Preparation and characterization of Sipunculus nudus peptide-calcium chelate: Structural insights and osteogenic bioactivity assessment

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2024-11-01 DOI:10.1016/j.jff.2024.106497

Qianqian Ouyang , Yuwei Jiang , Lifen Liu , Chengfeng Cai , Nandika Bandara , Puwang Li , Kefeng Wu , Hui Hong , Liang Chen

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Abstract

In order to prepare calcium supplements for efficient absorption and utilization in the human body, this study focused on synthesizing SNP-Ca by chelating Squarrosus nudus peptide (SNP) with calcium. We characterized its structure, stability, and calcium uptake properties in Caco-2 cells and its impact on osteogenic activity in vitro. Optimal preparation conditions were determined: a peptide-calcium mass ratio of 5:1, a 30-min reaction time, a temperature of 60 °C, and a pH of 7.0. Under these conditions, a calcium chelating rate of 68.32 % was achieved. Calcium binds to the peptide primarily via carboxyl oxygen and amino nitrogen atoms, and the morphology of SNP-Ca was similar to porous nanoflowers. Our cellular experiments revealed that SNP-Ca significantly increases calcium uptake in Caco-2 cells, stimulating proliferation, differentiation, and mineralization in MC3T3-E1 cells. Additionally, zebrafish larvae models showed enhanced bone formation following SNP-Ca administration. SNP-Ca has the potential of a novel calcium supplement.

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Sipunculus nudus 肽钙螯合物的制备与表征：结构见解和成骨生物活性评估

为了制备能被人体有效吸收和利用的钙补充剂，本研究的重点是通过螯合水貂肽（Squarrosus nudus peptide，SNP）与钙来合成 SNP-Ca。我们对其结构、稳定性、在 Caco-2 细胞中的钙吸收特性及其对体外成骨活性的影响进行了表征。我们确定了最佳的制备条件：肽-钙质量比为 5:1，反应时间为 30 分钟，温度为 60 °C，pH 值为 7.0。在这些条件下，钙螯合率达到 68.32%。钙主要通过羧基氧原子和氨基氮原子与肽结合，SNP-Ca 的形态类似于多孔纳米花。我们的细胞实验表明，SNP-Ca 能显著增加 Caco-2 细胞对钙的吸收，刺激 MC3T3-E1 细胞的增殖、分化和矿化。此外，斑马鱼幼体模型显示，服用 SNP-Ca 后，骨形成得到增强。SNP-Ca 具有新型钙补充剂的潜力。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.