Digestion and absorption characteristics of iron-chelating silver carp scale collagen peptide and insights into their chelation mechanism.

Autor: Zhao Q; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China., Liang W; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China., Xiong Z; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China., Li C; School of Food Science and Engineering, Hainan University, Haikou, Hainan 570228, China., Zhang L; National R&D Center of Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China., Rong J; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China., Xiong S; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China., Liu R; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China., You J; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China., Yin T; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China., Hu Y; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China. Electronic address: huyang@mail.hzau.edu.cn.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Aug; Vol. 190, pp. 114612. Date of Electronic Publication: 2024 Jun 11.
DOI: 10.1016/j.foodres.2024.114612
Abstrakt: Iron deficiency is widespread throughout the world, supplementing sufficient iron or improving the bioavailability of iron is the fundamental strategy to solve the problem of iron scarcity. Herein, we explored a new form of iron supplement, iron chelates of silver carp scales (SCSCP-Fe) were prepared from collagen peptide of silver carp scales (SCSCP) and FeCl 2 ·4H 2 O, the effects of external environment and simulated gastrointestinal digestive environment on the stability of SCSCP-Fe and the structural changes of peptide iron chelates during digestion were investigated. The results of in vitro iron absorption promotion showed that the iron bioavailability of SCSCP-Fe was higher than that of FeSO 4 . Two potential high iron chelating peptides DTSGGYDEY (DY) and LQGSNEIEIR (LR) were screened and synthesized from the SCSCP sequence by molecular dynamics and LC-MS/MS techniques. The FTIR results displayed that the binding sites of DY and LR for Fe 2+ were the carboxyl group, the amino group, and the nitrogen atom on the amide group on the peptide. ITC results indicated that the chelation reactions of DY and LR with Fe 2+ were mainly dominated by electrostatic interactions, forming chelates in stoichiometric ratios of 1:2 and 1:1, respectively. Both DY and LR had a certain ability to promote iron absorption. The transport of DY-Fe chelate may be a combination of the three pathways: PepT1 vector pathway, cell bypass, and endocytosis, while LR-Fe chelate was dominated by bivalent metal ion transporters. This study is expected to provide theoretical reference and technical support for the high-value utilization of silver carp scales and the development of novel iron supplements.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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