidation mechanisms
作者：Liu, Junmei;Huang, Feng;Han, Dong;Xu, Ying;Yang, Ping;Zhang, Chunhui;Liu, Junmei;Blecker, Christophe;Shen, Shuo;Luan, Yanlu;Yang, Ping;Zhang, Chunhui;Zhang, Chunhui
关键词：Precooked Chinese stewed beef; Warmed-over flavor; Lipidomics; Lipid fingerprint; Precursors
-
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
-
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
