Sate Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China.
Sate Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China.
Food Chem. 2023 Jan 15;399:133912. doi: 10.1016/j.foodchem.2022.133912. Epub 2022 Aug 10.
Iron deficiency anemia (IDA) is a common nutritional disease affecting 2 billion people. To develop a new iron-fortified food, we designed a novel type of iron-chelating peptide [Sea cucumbers peptides (SCP)-Fe] from sea cucumbers. SCP can chelate ferrous ions. The neutral protease hydrolysate have the highest iron chelating activity (117.17 ± 2.62 mg/g). Single factors including pH, material ratio, and molecular weight, had a significant effect on the iron chelating activity. The characterization of the SCP-Fe chelate revealed a loose and blocky structure with increased particle size. The amino acid composition, peptide identification and molecular docking indicated that Asp, Glu, Gly and Pro played an important role in binding to ferrous ions. After chelation, SCP-Fe chelate had dual nutrition effects of stronger radical scavenging ability and potential high-efficiency iron supplementation ability. These results might provide insights into the methods for developing functional foods such as iron-fortified seafood.
缺铁性贫血（IDA）是一种影响全球 20 亿人的常见营养性疾病。为开发新型铁强化食品，我们从海参中设计了一种新型铁螯合肽[海参肽（SCP）-Fe]。SCP 可以螯合亚铁离子。中性蛋白酶水解物的铁螯合活性最高（117.17±2.62mg/g）。pH、物料比和分子量等单因素对铁螯合活性有显著影响。SCP-Fe 螯合物的表征显示出松散块状结构，粒径增大。氨基酸组成、肽鉴定和分子对接表明 Asp、Glu、Gly 和 Pro 在与亚铁离子结合中起重要作用。螯合后，SCP-Fe 螯合物具有更强的自由基清除能力和潜在的高效补铁能力的双重营养作用。这些结果可能为开发铁强化海鲜等功能性食品提供思路。
