Exploring the potential of plant-derived metal ion binding peptides: Preparation, structure-activity relationship, and biological activities

被引:2
作者
Li, Lulu [1 ]
Ma, Chun-min [1 ]
Yang, Yang [1 ]
Wang, Bing [1 ]
Liu, Xiao-fei [1 ]
Wang, Yan [1 ]
Bian, Xin [1 ]
Zhang, Guang [1 ]
Zhang, Na [1 ]
机构
[1] Harbin Univ Commerce, Coll Food Engn, Harbin 150076, Peoples R China
关键词
Metal ion binding peptides; Plant proteins; Preparation; Binding mechanisms; Structure-activity relationship; Biological activity; ZINC-CHELATING PEPTIDES; ANTIOXIDANT ACTIVITY; CALCIUM CHELATE; IRON; IDENTIFICATION; BIOAVAILABILITY; PURIFICATION; STABILITY; COMPLEXES; MECHANISM;
D O I
10.1016/j.tifs.2024.104650
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Background: Metal ion are critical trace elements necessary for various biological functions. Metal ions-binding peptides demonstrate promise for addressing metal deficiencies in food. Plant-derived metal ion-binding peptides emerge as promising candidates, offering natural sourcing, ease of production, and sustainability, which have shown potential in enhancing the absorption of essential metals such as calcium, iron, zinc, and copper. Scope and approach: In this review, various contents were discussed for the preparation, purification, and identification of these peptides, elucidating the binding mechanism between peptide and metal ion, and emphasizing the importance of understanding their structure-activity relationship. Furthermore, the structure of plant-derived peptides changed after binding with metal ion, providing additional health benefits surpassing the essential dietary needs for metal ion, including antioxidant, alleviating metabolic syndrome, antimicrobial properties, immunomodulatory and anti-Alzheimer's disease effects. Key findings and conclusion: Plant-derived metal ion binding peptides have emerged as sustainable and environmentally friendly supplements that are crucial for maintaining human health and nutrition. Their production critically depends on enzymatic hydrolysis, purification technology, and accurate identification methods. Bioinformatics is a pivotal component in facilitating rapid identification. Plant-derived metal ion binding peptides exhibit diverse binding modes and biological activities, which are influenced by their structure characteristics. Further investigation is crucial to discover novel peptides, understand their structure-activity relationships, and investigate their biological activities. The advancements in this field have the potential to greatly impact on nutrition, health, and the food industry, emphasizing the necessity for ongoing research and development of plant-derived metal ion binding peptides.
引用
收藏
页数:18
相关论文
共 100 条
  • [1] Development of antioxidant peptides from brewers' spent grain proteins
    Abeynayake, Ranithri
    Zhang, Sitian
    Yang, Wenzhu
    Chen, Lingyun
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2022, 158
  • [2] Preparation and characterization of iron-chelating peptides from whey protein: An alternative approach for chemical iron fortification
    Athira, S.
    Mann, Bimlesh
    Sharma, Rajan
    Pothuraju, Ramesh
    Bajaj, Rajesh Kumar
    [J]. FOOD RESEARCH INTERNATIONAL, 2021, 141
  • [3] Antioxidant capacities of fractionated barley hordein hydrolysates in relation to peptide structures
    Bamdad, Fatemeh
    Chen, Lingyun
    [J]. MOLECULAR NUTRITION & FOOD RESEARCH, 2013, 57 (03) : 493 - 503
  • [4] Peptide-Based Materials That Exploit Metal Coordination
    Bassan, Giovanni A. A.
    Marchesan, Silvia
    [J]. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES, 2023, 24 (01)
  • [5] Chelating peptides from rapeseed meal protein hydrolysates: identification and evaluation of their capacity to inhibit lipid oxidation
    Beaubier, Sophie
    Durand, Erwann
    Lenclume, Charles
    Fine, Frederic
    Aymes, Arnaud
    Framboisier, Xavier
    Kapel, Romain
    Villeneuve, Pierre
    [J]. FOOD CHEMISTRY, 2023, 422
  • [6] Identification of calcium chelating peptides from peanut protein hydrolysate and absorption activity of peptide-calcium complex
    Bu, Guanhao
    Zhao, Xiaoling
    Wang, Mengli
    Ti, Guanghui
    Chen, Fusheng
    Duan, Xiaojie
    Huang, Yanan
    Li, Panxin
    [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2024, 104 (11) : 6676 - 6686
  • [7] Structural and functional characterization of calcium and iron-binding peptides from mung bean protein hydrolysate
    Budseekoad, Siriporn
    Yupanqui, Chutha Takahashi
    Sirinupong, Nualpun
    Alashi, Adeola M.
    Aluko, Rotimi E.
    Youravong, Wirote
    [J]. JOURNAL OF FUNCTIONAL FOODS, 2018, 49 : 333 - 341
  • [8] Peptide-metal complexes: obtention and role in increasing bioavailability and decreasing the pro-oxidant effect of minerals
    Caetano-Silva, Maria Elisa
    Netto, Flavia Maria
    Bertoldo-Pacheco, Maria Teresa
    Alegria, Amparo
    Cilla, Antonio
    [J]. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2021, 61 (09) : 1470 - 1489
  • [9] A novel calcium-chelating peptide purified from Auxis thazard protien hydrolysate and its binding properties with calcium
    Chen, Ming
    Ji, Hongwu
    Zhang, Zewei
    Zeng, Xuege
    Su, Weiming
    Liu, Shucheng
    [J]. JOURNAL OF FUNCTIONAL FOODS, 2019, 60
  • [10] Antioxidant activities of sunflower protein hydrolysates treated with dual-frequency ultrasonic: Optimization study
    Dabbour, Mokhtar
    He, Ronghai
    Mintah, Benjamin
    Ma, Haile
    [J]. JOURNAL OF FOOD PROCESS ENGINEERING, 2019, 42 (05)