牛奶补骨脂素在植酸存在的情况下介导肠细胞对锌的吸收

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2024-10-18 DOI:10.1016/j.idairyj.2024.106113

Brian Christensen, Thomas F. Krüger, Thilde P. Hjorth, Emilie Holkgaard Buhl, Esben S. Sørensen

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引用次数: 0

摘要

食物基质，尤其是锌螯合抗营养素的含量，对人体必需矿物质锌的生物利用率和肠道吸收构成了挑战。许多牛奶蛋白和肽都会影响锌的生物利用率。骨化蛋白（OPN）是一种酸性和高度磷酸化的乳清蛋白，已被证明能结合钙、镁和铁。在此，我们报告了 OPN 的锌结合特性，以及 OPN 锌复合物对 Caco-2 细胞锌吸收的影响。通过等温滴定量热法乳 OPN 可结合约 36 个锌离子（KD 为 70 μM）。这种结合主要由蛋白质中的磷酸化介导。体外模拟胃肠道转运后，OPN 仍能与锌结合。有趣的是，与无机锌盐相比，在植酸存在的情况下，OPN-锌复合物提高了锌的生物利用率。由 OPN 介导的锌吸收可显著上调 MT1G 和 ZnT1 的基因表达，而这两种蛋白是参与维持肠细胞锌平衡的关键蛋白。这些结果表明，可将 OPN 添加到功能性食品和婴儿配方奶粉中，以提高锌的生物利用率和吸收率。

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Milk osteopontin mediates zinc uptake in intestinal cells in the presence of phytic acid

The bioavailability and the intestinal absorption of the essential mineral zinc are challenged by the food matrix and especially the content of zinc chelating antinutrients. Many milk proteins and peptides affect zinc bioavailability. Osteopontin (OPN) is an acidic and highly phosphorylated whey protein that has been shown to bind calcium, magnesium and iron. Here we report the zinc binding properties of OPN, and the effect of OPN-Zn complexes on zinc absorption in Caco-2 cells. By isothermal titration calorimetry milk OPN was shown to bind approximately 36 zinc ions (K_D of ∼70 μM). The binding was mainly mediated by the phosphorylations in the protein. OPN retained zinc bound after in vitro simulated gastrointestinal transit. Interestingly the OPN-Zn complex enhanced zinc bioavailability in the presence of phytic acid, compared to inorganic zinc salts. Zinc uptake mediated by OPN significantly upregulated the gene expression of MT1G and ZnT1 which are crucial proteins involved in preserving enterocyte zinc homoeostasis. These results indicate that OPN could be incorporated into functional foods and infant formulas to increase zinc bioavailability and uptake.

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.