Article
Food Science & Technology
Songfeng Yu, Wenjun Wang, Tingting Bu, Runan Zhao, Ruihao Niu, Ling Liu, Jiaheng Li, Jianping Wu, Donghong Liu
Summary: Two novel hypoglycemic peptides, VY and SFLLR, were identified from douchi and found to be the major components responsible for glucose uptake activity. This study aimed to investigate their digestion, absorption, and transport properties using simulated digestion and Caco-2 cell monolayers transport models. The results showed that VY could cross the Caco-2 cell monolayers intact via both passive paracellular pathway and active PepT1-mediated route, while SFLLR was partially degraded but still transported intact through the paracellular route.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Nutrition & Dietetics
Carmen Lammi, Gilda Aiello, Carlotta Bollati, Jianqiang Li, Martina Bartolomei, Giulia Ranaldi, Simonetta Ferruzza, Enrico Mario Alessandro Fassi, Giovanni Grazioso, Yula Sambuy, Anna Arnoldi
Summary: The study identified that P5 and P5-met are hypocholesterolemic peptides from lupin protein, and both are linearly absorbed by human intestinal cells. Despite their unique characteristics, the peptides share the same mechanisms of action and are capable of modulating cholesterol metabolism through different pathways. The dynamic nature of bioactive peptides is also highlighted, suggesting they may be modulated by the biological systems they interact with.
Article
Chemistry, Multidisciplinary
Adam Coln Hundahl, Arjen Weller, Jannik Bruun Larsen, Claudia U. Hj, Morten B. Hansen, Ann-Kathrin Muendler, Astrid Knuhtsen, Kasper Kristensen, Eva C. Arnspang, Thomas Lars Andresen, Kim I. Mortensen, Rodolphe Marie
Summary: Oral drug delivery is the preferred administration route for most drugs, but it is limited for biologics due to the intestinal barrier. One strategy to improve the absorption is chemical modification through lipidation. However, the mechanistic understanding of the effect is largely unexplored. This study developed a method to quantify peptide transport through a monolayer of Caco-2 cells and investigated the effects of lipidation on transport mechanism.
JOURNAL OF CONTROLLED RELEASE
(2023)
Article
Environmental Sciences
Jiangbing Qiu, Jingrui Zhang, Aifeng Li
Summary: This review summarizes the application of the Caco-2 cell monolayer model in assessing the uptake and damage of phycotoxins in the intestine. Previous studies have shown that different groups of phycotoxins exhibit varying cytotoxicity and transport mechanisms in Caco-2 cells, suggesting the need for the development of multicellular intestinal models for comprehensive toxicity and absorption studies.
ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY
(2023)
Article
Biochemistry & Molecular Biology
Linhui Lao, Jian He, Wanwen Liao, Chaobin Zeng, Guo Liu, Yong Cao, Jianyin Miao
Summary: In this study, casein calcium-binding peptides were isolated from casein hydrolysate and their bonding properties were characterized. The ability of casein calcium-binding peptides to promote calcium absorption in Caco-2 cells was investigated. Analysis showed that the casein calcium-binding peptide-calcium chelate was rich in Glu, Ser, and Asp compared to the casein hydrolysate. Molecular weight analysis revealed that most of the casein calcium-binding peptides were oligopeptides. Mass spectrometry identified 37 peptide sequences, with specific amino acid residues correlating with calcium-binding ability. Characterization of calcium-peptide binding properties showed chelation between calcium ions and the amino nitrogen and oxygen atoms in casein calcium-binding peptides, forming chelates with porous microstructures. The casein calcium-binding peptide treatment significantly increased calcium transport at various time points compared to the control group. Therefore, casein calcium-binding peptides have the potential to be used as dietary calcium supplements.
PROCESS BIOCHEMISTRY
(2023)
Article
Chemistry, Applied
Jose Luan da Paixao Teixeira, Juliana Azevedo Lima Pallone, Cristina Delgado Andrade, Marta Mesias, Isabel Seiquer
Summary: Cheese is rich in protein, lipids, and essential minerals, making it a valuable source of nutrition. This study analyzed the bioavailability of calcium (Ca), magnesium (Mg), and zinc (Zn) in Brazilian cheeses and assessed the furosine content as an indicator of cheese ripeness. The results showed that the bioaccessibility of minerals in cheese was influenced by their content levels and fat content. Fresh cheeses had higher levels of soluble calcium and magnesium, while Pyramid goat cheese displayed the most efficient transport of calcium and zinc across Caco-2 cell monolayers.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Pharmacology & Pharmacy
Fengfeng Qu, Zeyi Ai, Shuyuan Liu, Haojie Zhang, Yuqiong Chen, Yaomin Wang, Dejiang Ni
Summary: This study revealed that the low bioavailability of theaflavins in Caco-2 monolayers is attributed to their structural instability, efflux transporters, and cell metabolism.
Article
Food Science & Technology
Xiaomeng Ding, Xiaoyi Hu, Yi Chen, Jianhua Xie, Mengxi Ying, Yudan Wang, Qiang Yu
Summary: With a focus on the differentiated Caco-2 cell model, this review highlights its current applications as a specialized model for intestinal cells in vitro, and explores new approaches to overcome challenges in utilization for guiding future trends in food-intestine interaction research.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Nutrition & Dietetics
Snigdha Guha, Sophie Alvarez, Kaustav Majumder
Summary: The study demonstrated that gamma-glutamyl valine (gamma-EV) can be transported across intestinal cells intact, with the transport rate significantly enhanced by increasing peptide dose or disrupting tight-junction proteins. The findings suggest that the transport route of gamma-EV could be via both PepT1-mediated and paracellular pathways, offering insights into potential mechanisms for enhancing the permeability of dietary anti-inflammatory peptides.
Review
Food Science & Technology
Qiaoji Tian, Yan Fan, Li Hao, Jie Wang, Chensi Xia, Jingfeng Wang, Hu Hou
Summary: Calcium and iron are essential for human health, but deficiencies in these minerals pose public health risks worldwide. Existing mineral supplements have limitations in terms of solubility, bioavailability, and gastrointestinal irritation. Mineral chelating peptides, as a new type of supplement, have gained attention due to their stability, absorptivity, and safety. Most calcium and iron chelating peptides are isolated from by-products of food processing. Enzymatic hydrolysis combined with affinity chromatography and gel filtration are common methods to obtain peptides with high affinity for calcium and iron. Peptides with small molecular weight and specific functional groups, such as carboxyl and amino groups, can effectively chelate metallic ions. Various chelating modes, including unidentate, bidentate, tridentate, bridging, and alpha mode, have been identified. The stability of peptide-mineral complexes in the gastrointestinal tract and potential transport pathways have also been summarized.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Melissa Fanzaga, Carlotta Bollati, Giulia Ranaldi, Sabrina Sucato, Silvia Fustinoni, Gabriella Roda, Carmen Lammi
Summary: In recent years, there has been a growing interest in exploring alternative delivery systems for iron supplements to improve efficacy and reduce side effects. This study demonstrates the advantages of the Ferro Supremo formulation in improving iron absorption compared to standard FeSO4. The results show that Ferro Supremo can enter, accumulate, and be transported by intestinal cells more efficiently than FeSO4, making it a valuable choice for improving iron deficiency.
Article
Pharmacology & Pharmacy
Qi Tao, Zhe Qin, Xi-Wang Liu, Zhen-Dong Zhang, Shi-Hong Li, Li-Xia Bai, Jian-Yong Li, Ya-Jun Yang
Summary: This study investigated the uptake and transport mechanisms of aspirin eugenol ester (AEE) in Caco-2 cells. The results showed that the intestinal absorption of AEE was related to passive transport. The uptake and transport of AEE were concentration-dependent, and temperature significantly affected their uptake and transport. These findings are important for understanding the absorption and transport mechanisms of chemosynthetic drugs.
FRONTIERS IN PHARMACOLOGY
(2022)
Article
Food Science & Technology
Yiming Zhou, Xuanming She, Zhidong Chen, Yun Wei, Ying Xiao, Xiaoli Zhou
Summary: In this study, four peptides were isolated from tartary buckwheat and their antioxidant capacity was evaluated. The results showed that these peptides have strong antioxidant capacity, with CR-8 exhibiting the best effect. Metabolomics analysis revealed the antioxidant mechanism of CR-8.
FOOD SCIENCE AND HUMAN WELLNESS
(2022)
Article
Food Science & Technology
Xiao Ke, Xiao Hu, Laihao Li, Xianqing Yang, Shengjun Chen, Yanyan Wu, Changhu Xue
Summary: The study showed that tilapia skin collagen hydrolysates have high zinc-binding capacity, with GFLGSP exhibiting the best performance. The zinc-binding sites of peptide GFLGSP were located at the nitrogen atom of the amino group and the oxygen atom of the carboxyl group. Additionally, GFLGSP demonstrated stability during simulated gastrointestinal digestion and could be transported through the paracellular pathway via tight junctions.
Article
Food Science & Technology
Chaozhong Fan, Xintong Wang, Xiwang Song, Ronghao Sun, Rui Liu, Wenjie Sui, Yan Jin, Tao Wu, Min Zhang
Summary: A new type of walnut peptide iron (WP-Fe) chelate with high iron-binding capacity and antioxidant activity was prepared. The WP-Fe chelate exhibited a different morphological structure and stronger free radical scavenging ability compared to WP. Peptide iron chelates are expected to become a promising source of iron supplement and antioxidant activities.
Article
Biochemistry & Molecular Biology
Tiejun Chen, Hu Hou, Yan Fan, Shikai Wang, Qianru Chen, Leilei Si, Bafang Li
JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY
(2016)
Article
Food Science & Technology
Isabela M. Martins, Gabriela A. Macedo, Juliana A. Macedo, Bruna S. Roberto, Qianru Chen, Jeffrey B. Blumberg, Chung-Yen Oliver Chen
JOURNAL OF FUNCTIONAL FOODS
(2017)
Article
Biochemistry & Molecular Biology
Qianru Chen, Hu Hou, Shikai Wang, Xue Zhao, Bafang Li
Article
Biochemistry & Molecular Biology
Qianru Chen, Oliver Chen, Isabela M. Martins, Hu Hou, Xue Zhao, Jeffrey B. Blumberg, Bafang Li
Article
Nutrition & Dietetics
Kai Zhang, Bafang Li, Qianru Chen, Zhaohui Zhang, Xue Zhao, Hu Hou
Article
Food Science & Technology
Qianru Chen, Xiang Gao, Hongwei Zhang, Bafang Li, Guangli Yu, Bo Li
JOURNAL OF FUNCTIONAL FOODS
(2019)
Article
Chemistry, Medicinal
Wenkui Song, Qianru Chen, Ying Wang, Yan Han, Hongwei Zhang, Bo Li, Guangli Yu
Article
Chemistry, Applied
Qianru Chen, Lingyun Kou, Fengwu Wang, Ying Wang
CARBOHYDRATE POLYMERS
(2019)
Article
Food Science & Technology
Ying Wang, Dejun Niu, Fei Que, Yun Li, Qianru Chen
Summary: This study obtained a low molecular weight fucoidan fraction with high tyrosinase inhibitory capacity from Laminaria japonica crude fucoidan through fucoidanase degradation, showing excellent anti-browning potential for fresh-cut fruits and vegetables. The fucoidan fraction below 5 kDa demonstrated the best tyrosinase inhibitory effect and effectively inhibited browning of fresh-cut apple slices, suggesting its promising application as a browning inhibitor in the preservation of fruits and vegetables.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
