Two Novel β-Casein Iron-Chelating Peptides: Isolation, Identification, Prediction of Iron Binding Modes, and Enhancement Intestinal Iron Absorption Activity

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-05-07 DOI:10.1111/1750-3841.70258

Kaite Chen, Feng Ma, Linhui Lao, Lu Guo, Ruimin Zhong, Yong Cao, Jianyin Miao

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引用次数: 0

Abstract

ABSTRACT

In this study, β-casein was used to prepare iron-chelating peptides through the enzymatic hydrolysis. β-casein hydrolysates were purified and identified, and combined with molecular docking to screen high-activity iron-chelating peptides. Additionally, their iron binding modes and enhancement of intestinal iron absorption activities were investigated. The results indicated that 232 peptides were identified from high-activity M4 fractions, and two novel peptides, SpEESITRINKKIE (1706.77617 Da) and SpSpSpEESITRINKKIE (1800.87390 Da), exhibited the strongest iron chelation potential. These peptides bound to Fe²⁺ through metal-acceptor and charge-–charge interactions, achieving Fe²⁺ chelation rates of 87.18 ± 0.89% and 91.15 ± 0.31%, respectively. In Caco-2 cell monolayers, the iron transport quantities of SpEESITRINKKIE and SpSpSpEESITRINKKIE within 30 min significantly (p < 0.05) increased by 79 ± 1% and 129 ± 2%, respectively, compared to the control group. These peptides demonstrated excellent enhancement of intestinal iron absorption activities. This study provides a theoretical basis for developing dietary iron supplements utilizing β-casein iron-chelating peptides.

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两种新型β-酪蛋白铁螯合肽：分离、鉴定、铁结合模式预测和增强肠道铁吸收活性

本研究以β-酪蛋白为原料，通过酶解法制备铁螯合肽。纯化鉴定β-酪蛋白水解产物，结合分子对接筛选高活性铁螯合肽。此外，还研究了它们的铁结合方式和肠道铁吸收活性的增强。结果表明，从高活性的M4组分中鉴定出232条多肽，其中SpEESITRINKKIE （1706.77617 Da）和SpSpSpEESITRINKKIE （1800.87390 Da）两条新多肽表现出最强的铁螯合电位。这些肽通过金属-受体和电荷-电荷相互作用与Fe2+结合，Fe2+螯合率分别为87.18±0.89%和91.15±0.31%。在Caco-2细胞单层中，SpEESITRINKKIE和SpSpSpEESITRINKKIE在30 min内的铁转运量显著(p <；0.05)，分别比对照组提高79±1%和129±2%。这些肽显示出良好的肠道铁吸收活性增强。本研究为利用β-酪蛋白铁螯合肽开发膳食铁补充剂提供了理论依据。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.