Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 102488, China.
Food Funct. 2019 May 22;10(5):2372-2381. doi: 10.1039/c8fo02414f.
Iron deficiency is a common nutritional disorder worldwide. Peptides derived from protein hydrolysates have recently attracted interest as novel iron chelators due to their superiority in terms of increasing solubility, bioavailability, absorption and stability. The aim of this study was to isolate and identify iron-chelating peptides from casein hydrolysates. Casein was hydrolyzed (trypsin, 3 h) and subsequently isolated using ultrafiltration and RP-HPLC. Four iron-chelating casein hydrolysate peptides, named CHP-1, CHP-2, CHP-3 and CHP-4, were identified by LC-MS/MS, and their amino acid sequences were Glu-Asp-Val-Pro-Ser-Glu-Arg (EDVPSER), His-Lys-Glu-Met-Pro-Phe-Pro-Lys (HKEMPFPK), Asn-Met-Ala-Ile-Asn-Pro-Ser-Lys (NMAINPSK) and Ala-Val-Pro-Tyr-Pro-Gln-Arg (AVPYPQR), with molecular weights of 830.6120 Da, 1012.5280 Da, 873.4440 Da and 829.4570 Da, respectively. The artificially synthesized peptides of CHP-1, CHP-2, CHP-3 and CHP-4 were verified, and their iron-chelating rates were 11.14%, 8.02%, 7.57% and 59.76%, respectively. These results suggested that the isolated iron-chelating peptides might serve as potential iron supplements and be used as food additives and functional foods.
缺铁是全球范围内常见的营养失调症。由于其在提高溶解性、生物利用度、吸收和稳定性方面的优势，源自蛋白水解物的肽类最近作为新型铁螯合剂引起了关注。本研究旨在从酪蛋白水解物中分离和鉴定铁螯合肽。用胰蛋白酶水解酪蛋白（3 h），然后通过超滤和 RP-HPLC 进行分离。通过 LC-MS/MS 鉴定出 4 种铁螯合酪蛋白水解肽，分别命名为 CHP-1、CHP-2、CHP-3 和 CHP-4，其氨基酸序列分别为 Glu-Asp-Val-Pro-Ser-Glu-Arg (EDVPSER)、His-Lys-Glu-Met-Pro-Phe-Pro-Lys (HKEMPFPK)、Asn-Met-Ala-Ile-Asn-Pro-Ser-Lys (NMAINPSK) 和 Ala-Val-Pro-Tyr-Pro-Gln-Arg (AVPYPQR)，分子量分别为 830.6120 Da、1012.5280 Da、873.4440 Da 和 829.4570 Da。人工合成的 CHP-1、CHP-2、CHP-3 和 CHP-4 肽被验证，其铁螯合率分别为 11.14%、8.02%、7.57%和 59.76%。这些结果表明，分离出的铁螯合肽可能作为潜在的铁补充剂，可作为食品添加剂和功能性食品。
