Preparation of grape seed polypeptide and its calcium chelate with determination of calcium bioaccessibility and structural characterisation
Summary Grape seed polypeptide (GSPP) was obtained by liquid fermentation with Bacillus subtilis TK15.015 from waste grape seed pomace. Its chelation ability with calcium ions was excellent. Simulation of in vitro gastrointestinal digestion showed that GSPP and calcium chelate (GSPP‐Ca) slowly relea...
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| Veröffentlicht in: | International journal of food science & technology 2021-01, Vol.56 (1), p.166-177 |
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| container_title | International journal of food science & technology |
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| creator | Jiang, Yuhan Li, Jing Zhao, Huan Zhao, Runtian Xu, Yi Lyu, Xiaoling |
| description | Summary
Grape seed polypeptide (GSPP) was obtained by liquid fermentation with Bacillus subtilis TK15.015 from waste grape seed pomace. Its chelation ability with calcium ions was excellent. Simulation of in vitro gastrointestinal digestion showed that GSPP and calcium chelate (GSPP‐Ca) slowly released calcium and decreased stomach stimulation. The solubility and transmission rate of GSPP‐Ca after digestion in the gastrointestinal tract for 8 h maintained high levels of 74.4% and 46.4%, respectively, which far exceeded the levels achieved by other calcium supplements. Structural characterisation showed that calcium ions mainly react with binding sites present in peptides such as carboxyl oxygen, hydroxyl oxygen, amino nitrogen and amide bonds. GSPP‐Ca may be a state in which a calcium‐encapsulating complex formed, leaving calcium ions in a soluble state, suggesting its possible use as a high‐quality calcium supplement.
Grape seed peptide produced by Bacillus subtilis TK15.015 through liquid fermentation from grape seed pomace can chelate with calcium, and their chelates (GSPP‐Ca) have high calcium bioaccessibility. |
| doi_str_mv | 10.1111/ijfs.14616 |
| format | Article |
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Grape seed polypeptide (GSPP) was obtained by liquid fermentation with Bacillus subtilis TK15.015 from waste grape seed pomace. Its chelation ability with calcium ions was excellent. Simulation of in vitro gastrointestinal digestion showed that GSPP and calcium chelate (GSPP‐Ca) slowly released calcium and decreased stomach stimulation. The solubility and transmission rate of GSPP‐Ca after digestion in the gastrointestinal tract for 8 h maintained high levels of 74.4% and 46.4%, respectively, which far exceeded the levels achieved by other calcium supplements. Structural characterisation showed that calcium ions mainly react with binding sites present in peptides such as carboxyl oxygen, hydroxyl oxygen, amino nitrogen and amide bonds. GSPP‐Ca may be a state in which a calcium‐encapsulating complex formed, leaving calcium ions in a soluble state, suggesting its possible use as a high‐quality calcium supplement.
Grape seed peptide produced by Bacillus subtilis TK15.015 through liquid fermentation from grape seed pomace can chelate with calcium, and their chelates (GSPP‐Ca) have high calcium bioaccessibility.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.14616</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Bacillus subtilis ; Binding sites ; Bioavailability ; Calcium ; calcium chelate ; Calcium ions ; Chelates ; Chelation ; Digestion ; Digestive system ; Fermentation ; Gastrointestinal system ; Gastrointestinal tract ; Grape seed ; Grapes ; Ions ; Oxygen ; Peptides ; Polypeptides</subject><ispartof>International journal of food science & technology, 2021-01, Vol.56 (1), p.166-177</ispartof><rights>2020 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2020 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3386-d818ba673e78bed049bb4731c7d4c5fc4b5cdbca4805f24d6e05fe8ecef768ab3</citedby><cites>FETCH-LOGICAL-c3386-d818ba673e78bed049bb4731c7d4c5fc4b5cdbca4805f24d6e05fe8ecef768ab3</cites><orcidid>0000-0003-2727-0193</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.14616$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.14616$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,778,782,1414,27907,27908,45557,45558</link.rule.ids></links><search><creatorcontrib>Jiang, Yuhan</creatorcontrib><creatorcontrib>Li, Jing</creatorcontrib><creatorcontrib>Zhao, Huan</creatorcontrib><creatorcontrib>Zhao, Runtian</creatorcontrib><creatorcontrib>Xu, Yi</creatorcontrib><creatorcontrib>Lyu, Xiaoling</creatorcontrib><title>Preparation of grape seed polypeptide and its calcium chelate with determination of calcium bioaccessibility and structural characterisation</title><title>International journal of food science & technology</title><description>Summary
Grape seed polypeptide (GSPP) was obtained by liquid fermentation with Bacillus subtilis TK15.015 from waste grape seed pomace. Its chelation ability with calcium ions was excellent. Simulation of in vitro gastrointestinal digestion showed that GSPP and calcium chelate (GSPP‐Ca) slowly released calcium and decreased stomach stimulation. The solubility and transmission rate of GSPP‐Ca after digestion in the gastrointestinal tract for 8 h maintained high levels of 74.4% and 46.4%, respectively, which far exceeded the levels achieved by other calcium supplements. Structural characterisation showed that calcium ions mainly react with binding sites present in peptides such as carboxyl oxygen, hydroxyl oxygen, amino nitrogen and amide bonds. GSPP‐Ca may be a state in which a calcium‐encapsulating complex formed, leaving calcium ions in a soluble state, suggesting its possible use as a high‐quality calcium supplement.
Grape seed peptide produced by Bacillus subtilis TK15.015 through liquid fermentation from grape seed pomace can chelate with calcium, and their chelates (GSPP‐Ca) have high calcium bioaccessibility.</description><subject>Bacillus subtilis</subject><subject>Binding sites</subject><subject>Bioavailability</subject><subject>Calcium</subject><subject>calcium chelate</subject><subject>Calcium ions</subject><subject>Chelates</subject><subject>Chelation</subject><subject>Digestion</subject><subject>Digestive system</subject><subject>Fermentation</subject><subject>Gastrointestinal system</subject><subject>Gastrointestinal tract</subject><subject>Grape seed</subject><subject>Grapes</subject><subject>Ions</subject><subject>Oxygen</subject><subject>Peptides</subject><subject>Polypeptides</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNp9kM1KxDAUhYMoOI5ufIKAO6Fj0qZpZimDPyMDCuq65OfWydBpa5Iy9B18aDNTdendnM13vgsHoUtKZjTejd1UfkYZp_wITWjG8yTlKT1GEzLPSZKzNDtFZ95vCCFpVrAJ-npx0Ekng20b3Fb4w8kOsAcwuGvroYMuWANYNgbb4LGWtbb9Fus11DIA3tmwxgYCuK1t_iS_lLKt1Bq8t8rWNgwHjQ-u16F3so6W-FnHsvWH7jk6qWTt4eInp-j9_u5t8Zisnh-Wi9tVorNM8MQIKpTkRQaFUGAImyvFiozqwjCdV5qpXBulJRMkr1JmOMQEARqqggupsim6Gr2daz978KHctL1r4ssyZUWacxEnjNT1SGnXeu-gKjtnt9INJSXlfu1yv3Z5WDvCdIR3tobhH7JcPt2_jp1v5eCHHw</recordid><startdate>202101</startdate><enddate>202101</enddate><creator>Jiang, Yuhan</creator><creator>Li, Jing</creator><creator>Zhao, Huan</creator><creator>Zhao, Runtian</creator><creator>Xu, Yi</creator><creator>Lyu, Xiaoling</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0003-2727-0193</orcidid></search><sort><creationdate>202101</creationdate><title>Preparation of grape seed polypeptide and its calcium chelate with determination of calcium bioaccessibility and structural characterisation</title><author>Jiang, Yuhan ; Li, Jing ; Zhao, Huan ; Zhao, Runtian ; Xu, Yi ; Lyu, Xiaoling</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3386-d818ba673e78bed049bb4731c7d4c5fc4b5cdbca4805f24d6e05fe8ecef768ab3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Bacillus subtilis</topic><topic>Binding sites</topic><topic>Bioavailability</topic><topic>Calcium</topic><topic>calcium chelate</topic><topic>Calcium ions</topic><topic>Chelates</topic><topic>Chelation</topic><topic>Digestion</topic><topic>Digestive system</topic><topic>Fermentation</topic><topic>Gastrointestinal system</topic><topic>Gastrointestinal tract</topic><topic>Grape seed</topic><topic>Grapes</topic><topic>Ions</topic><topic>Oxygen</topic><topic>Peptides</topic><topic>Polypeptides</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Jiang, Yuhan</creatorcontrib><creatorcontrib>Li, Jing</creatorcontrib><creatorcontrib>Zhao, Huan</creatorcontrib><creatorcontrib>Zhao, Runtian</creatorcontrib><creatorcontrib>Xu, Yi</creatorcontrib><creatorcontrib>Lyu, Xiaoling</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Jiang, Yuhan</au><au>Li, Jing</au><au>Zhao, Huan</au><au>Zhao, Runtian</au><au>Xu, Yi</au><au>Lyu, Xiaoling</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Preparation of grape seed polypeptide and its calcium chelate with determination of calcium bioaccessibility and structural characterisation</atitle><jtitle>International journal of food science & technology</jtitle><date>2021-01</date><risdate>2021</risdate><volume>56</volume><issue>1</issue><spage>166</spage><epage>177</epage><pages>166-177</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
Grape seed polypeptide (GSPP) was obtained by liquid fermentation with Bacillus subtilis TK15.015 from waste grape seed pomace. Its chelation ability with calcium ions was excellent. Simulation of in vitro gastrointestinal digestion showed that GSPP and calcium chelate (GSPP‐Ca) slowly released calcium and decreased stomach stimulation. The solubility and transmission rate of GSPP‐Ca after digestion in the gastrointestinal tract for 8 h maintained high levels of 74.4% and 46.4%, respectively, which far exceeded the levels achieved by other calcium supplements. Structural characterisation showed that calcium ions mainly react with binding sites present in peptides such as carboxyl oxygen, hydroxyl oxygen, amino nitrogen and amide bonds. GSPP‐Ca may be a state in which a calcium‐encapsulating complex formed, leaving calcium ions in a soluble state, suggesting its possible use as a high‐quality calcium supplement.
Grape seed peptide produced by Bacillus subtilis TK15.015 through liquid fermentation from grape seed pomace can chelate with calcium, and their chelates (GSPP‐Ca) have high calcium bioaccessibility.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.14616</doi><tpages>12</tpages><orcidid>https://orcid.org/0000-0003-2727-0193</orcidid></addata></record> |
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| source | Wiley Online Library Journals Frontfile Complete; Oxford Journals Open Access Collection |
| subjects | Bacillus subtilis Binding sites Bioavailability Calcium calcium chelate Calcium ions Chelates Chelation Digestion Digestive system Fermentation Gastrointestinal system Gastrointestinal tract Grape seed Grapes Ions Oxygen Peptides Polypeptides |
| title | Preparation of grape seed polypeptide and its calcium chelate with determination of calcium bioaccessibility and structural characterisation |
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