![conference banner](/images/conference-banner.jpeg)
Abstract
Background: The antioxidant properties of active peptides from silkworm pupae protein hydrolysate are of interest, and it serves as a novel source of calcium supplement.
Methods: Optimize the preparation parameters of silkworm pupae bioactive peptide-calcium chelate, and investigate the mechanism and bioavailability of silkworm pupae active peptide as a transport carrier to promote calcium ion absorption using simulated gastrointestinal digestion and Caco-2 monolayer cell model.
Results: The optimal process parameters for preparing peptide calcium chelate were the peptide calcium mass ratio of 3:1, pH of 6.7, a temperature of 35.6°C, and time of 32.8 min by Box-Behnken design, and the calciumchelating rate reached 84.67%. The DPPH radical scavenging activity of silkworm pupae protein hydrolysatecalcium chelate was 79.36 ± 4.31%, significantly higher than silkworm pupae protein hydrolysate (61.00 ± 9.56%). Fourier transform infrared spectroscopy shows that the COO-, N-H, C-H, and C-O groups participated in the formation of silkworm pupae protein hydrolysate-calcium chelate. The particle size of the silkworm pupae protein hydrolysate-calcium chelate was 970.75 ± 30.12 nm, which was significantly higher than that of silkworm pupae protein hydrolysate (253.14 ± 5.72 nm). The silkworm pupae protein hydrolysate-calcium chelate showed a calcium dissolution rate of 71.01 ± 1.91% in the simulated intestinal phase, significantly higher than that of CaCl2 (59.34 ± 1.24%). In the Caco-2 cell monolayers, the silkworm pupae protein hydrolysatecalcium chelate was more favorable for calcium transport.
Conclusion: A novel silkworm pupa protein hydrolysate-calcium chelate with high antioxidant activity was successfully prepared to improve the bioavailability of calcium.
Keywords: Silkworm pupae protein hydrolysate, calcium chelating, DPPH radical scavenging activity, digestion, Caco-2 cell, antioxidant.
[http://dx.doi.org/10.3390/nu14010180] [PMID: 35011055]
[http://dx.doi.org/10.1111/nyas.14495] [PMID: 32986887]
[http://dx.doi.org/10.1177/0148607108328470] [PMID: 19454751]
[http://dx.doi.org/10.1016/j.jsbmb.2022.106098] [PMID: 35339651]
[http://dx.doi.org/10.1016/j.tifs.2021.06.047]
[http://dx.doi.org/10.3390/ijms23052526] [PMID: 35269670]
[http://dx.doi.org/10.1016/j.foodchem.2016.09.166] [PMID: 27765248]
[http://dx.doi.org/10.1080/10408398.2019.1691500] [PMID: 31738577]
[http://dx.doi.org/10.1021/acs.jafc.9b07602] [PMID: 31927882]
[http://dx.doi.org/10.1039/C7FO01709J] [PMID: 29557438]
[http://dx.doi.org/10.1002/jsfa.8330] [PMID: 28349531]
[http://dx.doi.org/10.1016/j.lwt.2021.112314]
[http://dx.doi.org/10.1016/j.peptides.2014.07.026] [PMID: 25111373]
[http://dx.doi.org/10.1016/j.jff.2022.105052]
[http://dx.doi.org/10.1016/j.peptides.2015.12.004] [PMID: 26724364]
[http://dx.doi.org/10.1016/j.foodchem.2021.130647] [PMID: 34343806]
[http://dx.doi.org/10.1021/jf401868z] [PMID: 23865522]
[http://dx.doi.org/10.1007/s13399-022-02410-7]
[http://dx.doi.org/10.1021/acs.jafc.9b04522] [PMID: 31610118]
[http://dx.doi.org/10.1039/C4FO00672K] [PMID: 25927875]
[http://dx.doi.org/10.1016/j.lwt.2021.112035]
[http://dx.doi.org/10.1007/s13213-013-0751-5]
[http://dx.doi.org/10.1016/j.foodres.2012.04.013]
[http://dx.doi.org/10.1016/j.foodchem.2019.01.103] [PMID: 30744872]
[http://dx.doi.org/10.1021/ie8016863]
[http://dx.doi.org/10.1002/jsfa.9377] [PMID: 30255570]
[http://dx.doi.org/10.1007/s12011-011-9167-x] [PMID: 21842278]
[http://dx.doi.org/10.1016/j.foodchem.2017.02.121] [PMID: 28372205]
[http://dx.doi.org/10.1016/j.jff.2014.05.013]
[http://dx.doi.org/10.1023/A:1019992900455] [PMID: 12206505]
[http://dx.doi.org/10.1016/j.ultsonch.2022.105937] [PMID: 35144194]
[http://dx.doi.org/10.1016/j.foodchem.2020.128056] [PMID: 33032152]
[http://dx.doi.org/10.1016/j.lwt.2021.112978]
[http://dx.doi.org/10.1111/jfbc.12103]
[http://dx.doi.org/10.1016/j.lwt.2020.110209]
[http://dx.doi.org/10.1016/j.foodchem.2017.08.063] [PMID: 28946246]
[http://dx.doi.org/10.1016/j.foodres.2021.110169] [PMID: 33642025]
[http://dx.doi.org/10.1016/S0169-409X(00)00128-9] [PMID: 11259831]
[http://dx.doi.org/10.1016/S0887-2333(03)00095-X] [PMID: 14599474]
[http://dx.doi.org/10.1111/jfbc.14001] [PMID: 34751452]
[http://dx.doi.org/10.1038/s41598-022-08380-0] [PMID: 35304505]