摘要
铁元素是人体维持红细胞代谢、辅助骨髓造血的必需营养素。铁元素的缺乏会引起多种疾病,如贫血、发育不良、孕妇早产等。肽铁螯合物作为一种新兴的补铁产品,因其具有吸收率高、安全无副作用等优点,近年来逐渐被当成新型的理想补铁剂。本文主要综述了食源性肽及肽铁螯合物的制备及其螯合活性影响因素,归纳肽铁结合机制,对其结合位点和螯合模式进行了概括,进一步分析其构象变化和分子间作用力,并总结其促进铁生物利用度的方式,旨在为肽铁螯合物在功能性食品、新型补铁剂上的开发应用提供参考。
Iron is an essential nutrient for maintaining red blood cell metabolism and assisting bone marrow hematopoiesis.Iron deficiency can cause various diseases,such as anemia,stunted growth,and premature birth in pregnant women.As a new iron supplement product,peptide iron chelate has been used as a new ideal iron supplement in recent years because of its advantages of high absorption rate,safety,and no side effects.This paper mainly reviews the preparation of foodborne peptides and peptide iron chelates and the factors affecting their chelation activity,explored the iron-binding mechanism of peptides,summarizes their binding sites and chelation patterns,further analyzes their conformational changes and intermolecular forces,and summarizes how they promote iron bioavailability.The aim is to provide a reference for developing and applying iron peptide chelates in functional foods and new iron supplements.
作者
周莹
石景
邹烨
王道营
杨彪
马晶晶
杨静
徐为民
ZHOU Ying;SHI Jing;ZOU Ye;WANG Daoying;YANG Biao;MA Jingjing;YANG Jing;XU Weimin(College of Food Science,Tibet Agriculture and Animal Husbandry University,Nyingchi 860000,China;Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Science,Nanjing 210014,China;Key Laboratory of Agricultural Products Cold Chain Logistics Technology,Ministry of Agriculture and Rural Affairs,Nanjing 210014,China)
出处
《食品工业科技》
CAS
北大核心
2024年第14期418-425,共8页
Science and Technology of Food Industry
基金
国家自然科学基金项目(32301991)
江苏省自然科学基金青年科学基金项目(BK20210160)
江苏省农业科技自主创新资金项目(CX(23)3054)
国家现代农业产业技术体系资助(CARS-41)。
关键词
食源性肽
肽铁螯合物
螯合机理
构象分析
生物利用度
food derived peptides
iron chelated peptide
chelating mechanism
conformational analysis
bioavailability
作者简介
周莹(1997-),女,硕士研究生,研究方向:肉品及其副产物加工,E-mail:1334001953@qq.com。;通信作者:杨静(1986-),女,博士,助理研究员,研究方向:肉品及其副产物加工,E-mail:20210007@jaas.ac.cn。;通信作者:徐为民(1969-),男,博士,研究员,研究方向:肉品加工与质量控制,E-mail:weiminxu2002@aliyun.com。
