Optimization of the Preparation Process and Ameliorative Efficacy in Osteoporotic Rats of Peptide–Calcium Chelates from Skipjack Tuna (Katsuwonus pelamis) Meat
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials, Reagents and Instruments
2.2. Preparation of Skipjack Tuna Meat Peptide–Ca Chelates (TMP-Ca)
2.2.1. Pre-Treatment of Skipjack Tuna Meat
2.2.2. Screening of Optimal Proteases
2.2.3. Single-Factor Experiment for Optimizing Hydrolysis Conditions of Trypsin
2.2.4. Determination of Ca Chelation Rate
2.2.5. One-Way Experimental Design of Chelation Reaction
2.2.6. Ultrafiltration of Tuna Meat Hydrolysate
2.3. Ameliorative Function of TMP-Ca Chelates on Retinoic Acid-Induced Osteoporosis Model in Rats
2.3.1. Animals and Treatments
2.3.2. Determination of Organ Indices in Rats
2.3.3. Determination of Serum Biochemical Parameters
2.3.4. Determination of Bone Parameters
2.4. Determination of the Protein Expression of Osteoporosis-Related Pathways
2.5. Data Statistics
3. Results
3.1. Preparation of TMP-Ca Chelates
3.1.1. Optimization of the Enzymatic Hydrolysis Process
3.1.2. Optimization of Chelating Conditions of Protease Hydrolysate and Ca
3.1.3. Ultrafiltration Fractionation of Tuna Meat Hydrolysate
3.2. Ameliorative Effect of TMP-Ca Chelates on Retinoic Acid-Induced Osteoporosis in Rats
3.2.1. Effect of TMP-Ca Chelates on Body Weight of Model Rats
3.2.2. Analysis of Rat Organ Index
3.2.3. Analysis of Serum Biochemical Parameters
3.2.4. Analysis of Bone Parameters
3.2.5. Histomorphological Effect of TMP-Ca Chelates on Rat Femur
Masson Staining Analysis
H&E Staining Analysis
3.3. Effect of TMP-Ca Chelates on the Protein Expression of OPG/TRAF6 Signaling Pathway
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Group | Heart (%) | Liver (%) | Spleen (%) | Kidney (%) | Ovary (%) |
---|---|---|---|---|---|
Blank | 0.34 ± 0.06 | 2.53 ± 0.18 ab | 0.20 ± 0.08 ab | 0.55 ± 0.04 b | 0.16 ± 0.23 a |
Model | 0.46 ± 0.01 | 2.92 ± 0.36 ab | 0.35 ± 0.01 a | 0.65 ± 0.18 ab | 0.06 ± 0.32 a |
Alendronate | 0.36 ± 0.13 | 2.79 ± 0.58 ab | 0.15 ± 0.34 bc | 0.55 ± 0.62 ab | 0.11 ± 0.63 a |
TMP-Ca (400 mg/kg) | 0.43 ± 0.03 | 3.24 ± 0.25 a | 0.27 ± 0.29 abc | 0.71 ± 0.78 a | 0.06 ± 0.93 b |
TMP-Ca (600 mg/kg) | 0.39 ± 0.83 | 2.65 ± 0.42 b | 0.23 ± 0.62 c | 0.67 ± 0.34 ab | 0.10 ± 0.72 a |
TMP-Ca (800 mg/kg) | 0.34 ± 0.06 | 2.55 ± 0.71 ab | 0.21 ± 0.03 ab | 0.55 ± 0.01 ab | 0.16 ± 0.91 ab |
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Yan, W.-Z.; Wang, J.; Wang, Y.-M.; Zeng, Y.-H.; Chi, C.-F.; Wang, B. Optimization of the Preparation Process and Ameliorative Efficacy in Osteoporotic Rats of Peptide–Calcium Chelates from Skipjack Tuna (Katsuwonus pelamis) Meat. Foods 2024, 13, 2778. https://doi.org/10.3390/foods13172778
Yan W-Z, Wang J, Wang Y-M, Zeng Y-H, Chi C-F, Wang B. Optimization of the Preparation Process and Ameliorative Efficacy in Osteoporotic Rats of Peptide–Calcium Chelates from Skipjack Tuna (Katsuwonus pelamis) Meat. Foods. 2024; 13(17):2778. https://doi.org/10.3390/foods13172778
Chicago/Turabian StyleYan, Wan-Zhen, Jiao Wang, Yu-Mei Wang, Yu-Hui Zeng, Chang-Feng Chi, and Bin Wang. 2024. "Optimization of the Preparation Process and Ameliorative Efficacy in Osteoporotic Rats of Peptide–Calcium Chelates from Skipjack Tuna (Katsuwonus pelamis) Meat" Foods 13, no. 17: 2778. https://doi.org/10.3390/foods13172778