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Selenium-chelating corn oligopeptide as a potential antioxidant supplement: investigation of the protein conformational changes and identification of the antioxidant fragment composition

  • Xiu-Yuan Qin , Jiang-Tao Zhang , Guo-Ming Li , Mu-Yi Cai , Jun Lu , Rui-Zeng Gu EMAIL logo and Wen-Ying Liu EMAIL logo
Published/Copyright: April 15, 2020
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International Journal of Food Engineering
From the journal International Journal of Food Engineering Volume 16 Issue 4

Abstract

A selenium-chelating corn oligopeptide (Se-COP) with high protein and low molecular weight was prepared as a selenium supplement. We utilized infrared (IR), ultraviolet (UV), and circular dichroism (CD) spectroscopy, 1-anilinonaphthalene-8-sulfonate (ANS)-binding fluorescence spectra, and isothermal titration calorimetry (ITC) to analyze and describe Se-COP and its reactions. It was concluded that the chelation reaction was a spontaneous process driven by enthalpy and entropy, with ΔH=3.79 × 104 ± 4075 cal/mol, ΔS = 146 cal/mol, ΔG = –23356.30 ± 126.94 cal/mol, binding constant Ka = 1.18 × 104 ± 855 M–1, and binding site number n = 0.13 ± 0.0126, and described as coordination bonds forming and hydrophobic interaction, as well as protein conformational changes including secondary and tertiary hydrophobic structure. Se-COP had strong antioxidant capacity, and mass spectrometry (MS) was used to identify the antioxidant peptide fragment, which was characterized as LLPPY and quantified at 428.95 ng/mg. This study indicated that Se-COP prepared by chelation may be a Se supplement with antioxidant capacity that can be applied in functional foods or ingredients.

Keywords: antioxidant activity; chelation mechanism; conformational changes; low-molecular-weight; peptide fragment quantification; selenium supplement
Corresponding authors: Rui-Zeng Gu, Beijing Engineering Research Center of Protein and Functional Peptides, China National Research Institute of Food and Fermentation Industries Co., Ltd., Beijing 100015, People's Republic of China, E-mail: ; and Wen-Ying Liu, Beijing Engineering Research Center of Protein and Functional Peptides, China National Research Institute of Food and Fermentation Industries Co., Ltd., Beijing 100015, People's Republic of China, E-mail:

Funding source: National Key Research and Development Program of China

Award Identifier / Grant number: No. 2016YFD0400604 to MC

Acknowledgment

Special thanks to the staff of the Center of Biomedical Analysis, Tsinghua University for technical assistance with LC/MS and the staff of GL Biochem (Shanghai) Ltd. for assistance with the synthesis of peptide fragments.

  1. Author contribution: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.

  2. Research funding: This research was supported by grants from the National Key Research and Development Program of China (No. 2016YFD0400604 to MC).

  3. Employment or leadership: None declared.

  4. Honorarium: None declared.

  5. Conflict of interest statement: The authors declare no conflicts of interest regarding this article.

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Received: 2019-05-29
Accepted: 2020-02-20
Published Online: 2020-04-15

© 2020 Walter de Gruyter GmbH, Berlin/Boston

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https://doi.org/10.1515/ijfe-2019-0166
Keywords for this article
antioxidant activity; chelation mechanism; conformational changes; low-molecular-weight; peptide fragment quantification; selenium supplement

Articles in the same Issue

  1. Articles
  2. Viscoelastic analysis of oat grain within linear viscoelastic region by using dynamic mechanical analyzer
  3. Mathematical modeling of ohmic heating for inactivation of acid-adapted foodborne pathogens in tomato juice
  4. Selenium-chelating corn oligopeptide as a potential antioxidant supplement: investigation of the protein conformational changes and identification of the antioxidant fragment composition
  5. Copper-chelating peptide from salmon by-product proteolysate
  6. Chemometric analysis reveals influences of hot air drying on the degradation of polyphenols in red radish
  7. Prediction of internal compositions change in potato during storage using visible/near-infrared (Vis/NIR) spectroscopy
  8. Evaluation of the effects of weak oscillating magnetic fields applied during freezing on systems of different complexity
  9. Shorter Communication
  10. The effect of Arthrospira platensis (spirulina) addition on the content of selected mineral elements, carotenes, and antioxidant potential in alginate gel beads
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