Novel strategy to the characterization and enhance the glycemic control properties of walnut-derived peptides via zinc chelation
•Effect of the peptides chelated zinc on hypoglycemic properties was first study.•The anti-diabetic activity was enhanced than before chelation.•Meanwhile, the antioxidant ability was also increased than before chelation.•WPH-Zn on antioxidant was better than LP5-Zn compared with before chelation.•W...
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| Veröffentlicht in: | Food chemistry 2024-05, Vol.441, p.138288-138288, Article 138288 |
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| creator | Zhao, Fanrui Hou, Weiyu Guo, Linxin Wang, Chongchong Liu, Yan Liu, Xingquan Min, Weihong |
| description | •Effect of the peptides chelated zinc on hypoglycemic properties was first study.•The anti-diabetic activity was enhanced than before chelation.•Meanwhile, the antioxidant ability was also increased than before chelation.•WPH-Zn on antioxidant was better than LP5-Zn compared with before chelation.•WPH more potentially easier participating in coordination with Zn2 + than LP5.
This study aimed to utilize zinc coordination to promote the hypoglycemic and antioxidant properties of walnut-derived peptides, such as walnut protein hydrolysate (WPH) and Leu-Pro-Leu-Leu-Arg (LPLLR, LP5), of which LP5 was previously identified from WPH. The optimal conditions for the chelation were a peptide-to-zinc ratio of 6:1, pH of 9, duration of 50 min, and temperature of 50 °C. The WPH-Zn and LP5-Zn complexes increased the α-glucosidase inhibition, α-amylase inhibition, and antioxidant activity more than WPH and LP5 (p |
| doi_str_mv | 10.1016/j.foodchem.2023.138288 |
| format | Article |
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This study aimed to utilize zinc coordination to promote the hypoglycemic and antioxidant properties of walnut-derived peptides, such as walnut protein hydrolysate (WPH) and Leu-Pro-Leu-Leu-Arg (LPLLR, LP5), of which LP5 was previously identified from WPH. The optimal conditions for the chelation were a peptide-to-zinc ratio of 6:1, pH of 9, duration of 50 min, and temperature of 50 °C. The WPH-Zn and LP5-Zn complexes increased the α-glucosidase inhibition, α-amylase inhibition, and antioxidant activity more than WPH and LP5 (p < 0.05). In particular, the antioxidant activity of WPH-Zn was superior to LP5-Zn. This is attributable to the WPH containing more aromatic amino acids, carboxylate groups and the imidazole groups, which implies its capacity to potentially coordinate with Zn2+ to form the WPH-Zn complex. Moreover, particle size, zeta potential, and scanning electron microscope indicated that the chelation of Zn2+ by peptides led to intramolecular and intermolecular folding and aggregation.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2023.138288</identifier><identifier>PMID: 38185052</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>alpha-amylase ; Antioxidant ; antioxidant activity ; antioxidants ; chelation ; food chemistry ; glycemic control ; Hypoglycemic ; imidazole ; particle size ; peptide-Zn chelation ; peptides ; protein hydrolysates ; temperature ; Walnut-derived peptide ; walnuts ; zeta potential ; zinc</subject><ispartof>Food chemistry, 2024-05, Vol.441, p.138288-138288, Article 138288</ispartof><rights>2023 Elsevier Ltd</rights><rights>Copyright © 2023 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c401t-9e908ea30d71f737edea949529c7afe5e59ea75be92520f0f6e02a94b2e4ad693</citedby><cites>FETCH-LOGICAL-c401t-9e908ea30d71f737edea949529c7afe5e59ea75be92520f0f6e02a94b2e4ad693</cites><orcidid>0000-0002-2049-5771</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0308814623029060$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/38185052$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Zhao, Fanrui</creatorcontrib><creatorcontrib>Hou, Weiyu</creatorcontrib><creatorcontrib>Guo, Linxin</creatorcontrib><creatorcontrib>Wang, Chongchong</creatorcontrib><creatorcontrib>Liu, Yan</creatorcontrib><creatorcontrib>Liu, Xingquan</creatorcontrib><creatorcontrib>Min, Weihong</creatorcontrib><title>Novel strategy to the characterization and enhance the glycemic control properties of walnut-derived peptides via zinc chelation</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•Effect of the peptides chelated zinc on hypoglycemic properties was first study.•The anti-diabetic activity was enhanced than before chelation.•Meanwhile, the antioxidant ability was also increased than before chelation.•WPH-Zn on antioxidant was better than LP5-Zn compared with before chelation.•WPH more potentially easier participating in coordination with Zn2 + than LP5.
This study aimed to utilize zinc coordination to promote the hypoglycemic and antioxidant properties of walnut-derived peptides, such as walnut protein hydrolysate (WPH) and Leu-Pro-Leu-Leu-Arg (LPLLR, LP5), of which LP5 was previously identified from WPH. The optimal conditions for the chelation were a peptide-to-zinc ratio of 6:1, pH of 9, duration of 50 min, and temperature of 50 °C. The WPH-Zn and LP5-Zn complexes increased the α-glucosidase inhibition, α-amylase inhibition, and antioxidant activity more than WPH and LP5 (p < 0.05). In particular, the antioxidant activity of WPH-Zn was superior to LP5-Zn. This is attributable to the WPH containing more aromatic amino acids, carboxylate groups and the imidazole groups, which implies its capacity to potentially coordinate with Zn2+ to form the WPH-Zn complex. Moreover, particle size, zeta potential, and scanning electron microscope indicated that the chelation of Zn2+ by peptides led to intramolecular and intermolecular folding and aggregation.</description><subject>alpha-amylase</subject><subject>Antioxidant</subject><subject>antioxidant activity</subject><subject>antioxidants</subject><subject>chelation</subject><subject>food chemistry</subject><subject>glycemic control</subject><subject>Hypoglycemic</subject><subject>imidazole</subject><subject>particle size</subject><subject>peptide-Zn chelation</subject><subject>peptides</subject><subject>protein hydrolysates</subject><subject>temperature</subject><subject>Walnut-derived peptide</subject><subject>walnuts</subject><subject>zeta potential</subject><subject>zinc</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><recordid>eNqFkT1PHDEQhi0UFC4kfwG5TLPH2N4Pu0uEQoKEkobUls-eZX3aXS-276Kjyk-P4SAtlYt53neseQi5YLBmwNrL7boPwdkBpzUHLtZMSC7lCVkx2Ymqg46_IysQICvJ6vaMfEhpCwAcmHxPzoRksoGGr8jfn2GPI005moz3B5oDzQNSO5hobMboH032YaZmdhTnwcwWn4H78WBx8pbaMOcYRrrEsGDMHhMNPf1jxnmXK1cK9ujogkv2roz23tBHP5fYgONz80dy2psx4aeX95z8vv52d_Wjuv31_ebq621la2C5UqhAohHgOtZ3okOHRtWq4cp2pscGG4WmazaoeMOhh75F4IXYcKyNa5U4J5-PveWjDztMWU8-WRxHM2PYJS1YIzoBSso3Ua4Yk3UteFvQ9ojaGFKK2Osl-snEg2agn0TprX4VpZ9E6aOoErx42bHbTOj-x17NFODLEcBylL3HqJP1WM7vfESbtQv-rR3_AAf_qnM</recordid><startdate>20240530</startdate><enddate>20240530</enddate><creator>Zhao, Fanrui</creator><creator>Hou, Weiyu</creator><creator>Guo, Linxin</creator><creator>Wang, Chongchong</creator><creator>Liu, Yan</creator><creator>Liu, Xingquan</creator><creator>Min, Weihong</creator><general>Elsevier Ltd</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7S9</scope><scope>L.6</scope><orcidid>https://orcid.org/0000-0002-2049-5771</orcidid></search><sort><creationdate>20240530</creationdate><title>Novel strategy to the characterization and enhance the glycemic control properties of walnut-derived peptides via zinc chelation</title><author>Zhao, Fanrui ; Hou, Weiyu ; Guo, Linxin ; Wang, Chongchong ; Liu, Yan ; Liu, Xingquan ; Min, Weihong</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c401t-9e908ea30d71f737edea949529c7afe5e59ea75be92520f0f6e02a94b2e4ad693</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>alpha-amylase</topic><topic>Antioxidant</topic><topic>antioxidant activity</topic><topic>antioxidants</topic><topic>chelation</topic><topic>food chemistry</topic><topic>glycemic control</topic><topic>Hypoglycemic</topic><topic>imidazole</topic><topic>particle size</topic><topic>peptide-Zn chelation</topic><topic>peptides</topic><topic>protein hydrolysates</topic><topic>temperature</topic><topic>Walnut-derived peptide</topic><topic>walnuts</topic><topic>zeta potential</topic><topic>zinc</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zhao, Fanrui</creatorcontrib><creatorcontrib>Hou, Weiyu</creatorcontrib><creatorcontrib>Guo, Linxin</creatorcontrib><creatorcontrib>Wang, Chongchong</creatorcontrib><creatorcontrib>Liu, Yan</creatorcontrib><creatorcontrib>Liu, Xingquan</creatorcontrib><creatorcontrib>Min, Weihong</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zhao, Fanrui</au><au>Hou, Weiyu</au><au>Guo, Linxin</au><au>Wang, Chongchong</au><au>Liu, Yan</au><au>Liu, Xingquan</au><au>Min, Weihong</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Novel strategy to the characterization and enhance the glycemic control properties of walnut-derived peptides via zinc chelation</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2024-05-30</date><risdate>2024</risdate><volume>441</volume><spage>138288</spage><epage>138288</epage><pages>138288-138288</pages><artnum>138288</artnum><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>•Effect of the peptides chelated zinc on hypoglycemic properties was first study.•The anti-diabetic activity was enhanced than before chelation.•Meanwhile, the antioxidant ability was also increased than before chelation.•WPH-Zn on antioxidant was better than LP5-Zn compared with before chelation.•WPH more potentially easier participating in coordination with Zn2 + than LP5.
This study aimed to utilize zinc coordination to promote the hypoglycemic and antioxidant properties of walnut-derived peptides, such as walnut protein hydrolysate (WPH) and Leu-Pro-Leu-Leu-Arg (LPLLR, LP5), of which LP5 was previously identified from WPH. The optimal conditions for the chelation were a peptide-to-zinc ratio of 6:1, pH of 9, duration of 50 min, and temperature of 50 °C. The WPH-Zn and LP5-Zn complexes increased the α-glucosidase inhibition, α-amylase inhibition, and antioxidant activity more than WPH and LP5 (p < 0.05). In particular, the antioxidant activity of WPH-Zn was superior to LP5-Zn. This is attributable to the WPH containing more aromatic amino acids, carboxylate groups and the imidazole groups, which implies its capacity to potentially coordinate with Zn2+ to form the WPH-Zn complex. Moreover, particle size, zeta potential, and scanning electron microscope indicated that the chelation of Zn2+ by peptides led to intramolecular and intermolecular folding and aggregation.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>38185052</pmid><doi>10.1016/j.foodchem.2023.138288</doi><tpages>1</tpages><orcidid>https://orcid.org/0000-0002-2049-5771</orcidid></addata></record> |
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| subjects | alpha-amylase Antioxidant antioxidant activity antioxidants chelation food chemistry glycemic control Hypoglycemic imidazole particle size peptide-Zn chelation peptides protein hydrolysates temperature Walnut-derived peptide walnuts zeta potential zinc |
| title | Novel strategy to the characterization and enhance the glycemic control properties of walnut-derived peptides via zinc chelation |
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