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Bioaktivnost hidrolizata proteina iz mesa bakalara i kokoši prije i nakon in vitro gastrointestinalne probave
- Source :
- Jamnik, P, Istenič, K, Wulff, T, Geirsdottir, M, Almgren, A, Jonsdottir, R, Kristinsson, H & Undeland, I 2017, ' Bioactivity of Cod and Chicken Protein Hydrolysates before and after in vitro Gastrointestinal Digestion ', Food Technology and Biotechnology, vol. 55, no. 3, pp. 360-367 . https://doi.org/10.17113/ftb.55.03.17.5117, Food Technology and Biotechnology, Vol 55, Iss 3, Pp 360-367 (2017), Food Technology and Biotechnology, Volume 55, Issue 3
- Publication Year :
- 2017
- Publisher :
- Faculty of Food Technology and Biotechnology - University of Zagreb, 2017.
-
Abstract
- Bioaktivnost hidrolizata proteina iz mesa bakalara (Gadus morhua) i kokoši (Gallus domesticus) prije i nakon in vitro gastrointestinalne (GI) probave istražena je pomoću kvasca Saccharomyces cerevisiae kao modelnog organizma. Kako bi simulirali uvjete probave u ljudskom organizmu i istražili utjecaj modulacije GI sustava na stanični odgovor, oba hidrolizata su prije dodavanja stanicama bila izložena GI probavi in vitro. Istražen je učinak neprobavljenih i probavljenih hidrolizata na unutarstaničnu oksidaciju, staničnu metaboličku energiju i proteom. Između proteinskih hidrolizata dobivenih iz mesa bakalara i kokoši nisu utvrđene razlike u antioksidacijskom učinku. Veća antioksidacijka aktivnost utvrđena je kod probavljenih hidrolizata, pri čemu je vrijednost unutarstanične oksidacije u mesu bakalara iznosila (70,20,8) %, a u mesu kokoši (74,51,4) %, dok su kod neprobavljenih hidrolizata te vrijednosti iznosile (95,51,2) % u mesu bakalara te (90,50,7) % u mesu kokoši. Izvor proteinskog hidrolizata kao i probava nisu imali nikakvog utjecaja na staničnu metaboličku energiju. Na razini proteoma, probavljeni hidrolizati su imali bitno jači učinak na odgovor stanica nego njihovi neprobavljeni ekvivalenti; također, peptidi iz mesa bakalara utjecali su nešto više na stanični odgovor nego peptidi iz mesa kokoši. Poznavanje djelovanja proteinskih hidrolizata iz hrane te njihove probave u živim stanicama, kao i na razini proteoma, važno je za daljnje vrednovanje njihove aktivnosti u višim eukariotima, a radi razvoja novih proizvoda, što bi u ovom slučaju bili peptidi dobiveni iz mesa bakalara i kokoši koji se mogu upotrijebiti kao funkcionalni sastojci.<br />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.
- Subjects :
- in vitro gastrointestinal digestion
Proteomics
0301 basic medicine
hidrolizati proteina
bakalar
kokoš
gastrointestinalna probava in vitro
kvasac
proteomika
chicken
lcsh:Biotechnology
General Chemical Engineering
In vitro gastrointestinal digestion
yeast
Cod
Industrial and Manufacturing Engineering
Hydrolysate
03 medical and health sciences
proteomics
Functional food
protein hydrolysates
lcsh:TP248.13-248.65
Gadus
cod
lcsh:TP368-456
biology
biology.organism_classification
Chicken
Yeast
In vitro
lcsh:Food processing and manufacture
030104 developmental biology
Protein hydrolysates
Biochemistry
Proteome
Digestion
Intracellular
Food Science
Biotechnology
Subjects
Details
- ISSN :
- 13342606 and 13309862
- Volume :
- 55
- Database :
- OpenAIRE
- Journal :
- Food Technology and Biotechnology
- Accession number :
- edsair.doi.dedup.....7e6a568199e48901f760a7634f3ad044