Zhang Xiaogang, Noisa Parinya, Yongsawatdigul Jirawat
Institute of Agricultural Technology, School of Food Technology, Suranaree University of Technology, 111 University Avenue, Nakhon Ratchasima 30000, Thailand.
Institute of Agricultural Technology, School of Biotechnology, Suranaree University of Technology, 111 University Avenue, Nakhon Ratchasima 30000, Thailand.
Foods. 2020 Jun 25;9(6):833. doi: 10.3390/foods9060833.
Production of protein hydrolysate as nutraceuticals is typically based on the activity of the hydrolysate, which might not yield the optimal activity under physiological condition due to structural modification of peptides upon gastrointestinal (GI) digestion. This study systematically compared the chemical and cellular antioxidant activities of the in vitro digesta of tilapia protein and its hydrolysates prepared with various degree of hydrolysis (DH) by Alcalase. The enzymes used in the in vitro GI digestion analysis significantly contributed to the peptide content, Trolox equivalent antioxidant capacity (TEAC), and oxygen radical absorbance capacity (ORAC). Proteins and all hydrolysates were slightly digested by pepsin but hydrolyzed extensively by pancreatin. Both hydrolysate and digesta predominantly scavenged free radicals via hydrogen atom transfer (HAT). The antioxidant activities of the hydrolysates increased with the increasing DH up to 16 h of hydrolysis. However, the digesta of 10-h hydrolysate displayed the highest chemical and HepG2 cellular antioxidant activities, while the protein digesta displayed the lowest. Principal component analysis (PCA) showed that the TEAC of the digesta was positively correlated with the cellular antioxidant activity (CAA). Therefore, the production of protein hydrolysate should be optimized based on the activity of the hydrolysate digesta rather than that of hydrolysates.
将蛋白质水解物用作营养保健品的生产通常基于水解物的活性，然而由于胃肠道（GI）消化过程中肽的结构修饰，在生理条件下其活性可能并非最佳。本研究系统地比较了罗非鱼蛋白及其用碱性蛋白酶制备的不同水解度（DH）的水解物在体外消化物中的化学抗氧化活性和细胞抗氧化活性。体外GI消化分析中使用的酶对肽含量、Trolox等效抗氧化能力（TEAC）和氧自由基吸收能力（ORAC）有显著贡献。蛋白质和所有水解物被胃蛋白酶轻微消化，但被胰蛋白酶广泛水解。水解物和消化物主要通过氢原子转移（HAT）清除自由基。水解物的抗氧化活性随着水解时间延长至16小时而增加。然而，10小时水解物的消化物表现出最高的化学和HepG2细胞抗氧化活性，而蛋白质消化物的抗氧化活性最低。主成分分析（PCA）表明，消化物的TEAC与细胞抗氧化活性（CAA）呈正相关。因此，蛋白质水解物的生产应基于水解物消化物的活性而非水解物本身的活性进行优化。
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