Food and Fermentation Industries >

2024 , Vol. 50 >Issue 4: 197 - 203

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034297

Preparation, characterization, and proliferation by Caco-2 cells of egg white polypeptide-iron chelate

  • WANG Qingqing ,
  • CAI Weirong ,
  • WANG Yuling ,
  • ZHUO Yunyun ,
  • HUANG Wei ,
  • CAO Yufan
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  • (School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, China)

Received date: 2022-11-14

  Revised date: 2022-12-13

  Online published: 2024-03-15

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Abstract

This study aimed to produce iron supplements that can be easily absorbed by humans and increase the added value of salted egg white. The optimum enzymatic hydrolysis conditions were obtained based on the iron chelating capacity and degree of hydrolysis, and the polypeptides with high iron chelating capacity were separated and purified by ultrafiltration and Sephadex G-15 gel column. The structure of egg white polypeptide-iron chelate was characterized by scanning electron microscopy, energy spectrum, infrared spectroscopy, and X-ray diffraction (XRD). At the same time, this study also aimed to explore its effect on the cell activity of Caco-2. Results showed that the optimal conditions of enzymatic hydrolysis were that substrate concentration was 4%, enzyme addition was 10%, pH was 8, temperature was 50 ℃, and enzymatic hydrolysis time was 8 h. The iron chelating capacity of the product was 95.27%. F4-4 was the highest iron chelating capacity component, which was obtained from egg white polypeptide by ultrafiltration and Sephadex G-15. The results of the scanning electron microscope, energy spectrum, infrared spectrum, and XRD showed that the egg white polypeptide formed a chelate with Fe2+. In the cell experiment, compared with egg white polypeptide and ferrous sulfate, the egg white polypeptide-iron was safer and could have a certain role in promoting cell proliferation.

Key words： salted egg white; iron-binding peptide; separation and purification; structural characterization; cell proliferation

Cite this article

WANG Qingqing , CAI Weirong , WANG Yuling , ZHUO Yunyun , HUANG Wei , CAO Yufan . Preparation, characterization, and proliferation by Caco-2 cells of egg white polypeptide-iron chelate[J]. Food and Fermentation Industries, 2024 , 50(4) : 197 -203 . DOI: 10.13995/j.cnki.11-1802/ts.034297

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