Title : Functional bioactive calcium chelated fibersol-2 desalted by yeast compare to calcium chelated oligopeptides
Abstract:
A substantial amount of work has been carried out on interactions between metal ions and simple amino acids and peptides. Since 1969 Wander and Willouhby studied the structural aspect of calcium ion complexes of oligopeptides. Martin, Petit-Ramel, Sharff, (1973) and Martin (1974) have reviewed the structural aspects and the optical rotator properties of metal ion complexes of small peptides in an exhaustive way. In some cases, oligopeptide sequences reproducing the amino acid sequence of natural products have been show to interact specifically with a given ion as strongly as the native protein (Camerman & Sarkar. 1976). Calcium deficiency may lead to rickets, stunted grow, poorly developed bones and teeth as well as osteoporosis in adults, (Sang. 1977). The absorption of calcium is facilitated by the presence of vitamin D and a normal gastric hydrochloric acid secretion. Lactose (milk sugar), certain proteins and amino acids also stimulate absorption of calcium (Martha. 1983). To be absorbed, the elements need to be in soluble form or at least bound to a compound that can be absorbed and can then release the element (Miller, Schricker, Rasmussen, Van Campen (1981).
Calcium is an important macro-mineral for the human body, but its full potential is not realized due to its poor absorption by the digestive tract (Vincent. 1988). In 1999, Sohrab said that, increasing consumption of calcium containing foods is associated with a reduced rate of polyps and colon cancer.
This study is performed to compare chelating capacity of calcium ions to both oligopeptides isolate form crude corn protein and fibersol-2 desalted by yeast, a complex sugar isolate from corn starch.
Binding was carried out by chelating calcium to the prepared oligopeptides, which are highly absorbable through digestive tracts. The exact amount of chelated calcium in corn calcium oligopeptides (CCO) was 64.22 mg/g with 51.14%. Chelating calcium to fibersol-2 desalted by yeast was also developed, since any calcium chelated to fibersol-2 will be released after the partly fermentation of fibersol-2 in the large intestine.
The percentage of calcium chelated to fibersol-2 was 46.76%, with total and free calcium content 9.27 mg/g and 4.34 mg/g respectively. The data revealed that, the chelation of calcium to fibersol-2 is possible, and there is no gel formation at all. Result in this comparative studies shows that the chemical structural of calcium chelated corn oligopeptide was established, but this formula is not yet establishing for calcium chelated fibersol-2 desalted by yeast.
The consumption of these functional protein-like substances is a good way for self-monitoring to achieve the Recommended Dietary Allowances (RDA) of calcium, with the aim of finding solution to control the calcium deficiency diseases.
Key words: Oligopeptides, Eibersol-2 desalted by yeast, Chelated Calcium, Recommended Dietary Allowances, Gastrointestinal calcium absorption
Audience Take Away:
- This research work will be used by other faculties to expand their research, or their teaching, since the chemical structural of calcium chelated oligopeptides has been established, and yet, the chemical structural of calcium chelated fibersol-2 desalted by yeast has not. Being this, the establishment of this chemical structural appears as a possibility to expand research and teaching processes.
- The audience will learn from this research, that by the consumption of both functional foods, calcium chelated oligopeptides and calcium chelated fibersol-2 desalted by yeast, how people achieve the recommended dietary allowance (RDA) of calcium, and to control calcium deficiency disease.
- The result of this study will help the audience to understand about how to perform the functional foods, in order to reduce the risks of nutritional deficiency diseases.
