Mineral chelating peptides derived from walnut protein: preparation, absorption pathways, and bioavailability
文献类型： 外文期刊
作者： Jin, Rongrong 1 ; Yu, Hao 1 ; Li, Bingna 1 ; Peng, Chen 1 ; Liu, Jinwei 1 ; Yang, Jie 1 ; Liu, Ying 1 ; Li, Tian 2 ; Yue, Haitao 1 ; Guo, Qin 3 ; Wang, Qiang 3 ; Qu, Yang 1 ;
作者机构： 1.Xinjiang Univ, Coll Life Sci & Technol, Xinjiang 830046, Peoples R China
2.Hainan Univ, Sch Food Sci & Engn, Key Lab Food Nutr & Funct Food Hainan Prov, Haikou 570228, Peoples R China
3.Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr, Beijing 101117, Peoples R China
关键词： Walnut protein; Chelating peptide; Machine learning; Mineral; Bioactivity
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）
ISSN： 0963-9969
年卷期： 2025 年 220 卷
页码：
收录情况： SCI
摘要： Walnut meal is rich in walnut protein, and walnut protein-derived mineral chelating peptides are regarded as a superior choice for enhancing bioavailability and have the potential to be innovative mineral-fortified functional supplements. The current research status of walnut protein mineral chelating peptides in terms of manufacture, chelation mechanism, and biological functions is reviewed. It is worth that the application of machine learning in the screening of walnut peptides can substantially enhance the purification efficiency of chelated peptides. Furthermore, variations in the chelation sites and methods employed for different minerals in conjunction with walnut peptides result in distinct chelation mechanisms and absorption pathways for these peptides. In addition, walnut protein-mineral chelated peptides exhibit bioavailability, stability, antioxidant and antitumour properties. However, cellular and animal experiments are needed to evaluate the safety and incorporate computer-assisted techniques for in-depth elaboration of the chelation mechanism. In the future, the commercial application of walnut protein mineral chelated peptides is achieved by exploring energy efficient and green production methods.
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