Han Lingyu, Li Yaoyao, Hu Bing, Wang Wei, Guo Jianming, Yang Jixin, Dong Nuo, Li Yingmei, Li Tingting
Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian 116600, China.
NHC Key Laboratory of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing 100022, China.
Foods. 2024 Jun 20;13(12):1943. doi: 10.3390/foods13121943.
Recently, phosphorylation has been applied to peptides to enhance their physiological activity, taking advantage of its modification benefits and the extensive study of functional peptides. In this study, water-soluble peptides (WSPs) of sea cucumber ovum were phosphorylated in order to improve the latter's calcium binding capacity and calcium absorption. Enzymatic hydrolysis methods were screened via ultraviolet-visible absorption spectroscopy (UV-Vis), the fluorescence spectrum, and calcium chelating ability. Phosphorylated water-soluble peptides (P-WSPs) were characterized via high-performance liquid chromatography, the circular dichroism spectrum, Fourier transform infrared spectroscopy (FTIR), UV-Vis spectroscopy, surface hydrophobicity, and fluorescence spectroscopy. The phosphorus content, calcium chelation rate and absorption rate were investigated. The results demonstrated that phosphorylation enhanced the calcium chelating capacity of WSPs, with the highest capacity reaching 0.96 mmol/L. Phosphate ions caused esterification events, and the carboxyl, amino, and phosphate groups of WSPs and P-WSPs interacted with calcium ions to form these bonds. Calcium-chelated phosphorylated water-soluble peptides (P-WSPs-Ca) demonstrated outstanding stability (calcium retention rates > 80%) in gastrointestinal processes. Our study indicates that these chelates have significant potential to develop into calcium supplements with superior efficacy, bioactivity, and stability.
最近，利用磷酸化的修饰优势以及对功能肽的广泛研究，磷酸化已被应用于肽以增强其生理活性。在本研究中，对海参卵水溶性肽（WSPs）进行磷酸化处理，以提高其钙结合能力和钙吸收。通过紫外可见吸收光谱（UV-Vis）、荧光光谱和钙螯合能力筛选酶解方法。通过高效液相色谱、圆二色光谱、傅里叶变换红外光谱（FTIR）、紫外可见光谱、表面疏水性和荧光光谱对磷酸化水溶性肽（P-WSPs）进行表征。研究了磷含量、钙螯合率和吸收率。结果表明，磷酸化增强了WSPs的钙螯合能力，最高可达0.96 mmol/L。磷酸根离子引发了酯化反应，WSPs和P-WSPs的羧基、氨基和磷酸基团与钙离子相互作用形成这些键。钙螯合磷酸化水溶性肽（P-WSPs-Ca）在胃肠道过程中表现出出色的稳定性（钙保留率>80%）。我们的研究表明，这些螯合物具有显著的潜力，可开发成为具有卓越功效、生物活性和稳定性的钙补充剂。
