Original scientific paper
https://doi.org/10.17113/ftb.55.03.17.5117
Bioactivity of Cod and Chicken Protein Hydrolysates before and after in vitro Gastrointestinal Digestion
Polona Jamnik
; Biotechnical Faculty, Department of Food Science and Technology, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
Katja Istenič
; Biotechnical Faculty, Department of Food Science and Technology, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
Tatjana Koštomaj
; Biotechnical Faculty, Department of Food Science and Technology, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
Tune Wulff
; National Food Institute, Technical University of Denmark, Anker Engelunds Vej 1, DK-2800 Kgs. Lyngby, Denmark
Margrét Geirsdóttir
; Matis Ltd, Icelandic Food and Biotech R&D, Vinlandsleid 12, IS-113 Reykjavík, Iceland
Annette Almgren
; Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Kemivägen 10, SE-41296 Göteborg, Sweden
Rósa Jónsdóttir
; Matis Ltd, Icelandic Food and Biotech R&D, Vinlandsleid 12, IS-113 Reykjavík, Iceland
Hordur G. Kristinsson
; Department of Food Science and Human Nutrition, University of Florida, 572 Newell Drive, Gainesville, FL 32611, USA
Ingrid Undeland
; Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Kemivägen 10, SE-41296 Göteborg, Sweden
Abstract
Bioactivity of cod (Gadus morhua) and chicken (Gallus domesticus) protein hydrolysates before and after in vitro gastrointestinal (GI) digestion was investigated using yeast Saccharomyces cerevisiae as a model organism. Both hydrolysates were exposed to in vitro GI digestion prior to cellular exposure to simulate digestion conditions in the human body and therefore investigate the role of modulations in the GI tract on the cell response. The effect of digested and undigested hydrolysates on intracellular oxidation, cellular metabolic energy and proteome level was investigated. No difference in the effect on intracellular oxidation activity was obtained between cod and chicken hydrolysates, while higher affect on intracellular oxidation was provided by digested hydrolysates, with relative values of intracellular oxidation of cod of (70.2±0.8) and chicken of (74.5±1.4) % than by undigested ones, where values of cod and chicken were (95.5±1.2) and (90.5±0.7) %, respectively. Neither species nor digestion had any effect on cellular metabolic energy. At proteome level, digested hydrolysates gave again significantly stronger responses than undigested counterparts; cod peptides here also gave somewhat stronger response than chicken peptides. The knowledge of the action of food protein hydrolysates and their digests within live cells, also at proteome level, is important for further validation of their activity in higher eukaryotes to develop new functional food ingredients, such as in this case chicken and cod muscle-derived peptides.
Keywords
protein hydrolysates; cod; chicken; in vitro gastrointestinal digestion; yeast; proteomics
Hrčak ID:
186545
URI
Publication date:
19.9.2017.
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