Phosvitin phosphopeptides and peptides-calcium chelate promote calcium deposition in a three-cell co-culture system by modulating the OPG/RANKL/RANK signaling pathway
Jiaojiao Chen , Songming Li , Mahmoud Abou-Elsoud , Wei Liu , Rui Cui , Zuyue Li , Dewei Shu , Zhaoxia Cai , Xi Huang
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引用次数: 0
Abstract
Phosvitin (PV) is a highly phosphorylated protein found in egg yolk. PV hydrolysate (PPP) has excellent calcium-binding capacity, although its ability to promote calcium deposition and the underlying mechanism are unclear. This study aimed to explore the calcium deposition capacity and mechanisms of PPP and PPP-Ca. The fraction 3 (PPP3) was isolated by anion-exchange chromatography and exhibited the best calcium-binding activity (98.11 ± 0.91%). To mimic the microenvironment of bone formation, a three-cell co-culture model of intestinal epithelial cells-osteoblasts-osteoclasts (Caco-2/MC3T3-E1/RAW264.7) was established. The alkaline phosphatase results indicated that PPP3 and PPP3-Ca significantly promoted osteoblasts differentiation compared to CaCl2. Correspondingly, PPP3, PPP3-Ca, and CaCl2 reduced tartrate resistant acid phosphatase content by 43.84%, 46.92% and 17.21%, respectively, suggesting that PPP3 and PPP3-Ca effectively inhibited osteoclasts differentiation. The molecular mechanism by which PPP3 and PPP3-Ca inhibited osteoclasts bone resorption involved regulating mRNA expression of the OPG/RANKL/RANK pathway. Notably, PPP3-Ca demonstrated higher pro-calcium deposition in co-cultured cells, about 1.70 times higher than CaCl2. PPP3-Ca dependent high phosphorylation exerted a pro-mineralization effect, as analyzed by scanning electron microscopy and energy dispersive spectroscopy. Overall, this study suggested that PPP3-Ca as organic calcium was more effective than CaCl2 in promoting calcium deposition.
Food BioscienceBiochemistry, Genetics and Molecular Biology-Biochemistry
CiteScore
6.40
自引率
5.80%
发文量
671
审稿时长
27 days
期刊介绍:
Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.