Preparation and Characterization of an Oyster Peptide–Zinc Complex and Its Antiproliferative Activity on HepG₂ Cells

Abstract

It is evident that zinc supplementation is essential for maintaining good health and preventing disease. In this study, a novel oyster peptide–zinc complex with an average molecular weight of 500 Da was prepared from oyster meat and purified using ultrafiltration, ultrasound, a programmed cooling procedure, chelating, and dialysis. The optimal chelating process parameters obtained through a response surface methodology optimization design are a peptide/zinc ratio of 15, pH of 6.53, reaction time of 80 min, and peptide concentration of 0.06 g/mL. Then, the structure of a peptide–zinc complex (named COP2-Zn) was investigated using the UV and infrared spectrums. The results showed that the maximum absorption peak was redshifted from 224.5 nm to 228.3 nm and the main difference of the absorption peaks was 1396.4 cm−1. The cytotoxicity and antiproliferative effects of COP2-Zn were evaluated. The results showed that COP2-Zn had a better antiproliferative effect than the unchelated peptide against HepG2 cells. A DNA flow cytometric analysis showed that COP2-Zn induced S-phase arrest in HepG2 cells in a dose-dependent manner. Additionally, the flow cytometer indicated that COP2-Zn significantly induced HepG2 cell apoptosis.

Keywords

• oyster
• peptide–zinc complex
• chelation
• antiproliferation
• HepG₂ cells