文献类型：期刊文献

英文题名：Effect of baking on the structure and bioavailability of protein-binding zinc from oyster (Crassoetrea hongkongensis)

作者：Song, Chunyong[1];Zhong, Runfang[1];Zeng, Shan[1];Chen, Zhongqin[1,2,3,4];Tan, Mingtang[1,2,3,4];Zheng, Huina[1,2,3,4];Gao, Jialong[1,2,3,4];Lin, Haisheng[1,2,3,4];Zhu, Guoping[1,2,3,4];Cao, Wenhong[1,2,3,4]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, 1 Haida Rd, Zhanjiang 524088, Peoples R China;[2]Natl Res & Dev Branch Ctr Shellfish Proc Zhanjiang, Zhanjiang 524088, Peoples R China;[3]Guangdong Prov Engn Technol Res Ctr Seafood, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Zhanjiang 524088, Peoples R China;[4]Guangdong Ocean Univ, Shenzhen Inst, Shenzhen 518108, Peoples R China

年份：2024

卷号：451

外文期刊名：FOOD CHEMISTRY

收录：SCI-EXPANDED(收录号：WOS:001237725900001)、、EI(收录号：20241816011462)、Scopus(收录号：2-s2.0-85191438847)、WOS

基金：Acknowledgments This work is funded by the Science and Technology Plan Project of Zhanjiang (2022A05038) , the National Key Research and Development Project of China (2018YFD0901105) and the Modern Agricultural In-dustry Technology Research System of China (CARS-49) . We gratefully acknowledge the anonymous referees for the comments and construc-tive suggestions provided for improving the manuscript.

语种：英文

外文关键词：Crassoetrea hongkongensis oyster; Baking; Protein -binding zinc; Protein structure; Bioavailability

外文摘要：To compare the bioavailability of protein-binding zinc, we investigated the impact of baking on the structure of zinc-binding proteins. The results showed that zinc-binding proteins enriched in zinc with relative molecular weights distributed at 6 kDa and 3 kDa. Protein-binding zinc is predisposed to separate from proteins' interiors and converge on proteins' surface after being baked, and its structure tends to be crystalline. Especially -COO, -CO, and -C-N played vital roles in the sites of zinc-binding proteins. However, baking did not affect protein-binding zinc's bioavailability which was superior to that of ZnSO4 and C12H22O14Zn. They were digested in the intestine, zinc-binding complexes that were easily transported and uptaken by Caco-2 cells, with transport and uptake rates as high as 62.15% and 15.85%. Consequently, baking can alter the conformation of zinc-binding proteins without any impact on protein-binding zinc's bioavailability which is superior to that of ZnSO4 and C12H22O14Zn.