Structure and Stability of Copper-Chelating Peptides Produced by Aspergillus oryzae in Solid-State Fermentation on Soybean Meal
This study aimed to prepare copper-chelating peptides from soybean meal (SBMP-Cu(II)) using Aspergillus oryzae in solid-state fermentation and to investigate the chelation mechanism, structure and stability of SBMP-Cu(II). The results showed that peptides from soybean meal peptides (SBMP) with molec...
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China Food Publishing Company
2024-11-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-22-010.pdf |
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| author | WEN Zixuan, ZHOU Yue, HUANG Zhenghua, LI Bin, LIU Yuhuan, ZHENG Fengman, CAO Leipeng, |
| author_facet | WEN Zixuan, ZHOU Yue, HUANG Zhenghua, LI Bin, LIU Yuhuan, ZHENG Fengman, CAO Leipeng, |
| author_sort | WEN Zixuan, ZHOU Yue, HUANG Zhenghua, LI Bin, LIU Yuhuan, ZHENG Fengman, CAO Leipeng, |
| collection | DOAJ |
| description | This study aimed to prepare copper-chelating peptides from soybean meal (SBMP-Cu(II)) using Aspergillus oryzae in solid-state fermentation and to investigate the chelation mechanism, structure and stability of SBMP-Cu(II). The results showed that peptides from soybean meal peptides (SBMP) with molecular masses of 1–5 kDa had a strong chelating capacity toward Cu2+, and the Cu2+ chelating capacity reached up to (288.47 ± 2.18) mg/g after purification by weak anion-exchange chromatography and gel filtration chromatography. A total of 27 oligopeptides with molecular masses of less than 1 500 Da were identified from the 1–5 kDa SBMP by liquid chromatography-tandem mass spectrometry (LC-MS/MS), and acidic (aspartic acid and glutamic acid) and basic amino acids (arginine, histidine and lysine) played a key role in the chelation of Cu2+. Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), scanning electron microscopy (SEM) and zeta potential analysis showed that the major active groups in SBMP involved in its chelation with Cu2+ were –COOH and –NH2, and SBMP-Cu(II) had a higher crystallinity, with the formation of roughly spherical agglomerates caused by the neutralization of charges on the surface. In addition, SBMP-Cu(II) showed stronger resistance to acid, heat and salt as well as higher in vitro digestive stability than SBMP, suggesting that SBMP-Cu(II) has the potential to improve Cu2+ bioavailability as a new copper supplement. These results provide a theoretical basis and technical support for the low-cost and efficient preparation of SBMP-Cu(II) supplements and the high-value resource utilization of soybean meal. |
| format | Article |
| id | doaj-art-d3aad43aa2624781bb3da33eea27d2da |
| institution | OA Journals |
| issn | 1002-6630 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-d3aad43aa2624781bb3da33eea27d2da2025-08-20T02:27:43ZengChina Food Publishing CompanyShipin Kexue1002-66302024-11-014522859310.7506/spkx1002-6630-20240308-060Structure and Stability of Copper-Chelating Peptides Produced by Aspergillus oryzae in Solid-State Fermentation on Soybean MealWEN Zixuan, ZHOU Yue, HUANG Zhenghua, LI Bin, LIU Yuhuan, ZHENG Fengman, CAO Leipeng,0(1. Academician Workstation, Jiangxi University of Chinese Medicine, Nanchang 330004, China; 2. School of Food Science and Engineering, South China University of Technology, Guangzhou 510630, China; 3. Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China; 4. Research Institute of Quality, Safety and Standards of Agricultural Product, Jiangxi Academy of Agricultural Science, Nanchang 330200, China)This study aimed to prepare copper-chelating peptides from soybean meal (SBMP-Cu(II)) using Aspergillus oryzae in solid-state fermentation and to investigate the chelation mechanism, structure and stability of SBMP-Cu(II). The results showed that peptides from soybean meal peptides (SBMP) with molecular masses of 1–5 kDa had a strong chelating capacity toward Cu2+, and the Cu2+ chelating capacity reached up to (288.47 ± 2.18) mg/g after purification by weak anion-exchange chromatography and gel filtration chromatography. A total of 27 oligopeptides with molecular masses of less than 1 500 Da were identified from the 1–5 kDa SBMP by liquid chromatography-tandem mass spectrometry (LC-MS/MS), and acidic (aspartic acid and glutamic acid) and basic amino acids (arginine, histidine and lysine) played a key role in the chelation of Cu2+. Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), scanning electron microscopy (SEM) and zeta potential analysis showed that the major active groups in SBMP involved in its chelation with Cu2+ were –COOH and –NH2, and SBMP-Cu(II) had a higher crystallinity, with the formation of roughly spherical agglomerates caused by the neutralization of charges on the surface. In addition, SBMP-Cu(II) showed stronger resistance to acid, heat and salt as well as higher in vitro digestive stability than SBMP, suggesting that SBMP-Cu(II) has the potential to improve Cu2+ bioavailability as a new copper supplement. These results provide a theoretical basis and technical support for the low-cost and efficient preparation of SBMP-Cu(II) supplements and the high-value resource utilization of soybean meal.https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-22-010.pdfsoybean meal; aspergillus oryzae; solid-state fermentation; metal-chelating peptide; copper |
| spellingShingle | WEN Zixuan, ZHOU Yue, HUANG Zhenghua, LI Bin, LIU Yuhuan, ZHENG Fengman, CAO Leipeng, Structure and Stability of Copper-Chelating Peptides Produced by Aspergillus oryzae in Solid-State Fermentation on Soybean Meal Shipin Kexue soybean meal; aspergillus oryzae; solid-state fermentation; metal-chelating peptide; copper |
| title | Structure and Stability of Copper-Chelating Peptides Produced by Aspergillus oryzae in Solid-State Fermentation on Soybean Meal |
| title_full | Structure and Stability of Copper-Chelating Peptides Produced by Aspergillus oryzae in Solid-State Fermentation on Soybean Meal |
| title_fullStr | Structure and Stability of Copper-Chelating Peptides Produced by Aspergillus oryzae in Solid-State Fermentation on Soybean Meal |
| title_full_unstemmed | Structure and Stability of Copper-Chelating Peptides Produced by Aspergillus oryzae in Solid-State Fermentation on Soybean Meal |
| title_short | Structure and Stability of Copper-Chelating Peptides Produced by Aspergillus oryzae in Solid-State Fermentation on Soybean Meal |
| title_sort | structure and stability of copper chelating peptides produced by aspergillus oryzae in solid state fermentation on soybean meal |
| topic | soybean meal; aspergillus oryzae; solid-state fermentation; metal-chelating peptide; copper |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-22-010.pdf |
| work_keys_str_mv | AT wenzixuanzhouyuehuangzhenghualibinliuyuhuanzhengfengmancaoleipeng structureandstabilityofcopperchelatingpeptidesproducedbyaspergillusoryzaeinsolidstatefermentationonsoybeanmeal |