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Kong X, Xiao Z, Chen Y, Du M, Zhang Z, Wang Z, Xu B, Cheng Y, Yu T, Gan J. Calcium-binding properties, stability, and osteogenic ability of phosphorylated soy peptide-calcium chelate. Front Nutr 2023; 10:1129548. [PMID: 37153921 PMCID: PMC10160607 DOI: 10.3389/fnut.2023.1129548] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Accepted: 03/29/2023] [Indexed: 05/10/2023] Open
Abstract
Introduction Bioactive peptides based on foodstuffs are of particular interest as carriers for calcium delivery due to their safety and high activity. The phosphorylated peptide has been shown to enhance calcium absorption and bone formation. Method A novel complex of peptide phosphorylation modification derived from soybean protein was introduced, and the mechanism, stability, and osteogenic differentiation bioactivity of the peptide with or without calcium were studied. Result The calcium-binding capacity of phosphorylated soy peptide (SPP) reached 50.24 ± 0.20 mg/g. The result of computer stimulation and vibration spectrum showed that SPP could chelate with calcium by the phosphoric acid group, carboxyl oxygen of C-terminal Glu, Asp, and Arg, and phosphoric acid group of Ser on the SPP at a stoichiometric ratio of 1:1, resulting in the formation of the complex of ligand and peptide. Thermal stability showed that chelation enhanced peptide stability compared with SPP alone. Additionally, in vitro results showed that SPP-Ca could facilitate osteogenic proliferation and differentiation ability. Discussion SPP may function as a promising alternative to current therapeutic agents for bone loss.
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Affiliation(s)
- Xiao Kong
- Center for Mitochondria and Healthy Aging, College of Life Science, Yantai University, Yantai, Shandong, China
| | - Ziqun Xiao
- Center for Mitochondria and Healthy Aging, College of Life Science, Yantai University, Yantai, Shandong, China
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yuhang Chen
- Center for Mitochondria and Healthy Aging, College of Life Science, Yantai University, Yantai, Shandong, China
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - MengDi Du
- Center for Mitochondria and Healthy Aging, College of Life Science, Yantai University, Yantai, Shandong, China
| | - Zihui Zhang
- Center for Mitochondria and Healthy Aging, College of Life Science, Yantai University, Yantai, Shandong, China
| | - Zhenhua Wang
- Center for Mitochondria and Healthy Aging, College of Life Science, Yantai University, Yantai, Shandong, China
| | - Bo Xu
- Center for Mitochondria and Healthy Aging, College of Life Science, Yantai University, Yantai, Shandong, China
| | - Yongqiang Cheng
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Tianying Yu
- Center for Mitochondria and Healthy Aging, College of Life Science, Yantai University, Yantai, Shandong, China
| | - Jing Gan
- Center for Mitochondria and Healthy Aging, College of Life Science, Yantai University, Yantai, Shandong, China
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Zhao M, Li S, Ahn DU, Huang X. Phosvitin phosphopeptides produced by pressurized hea-trypsin hydrolysis promote the differentiation and mineralization of MC3T3-E1 cells via the OPG/RANKL signaling pathways. Poult Sci 2021; 100:527-536. [PMID: 33518105 PMCID: PMC7858084 DOI: 10.1016/j.psj.2020.10.053] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Revised: 10/26/2020] [Accepted: 10/27/2020] [Indexed: 10/31/2022] Open
Abstract
Phosvitin (PV) from egg yolk is an excellent substrate for the production of phosphopeptides, which have a strong calcium chelating capacity and promoting calcium absorption and bone mineralization. This study investigated the effect of PV hydrolysates produced using a effective preparation method (high temperature (121°C) and mild pressure (0.1 MPa), HTMP) or HTMP pretreatment and trypsin hydrolysis combination (HTMP-PV18) on the physiology of an osteoblast MC3T3-E1 cells line. The proliferation, apoptosis, and differentiation of MC3T3-E1 cells were analyzed using the CCK-8, flow cytometry, and RT-PCR reactions, respectively. Both the HTMP-PV and HTMP-PV18 increased the proliferation, and inhibited the apoptosis of MC3T3-E1 cells significantly. The HTMP-PV increased the proliferation of MC3T3-E1 cells by 147.12 ± 2.11% and the HTMP-PV18 by 136.43 ± 4.51%. In addition, the HTMP-PV and HTMP-PV18 effectively promoted the expression of genes related to the OPG/RANKL signaling channel during cell differentiation. This indicated that both the HTMP-PV and HTMP-PV18 have the potential to promote bone mineralization by improving the proliferation and differentiation of osteoblastic cells.
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Affiliation(s)
- Mengdie Zhao
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Shanshan Li
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Dong Uk Ahn
- Animal Science Department, Iowa State University, Ames, USA
| | - Xi Huang
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
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Liao W, Liu S, Liu X, Duan S, Xiao S, Yang Z, Cao Y, Miao J. The purification, identification and bioactivity study of a novel calcium-binding peptide from casein hydrolysate. Food Funct 2019; 10:7724-7732. [DOI: 10.1039/c9fo01383k] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
In this study, a novel calcium-binding peptide from casein hydrolysate was purified using reversed-phase high performance liquid chromatography and sequenced by high-performance liquid chromatography-mass spectrometry (MS)/MS.
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Affiliation(s)
- Wanwen Liao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- China
| | - Shuojun Liu
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- China
| | - Xiaorong Liu
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- China
| | - Shan Duan
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- China
| | - Suyao Xiao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- China
| | - Zhennai Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Beijing Technology & Business University (BTBU)
- Beijing 102488
- China
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- China
| | - Jianyin Miao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- China
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Vo TDL, Pham KT, Le LT, Nguyen TTH. Identification of a new calcium‐binding peptide from enzymatic proteolysate of
Acetes japonicus. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13837] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Tam Dinh Le Vo
- Division of Food Technology, Faculty of Chemical Engineering Ho Chi Minh City University of Technology – Vietnam National University – Ho Chi Minh city Ho Chi Minh city Vietnam
| | - Khoa Trong Pham
- Department of Chemical and Biological Engineering The University of Sheffield Sheffield UK
| | - Linh Truc Le
- Division of Food Technology, Faculty of Chemical Engineering Ho Chi Minh City University of Technology – Vietnam National University – Ho Chi Minh city Ho Chi Minh city Vietnam
| | - Thao Thi Huong Nguyen
- Research Center for Aquafeed Nutrition and Fishery Post–harvest Technology Research Institute for Aquaculture Ho Chi Minh city Vietnam
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Cao Y, Miao J, Liu G, Luo Z, Xia Z, Liu F, Yao M, Cao X, Sun S, Lin Y, Lan Y, Xiao H. Bioactive Peptides Isolated from Casein Phosphopeptides Enhance Calcium and Magnesium Uptake in Caco-2 Cell Monolayers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:2307-2314. [PMID: 28218527 DOI: 10.1021/acs.jafc.6b05711] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The ability of casein phosphopeptides (CPPs) to bind and transport minerals has been previously studied. However, the single bioactive peptides responsible for the effects of CPPs have not been identified. This study was to purify calcium-binding peptides from CPPs and to determine their effects on calcium and magnesium uptake by Caco-2 cell monolayers. Five monomer peptides designated P1 to P5 were isolated and the amino acid sequences were determined using LC-MS/MS. Compared with the CPP-free control, all five monomeric peptides exhibited significant enhancing effects on the uptake of calcium and magnesium (P < 0.05). Interestingly, when calcium and magnesium were presented simultaneously with P5, magnesium was taken up with priority over calcium in the Caco-2 cell monolayers. For example, at 180 min, the amount of transferred magnesium and calcium was 78.4 ± 0.95 μg/well and 2.56 ± 0.64 μg/well, respectively, showing a more than 30-fold difference in the amount of transport caused by P5. These results provide novel insight into the mineral transport activity of phosphopeptides obtained from casein.
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Affiliation(s)
- Yong Cao
- College of Food Science, South China Agricultural University , Guangzhou 510642, People's Republic of China
| | - Jianyin Miao
- College of Food Science, South China Agricultural University , Guangzhou 510642, People's Republic of China
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
| | - Guo Liu
- College of Food Science, South China Agricultural University , Guangzhou 510642, People's Republic of China
| | - Zhen Luo
- Infinitus (China) Company Ltd. , Guangzhou, People's Republic of China
| | - Zumeng Xia
- Infinitus (China) Company Ltd. , Guangzhou, People's Republic of China
| | - Fei Liu
- Guangzhou Greencream Biotech Co., Ltd. , Guangzhou, People's Republic of China
| | - Mingfei Yao
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
| | - Xiaoqiong Cao
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
| | - Shengwei Sun
- College of Food Science, South China Agricultural University , Guangzhou 510642, People's Republic of China
| | - Yanyin Lin
- College of Food Science, South China Agricultural University , Guangzhou 510642, People's Republic of China
| | - Yaqi Lan
- College of Food Science, South China Agricultural University , Guangzhou 510642, People's Republic of China
- Department of Food Science, Rutgers University , 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Hang Xiao
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
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