Abstract：
Iron chelating peptides have been widely utilized as iron supplements due to their excellent absorption capacity, However, the high cost and cumbersome manufacturing process of these peptides significantly limit their industrial application. In this study, fermentation was used for the first time to prepare iron chelating peptides. Bacillus altitudinis 3*1-3 was selected as the most suitable strain from 50 strains. The hydrolysates of fermented scallop skirts showed excellent iron-chelating capacity (9.39 mg/g). Aspartic acid, glutamic acid, and histidine are crucial for the binding of peptides to ferrous ions. The heptapeptide (FEDPEFE) forms six binding bonds with ferrous irons. Compared with ferrous sulfate, peptide-ferrous chelate showed more stability in salt solution and simulated gastrointestinal juice (p < 0.05). Furthermore, the fermentation method could save >50% of the cost compared with the enzymatic method. The results can provide a theoretical basis for the preparation of ferrous-chelated peptides using the fermentation method.
摘要：
铁螯合肽由于其优异的吸收能力而被广泛用作铁补充剂，然而,这些肽的高成本和繁琐的制造过程极大地限制了它们的工业应用。在这项研究中,首次采用发酵法制备铁螯合肽。从50株菌株中筛选出杨氏芽孢杆菌3*1-3为最合适的菌株。发酵扇贝裙部的水解产物表现出优异的铁螯合能力(9.39mg/g)。天冬氨酸,谷氨酸，组氨酸对于肽与亚铁离子的结合至关重要。七肽(FEDPEFE)与亚铁铁形成六个结合键。与硫酸亚铁相比，肽-亚铁螯合物在盐溶液和模拟胃肠液中表现出更高的稳定性(p<0.05)。此外，与酶法相比，发酵法可节省>50%的成本。研究结果可为利用发酵法制备亚铁螯合肽提供理论依据。
