Preparation, characterization and functional analysis of casein GYLEQ antioxidant peptide-calcium chelate

Authors

LI Rong-yu, School of Basic Medical Sciences, Wannan Medical College, Wuhu, Anhui 241002, China
LI Hong, Taicang First Peoples Hospital, Taicang, Jiangsu 215400, China
ZHENG Peng, College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui 241000, China
YANG Cheng, School of Basic Medical Sciences, Wannan Medical College, Wuhu, Anhui 241002, China
QIAN Sen-he, College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui 241000, ChinaFollow

Corresponding Author(s)

钱森和（1978—），男，安徽工程大学副教授，博士。E-mail：qiansenhe@163.com

Abstract

Objective: Preparation of GYLEQ-Ca chelate with antioxidant activity and calcium supplement function. Methods: On the basis of solid-phase synthesis of GYLEQ antioxidant peptide, the conditions of chelation reaction between casein GYLEQ antioxidant peptide and Ca²⁺ were optimized by single factor and orthogonal experiment. The structure of GYLEQ-Ca chelate was characterized by IR and SEM. Meanwhile, the in vitro antioxidant activity, calcium retention in simulated gastrointestinal juice of GYLEQ-Ca chelate and its effect on cell viability were analyzed. Results: The optimum conditions for GYLEQ-Ca chelation reaction were temperature 50 ℃, time 40 min, pH 7.5, and peptide-calcium mass ratio 4∶1. The influence of chelation temperature on the chelation rate reached a very significant level, and the pH and peptide-calcium mass ratio reached a significant level. The infrared absorption peak of the GYLEQ-Ca chelate was changed compared with GYLEQ peptide, and the SEM observation showed that GYLEQ peptide was granular, while GYLEQ-Ca chelate was a network structure adhered together, indicating that GYLEQ peptide reacted with Ca²⁺ to form a new compound. The DPPH, hydroxyl radical scavenging rate and reducing power of GYLEQ-Ca chelate were higher than those of GYLEQ peptide. The calcium retention rate of GYLEQ-Ca chelate in simulated intestinal fluid was maintained at more than 70%, and GYLEQ-Ca chelate has no cytotoxicity. Conclusion: GYLEQ-Ca chelate has good antioxidant activity and calcium maintenance rate.

Publication Date

4-25-2023

First Page

37

Last Page

44

DOI

10.13652/j.spjx.1003.5788.2022.80453

Recommended Citation

Rong-yu, LI; Hong, LI; Peng, ZHENG; Cheng, YANG; and Sen-he, QIAN (2023) "Preparation, characterization and functional analysis of casein GYLEQ antioxidant peptide-calcium chelate," Food and Machinery: Vol. 39: Iss. 2, Article 6.
DOI: 10.13652/j.spjx.1003.5788.2022.80453
Available at: https://www.ifoodmm.cn/journal/vol39/iss2/6

References

[1] 李国良, 侯俊财. 大豆肽—钙螯合物制备条件优化与质量评价[J]. 农业机械学报, 2019, 50（8）: 379-385, 409.
[2] CHEN M, JI H, ZHANG Z, et al. A novel calcium-chelating peptide purified from Auxis thazard protien hydrolysate and its binding properties with calcium[J]. Journal of Functional Foods, 2019, 60: 1-8.
[3] JIN Y G, FU W W, MA M H. Preparation and structure characterization of soluble bone collagen peptide chelating calcium[J]. African Journal of Biotechnology, 2011, 50（10）: 10 204-10 211.
[4] 刘冰彤, 庄永亮. 肽钙螯合物VGLPNSR-Ca的结构表征及在Caco-2单细胞层的促钙吸收性能[J]. 高等学校化学学报, 2019, 40（8）: 1 643-1 648.
[5] 李雪芬, 杜斌, 丁轲, 等. 金属螯合肽分离纯化及其抗氧化活性的研究进展[J]. 中国食物与营养, 2016, 22（3）: 35-39.
[6] ZHANG K, LI B F, CHEN Q R, 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[J]. Nutrients, 2019, 10: 1 325.
[7] ZHAO L N, HUANG Q M, HUANG S L, et al. Novel peptide with a specific calcium-binding capacity from whey protein hydrolysate and the possible chelating mode[J]. Agricultural and Food Chemistry, 2014, 62（42）: 10 274-10 282.
[8] LU Y, BAO X L, LIU H, et al. Purification and characterization of caclium-binding soybean protein hydrolysates by Ca²⁺/Fe³⁺ immobilized metal affinity chromatography （IMAC）[J]. Food Chemistry, 2013, 141（3）: 1 645-1 650.
[9] 赵梓月, 王思远, 廖森泰, 等. 蚕蛹多肽螯合钙的制备工艺优化及结构表征[J]. 食品与机械, 2019, 35（8）: 20-26.
[10] GOBBA C D, TOMPA G, OTTE J. Bioactive peptides from caseins released by cold active proteolytic enzymes from Arsukibacterium ikkense[J]. Food Chemistry, 2014, 165（15）: 205-215.
[11] LIMA B, RICCI M, GARRO A, et al. New short cationic antibacterial peptides. Synthesis, biological activity and mechanism of action[J]. Biochimica et Biophysica Acta-Biomembranes, 2021, 1 863（10）: 183665.
[12] WU W, HE L, LIANG Y, et al. Preparation process optimization of pig bone collagen peptide-calcium chelate using response surface methodology and its structural characterization and stability analysis[J]. Food Chemistry, 2019, 284: 80-89.
[13] LIU B T, ZHUANG Y L, SUN L P. Identification and characterization of the peptides with calcium -binding capacity from tilapia （Oreochromis niloticus） skin gelatin enzymatic hydrolysates[J]. Journal of Food Science, 2020, 85（1）: 114-122.
[14] WU H C, CHEN H M, SHIAU C Y. Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel （Scomber austriasicus）[J]. Food Research International, 2003, 36（9）: 949-957.
[15] ZHANG Y F, XIU D, ZHUANG Y L. Purification and characterization of novel antioxidant peptides from enzymatic hydrolysates of tilapia （Oreochromis niloticus） skin gelatin[J]. Peptides, 2012, 38（1）: 13-21.
[16] AKINYED A I, FAGBEMI T N, OSUNDAHUNSI O F, et al. Amino acid composition and antioxidant properties of the enzymatic hydrolysate of calabash nutmeg （Monodora myristica） and its membrane ultrafiltration peptide fractions[J]. Journal of Food Biochemistry, 2020, 45（8）: e13437.
[17] 龙芳. 汉麻肽钙螯合物的制备及其结构表征和稳定性[J]. 中国油脂, 2021, 46（9）: 33-39.
[18] JIANG Z, YU G, BAO Q, et al. Macrophage-stimulating activities of a novel low molecular weight saccharide fragment prepared from ascophyllan with alginate lyase[J]. Journal of Functional Foods, 2020, 67: 103839.
[19] HOU H, WANG S, ZHU X, et al. A novel calcium-binding peptide from Antarctic krill protein hydrolysates and identification of binding sites of calcium-peptide complex[J]. Food Chemistry, 2018, 243: 389-395.
[20] 张凯, 侯虎, 彭喆, 等. 鳕鱼骨明胶多肽螯合钙制备工艺及其在体外模拟消化液中的稳定性[J]. 食品科学, 2016, 37（24）: 1-7.
[21] 富天昕, 张舒, 盛亚男, 等. 绿豆多肽锌螯合物的制备及其结构与体外消化的分析[J]. 食品科学, 2020, 41（4）: 59-65.
[22] BETTS H D, NEVILLE S L, MCDEVITT C A, et al. The biochemical fate of Ag⁺ ions in staphylococcus aureus, Escherichia coli, and biological media[J]. Journal of Inorganic Biochemistry, 2021, 225: 111598.
[23] 覃宇, 鞠守勇. 鱼鳞多肽亚铁螯合物的制备及结构表征[J]. 西南农业学报, 2020, 33（2）: 456-463.
[24] WANG X, GAO A, CHEN Y, et al. Preparation of cucumber seed peptide-calcium chelate by liquid state fermentation and its characterization[J]. Food Chemistry, 2017, 229: 487-494.
[25] 钱跃威, 徐瀚麟, 吕奇晏, 等. 鳗鱼骨胶原肽钙螯合物的制备及其稳定性和Caco-2吸收特性[J]. 食品科学, 2020, 41（24）: 1-8.
[26] MANNINI B, HABCHI J, CHIA S, et al. Stabilization and characterization of cytotoxic Aβ₄₀ oligomers isolated from an aggregation reaction in the presence of zinc ions[J]. ACS Chemical Neuroscience, 2018, 9（12）: 2 959-2 971.
[27] 陈皓, 柯晨, 张梓凯. 钙离子浓度对脂肪干细胞增殖和成肌分化的影响[J]. 现代生物医学进展, 2022, 22（7）: 1 206-1 210.