钙
磷酸化
化学
矿化(土壤科学)
肽
螯合作用
生物化学
磷酸盐
生物物理学
生物
无机化学
有机化学
氮气
作者
Liwei Qi,Kangyu Wang,Jiaojiao Zhou,Hongru Zhang,Yujie Guo,Chunhui Zhang
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-09-03
卷期号:433: 137365-137365
被引量:9
标识
DOI:10.1016/j.foodchem.2023.137365
摘要
This study aimed to investigate the effect of phosphorylation modification of collagen peptide on its calcium-binding capacity and pro-mineralization activity. In this study, collagen peptide (Leu-Thr-Phe, LTF) and phosphorylated LTF (P-LTF) were synthesized and further chelated with calcium ions. The results showed that phosphorylation of LTF significantly enhanced its calcium-binding capacity. Spectra analysis revealed that the calcium-binding sites of P-LTF were mainly carbonyl, carboxyl, and phosphate groups. Molecular docking further demonstrated that the phosphate group introduced by phosphorylation enhanced the calcium-binding capacity of LTF by ionic bonds and coordination bonds. The stability analysis results suggested that intestinal fluid could repair the peptide-calcium complex destroyed by gastric fluid. The cell experiment displayed that P-LTF-Ca significantly improved the mineralization activity of MC3T3-E1 cells, and the order of effective influence was P-LTF-Ca > LTF-Ca > P-LTF > LTF. This study provided the theoretical basis for the potential application of phosphorylation modification in improving bone health.
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