Characterization of a synthetic zinc‐chelating peptide from sea cucumber ( <i>Stichopus japonicus</i> ) and its gastrointestinal digestion and absorption <i>in vitro</i>-Reference-Cited by-同舟云学术

Characterization of a synthetic zinc‐chelating peptide from sea cucumber ( Stichopus japonicus ) and its gastrointestinal digestion and absorption in vitro

Published:2022-02-19 Issue:11 Volume:102 Page:4542-4550
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Wang Zixu¹,Sun Jiatong¹,Ma Xiaoyu¹,Liu Xiaoyang¹²^ORCID,Yin Fawen¹²,Li Deyang¹²,Nakamura Yoshimasa³^ORCID,Yu Chenxu²⁴,Zhou Dayong¹²^ORCID

Affiliation:

1. School of Food Science and Technology Dalian Polytechnic University Dalian China

2. National Engineering Research Center of Seafood Dalian China

3. Graduate School of Environmental and Life Science Okayama University Okayama Japan

4. Department of Agricultural and Biosystems Engineering Iowa State University Ames IA USA

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11811

Reference38 articles.

1. Zinc: An element of extensive medical importance

2. Influence of structural and surface properties of whey-derived peptides on zinc-chelating capacity, and in vitro gastric stability and bioaccessibility of the zinc-peptide complexes

3. The unresolved role of dietary fibers on mineral absorption

4. Dietary roles of phytate and phytase in human nutrition: A review

5. Characterizations of a Food Decapeptide Chelating with Zn(II)

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