Novel Insights Into Peptide‐Calcium Chelates From Lentinula edodes: Preparation and Its Structure, Stability, and Calcium Transport Analysis

• Published in: Food science & nutrition Vol. 13; no. 1; pp. e4731 - n/a
• Main Authors: Gu, Haofeng, Liang, Lei, Wei, Yang, Wang, Jia Hao, Ma, Wanning, Fu, Yuyu, Fan, Dan, Gao, Wanxiang, Yang, Jiayao, Zheng, Xinyu, Chen, Tingshu, Chen, Yuexin
• Format: Journal Article
• Language: English
• Published: United States John Wiley & Sons, Inc 01.01.2025; John Wiley and Sons Inc
• Subjects: Amino acids; Binding; Bioavailability; Calcium; Calcium chloride; Calcium signalling; Calcium transport; calcium‐binding mechanisms; Chelates; Chelation; Dietary supplements; Experiments; Fourier transforms; Lentinula edodes; microstructure; Nutrition; optimization; Original; Peptides; peptide‐Ca chelate; Protease; Proteins; Scanning electron microscopy; Spectrum analysis; Temperature; Thermal stability; Ultrasonic imaging; China; calcium‐binding mechanisms; peptide‐Ca chelate; microstructure; optimization; Lentinula edodes
• ISSN: 2048-7177; 2048-7177
• DOI: 10.1002/fsn3.4731

ABSTRACT Peptide‐Ca chelates are innovative calcium supplements. Lentinula edodes possesses nutritional advantages for preparing calcium‐binding peptides (CBPs), although there are limited studies on this subject. Therefore, this paper investigated the optimal condition for preparing Lentinula edodes CBPs and Lentinula edodes peptide‐calcium chelates (LP‐Ca), along with analyzing their microstructure, calcium‐binding mechanisms, stability, and calcium transporting efficacy. The optimal protease and hydrolysis time for preparing CBPs were neutral protease and 3 h, respectively. The optimized parameters for LP‐Ca preparation were as follows: pH9, time 50 min, mass ratio of peptide/CaCl2 5:1, and temperature 65°C. The chelates contain 4.23% ± 0.01% Ca. After chelation, Glu, Asp, Lys, Ser, His, and Cys were enriched. LP‐Ca possessed a rough and porous structure, exhibiting a pronounced calcium signal. COO, CO, and NH groups were contributed to the chelation, with calcium primarily existing in an amorphous form. LP‐Ca exhibited enhanced thermal stability and retained most of the calcium (62.33% ± 4.51%) after digestion, and calcium transportation was enhanced in the LP‐Ca group (9.57 ± 0.60 μg). Collectively, LP‐Ca are studied for the first time and the study is of great significance for developing novel calcium supplements. Lentinula edodes peptide‐Ca chelates (LP‐Ca) were prepared. The chelates possessed a rough, loose, and porous structure. COO, CO, and NH groups were involved in the chelation of LP‐Ca. LP‐Ca exhibited good thermal stability and retained most of Ca after digestion. LP‐Ca exhibited promoting effects on calcium transport by Caco2 cells.