Tian Di, Shao Qiong, Chen Kexian, Sun Shengqian, Yang Huimin, Zhang Yue
School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China.
Key Laboratory of State Forestry and Grassland Administration on Bamboo Forest Ecology and Resource Utilization, China National Bamboo Research Center, Hangzhou 310012, PR China.
Food Chem. 2025 Oct 30;490:145124. doi: 10.1016/j.foodchem.2025.145124. Epub 2025 Jun 11.
As the global population continues to age, consumers are increasingly focusing on new calcium supplementation methods with improved calcium delivery efficiency to the body. Food-derived peptides have emerged as a promising method for calcium delivery, owing to their strong ability to form chelates or complexes with calcium, as well as their high nutritional value, stability, and bioavailability. These calcium-chelating peptides may offer additional health benefits such as antioxidant and antihypertensive properties. In this review article, we examine a variety of currently utilized peptide sources and calcium sources, emphasizing the technical preparation methods, structural characterization, and physiological functions of these peptide‑calcium chelates. The article also summarizes the main strategies for improving the bioavailability of peptide‑calcium chelates, including phosphorylation, glycosylation, deamidation modification, plastein reaction, and micro/nanoencapsulation. In addition, current research gaps and potential future research directions of these peptides have also been outlined in this paper. This review offers detailed approaches to the design and preparation of peptides for calcium delivery, thereby facilitating the advancement and application of peptide‑calcium chelates within the food industry.
随着全球人口持续老龄化，消费者越来越关注能提高钙向人体输送效率的新型补钙方法。食物来源的肽已成为一种很有前景的钙输送方法，这是因为它们与钙形成螯合物或络合物的能力很强，以及具有高营养价值、稳定性和生物利用度。这些钙螯合肽可能还具有额外的健康益处，如抗氧化和降血压特性。在这篇综述文章中，我们研究了目前各种使用的肽源和钙源，重点介绍了这些肽 - 钙螯合物的技术制备方法、结构表征和生理功能。文章还总结了提高肽 - 钙螯合物生物利用度的主要策略，包括磷酸化、糖基化、脱酰胺修饰、类蛋白反应以及微/纳米包封。此外，本文还概述了这些肽目前的研究空白和潜在的未来研究方向。这篇综述提供了用于钙输送的肽的设计和制备的详细方法，从而推动肽 - 钙螯合物在食品工业中的发展和应用。
