ArticleFrontiers in nutrition2021
Effect of Enzymatic Hydrolysis on the Zinc Binding Capacity and
Article in Frontiers in nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
9 citing papers in PubMed, 38 citations in OpenAlex.
- Effects of Collagen Peptides Derived from Perch Scale Hydrolysates on the Physiological Activity of Osteoblasts.International journal of molecular sciences · 2026Article
- Article
- Food-Derived Zinc-Chelating Peptides: Coordination Chemistry, Intestinal Transport, and Nutritional Functionality.Nutrients · 2026Review
- Review
- Protein identification and potential bioactive peptides from pumpkin (Food science & nutrition · 2024Article
- Multi-layer encapsulation of pumpkin (Heliyon · 2024Article
- Composite alginate-based hydrogel delivery of antioxidant pumpkin protein hydrolysate in simulated gastrointestinal condition.Current research in food science · 2024Article
- A review on biochemical constituents of pumpkin and their role as pharma foods; a key strategy to improve health in post COVID 19 period.Food production, processing and nutrition · 2023Review
- Comparison of the Effects of Inorganic or Amino Acid-Chelated Zinc on Mouse Myoblast GrowthFrontiers in nutrition · 2022Article
Corrections and comments
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Authors and funding
6 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Zinc is a crucial micronutrient for maintaining body immune system and metabolism function. However, insufficient intake from diet may lead to zinc deficiency and impair normal body function. In addition, conventional zinc salts supplementation has the disadvantage of low bioavailability since the zinc ions may be easily chelated by dietary fiber or phytate commonly found in diets rich in plants, and form precipitates that cannot be absorbed. Therefore, the objective of the present study is to prepare pumpkin seed derived peptides and to evaluate the effect of structure and surface properties on the zinc binding behavior of the pumpkin seed protein hydrolysate (PSPH), as well as their gastrointestinal stability. Briefly, different PSPHs were prepared using enzymatic hydrolysis method with bromelain, papain, flavourzyme, alcalase, and pepsin. The particle size, zeta potential, surface hydrophobicity, degree of hydrolysis, ATR-FTIR spectra, and zinc binding capacity were determined. The representative samples were chosen to characterize the binding energy and surface morphology of PSPH-Zn. At last, the
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.