Preparation and Cellular Absorption of Zinc-chelating Peptides Derived from Sika Deer Blood

Tian Tian¹, Yao Sun^1, , Wen-xuan Zhu¹, Xiao-chen Gao² and Li-wen Tang¹

¹Changchun University of Technology, Changchun 130012, China

²Jilin Ginseng Academy and Changchun University of Chinese Medicine, Changchun 130117, Jilin, China

Cite this paper:
Tian Tian, Yao Sun, Wen-xuan Zhu, Xiao-chen Gao and Li-wen Tang. Preparation and Cellular Absorption of Zinc-chelating Peptides Derived from Sika Deer Blood. Journal of Food and Nutrition Research. 2023; 11(1):84-95. doi: 10.12691/jfnr-11-1-8

Abstract

In order to prepare a zinc nutritional fortifier which was easily absorbed by human body and improved the utilization rate of sika deer blood. In this research, response surface methodology (RSM) was used to optimize the preparation conditions of zinc chelate sika deer blood polypeptide (SDBP). The peak chelated rate was 82.1% and zinc content was 21.3mg/mL. Used deer blood and zinc sulfate as raw materials and zinc chelated rate as an indicator, the effect of pH, reaction time, peptide zinc mass ratio and reaction temperature on zinc chelating rate were investigated by single factor text. The optimal condition for the chelation reaction was that mass ratio of peptide: zinc 2:1, pH 6 and 60°C for 60 min. The structure of zinc chelated by SDBP was characterized by UV, FTIR, SEM, molecular weight and particle size analysis elt. FTIR proved that SDBPCZ had sufficient metal binding sites. The bioavailability of zinc ion in sika deer blood peptide chelated zinc(SDBPCZ) was determined by simulating gastrointestinal digestion and absorption in vitro. Experimental synthesis showed that SDBPCZ exhibited better zinc solubility and had higher dialyzable than ZnSO_4. These results might provide insights into the methods for developing functional foods such as zinc-fortified.

Keywords:
deer blood polypeptide zinc ions nutritional fortifier chelation stability

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

Figures

References: