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欧洲鳗鲡骨肽螯合钙的营养特性及其诱导Caco-2结肠癌细胞凋亡的机制研究

Nutritional properties of Europen eel (Anguilla anguilla) bone peptide-calcium and its apoptosis effect on Caco-2 cells

Hui Teng, Yuewei Qian, Xiaoyun Fan, Hui Cao, Yuting Tian, Lei Chen

Journal:Food Science and Human Wellness

IF:8.02

DOI:10.1016/j.fshw.2022.06.005

PMID:

Published:2022-07-18

research field:生物材料口腔医学组织工程纳米医学伤口愈合

Abstract

The present study aimed at making a rational usage for European eel bone by-products by preparing Europen eel bone peptide chelated calcium (EBPC-Ca). Nutritional properties and bioactivity of EBPC-Ca were evaluated. Results showed that nutritional properties of calcium ions will cause intra- and inter-molecular folding and aggregation of peptide to uniformly form EBPC-Ca chelate. The chelated compound of EBPC and calcium ion triggered a strong apoptosis in heterogeneous human epithelial colorectal adenocarcinoma (Caco-2) in concentration- and time-dependent manners. Western blot analysis revealed that the EBPC-Ca induced apoptosis may be the result of a blocked autophagy flux through mitochondrial-dependent pathway. Additionally, the increase in FGF-23 protein expression inhibited the absorption of calcium ions and alleviated cell apoptosis. It was also found that the cell apoptosis occurs with significant increases in the levels of reactive oxygen species (ROS) and Ca 2+ in the cells, indicating the anti-tumor potential of EBPC-Ca may involve multiple channels.

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