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author:

Wu, Xiaoping (Wu, Xiaoping.) [1] | Hu, Yanyu (Hu, Yanyu.) [2] | Zheng, Shuhong (Zheng, Shuhong.) [3] | Chen, Zhichao (Chen, Zhichao.) [4] | Cai, Xixi (Cai, Xixi.) [5] (Scholars:蔡茜茜) | Wang, Shaoyun (Wang, Shaoyun.) [6]

Indexed by:

EI Scopus SCIE

Abstract:

Background: Food-derived calcium chelating peptides (CCPs), as a new generation of calcium supplements, offer a promising strategy for addressing the challenge of human calcium nutrition. They are natural and have low toxicity, effectively solving the problems of poor calcium absorption and low bioavailability in the body. Therefore, they have high application value and development prospects in the food industry. Scope and approach: This review provided a comprehensive overview from the preparation, purification, and identification to the evaluation of CCPs. The structure-function relationship of CCPs and emerging technologies for estimating CCPs are summarized, with a focus on exploring the gastrointestinal stability of CCPs, the mechanism of promoting calcium absorption, and the progress in improving calcium bioavailability. Key findings and conclusions: Conventional purification and identification of CCPs are costly and time-consuming. To overwhelm this challenge, computer-aided mathematical models, quantum mechanical calculations, bioinformatics, and real-time updated protein/peptide databases have been extensively investigated and utilized. However, the effective use of these tools relies on the awareness of the structure-function relationship of CCPs. Currently, an increasing number of CCPs have been discovered from various food sources, and providing insight into the effects of CCPs on calcium bioavailability has special significance for them as functional ingredients or calcium preparations. Future studies should focus on the commercial production of food proteins-derived CCPs on a large scale, comprehensively studying the structure-function relationship of CCPs and validating their health benefits in the human body.

Keyword:

Calcium bioavailability Calcium chelating peptides Emerging technology Gastrointestinal stability Mechanism Structure-function relationship

Community:

  • [ 1 ] [Wu, Xiaoping]Fuzhou Univ, Coll Chem Engn, Coll Biol Sci & Engn, Fuzhou 350108, Peoples R China
  • [ 2 ] [Hu, Yanyu]Fuzhou Univ, Coll Chem Engn, Coll Biol Sci & Engn, Fuzhou 350108, Peoples R China
  • [ 3 ] [Zheng, Shuhong]Fuzhou Univ, Coll Chem Engn, Coll Biol Sci & Engn, Fuzhou 350108, Peoples R China
  • [ 4 ] [Chen, Zhichao]Fuzhou Univ, Coll Chem Engn, Coll Biol Sci & Engn, Fuzhou 350108, Peoples R China
  • [ 5 ] [Cai, Xixi]Fuzhou Univ, Coll Chem Engn, Coll Biol Sci & Engn, Fuzhou 350108, Peoples R China
  • [ 6 ] [Wang, Shaoyun]Fuzhou Univ, Coll Chem Engn, Coll Biol Sci & Engn, Fuzhou 350108, Peoples R China
  • [ 7 ] [Cai, Xixi]Qingyuan Innovat Lab, Quanzhou 362801, Peoples R China

Reprint 's Address:

  • [Cai, Xixi]Fuzhou Univ, Coll Chem Engn, Coll Biol Sci & Engn, Fuzhou 350108, Peoples R China;;[Wang, Shaoyun]Fuzhou Univ, Coll Chem Engn, Coll Biol Sci & Engn, Fuzhou 350108, Peoples R China;;

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Source :

TRENDS IN FOOD SCIENCE & TECHNOLOGY

ISSN: 0924-2244

Year: 2024

Volume: 150

1 5 . 1 0 0

JCR@2023

Cited Count:

WoS CC Cited Count: 13

SCOPUS Cited Count:

ESI Highly Cited Papers on the List: 0 Unfold All

WanFang Cited Count:

Chinese Cited Count:

30 Days PV: 1

Online/Total:151/10019191
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