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

Year: 2025

Type: article

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. • Realizes high-value utilization of by-products generated during salmon processing. • P-SBPs had the best zinc chelation activity at pH 4. • P-SBPs4-Zn exhibited the highest stability and digestive resilience. • P-SBPs4-Zn showed remarkable antibacterial activity.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.103350