Preparation, structural characterization, and performance evaluation of antler plate collagen peptide-calcium chelates

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-07-07 DOI:10.1016/j.jff.2025.106953

Baiqiang Wu , Jianing Sun , Yu Jiao , Mei Yang , Mengjie Dong , Wei Hu

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Abstract

This study investigated the preparation conditions, stability, calcium absorption characteristics, anti-osteoporotic activity, and chelation properties of antler plate collagen peptide‑calcium chelates (APCP-Ca). The high-affinity calcium chelate peptide monomer was isolated and purified from APCP-Ca, and its structure was characterized by molecular docking, molecular dynamics simulation, scanning electron microscopy, atomic force microscopy, X-ray spectroscopy and Fourier transform infrared spectroscopy. The results indicated that the optimal chelation conditions for APCP-Ca were as follows: peptide-to‑calcium ratio of 3:1, temperature of 50 °C, time of 50 min, and pH of 7.0. APCP-Ca exhibited thermal stability and pH stability, enhanced calcium transport in Caco-2 cells, and regulated key serum bone turnover markers, improving bone density in osteoporotic rats. A novel calcium-chelating peptide monomer GG10-Ca was obtained from APCP-Ca. The structural characterization results demonstrated that GG10-Ca was a novel and more densely packed crystal structure. APCP-Ca is a new type of calcium supplement with high bioavailability.

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鹿角板胶原肽-钙螯合剂的制备、结构表征及性能评价

本研究考察了鹿角板胶原肽钙螯合物（APCP-Ca）的制备条件、稳定性、钙吸收特性、抗骨质疏松活性及螯合性能。从APCP-Ca中分离纯化了高亲和力的螯合钙肽单体，并通过分子对接、分子动力学模拟、扫描电镜、原子力显微镜、x射线光谱和傅里叶变换红外光谱对其结构进行了表征。结果表明，APCP-Ca的最佳螯合条件为肽钙比3:1，温度50℃，时间50 min， pH 7.0。APCP-Ca表现出热稳定性和pH稳定性，增强钙在Caco-2细胞中的转运，调节关键血清骨转换标志物，改善骨质疏松大鼠的骨密度。以APCP-Ca为原料，制备了一种新的钙螯合肽单体GG10-Ca。结构表征结果表明，GG10-Ca是一种新颖且排列更密的晶体结构。APCP-Ca是一种生物利用度高的新型补钙剂。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.