A comprehensive review on preparation, structure-activities relationship, and calcium bioavailability of casein phosphopeptides.

Application calcium bioavailability casein phosphopeptides preparation structure-activities relationship

Journal

Critical reviews in food science and nutrition
ISSN: 1549-7852
Titre abrégé: Crit Rev Food Sci Nutr
Pays: United States
ID NLM: 8914818

Informations de publication

Date de publication:
02 Sep 2022
Historique:
entrez: 2 9 2022
pubmed: 3 9 2022
medline: 3 9 2022
Statut: aheadofprint

Résumé

Calcium is one of the important elements for human health. Calcium deficiencies can lead to numerous diseases. Calcium chelating peptides have shown potential application in the management of calcium deficiencies. Casein phosphopeptides (CPP) are phosphoseryl-containing fragments of casein by enzymatic hydrolysis or fermentation during manufacture of milk products as well as during intestinal digestion. An increasing number of CPP with the ability to facilitate and enhance the bioavailability of calcium are being discovered and identified. In this review, 249 reported CPP derived from four types of bovine casein (αs1, αs2, β and κ) were collected, and the amino acid sequence and phosphoserine group information were sorted out. This review outlines the current enzyme hydrolysis, detection methods, purification, structure-activity relationship and mechanism of intestinal calcium absorption

Identifiants

DOI: 10.1080/10408398.2022.2111546 PMID: 36052610
pubmed: 36052610
doi: 10.1080/10408398.2022.2111546
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

1-19

Auteurs

Guo Liu (G)

Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China.
College of Horticulture, South China Agricultural University, Guangzhou, Guangdong, China.

Baoyan Guo (B)

Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China.
College of Materials and Energy, South China Agricultural University, Guangzhou, China.

Minna Luo (M)

Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China.
Department of Food Science, University of Massachusetts, Amherst, MA, USA.

Shengwei Sun (S)

Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China.

Qianru Lin (Q)

Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China.

Qixin Kan (Q)

Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China.

Zeqi He (Z)

Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China.

Jianyin Miao (J)

Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China.

Hengjun Du (H)

Department of Food Science, University of Massachusetts, Amherst, MA, USA.

Hang Xiao (H)

Department of Food Science, University of Massachusetts, Amherst, MA, USA.
ORCID: 0000-0001-6194-2796

Yong Cao (Y)

Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China.

Classifications MeSH