最近,由于良好的钙生物利用度,由各种食物制成的肽-钙螯合物已经出现。猴头菌,一种可食用的真菌,富含具有高比例钙结合氨基酸的蛋白质。因此,蘑菇是制备肽钙螯合物的良好来源。在这里,研究了水解具有良好钙结合率(CBR)的猴头菌肽(HP)的条件,随后优化了HP-钙螯合物(HP-Ca)的制备工艺。此外,对新螯合物的结构进行了表征,并评估了胃肠道稳定性和钙吸收。选择木瓜蛋白酶和2h的水解时间用于制备猴头菌肽,和条件(pH8.5,温度55°C,时间40分钟,肽/CaCl2质量比4:1)是制备HP-Ca的最佳条件。在这种情况下,螯合物含有6.79±0.13%的钙。形貌和能谱(EDS)分析表明,HP-Ca具有疏松、多孔,具有明显的钙元素信号。紫外-可见(UV)吸收和傅里叶变换红外光谱(FT-IR)分析表明,钙可能通过与酸性氨基酸的游离-COO-和酰胺的C=O相互作用而与HP螯合。HP-Ca对刺激的胃肠消化表现出良好的稳定性。此外,HP-Ca显著改善了Caco-2上皮细胞对钙的吸收。因此,HP-Ca是一种有前途的钙补充剂,具有高的钙生物利用度。
Recently, owing to the good calcium bioavailability, peptide-calcium chelates made of various foods have been emerging. Hericium erinaceus, an edible fungus, is rich in proteins with a high proportion of calcium-binding amino acids. Thus, mushrooms serve as a good source to prepare peptide-calcium chelates. Herein, the conditions for hydrolyzing Hericium erinaceus peptides (HP) with a good calcium-binding rate (CBR) were investigated, followed by the optimization of HP-calcium chelate (HP-Ca) preparation. Furthermore, the structure of the new chelates was characterized along with the evaluation of gastrointestinal stability and calcium absorption. Papain and a hydrolysis time of 2 h were selected for preparing Hericium erinaceus peptides, and the conditions (pH 8.5, temperature 55°C, time 40 min, and mass ratio of peptide/CaCl2 4:1) were optimal to prepare HP-Ca. Under this condition, the chelates contained 6.79 ± 0.13% of calcium. The morphology and energy disperse spectroscopy (EDS) analysis showed that HP-Ca was loose and porous, with an obvious calcium element signal. The ultraviolet-visible (UV) absorption and Fourier transform infrared spectroscopy (FT-IR) analysis indicated that calcium possibly chelates to HP via interaction with free -COO- from acidic amino acids and C = O from amide. HP-Ca displayed good stability against stimulated gastrointestinal digestion. Moreover, HP-Ca significantly improved the calcium absorption by Caco-2 epithelial cells. Thus, HP-Ca is a promising Ca supplement with high calcium bioavailability.