ArticleFood chemistry: X2025
The binding mechanism of a novel ferrous ion chelating peptide from chicken blood hemoglobin and the bioavailability of the chelate.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. An erratum has been issued. Cited by 2 papers.
What it found
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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
2 citing papers in PubMed.
- Discovery of Iron-Chelating Peptides fromFoods (Basel, Switzerland) · 2026Article
- Food-derived protein-based calcium chelates: digestive stability, intestinal transport, and bone-related functions.Frontiers in nutrition · 2026Review
Corrections and comments
- Erratum issued
Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, chicken blood hemoglobin hydrolysates were subjected to separation and purification. A novel peptide (TAEDKKLIQ) with high ferrous ion chelating activity was identified from chicken blood hemoglobin hydrolysate. The binding mechanism between TAEDKKLIQ and ferrous ions was elucidated using a combination of structural characterization, molecular docking, and molecular dynamics simulation. The results indicated that TAEDKKLIQ formed a monodentate coordination bond with ferrous ions via the carboxyl group on the Asp side chain, exhibiting a single binding site. Furthermore, the stability and cellular activity experiments demonstrated that TAEDKKLIQ-Fe not only exhibited good chemical stability but also surpassed lactoferrin, the conventional iron supplement, in cellular activity. This study provided new scientific evidence for the application of peptides derived from chicken blood in food processing and nutritional fortification systems, and provided theoretical support for developing highly efficient and safe peptide-based iron supplements.
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