AI Chat Paper
Note: Please note that the following content is generated by AMiner AI. SciOpen does not take any responsibility related to this content.
{{lang === 'zh_CN' ? '文章概述' : 'Summary'}}
{{lang === 'en_US' ? '中' : 'Eng'}}
Chat more with AI
PDF (3.8 MB)
Collect
Submit Manuscript AI Chat Paper
Show Outline
Outline
Show full outline
Hide outline
Outline
Show full outline
Hide outline
Research Article | Open Access

Calcium-chelating peptides from rabbit bone collagen:characterization, identif ication and mechanism elucidation

Fuhuan YuanaYu Fua,b( )Liang Maa,b,cHankun Zhua,bYong Yua,bXin FengaYi SunaHongjie Daia,bXin LiudZhengfang LiudYuhao Zhanga,b,c,( )
College of Food Science, Southwest University, Chongqing 400715, China
Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, China
Angel Yeast Co., Ltd., Yichang 443003, China

Peer review under responsibility of Tsinghua University Press.

Show Author Information

Highlights

• Calcium-chelating peptides from rabbit bone collagen were prepared.

• The structural characterization indicated that RBCP successfully chelated with calcium ions.

• LC-MS/MS analysis revealed the binding sites and three binding modes.

• Inter-Linking mode accounted for the highest proportion.

Graphical Abstract

Abstract

This study aimed to characterize and identify calcium-chelating peptides from rabbit bone collagen and explore the underlying chelating mechanism. Collagen peptides and calcium were extracted from rabbit bone by instant ejection steam explosion (ICSE) combined with enzymatic hydrolysis, followed by chelation reaction to prepare rabbit bone peptide-calcium chelate (RBCP-Ca). The chelating sites were further analyzed by liquid chromatography-tandem mass (LC-MS/MS) spectrometry while the chelating mechanism and binding modes were investigated. The structural characterization revealed that RBCP successfully chelated with calcium ions. Furthermore, LC-MS/MS analysis indicated that the binding sites included both acidic amino acids (Asp and Glu) and basic amino acids (Lys and Arg). Interestingly, three binding modes, namely Inter-Linking, Loop-Linking and Mono-Linking were for the first time found, while Inter-Linking mode accounted for the highest proportion (75.1%), suggesting that chelation of calcium ions frequently occurred between two peptides. Overall, this study provides a theoretical basis for the elucidation of chelation mechanism of calcium-chelating peptides.

Electronic Supplementary Material

Download File(s)
fshw-13-3-1485_ESM.docx (731.7 KB)

References

[1]

B. Shkembi, T. Huppertz, Calcium absorption from food products: food matrix effects, Nutrients 14 (1) (2021) 180. https://doi.org/10.3390/nu14010180.

[2]

K. Zhang, B. Li, Q. Chen, et al., Functional calcium binding peptides from pacific cod (Gadus macrocephalus) bone: calcium bioavailability enhancing activity and anti-osteoporosis effects in the ovariectomy-induced osteoporosis rat model, Nutrients 10 (9) (2018) 1325. https://doi.org/10.3390/nu10091325.

[3]

N. Sun, H. Wu, M. Du, et al., Food protein-derived calcium chelating peptides: a review, Trends Food Sci. Tech. 58 (2016) 140-148. https://doi.org/10.1016/j.tifs.2016.10.004.

[4]

J. Luo, X. Yao, O.P. Soladoye, et al., Phosphorylation modification of collagen peptides from fish bone enhances their calcium-chelating and antioxidant activity, Food Sci. Technol. 155 (2022) 112978. https://doi.org/10.1016/j.lwt.2021.112978.

[5]

J. Chen, Y. Zou, Y. Sun, et al., On problem solving and the evolution of cognitive abilities by mate choice: a reply to Camacho-Alpízar et al. (2020), Anim Behav 165 (2020) e5-e7. https://doi.org/10.1016/j.anbehav.2020.05.003.

[6]
Food and Agriculture Organization of the United Nations, division, statistics, 2022. https://www.fao.org/faostat/en/#data/QL.
[7]

X. Li, Z. He, J. Xu, et al., Effect of nanoprocessing on the physicochemical properties of bovine, porcine, chicken, and rabbit bone powders, Food Sci. Nutr. 9 (7) (2021) 3580-3592. https://doi.org/10.1002/fsn3.2312.

[8]

J. Luo, Z. Zhou, X. Yao, et al., Mineral-chelating peptides derived from fish collagen: preparation, bioactivity and bioavailability, Food Sci. Technol. 134 (2020) 110209. https://doi.org/10.1016/j.lwt.2020.110209.

[9]

X. Qin, Q. Shen, Y. Guo, et al., An advanced strategy for efficient recycling of bovine bone: preparing high-valued bone powder via instant catapult steam-explosion, Food Chem. 374 (2022) 131614. https://doi.org/10.1016/j.foodchem.2021.131614.

[10]

T.R. Sarker, F. Pattnaik, S. Nanda, et al., Hydrothermal pretreatment technologies for lignocellulosic biomass: a review of steam explosion and subcritical water hydrolysis, Chemosphere (Oxford) 284 (2021) 131372. https://doi.org/10.1016/j.chemosphere.2021.131372.

[11]

J. Yi, X. Li, S. Wang, et al., Steam explosion pretreatment of Achyranthis bidentatae radix: modified polysaccharide and its antioxidant activities, Food Chem. 375 (2022) 131746. https://doi.org/10.1016/j.foodchem.2021.131746.

[12]

O. Nemirovskiy, M. Gross, Determination of calcium binding sites in gas-phase small peptides by tandem mass spectrometry, J. Am. Soc. Mass Spectr.9 (10) (1998) 1020-1028. https://doi.org/10.1016/S1044-0305(98)00071-3.

[13]

L. Guo, P.A. Harnedy, B. Li, et al., Food protein-derived chelating peptides:biofunctional ingredients for dietary mineral bioavailability enhancement, Trends Food Sci. Tech. 37 (2) (2014) 92-105. https://doi.org/10.1016/j.tifs.2014.02.007.

[14]

S. Lee, K. Song, Isolation of a calcium-binding peptide from enzymatic hydrolysates of porcine blood plasma protein, J. Korean Soc. Appl. Bi. 52 (3) (2009) 290-294.

[15]

W. Wu, L. He, Y. Liang, et al., Preparation process optimization of pig bone collagen peptide-calcium chelate using response surface methodology and its structural characterization and stability analysis, Food Chem. 284 (2019) 80-89. https://doi.org/10.1016/j.foodchem.2019.01.103.

[16]

H. Zhang, L. Zhao, Q. Shen, et al., Preparation of cattle bone collagen peptides-calcium chelate and its structural characterization and stability, Food Sci. Technol. 144 (2021) 111264. https://doi.org/10.1016/j.lwt.2021.111264.

[17]

Y. Fu, J. Liu, E.T. Hansen, et al., Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma, Food Chem. 257 (2018) 163-171. https://doi.org/10.1016/j.foodchem.2018.02.159.

[18]

M. Lan, Y. Fu, H. Dai, et al., Encapsulation of β-carotene by self-assembly of rapeseed meal-derived peptides: factor optimization and structural characterization, Food Sci. Technol. 138 (2021) 110456. https://doi.org/10.1016/j.lwt.2020.110456.

[19]

Y. Shim, W. Yoon, J. Ha, et al., Method validation of 16 types of structural amino acids using an automated amino acid analyzer, Food Sci. Biotechnol.22 (6) (2013) 1567-1571.

[20]

A. Malison, P. Arpanutud, S. Keeratipibul, Chicken foot broth byproduct:a new source for highly effective peptide-calcium chelate, Food Chem. 345 (2021) 128713. https://doi.org/10.1016/j.foodchem.2020.128713.

[21]

N. Sun, S. Hu, D. Wang, et al., Calcium delivery systems assembled using antarctic krill derived heptapeptides: exploration of the assembly mechanism,in vitro digestion profile, and calcium absorption behavior, J. Agr. Food Chem. 70 (6) (2022) 2018-2028. https://doi.org/10.1021/acs.jafc.1c06951.

[22]

X. Feng, H. Dai, Y. Yu, et al., Adjusting the interfacial property and emulsifying property of cellulose nanofibrils by ultrasonic treatment combined with gelatin addition, Food Hydrocoll. 133 (2022) 107905. https://doi.org/10.1016/j.foodhyd.2022.107905.

[23]

F. Luo, Y. Fu, L. Ma, et al., Exploration of dipeptidyl peptidase-Ⅳ (DPP-Ⅳ) inhibitory peptides from silkworm pupae (Bombyx mori) proteins based on in silico and in vitro assessments, J. Agr. Food Chem. 70 (2022) 3862-3871. https://doi.org/10.1021/acs.jafc.1c08225.

[24]

J. Chen, X. Qiu, G. Hao, et al., Preparation and bioavailability of calcium-chelating peptide complex from tilapia skin hydrolysates, J. Sci. Food Agr.97 (14) (2017) 4898-4903. https://doi.org/10.1002/jsfa.8363.

[25]

A. Gao, S. Dong, X. Wang, et al., Preparation, characterization and calcium release evaluation in vitro of casein phosphopeptides-soluble dietary fibers copolymers as calcium delivery system, Food Chem. 245 (2018) 262-269. https://doi.org/10.1016/j.foodchem.2017.10.036.

[26]

Z. Peng, H. Hou, K. Zhang, et al., Effect of calcium-binding peptide from pacific cod (Gadus macrocephalus) bone on calcium bioavailability in rats, Food Chem. 221 (2017) 373-378. https://doi.org/10.1016/j.foodchem.2016.10.078.

[27]

Z. Zhang, F. Zhou, X. Liu, et al., Particulate nanocomposite from oyster (Crassostrea rivularis) hydrolysates via zinc chelation improves zinc solubility and peptide activity, Food Chem. 258 (2018) 269-277. https://doi.org/10.1016/j.foodchem.2018.03.030.

[28]

T. Hou, W. Liu, W. Shi, et al., Desalted duck egg white peptides promote calcium uptake by counteracting the adverse effects of phytic acid, Food Chem. 219 (2017) 428-435. https://doi.org/10.1016/j.foodchem.2016.09.166.

[29]

S. Lin, X. Hu, L. Li, et al., Preparation, purification and identification of iron-chelating peptides derived from tilapia (Oreochromis niloticus) skin collagen and characterization of the peptide-iron complexes, Food Sci. Technol. 149 (2021) 111796. https://doi.org/10.1016/j.lwt.2021.111796.

[30]

M.W. Forbes, M.F. Bush, N.C. Polfer, et al., Infrared spectroscopy of arginine cation complexes: direct observation of Gas-Phase zwitterions, J. Phys. Chem. C A111 (46) (2007) 11759-11770. https://doi.org/10.1021/jp074859f.

[31]

X. Wang, A. Gao, Y. Chen, et al., Preparation of cucumber seed peptide-calcium chelate by liquid state fermentation and its characterization, Food Chem. 229 (2017) 487-494. https://doi.org/10.1016/j.foodchem.2017.02.121.

[32]

Y.G. Jin, W.W. Fu, M.H. Ma, et al., Preparation and structure characterization of soluble bone collagen peptide chelating calcium, Afr. J. Biomed. Res. 10 (50) (2011) 10204-10211. https://doi.org/10.5897/AJB10.1923.

[33]

L. Wang, Y. Ding, X. Zhang, et al., Isolation of a novel calcium-binding peptide from wheat germ protein hydrolysates and the prediction for its mechanism of combination, Food Chem. 239 (2018) 416-426. https://doi.org/10.1016/j.foodchem.2017.06.090.

[34]

D.M. Sherman, T.D. Waite, Electronic spectra of Fe3+ oxides and oxide hydroxides in the near IR to near UV, Am. Mineral. 70 (11/12) (1985) 1262-1269.

[35]

A. Armas, V. Sonois, E. Mothes, et al., Zinc(Ⅱ) binds to the neuroprotective peptide humanin, J. Inorg. Biochem. 100 (10) (2006) 1672-1678. https://doi.org/10.1016/j.jinorgbio.2006.06.002.

[36]

F. Liu, L. Wang, R. Wang, et al., Calcium-binding capacity of wheat germ protein hydrolysate and characterization of peptide-calcium complex, J. Agr. Food Chem. 61 (31) (2013) 7537-7544. https://doi.org/10.1021/jf401868z.

[37]

C.M. Pickart, W.P. Jencks, Energetics of the calcium-transporting ATPase, J. Biol. Chem. 259 (3) (1984) 1629-1643. https://doi.org/10.1016/S0021-9258(17)43455-7.

[38]

K. Zhang, J. Li, H. Hou, et al., Purification and characterization of a novel calcium-biding decapeptide from pacific cod (Gadus macrocephalus) bone:molecular properties and calcium chelating modes, J. Funct. Foods 52 (2019) 670-679. https://doi.org/10.1016/j.jff.2018.11.042.

[39]

W. Liu, J. Lu, F. Gao, et al., Preparation, characterization and identification of calcium-chelating Atlantic salmon (Salmo salar L.) ossein oligopeptides, Eur. Food Res. Technol. 241 (6) (2015) 851-860. https://doi.org/10.1007/s00217-015-2510-2.

[40]

L. Zhao, S. Huang, X. Cai, et al., A specific peptide with calcium chelating capacity isolated from whey protein hydrolysate, J. Funct. Foods 10 (2014) 46-53. https://doi.org/10.1016/j.jff.2014.05.013.

[41]

M. Formica, V. Fusi, L. Giorgi, et al., New fluorescent chemosensors for metal ions in solution, Coordin. Chem. Rev. 256 (1) (2012) 170-192. https://doi.org/10.1016/j.ccr.2011.09.010.

[42]

G. Sciortino, D. Sanna, V. Ugone, et al., Effect of secondary interactions, steric hindrance and electric charge on the interaction of VIVO species with proteins, New J. Chem. 43 (45) (2019) 17647-17660. https://doi.org/10.1039/C9NJ01956A.

Food Science and Human Wellness
Pages 1485-1493
Cite this article:
Yuan F, Fu Y, Ma L, et al. Calcium-chelating peptides from rabbit bone collagen:characterization, identif ication and mechanism elucidation. Food Science and Human Wellness, 2024, 13(3): 1485-1493. https://doi.org/10.26599/FSHW.2022.9250125

1077

Views

318

Downloads

2

Crossref

2

Web of Science

2

Scopus

0

CSCD

Altmetrics

Received: 06 October 2022
Revised: 29 October 2022
Accepted: 08 December 2022
Published: 08 February 2024
© 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

Return