Mineral chelating peptides derived from walnut protein: preparation, absorption pathways, and bioavailability

Area of Science:

• Food Science and Technology
• Biochemistry
• Nutritional Science

Background:

• Walnut meal is a rich source of protein.
• Walnut protein-derived mineral chelating peptides show promise for enhancing mineral bioavailability.
• These peptides have potential as innovative mineral-fortified functional supplements.

Purpose of the Study:

• To review the current research status of walnut protein mineral chelating peptides.
• To explore their manufacture, chelation mechanisms, and biological functions.
• To identify future research directions for commercial application.

Main Methods:

• Review of existing literature on walnut protein mineral chelating peptides.
• Discussion of machine learning applications in peptide screening.
• Analysis of chelation mechanisms and biological properties.

Main Results:

• Walnut protein mineral chelating peptides exhibit enhanced bioavailability, stability, antioxidant, and antitumour properties.
• Machine learning can improve the efficiency of chelated peptide purification.
• Different minerals and chelation methods lead to varied mechanisms and absorption pathways.

Conclusions:

• Walnut protein-mineral chelated peptides are promising functional ingredients.
• Further in vitro and in vivo studies are required to assess safety and elucidate mechanisms.
• Development of energy-efficient and green production methods is crucial for commercialization.