Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Engineering Research Center for Natural Actives, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
Food Funct. 2023 Feb 21;14(4):2272-2273. doi: 10.1039/d2fo02544b.
The comment regarding a method we used to calculate the binding capacity of casein phosphopeptides (CPPs) with calcium. Dr. Horne stated that we overestimated the concentration of Ca. Indeed, peptides would bind with more calcium ions with the help of phosphate ions. However, in our statement, the binding capacity of CPPs with calcium we used included the binding with calcium in the presence of phosphate. In our solution, peptides sequester calcium phosphate to form soluble core-shell nanoclusters, preventing calcium phosphate precipitating. Even if the binding capacity of CPPs with calcium are overestimated as stated by Dr. Horne, these could not be a problem in deciphering calcium-binding behaviors. Phosphate was applied only in the optimizing and screening process presented in Fig. 1 and Table 1, other experiments (Fig. 2-5 in the commented article) did not include phosphate in the reaction system. Phosphate could not be a factor of these experiments.
关于我们用于计算酪蛋白磷酸肽 (CPPs) 与钙结合能力的方法的评论。Horne 博士指出,我们高估了 Ca 的浓度。实际上,在磷酸根离子的帮助下,肽会与更多的钙离子结合。然而,在我们的表述中,我们使用的 CPPs 与钙的结合能力包括在有磷酸根的情况下与钙的结合。在我们的溶液中,肽螯合磷酸钙形成可溶的核壳纳米簇,防止磷酸钙沉淀。即使如 Horne 博士所述,CPPs 与钙的结合能力被高估,这也不会成为解析钙结合行为的问题。磷酸盐仅应用于图 1 和表 1 中呈现的优化和筛选过程,其他实验(被评论文章中的图 2-5)未在反应体系中添加磷酸盐。磷酸盐不可能是这些实验的一个因素。