Preparation, characterization, assembly, and stability of walnut peptide - zinc complexes and its ability to promote zinc transport in Caco-2 cells

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-09-16 DOI:10.1016/j.fochx.2025.103046

Dong Lin, Liyun Zhang, Hongdan Li, Qin Liu, Yongqing Zhang, Yalin Ni, Meihan Liu, Su Xu

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引用次数: 0

Abstract

Walnut peptides (WP) are promising metal-ion carriers that are expected to improve the bioavailability of dietary micronutrients. In this study, walnut peptide zinc complexes (WP-Zn), a novel zinc supplement differentiated from conventional zinc salts, was successfully fabricated. The morphology analysis and particle size distribution result displayed that WP folded and aggregated to create spherical particles with increased particle size upon Zn²⁺ complexation. FTIR spectra, amino acid profiles and conformational dissociation tests demonstrated that WP covalently chelated Zn²⁺ first via carboxy oxygen, carbonyl oxygen and amino nitrogen atoms. Then, they further self-assembled to homogeneous complexes via non-covalent interactions including hydrophobic interactions, hydrogen bonds and electrostatic forces. Remarkably, WP-Zn possessed superior thermal, acid-base and gastrointestinal digestive stability compared to ZnSO₄. WP-Zn was primarily transported via ZIP4 and the paracellular pathway in Caco-2 cell monolayer model. These findings suggest that WP-Zn has great potential for development and application as a novel zinc supplement.

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核桃肽锌复合物的制备、表征、组装、稳定性及其在Caco-2细胞中促进锌转运的能力

核桃肽是一种很有前途的金属离子载体，有望提高膳食微量营养素的生物利用度。本研究成功制备了一种区别于传统锌盐的新型补锌剂核桃肽锌配合物（WP-Zn）。形貌分析和粒径分布结果表明，在Zn2+络合作用下，WP折叠聚集形成球形颗粒，粒径增大。FTIR光谱、氨基酸谱和构象解离实验表明，WP首先通过羧基氧、羰基氧和氨基氮原子与Zn2+进行共价螯合。然后，它们通过非共价相互作用，包括疏水相互作用、氢键和静电力，进一步自组装成均相配合物。值得注意的是，WP-Zn比ZnSO4具有更好的热稳定性、酸碱稳定性和胃肠道消化稳定性。在Caco-2细胞单层模型中，WP-Zn主要通过ZIP4和细胞旁通路进行转运。这些结果表明，WP-Zn作为一种新型锌补充剂具有很大的开发和应用潜力。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.