Preparation, characterization and biological activities of egg white peptides-calcium chelate. (September 2021)
- Record Type:
- Journal Article
- Title:
- Preparation, characterization and biological activities of egg white peptides-calcium chelate. (September 2021)
- Main Title:
- Preparation, characterization and biological activities of egg white peptides-calcium chelate
- Authors:
- Huang, Wen
Lan, Yaqi
Liao, Wanwen
Lin, Li
Liu, Guo
Xu, Hanmei
Xue, Jianpeng
Guo, Baoyan
Cao, Yong
Miao, Jianyin - Abstract:
- Abstract: The optimal conditions for preparation of egg white peptides-calcium chelate (EWPs-Ca) were determined by response surface methodology (RSM). Under the optimal condition (mass ratio of peptide: calcium of 4:1 at 53 °C and pH 8.2 for 30 min), the calcium content of EWPs-Ca was 44.1 mg/kg. The results of Ultraviolet–Visible absorption spectroscopy (UV) and Fourier transform infrared spectroscopy (FTIR) indicated that the carboxyl oxygen and amino nitrogen atoms of the egg white peptides (EWPs) may chelate with calcium during the chelation. Amino acid analysis suggested that glutamate, aspartic acid, cysteine, threonine, glycine and lysine played important roles during the chelation. The scanning electron microscopy showed that due to EWPs combined with calcium, the structure of EWPs-Ca became loose porous sponge. Moreover, the amount of transferred calcium of EWPs-Ca was 46.18 ± 2.12, 63.86 ± 0.36, 106.91 ± 0.44, 123.61 ± 1.59 μg/mL at 30, 60, 120, 180 min in Caco-2 cell monolayers, respectively. Compared with the blank control, the proliferation rate of Human fetal osteoblast (HFOB) cells reached the maximum value of 119.55 ± 1.36%, 110.20 ± 1.56% and 112.58 ± 1.62% at 24, 48 and 72 h, respectively and EWPs-Ca also improved the activity of alkaline phosphatase (ALP). Highlights: The optimal calcium chelation conditions of EWPs was obtained. Carboxyl oxygen and amino nitrogen of EWPs chelate with calcium during the chelation. EWPs-Ca could effectively enhance calciumAbstract: The optimal conditions for preparation of egg white peptides-calcium chelate (EWPs-Ca) were determined by response surface methodology (RSM). Under the optimal condition (mass ratio of peptide: calcium of 4:1 at 53 °C and pH 8.2 for 30 min), the calcium content of EWPs-Ca was 44.1 mg/kg. The results of Ultraviolet–Visible absorption spectroscopy (UV) and Fourier transform infrared spectroscopy (FTIR) indicated that the carboxyl oxygen and amino nitrogen atoms of the egg white peptides (EWPs) may chelate with calcium during the chelation. Amino acid analysis suggested that glutamate, aspartic acid, cysteine, threonine, glycine and lysine played important roles during the chelation. The scanning electron microscopy showed that due to EWPs combined with calcium, the structure of EWPs-Ca became loose porous sponge. Moreover, the amount of transferred calcium of EWPs-Ca was 46.18 ± 2.12, 63.86 ± 0.36, 106.91 ± 0.44, 123.61 ± 1.59 μg/mL at 30, 60, 120, 180 min in Caco-2 cell monolayers, respectively. Compared with the blank control, the proliferation rate of Human fetal osteoblast (HFOB) cells reached the maximum value of 119.55 ± 1.36%, 110.20 ± 1.56% and 112.58 ± 1.62% at 24, 48 and 72 h, respectively and EWPs-Ca also improved the activity of alkaline phosphatase (ALP). Highlights: The optimal calcium chelation conditions of EWPs was obtained. Carboxyl oxygen and amino nitrogen of EWPs chelate with calcium during the chelation. EWPs-Ca could effectively enhance calcium transport in Caco-2 cell monolayers. EWPs-Ca had positive effect on HFOB cells. … (more)
- Is Part Of:
- Lebensmittel-Wissenschaft + Technologie =. Volume 149(2021)
- Journal:
- Lebensmittel-Wissenschaft + Technologie =
- Issue:
- Volume 149(2021)
- Issue Display:
- Volume 149, Issue 2021 (2021)
- Year:
- 2021
- Volume:
- 149
- Issue:
- 2021
- Issue Sort Value:
- 2021-0149-2021-0000
- Page Start:
- Page End:
- Publication Date:
- 2021-09
- Subjects:
- Egg white -- Response surface methodology -- Peptides-calcium chelate -- Caco-2 cell monolayers -- HFOB cells
Food industry and trade -- Periodicals
Food -- Composition -- Periodicals
Microbiology -- Periodicals
Nutrition -- Periodicals
664.005 - Journal URLs:
- http://www.sciencedirect.com/science/journal/00236438 ↗
http://www.elsevier.com/journals ↗ - DOI:
- 10.1016/j.lwt.2021.112035 ↗
- Languages:
- English
- ISSNs:
- 0023-6438
- Deposit Type:
- Legaldeposit
- View Content:
- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library DSC - 3983.070000
British Library DSC - BLDSS-3PM
British Library HMNTS - ELD Digital store - Ingest File:
- 17550.xml