Stability and Mechanism of Oyster Peptide Hydrolysate Zinc Nanoparticles during <i>in Vitro</i> Gastrointestinal Digestion

HUI Sen; ZHU Xuhao; LIU Xiaoling; ZHANG Ziran

doi:10.13386/j.issn1002-0306.2022110206

Volume 44 Issue 11

May 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(11): 38-44. > DOI: 10.13386/j.issn1002-0306.2022110206

HUI Sen, ZHU Xuhao, LIU Xiaoling, et al. Stability and Mechanism of Oyster Peptide Hydrolysate Zinc Nanoparticles during in Vitro Gastrointestinal Digestion[J]. Science and Technology of Food Industry, 2023, 44(11): 38−44. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022110206.

Citation:

PDF (22662 KB)

Stability and Mechanism of Oyster Peptide Hydrolysate Zinc Nanoparticles during in Vitro Gastrointestinal Digestion

1.
College of Light Industry and Food Engineering, Guangxi University, Nanning 530000, China
2.
College of Food Engineering, Beibu Gulf University, Qinzhou 535011, China

More Information

Received Date: November 20, 2022
Available Online: April 02, 2023

Graphical Abstract

Abstract

Abstract

The aim of this study was to investigate the effects of in vitro simulated digestion on the stability and structure of oyster protein hydrolysate zinc nanoparticles (OPH-Zn), and to reveal the dynamic variation rule of OPH-Zn under different degrees of gastrointestinal digestion. Atomic absorption spectrophotometer, UV scanner, infrared spectrometer, fluorescence spectrometer, scanning electron microscope, transmission electron microscope and particle size analyzer were used to determine the zinc content, surface morphology, secondary structure and molecular weight distribution of OPH-Zn in digestive fluid in simulated gastrointestinal digestion process. The results showed that the total zinc content of OPH-Zn was 228.89±2.53 mg/g. During simulated gastric digestion, soluble zinc content in OPH-Zn and ZnSO₄ controls remained stable basically, and there was no significant difference between the two samples (P>0.05). When the digestion was transferred from the stomach to the intestine, the zinc solubility of OPH-Zn and ZnSO₄ decreased by 28.07% and 55.31% (P<0.05), respectively. The soluble zinc content of OPH-Zn was significantly higher than that of ZnSO₄ during the whole intestinal digestion (P<0.05). The spectral analysis showed that OPH-Zn remained relatively stable in simulated gastric juice and intestinal juice, but the coordination between the oxygen and nitrogen atoms of peptide bond and Zn²⁺ was changed during the transition from gastric juice to intestinal juice. The results of electron microscopy showed that the surface microstructure and particle size of OPH-Zn were different with different levels of digestion. The results revealed that the OPH-Zn had a certain stability in simulating gastrointestinal digestion and was a potential zinc supplement with commercial potential. At the same time, the structural changes of OPH-Zn would also provide a certain research basis for the development and follow-up study of peptide-zinc nanoparticles.
- in vitro digestion,
- oyster protein hydrolysate zinc nanoparticles,
- stability,
- structure,
- dynamic variation rule

FullText(HTML)

References (34)

References

[1]	DEPCIUCH J, SOWA-KUCMA M, NOWAK G, et al. The role of zinc deficiency-induced changes in the phospholipid-protein balance of blood serum in animal depression model by Raman, FTIR and UV-vis spectroscopy[J]. Biomed Pharmacother,2017,89:549−558. doi: 10.1016/j.biopha.2017.01.180
[2]	WANG C, LI B, AO J. Separation and identification of zinc-chelating peptides from sesame protein hydrolysate using IMAC-Zn²⁺ and LC-MS/MS[J]. Food Chem,2012,134(2):1231−1238. doi: 10.1016/j.foodchem.2012.02.204
[3]	曹玉惠, 张娟娟, 王再扬, 等. 牡蛎源类蛋白反应修饰肽的分离纯化及肽锌螯合物的结构表征[J]. 高等学校化学学报,2018,39(3):470−475. [CAO Y H, ZHANG J J, WANG Z Y, et al. Separation and identification of oyster peptide modified by plastein reaction and characterization of peptide-zinc complexes[J]. Chemical Journal of Chinese Universities,2018,39(3):470−475. doi: 10.7503/cjcu20170570
[4]	LIU X, WANG Z, YIN F, et al. Zinc-chelating mechanism of sea cucumber (Stichopus japonicus)-derived synthetic peptides[J]. Mar Drugs,2019,17(8):438. doi: 10.3390/md17080438
[5]	王玉婷, 王志耕, 梅林, 等. 酪蛋白锌螯合工艺优化及其结合位点解[J]. 食品与发酵工业,2016,42(11):142−147. [WANG Y T, WANG Z G, MEI L, et al. Optimization of chelating process parameters of casein zinc and its binding sites analysis[J]. Food and Fermentation Industries,2016,42(11):142−147. doi: 10.13995/j.cnki.11-1802/ts.201611025
[6]	PRASAD A S. Zinc: An antioxidant and anti-inflammatory agent: Role of zinc in degenerative disorders of aging[J]. J Trace Elem Med Biol,2014,28(4):364−371. doi: 10.1016/j.jtemb.2014.07.019
[7]	MIQUEL E, FARRÉ R. Effects and future trends of casein phosphopeptides on zinc bioavailability[J]. Trends in Food Science & Technology,2007,18(3):139−143.
[8]	王允茹, 蔡秋杏, 张晨晓, 等. 北部湾海区三种常见牡蛎的蛋白质及氨基酸营养分析与评价[J]. 食品工业科技,2022,43(7):310−316. [[WANG Y R, CAI Q X, ZHANG C X, et al. Analysis and evaluation of protein and amino acid nutrition of three common oysters in Beibu Gulf[J]. Science and Technology of Food Industry,2022,43(7):310−316. doi: 10.13386/j.issn1002-0306.2021070302
[9]	CHEN D, LIU Z, HUANG W, et al. Purification and characterisation of a zinc-binding peptide from oyster protein hydrolysate[J]. Journal of Functional Foods,2013,5(2):689−697. doi: 10.1016/j.jff.2013.01.012
[10]	ZHANG Z, ZHOU F, LIU X, et al. Particulate nanocomposite from oyster (Crassostrea rivularis) hydrolysates via zinc chelation improves zinc solubility and peptide activity[J]. Food Chem,2018,258:269−277. doi: 10.1016/j.foodchem.2018.03.030
[11]	LI C, BU G, CHEN F, et al. Preparation and structural characterization of peanut peptide-zinc chelate[J]. CyTA-Journal of Food,2020,18(1):409−416. doi: 10.1080/19476337.2020.1767695
[12]	SUN R, LIU X, YU Y, et al. Preparation process optimization, structural characterization and in vitro digestion stability analysis of Antarctic krill (Euphausia superba) peptides-zinc chelate[J]. Food Chem,2021,340:128056. doi: 10.1016/j.foodchem.2020.128056
[13]	刘晶晶, 徐蕴桃, 朱晨慧, 等. 河蚬抗氧化肽—锌螯合物的制备及结构表征[J]. 食品与机械,2020,36(10):28−31, 48. [LIU J J, XUN Y T, ZHU C H, et al. Preparation and structural characterization of zinc-binding antioxidant peptides from Corbicula fluminea hydrolysate[J]. Food & Machinery,2020,36(10):28−31, 48. doi: 10.13652/j.issn.1003-5788.2020.10.006
[14]	SUN N, CUI P, LIN S, et al. Characterization of sea cucumber (Stichopus japonicus) ovum hydrolysates: Calcium chelation, solubility and absorption into intestinal epithelial cells[J]. J Sci Food Agric,2017,97(13):4604−4611. doi: 10.1002/jsfa.8330
[15]	柯枭, 胡晓, 杨贤庆, 等. 罗非鱼皮胶原蛋白肽-锌螯合物的制备及结构表征与体外消化分析[J]. 食品与发酵工业,2021,47(14):38−44. [KE X, HU X, YANG X Q, et al. Preparation, structure characterization and in vitro gastrointestinal digestion of tilapia skin collagen peptide-zinc chelate[J]. Food and Fermentation Industries,2021,47(14):38−44. doi: 10.13995/j.cnki.11-1802/ts.026625
[16]	ZHANG Y, NIU Y, LUO Y, et al. Fabrication, characterization and antimicrobial activities of thymol-loaded zein nanoparticles stabilized by sodium caseinate-chitosan hydrochloride double layers[J]. Food Chem,2014,142:269−275. doi: 10.1016/j.foodchem.2013.07.058
[17]	WALCZAK A P, KRAMER E, HENDRIKSEN P J, et al. In vitro gastrointestinal digestion increases the translocation of polystyrene nanoparticles in an in vitro intestinal co-culture model[J]. Nanotoxicology,2015,9(7):886−894. doi: 10.3109/17435390.2014.988664
[18]	刘艳, 谷瑞增, 贾福怀, 等. 牡蛎肽螯合锌成分分析、结构表征及促细胞增殖作用[J]. 食品工业,2019,40(9):221−224. [LIU Y, GU R Z, JIA F H, et al. Composition analysis, structural characterization and promoting cell proliferation of oyster peptide-zinc chelates[J]. The Food Industry,2019,40(9):221−224.
[19]	富天昕, 张舒, 盛亚男, 等. 绿豆多肽锌螯合物的制备及其结构与体外消化的分析[J]. 食品科学,2020,41(4):59−66. [FU T X, ZHANG S, SHENG Y N, et al. Preparation, structure and in vitro digestibility of zinc-chelating mung bean peptide[J]. Food Science,2020,41(4):59−66. doi: 10.7506/spkx1002-6630-20190710-137
[20]	LI J, GONG C, WANG Z, et al. Oyster-derived zinc-binding peptide modified by plastein reaction via zinc chelation promotes the intestinal absorption of zinc[J]. Mar Drugs,2019,17(6):341. doi: 10.3390/md17060341
[21]	WANG B, XIE N, LI B. Influence of peptide characteristics on their stability, intestinal transport, and in vitro bioavailability: A review[J]. J Food Biochem,2019,43(1):e12571. doi: 10.1111/jfbc.12571
[22]	CAETANO-SILVA M E, NETTO F M, BERTOLDO-PACHECO M T, et al. Peptide-metal complexes: Obtention and role in increasing bioavailability and decreasing the pro-oxidant effect of minerals[J]. Critical Reviews in Food Science and Nutrition,2021,61(9):1470−1489. doi: 10.1080/10408398.2020.1761770
[23]	ZHAO L, HUANG Q, HUANG S, et al. Novel peptide with a specific calcium-binding capacity from whey protein hydrolysate and the possible chelating mode[J]. J Agric Food Chem,2014,62(42):10274−10282. doi: 10.1021/jf502412f
[24]	WANG Y, LI M, XU X, et al. Formation of protein corona on nanoparticles with digestive enzymes in simulated gastrointestinal fluids[J]. J Agric Food Chem,2019,67(8):2296−2306. doi: 10.1021/acs.jafc.8b05702
[25]	ZHAO L, HUANG S, CAI X, et al. A specific peptide with calcium chelating capacity isolated from whey protein hydrolysate[J]. Journal of Functional Foods,2014,10:46−53. doi: 10.1016/j.jff.2014.05.013
[26]	BEYER R L, HOANG H N, APPLETON T G, et al. Metal clips induce folding of a short unstructured peptide into an alpha-helix via turn conformations in water. Kinetic versus thermodynamic products[J]. Journal of The American Chemical Society,2004,126(46):15096−150105. doi: 10.1021/ja0453782
[27]	CUI P, LIN S, HAN W, et al. The formation mechanism of a sea cucumber ovum derived heptapeptide-calcium nanocomposite and its digestion/absorption behavior[J]. Food Funct,2019,10(12):8240−8249. doi: 10.1039/C9FO01335K
[28]	SONTZ P A, SONG W J, TEZCAN F A. Interfacial metal coordination in engineered protein and peptide assemblies[J]. Curr Opin Chem Biol,2014,19:42−49. doi: 10.1016/j.cbpa.2013.12.013
[29]	CUI P, LIN S, JIN Z, et al. In vitro digestion profile and calcium absorption studies of a sea cucumber ovum derived heptapeptide-calcium complex[J]. Food Funct,2018,9(9):4582−4592. doi: 10.1039/C8FO00910D
[30]	PEREGO S, DEL FAVERO E, DE LUCA P, et al. Calcium bioaccessibility and uptake by human intestinal like cells following in vitro digestion of casein phosphopeptide-calcium aggregates[J]. Food Funct,2015,6(6):1796−1807. doi: 10.1039/C4FO00672K
[31]	CUI P, SUN N, JIANG P, et al. Optimised condition for preparing sea cucumber ovum hydrolysate-calcium complex and its structural analysis[J]. International Journal of Food Science & Technology,2017,52(8):1914−1922.
[32]	GUERIN J, KRIZNIK A, RAMALANJAONA N, et al. Interaction between dietary bioactive peptides of short length and bile salts in submicellar or micellar state[J]. Food Chem,2016,209:114−122. doi: 10.1016/j.foodchem.2016.04.047
[33]	ZHU S, ZHENG Y, HE S, et al. Novel Zn-binding peptide isolated from soy protein hydrolysates: Purification, structure, and digestion[J]. J Agric Food Chem,2021,69(1):483−490. doi: 10.1021/acs.jafc.0c05792
[34]	LIAO W, LAI T, CHEN L, et al. Synthesis and characterization of a walnut peptides-zinc complex and its antiproliferative activity against human breast carcinoma cells through the induction of apoptosis[J]. J Agric Food Chem,2016,64(7):1509−1519. doi: 10.1021/acs.jafc.5b04924

[1]	ZHAO Zhiyao, LIU Minghao, BAI Lin, REN Runhan, SHANG Wei, SUN Ying, WENG Yunxuan. Regulation and Analysis of Food Safety Based on Machine Learning[J]. Science and Technology of Food Industry, 2024, 45(11): 11-19. DOI: 10.13386/j.issn1002-0306.2023090288
[2]	LUO Yongdi, TAO Guangcan, YANG Hongbo. Visualization Analysis of Food Safety Traceability System: Based on Bibliometrics[J]. Science and Technology of Food Industry, 2024, 45(9): 367-377. DOI: 10.13386/j.issn1002-0306.2023060032
[3]	LI Qiang, ZHANG Bingyan, DAI Yue, ZHANG Hongrui, LIU Peng. Progress Analysis of International Food Safety Culture Construction and Its Enlightenment to China[J]. Science and Technology of Food Industry, 2024, 45(9): 218-224. DOI: 10.13386/j.issn1002-0306.2023060020
[4]	YAN Zhi- jun, MA Zhou, YU Xin, DU Shu-xin. Food safety evaluation based on the extension method and its application in export food safety supervision[J]. Science and Technology of Food Industry, 2016, (03): 295-298. DOI: 10.13386/j.issn1002-0306.2016.03.053
[5]	GAO Hai-tao, XU Run, CAO Wei-xin, YAN Ye-hui-mei, ZHOU Xu, XU Qian. Food safety risk related to food emulsifiers[J]. Science and Technology of Food Industry, 2015, (23): 280-284. DOI: 10.13386/j.issn1002-0306.2015.23.049
[6]	LI Dan, WANG Shou-wei, ZANG Ming-wu, ZHANG Rui-mei, ZHANG Kai-hua, SHI Cheng-chao. Study on processed food safety situation in China——based on the GAQSIQ data from 2009 to 2012[J]. Science and Technology of Food Industry, 2015, (13): 275-281. DOI: 10.13386/j.issn1002-0306.2015.13.050
[7]	GUO Yan-ping. Consideration on network governance of China food safety[J]. Science and Technology of Food Industry, 2014, (15): 289-292. DOI: 10.13386/j.issn1002-0306.2014.15.055
[8]	Evaluation of urban and rural residents on food safety and implications for food safety risk governance countermeasures[J]. Science and Technology of Food Industry, 2013, (13): 268-271. DOI: 10.13386/j.issn1002-0306.2013.13.006
[9]	Enlightenment of the theory study and practice explore for the food safety index[J]. Science and Technology of Food Industry, 2013, (06): 389-391. DOI: 10.13386/j.issn1002-0306.2013.06.087
[10]	Enlightenment of oversea research methods of food safety for domestic detecting technologies of food[J]. Science and Technology of Food Industry, 2012, (22): 390-394. DOI: 10.13386/j.issn1002-0306.2012.22.090

Supplements (0)

Cited By

Cited by

Periodical cited type(8)

1.	陈荣荣，李文，吴迪，张忠，鲍大鹏，杨焱，陈万超. 大球盖菇风味肽的制备及其抗氧化活性研究. 食品与生物技术学报. 2024(10): 140-152 .
2.	白慧，陈若飞，阚欢，郭磊. 响应面法优化美味牛肝菌伞部及柄部多酚氧化酶的提取工艺. 粮食与油脂. 2023(07): 138-141 .
3.	张沙沙，杨宁，张微思，罗晓莉，周锫，曹晶晶，孙达锋. 兰茂牛肝菌酶解液的制备工艺优化及滋味评价. 现代食品科技. 2023(09): 72-80 .
4.	张娅俐，洪晶，曹竑，田晓静，王婷婷，张福梅，柏家林，丁功涛，马忠仁，宋礼. 胃蛋白酶水解藏羊血清蛋白工艺研究. 安徽农业科学. 2022(03): 174-177+208 .
5.	栾俊家，张尚悦，李昂达，李学鹏，励建荣，林洪，王明丽，郭晓华，于建洋，周小敏. 响应面法优化秋刀鱼酶解制备抗氧化活性肽的工艺. 食品工业科技. 2022(05): 172-181 . 本站查看
6.	刘子轩，高雅，王文倩，章慧莺，陈海涛，黄典，曾艳. 不同品种食用菌制备热反应肉味基料风味差异分析. 食品科学技术学报. 2022(01): 30-43 .
7.	唐寅，吕晓帆，王莹，吴亚妮. 龙脑樟精油的化学成分、抗氧化活性和认知改善作用研究. 日用化学工业. 2021(11): 1095-1101 .
8.	于莹，宿小杰，周德庆，刘楠，孙永，王珊珊. 响应面法优化紫贻贝免疫活性肽的制备工艺. 中国海洋药物. 2021(06): 21-29 .