Characterization of sea cucumber (stichopus japonicus) ovum hydrolysates: calcium chelation, solubility and absorption into intestinal epithelial cells

Journal of the Science of Food and Agriculture - Tập 97 Số 13 - Trang 4604-4611 - 2017
Na Sun1, Pengbo Cui1, Songyi Lin1, Cuiping Yu1, Yue Tang1, Wei Ye1, Youling L. Xiong2, Wengang Jin1
1School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, PR China
2Department of Animal and Food Sciences, University of Kentucky, Lexington, KT, USA

Tóm tắt

AbstractBACKGROUND

Sea cucumber (Stichopus japonicus) ovum hydrolysates (SCOHs) chelated with calcium were produced to investigate the characteristics of calcium binding and solubility, as well as to study any effects on calcium absorption by human intestinal epithelial cells.

RESULTS

The results of the present study show that the calcium‐binding capacity of SCOHs depended greatly on the type of proteases. The maximum level of Ca binding (0.38 mmol L–1) occurred when trypsin was used, with a peptide yield of 85.7%. Investigation of the possible chelating modes between SCOHs and calcium ions indicated that calcium ions bound to SCOHs primarily via interactions with carboxyl oxygen and amino nitrogen atoms of Glu and Asp and also that the phosphoserine residues might be also responsible for SCOH–calcium chelation. Moreover, SCOH–calcium complexes maintained the solubility of calcium under simulated gastrointestinal digestion, regardless of the presence of dietary components such as oxalate. Furthermore, SCOH–Ca led to higher peak intracellular [Ca2+]i in both Caco‐2 cells (338.3 nmol L–1 versus 269.6 nmol L–1) and HT‐29 cells (373.9 nmol L–1 versus 271.7 nmol L–1) than casein phosphopeptide‐Ca.

CONCLUSION

Carboxyl oxygen and amino nitrogen atoms in the SCOHs could bind calcium ions, forming SCOH–calcium complexes. These complexes improved calcium solubility under simulated gastrointestinal digestion and also promoted calcium absorption in Caco‐2 and HT‐29 cells. © 2017 Society of Chemical Industry

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Journal of the Science of Food and Agriculture

Tập 97 Số 13

4604-4611

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