School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, PR China.
School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China.
Food Res Int. 2022 Apr;154:110996. doi: 10.1016/j.foodres.2022.110996. Epub 2022 Feb 12.
A novel heptapeptide LVDDHFL derived from Antarctic krill was used to assemble an iron complex, of which the iron-binding mode, in vitro digestion kinetics, and iron absorption behavior were explored. Fe bound to one carboxyl oxygen atom of Asp at position 4 and the imidazole group of His at position 5 on the LVDDHFL peptide at a stoichiometric ratio of 1:2, which induced the folding of LVDDHFL to form a more orderly structure. LVDDHFL-iron significantly enhanced the solubility of iron as compared to FeSO in the gastroduodenal tract (P < 0.05), making it up to 80.92 ± 3.02% at the end of gastroduodenal digestion. Moreover, iron complexation can enhance the digestive stability of LVDDHFL with the peptide retention rate as 62.26 ± 2.60% and approximately 27.54% of LVDDHFL were degraded to hexapeptide LVDDHF. Nevertheless, the enhancement of LVDDHF - iron on iron absorption was comparable to that of LVDDHFL - iron, but better than that of FeSO.
一种新型的来自南极磷虾的七肽 LVDDHFL 被用来组装一个铁配合物，探索了其铁结合模式、体外消化动力学和铁吸收行为。铁以 1:2 的化学计量比与 LVDDHFL 肽上 4 位的 Asp 的一个羧基氧原子和 5 位的 His 的咪唑基结合，这诱导了 LVDDHFL 的折叠，形成了更有序的结构。与 FeSO 相比，LVDDHFL-铁在胃十二指肠道中显著提高了铁的溶解度（P < 0.05），在胃十二指肠消化结束时达到 80.92 ± 3.02%。此外，铁络合可以增强 LVDDHFL 的消化稳定性，肽的保留率为 62.26 ± 2.60%，约 27.54%的 LVDDHFL 降解为六肽 LVDDHF。然而，LVDDHF-铁对铁吸收的增强作用与 LVDDHFL-铁相当，但优于 FeSO。
