{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,30]],"date-time":"2026-07-30T09:35:54Z","timestamp":1785404154420,"version":"3.56.0"},"reference-count":37,"publisher":"Wiley","issue":"13","license":[{"start":{"date-parts":[[2024,6,3]],"date-time":"2024-06-03T00:00:00Z","timestamp":1717372800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100012166","name":"National Key Research and Development Program of China","doi-asserted-by":"publisher","award":["2021YFE0110000"],"award-info":[{"award-number":["2021YFE0110000"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100019065","name":"Tianjin Municipal Science and Technology Program","doi-asserted-by":"publisher","award":["23ZYCGSN00970"],"award-info":[{"award-number":["23ZYCGSN00970"]}],"id":[{"id":"10.13039\/501100019065","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2024,10]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>The global prevalence of iron deficiency has posed significant public health risks. Animal\u2010derived collagen peptides have been recognized for their potent metal ion\u2010chelating capabilities, which can greatly enhance the bioavailability of iron. Yak skins, typically discarded during production and processing, serve as a valuable resource. Based on yak skin collagen peptide (YSP), we have developed a novel iron\u2010chelating peptide: yak skin collagen iron\u2010chelating peptide (YSP\u2010Fe).<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>The maximum level of iron chelation of YSP\u2010Fe achieved was 42.72\u2009\u00b1\u20090.65\u2009mg\u2009g<jats:sup>\u22121<\/jats:sup>. Structural analysis indicated that YSP\u2010Fe was primarily formed from amino, carboxyl and carbonyl groups combined with ferrous ions. Through examination of the amino acid composition, molecular docking and peptide sequence identification, it was determined that Gly, Asp and Arg played crucial roles in the chelation of ferrous ions by YSP. Furthermore, YSP\u2010Fe was more stable in simulated gastrointestinal digestion compared to FeSO<jats:sub>4<\/jats:sub>.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>YSP\u2010Fe demonstrated dual benefits of iron supplementation and antioxidant effects. These significant findings provide a foundation for the development of novel iron supplements and the effective utilization of yak skin as a valuable resource. \u00a9 2024 Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.13621","type":"journal-article","created":{"date-parts":[[2024,6,3]],"date-time":"2024-06-03T05:45:39Z","timestamp":1717393539000},"page":"7907-7916","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":15,"title":["A novel antioxidant iron\u2010chelating peptide from yak skin: analysis of the chelating mechanism and digestion stability <scp><i>in vitro<\/i><\/scp>"],"prefix":"10.1002","volume":"104","author":[{"given":"Xiaoman","family":"Ci","sequence":"first","affiliation":[{"name":"State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education Tianjin University of Science and Technology  Tianjin 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