Novel peptides with calcium-binding capacity from antler bone hydrolysate, its bioactivity on MC3T3-E1 cells, and the possible chelating mode

IF 3.8 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Science & Nutrition Pub Date : 2024-09-20 DOI:10.1002/fsn3.4441
Zhaoguo Wang, Xiaorui Zhai, Xingyu Xiao, Peijun Xia, Xi Chen, Yi Li, Linlin Hao, Yining Zhang
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Abstract

In this study, peptide-calcium chelate was screened from antler bone hydrolysate, and its bioactivity on MC3T3-E1 cells and its chelating mechanism were investigated. In vitro experiments showed that peptide-calcium chelate promoted the differentiation and mineralization of MC3T3-E1 cells. Subsequently, three novel calcium-chelating peptides were obtained from antler bone hydrolysate using hydroxyapatite chromatography (HAC), Sephadex G-25 gel filtration chromatography, and reversed-phase high-performance liquid chromatography (RP-HPLC). Meanwhile, this work determined peptides' amino acid sequences as TKLGTQLQL, LETVILGLLKT, and KMVFLMDLLK based on LC–MS/MS. Then the present work prepared the three peptides, with the corresponding calcium-chelating rates being verified as 87.68 ± 2.86%, 80.72 ± 0.93%, and 67.96 ± 0.98%, respectively. Fourier transform infrared (FTIR) spectroscopy, ultraviolet–visible absorption (UV–vis) spectroscopy, X-ray diffraction (XRD), circular dichroism (CD), zeta potential, and molecular dynamics (MD) simulations were adopted to investigate the chelating mode of peptides with calcium ions. As a result, oxygen in the carboxyl group and the nitrogen in the amino group were related to calcium binding. In addition, the chelation site preferred the negatively charged carboxylate groups of Leu or Thr. The present work revealed that antler bone might be the new calcium-chelating peptide source and elucidated their positive role in osteogenesis.

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鹿角骨水解液中具有钙结合能力的新型肽及其对MC3T3-E1细胞的生物活性,以及可能的螯合模式
本研究从鹿角骨水解液中筛选肽钙螯合物,研究其对MC3T3-E1细胞的生物活性及其螯合机制。体外实验表明,肽钙螯合物促进MC3T3-E1细胞分化和矿化。随后,利用羟基磷灰石层析(HAC)、Sephadex G-25凝胶过滤层析和反相高效液相色谱(RP-HPLC)从鹿角骨水解液中获得了3种新型的钙螯合肽。同时,本工作基于LC-MS /MS确定了肽段的氨基酸序列为TKLGTQLQL、LETVILGLLKT和KMVFLMDLLK。然后,本工作制备了三种肽,其钙螯合率分别为87.68±2.86%,80.72±0.93%和67.96±0.98%。采用傅里叶变换红外光谱(FTIR)、紫外可见吸收光谱(UV-vis)、x射线衍射(XRD)、圆二色性(CD)、ζ电位(zeta potential)和分子动力学(MD)模拟研究了多肽与钙离子的螯合模式。因此,羧基上的氧和氨基上的氮与钙结合有关。此外,螯合位点倾向于Leu或Thr的带负电的羧酸基团。本研究揭示了鹿角骨可能是钙螯合肽的新来源,并阐明了其在成骨中的积极作用。
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来源期刊
Food Science & Nutrition
Food Science & Nutrition Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
5.10%
发文量
434
审稿时长
24 weeks
期刊介绍: Food Science & Nutrition is the peer-reviewed journal for rapid dissemination of research in all areas of food science and nutrition. The Journal will consider submissions of quality papers describing the results of fundamental and applied research related to all aspects of human food and nutrition, as well as interdisciplinary research that spans these two fields.
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