Novel iron-chelating peptide from egg yolk: Preparation, characterization, and iron transportation

Ying Liu; Zhuo Wang; Abulimiti Kelimu; Sameh A Korma; Ilaria Cacciotti; Huan Xiang; Chun Cui

doi:10.1016/j.fochx.2023.100692

Novel iron-chelating peptide from egg yolk: Preparation, characterization, and iron transportation

Food Chem X. 2023 Apr 22:18:100692. doi: 10.1016/j.fochx.2023.100692. eCollection 2023 Jun 30.

Authors

Ying Liu¹, Zhuo Wang¹, Abulimiti Kelimu², Sameh A Korma³, Ilaria Cacciotti⁴, Huan Xiang¹, Chun Cui¹

Affiliations

¹ College of Food Science and Engineering, South China University of Technology, Wushan Road 381, 510640 Guangzhou, Guangdong, China.
² College of Food Science and Pharmacy, Xinjiang Agricultural University, Nongda East Road 311, 830052 Urumqi, Xinjiang, China.
³ Department of Food Science, Faculty of Agriculture, Zagazig University, El-Zeraa Road 114, 44519 Zagazig, Sharkia, Egypt.
⁴ Department of Engineering, INSTM RU, University of Rome "Niccolò Cusano", 3 via Don Carlo Gnocchi, 3 00166 Roma, Italy.

Abstract

In this work, an egg yolk protein hydrolysate (EYPH) with a high iron-chelating ability (87.32%) was prepared. The fractionation using 60% (v/v) ethanol concentration (E3 fraction) led to the efficiently accumulating the iron-chelating peptides in EYPH. The characterization results showed that iron mainly chelated with carboxyl, amino and phosphate groups of peptides. From E3 fraction, six iron-chelating peptides with MW ranging from 1372.36 to 2937.04 Da were identified and a hypothesized molecular model of DDSSSpSpSpSpSpSVLSK-Fe was simulated. In vitro stability determination showed that E3-Fe chelate owned a good heat, alkalinity and digestion tolerance, but a relatively bad acid tolerance. Finally, iron transport analysis showed that iron in the E3-Fe would be absorbed in caco-2 cell membrane more effectively than that of iron salts, indicating that it was possible to apply the E3-Fe complex as iron supplements.

Keywords: Chelating mechanisms; Egg yolk protein; Enzymatic hydrolysis; Iron bioavailability; Iron chelate.