1. Stability of trypsin inhibitor isolated from potato fruit juice against pH and heating treatment and in vitro gastrointestinal digestion.
- Author
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Li Q, Huang L, Luo Z, and Tamer TM
- Subjects
- Circular Dichroism, Digestion, Heating, Hydrogen-Ion Concentration, Hydrolysis, Protein Folding, Protein Structure, Secondary, Trypsin Inhibitors pharmacology, Fruit and Vegetable Juices, Solanum tuberosum chemistry, Trypsin Inhibitors chemistry, Trypsin Inhibitors isolation & purification
- Abstract
Potato trypsin inhibitor (PTI) was obtained from imitated potato wastewater through a sustainable method of sequential acid precipitation, salting out, and ultrafiltration. PTI had a favorable inhibition with the low IC
50 of 6.861 ± 0.107 mg/L. To explore stability of PTI against pH and heating treatment, PTI secondary structure was investigated by circular dichroism and inhibition was determined using the BAPNA method. The results indicated that PTI exerted a certain heat resistance and excellent stability over a wide pH range. Also, correlation analysis displayed β-sheet and β-turn contents of PTI had a positive correlation with inhibition, whereas α-helix and random coil contents were negatively correlated with inhibition. During in vitro digestion, the limited loss rate of activity (29.28%) and degree of hydrolysis (24.39%) suggested that PTI presented sufficient resistance to gastrointestinal digestion. These findings would extend beneficial hints to convert potato wastewater by-product into the potential anti-obesity ingredient in future., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2020 Elsevier Ltd. All rights reserved.)- Published
- 2020
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