Literature DB >> 29065689

An Exploration of the Calcium-Binding Mode of Egg White Peptide, Asp-His-Thr-Lys-Glu, and In Vitro Calcium Absorption Studies of Peptide-Calcium Complex.

Na Sun1, Ziqi Jin1, Dongmei Li1, Hongjie Yin1, Songyi Lin1.   

Abstract

The binding mode between the pentapeptide (DHTKE) from egg white hydrolysates and calcium ions was elucidated upon its structural and thermodynamics characteristics. The present study demonstrated that the DHTKE peptide could spontaneously bind calcium with a 1:1 stoichiometry, and that the calcium-binding site corresponded to the carboxyl oxygen, amino nitrogen, and imidazole nitrogen atoms of the DHTKE peptide. Moreover, the effect of the DHTKE-calcium complex on improving the calcium absorption was investigated in vitro using Caco-2 cells. Results showed that the DHTKE-calcium complex could facilitate the calcium influx into the cytosol and further improve calcium absorption across Caco-2 cell monolayers by more than 7 times when compared to calcium-free control. This study facilitates the understanding about the binding mechanism between peptides and calcium ions as well as suggests a potential application of egg white peptides as nutraceuticals to improve calcium absorption.

Entities:  

Keywords:  Caco-2 cells; calcium absorption; calcium binding; egg white peptide

Mesh:

Substances:

Year:  2017        PMID: 29065689     DOI: 10.1021/acs.jafc.7b03705

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN: 0021-8561            Impact factor:   5.279


  8 in total

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Authors:  Zhe Xu; Shiying Han; Hui Chen; Zhixuan Zhu; Lingyu Han; Xiufang Dong; Ming Du; Tingting Li
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4.  Fermentation Improves Calcium Bioavailability in Moringa oleifera leaves and Prevents Bone Loss in Calcium-deficient Rats.

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5.  Isolation, Purification and Structure Identification of a Calcium-Binding Peptide from Sheep Bone Protein Hydrolysate.

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6.  Proton Dynamics of Water Diffusion in Shrimp Hydrolysates Flour and Effects of Moisture Absorption on Its Properties.

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Review 7.  Potential of Food Hydrolyzed Proteins and Peptides to Chelate Iron or Calcium and Enhance their Absorption.

Authors:  Mallory E Walters; Ramak Esfandi; Apollinaire Tsopmo
Journal:  Foods       Date:  2018-10-19

Review 8.  Research progress on applications of calcium derived from marine organisms.

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Journal:  Sci Rep       Date:  2020-10-28       Impact factor: 4.379

  8 in total

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