Dynamic changes of zinc chemical speciation and zinc-containing peptides release in oysters (Crassostrea hongkongensis) during enzymatic hydrolysis

Oyster hydrolysates exhibit promising potential as a zinc supplement for its significant amounts of zinc, however, the zinc chemical speciation which determines zinc nutrition in oyster hydrolysates has not been investigated. This study optimized the oyster hydrolysis conditions using the Response surface methodology (RSM) method, and the zinc chemical speciation, the sequence of zinc-containing peptides, and the binding sites of zinc and peptides were further investigated. Results showed that inorganic and organic zinc in oysters were 60.15% and 36.53% of total zinc respectively, while organic zinc in oysters aqueous extract was 4.54% of which 3.56% was present in the polysaccharide fraction. The zinc yield was 84.20% of total zinc under optimal hydrolysis conditions, while the organic zinc increased to 52.93% of which 38.14% existed in the protein/peptides fraction. Zinc in protein/peptide fraction primarily was bound to low-molecular-weight peptides (Mw < 1000 Da). Further, 42 shared zinc-containing peptides (mainly 3–4 peptides) were identified. Molecular docking indicated that Glu, Leu, and Tyr might be the binding sites for zinc and peptides. These findings provided a theoretical basis for the development of novel and safe zinc dietary supplements.