Millet bran protein hydrolysates derived peptides-zinc chelate: Structural characterization, security prediction in silico, zinc transport capacity and stability against different food processing conditions.

Abstract

A novel peptide Ser-Asp-Asp-Val-Leu (SDDVL) of excellent zinc-chelating capacity (13.77mg/g) was identified in millet bran protein hydrolysates. In silico prediction demonstrated that SDDVL had no potential toxicity. The results of structural characterization demonstrated that both amino group and carboxyl group of SDDVL were the primary zinc-chelating sites. Moreover, SDDVL-zinc chelate showed higher stability (p<0.05) than ZnSO4 and zinc gluconate under different processing conditions including most pasteurization conditions, heating at 100°C for 10-50min, various pH values (8.0-10.0), treatment of glucose (4-8g/100g) or NaCl (1-4g/100g), and simulated gastrointestinal digestion. In addition, SDDVL-zinc chelate showed higher zinc transport capacity than ZnSO4 and zinc gluconate in Caco-2 cells (p<0.05). These results suggested that millet bran peptide had a positive effect on the gastrointestinal stability and bioavailability of Zn, and SDDVL-zinc chelate could be used as ingredient of zinc supplements. PRACTICAL APPLICATION: The current study provided a practical method to identify peptides of excellent zinc-chelating capacity from millet bran protein hydrolysates. This study demonstrated that in silico prediction assisted with suitable database was a fast, practical, and economic way to evaluate the security and to analysis the physicochemical properties of novel peptides. Moreover, it provided an efficient method to assess the stability of peptide-zinc chelate under different food processing conditions, which was the theoretical basis for utilization of peptide as ingredient of zinc fortifications.