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Volume 1, Issue 4, August 2020, Pages 326 - 331

Characterizations of a Food Decapeptide Chelating with Zn(II)

Authors
Weiwei Fan1, 2, Zhenyu Wang1, Zhishen Mu3, Ming Du1, Lianzhou Jiang4, Hesham R. EI-Seedi5, 6, Cong Wang1, 3, *
1Center of Experimental Instrument, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
2School of Bioengineering, Dalian University of Technology, Dalian 116024, China
3Inner Mongolia Mengniu Dairy Industry (Group) Co., Ltd., Hohhot 010000, China
4College of Food Science, Northeast Agricultural University, Harbin 150030, China
5Pharmacognosy Group, Department of Medicinal Chemistry, Uppsala University, Biomedical Centre, Uppsala 75 123, Sweden
6International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, 212013, China
*Corresponding author. Email: yuanque@163.com
Corresponding Author
Cong Wang
Received 14 May 2020, Accepted 20 July 2020, Available Online 3 August 2020.
DOI
10.2991/efood.k.200727.001How to use a DOI?
Keywords
Peptide; zinc; binding sites; molecular docking; structure
Abstract

Walnut proteins and peptides have been reported to have great zinc-carrying activity. In this study, the decapeptide EPNGLLLPQY (WP-10) derived from walnut protein has been prepared to figure out zinc binding mechanisms and structure–activity relationships. The space-conformation of this peptide has converted after being chelated with Zn(II). As to secondary structure, the β-sheet structure of the peptide turned into α-helix and β-turn structure. According to the atomic absorption spectra analysis, one peptide could bind with one Zn(II) via four different binding sites. The signals of different groups in infrared spectroscopy have shifted before and after chelation, and the major functional groups of this peptide involved in chelation are –NH2 and –C=O. GLU1, PRO2, ASP3, GLU4, and LEU6, and the molecular docking proved their participation in the chelating with Zn(II).

Copyright
© 2020 International Association of Dietetic Nutrition and Safety. Publishing services by Atlantis Press International B.V.
Open Access
This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).

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<Previous Article In Issue
Next Article In Issue>
Journal
eFood
Volume-Issue
1 - 4
Pages
326 - 331
Publication Date
2020/08/03
ISSN (Online)
2666-3066
DOI
10.2991/efood.k.200727.001How to use a DOI?
Copyright
© 2020 International Association of Dietetic Nutrition and Safety. Publishing services by Atlantis Press International B.V.
Open Access
This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

risenwbib
TY  - JOUR
AU  - Weiwei Fan
AU  - Zhenyu Wang
AU  - Zhishen Mu
AU  - Ming Du
AU  - Lianzhou Jiang
AU  - Hesham R. EI-Seedi
AU  - Cong Wang
PY  - 2020
DA  - 2020/08/03
TI  - Characterizations of a Food Decapeptide Chelating with Zn(II)
JO  - eFood
SP  - 326
EP  - 331
VL  - 1
IS  - 4
SN  - 2666-3066
UR  - https://doi.org/10.2991/efood.k.200727.001
DO  - 10.2991/efood.k.200727.001
ID  - Fan2020
ER  -