Phosphorylated Salmon bone polypeptides: enhancing stability and antimicrobial activity through zinc chelation

Han, Lingyu, Dong, Nuo, Hu, Bing, Yang, Jixin, Jiao, Xiaomin, Ma, Kun, Xu, Zhe and Li, Tingting (2025) Phosphorylated Salmon bone polypeptides: enhancing stability and antimicrobial activity through zinc chelation. Food Chemistry: X, 32 (103350). ISSN 2590-1575

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Abstract

Salmon bones, a marine waste, have bioactive potential. Salmon bone peptides (SBPs) were phosphorylated at different pH to form P-SBPs, whose structure and that of their zinc chelates (P-SBPs-Zn) were analyzed via Fourier-transform infrared spectroscopy, fluorescence spectroscopy and CD spectrum. Among the pH-modified variants, phosphopeptide‑zinc chelates at pH 4 (P-SBPs4-Zn) exhibited the best solubility and highest zinc chelating property, with a zinc content of 86.15 ± 0.47 mg/g. The stability and digestibility were tested under simulated gastrointestinal conditions (adults/elderly, dietary components). P-SBPs4-Zn demonstrated optimal stability and digestibility. After evaluation the antibacterial activity, P-SBPs4-Zn exhibited significant antibacterial effects against Escherichia coli and Staphylococcus aureus through mechanisms involving membrane disruption. The safety assessment using Caco-2 and RAW 264.7 cells confirmed its biocompatibility, supporting its suitability for oral application. This supports its use as an efficient, stable, antibacterial zinc supplement for food processing.

Item Type:	Article
Keywords:	Salmon bone peptidePhosphorylation reactionsSimulated gastrointestinal digestionAntimicrobial
Divisions:	Applied Science, Computing and Engineering
Depositing User:	Hayley Dennis
Date Deposited:	10 Dec 2025 12:43
Last Modified:	11 Dec 2025 09:43
URI:	https://wrexham.repository.guildhe.ac.uk/id/eprint/18381

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