Faculty of Health and Environmental Sciences, AUT University, Private Bag 92006, Auckland 1142, New Zealand.
Institute of Food, Nutrition and Human Health, Albany Campus, Massey University, Auckland 0745, New Zealand.
Nutrients. 2014 Apr 11;6(4):1488-500. doi: 10.3390/nu6041488.
Consumption of kiwifruit is reported to relieve symptoms of functional gastrointestinal (GI) disorder. The effect may be related to the proteases in kiwifruit. This in vitro study aimed to measure protein hydrolysis due to kiwifruit protease under gastric and duodenal conditions. A sequence of experiments incubated meat protein, with and without kiwifruit, with varying concentrations of pepsin and hydrochloric acid, at 37 °C for 60 min over the pH range 1.3-6.2 to simulate gastric digestion. Duodenal digestion was simulated by a further 120 min incubation at pH 6.4. Protein digestion efficiency was determined by comparing Kjeldahl nitrogen in pre- and post-digests. Where acid and pepsin concentrations were optimal for peptic digestion, hydrolysis was 80% effective and addition of kiwifruit made little difference. When pH was increased to 3.1 and pepsin activity reduced, hydrolysis decreased by 75%; addition of kiwifruit to this milieu more than doubled protein hydrolysis. This in vitro study has shown, when gastric pH is elevated, the addition of kiwifruit can double the rate of hydrolysis of meat protein. This novel finding supports the hypothesis that consumption of kiwifruit with a meal can increase the rate of protein hydrolysis, which may explain how kiwifruit relieves functional GI disorder.
食用奇异果被报道可以缓解功能性胃肠（GI）疾病的症状。这种效果可能与奇异果中的蛋白酶有关。本体外研究旨在测量胃蛋白酶和盐酸在不同浓度下，于 37°C 条件下，在 pH 值 1.3-6.2 范围内孵育 60 分钟时对奇异果蛋白酶导致的肉蛋白水解作用。进一步在 pH 值 6.4 条件下孵育 120 分钟模拟十二指肠消化。通过比较消化前后凯氏氮来确定蛋白质消化效率。当酸和胃蛋白酶浓度最适合胃消化时，水解效率达到 80%，添加奇异果的影响很小。当 pH 值升高到 3.1 且胃蛋白酶活性降低时，水解率下降了 75%；在此环境下添加奇异果使蛋白质水解增加了一倍以上。本体外研究表明，当胃 pH 值升高时，添加奇异果可以使肉蛋白的水解速率增加一倍。这一新颖的发现支持了这样一种假设，即与餐食一起食用奇异果可以增加蛋白质水解的速率，这可以解释奇异果如何缓解功能性 GI 疾病。
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