Xiao Chuqiao, Toldrá Fidel, Zhou Feibai, Gallego Marta, Zhao Mouming, Mora Leticia
Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technology Research Center, Guangzhou 510640, China.
Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
Food Res Int. 2020 Oct;136:109459. doi: 10.1016/j.foodres.2020.109459. Epub 2020 Jun 20.
The present study aimed to investigate the effect of cooking and simulated gastrointestinal digestion on the antioxidant and alcohol dehydrogenase (ADH) stabilization activity of peptides extracted from chicken breast muscle. Results showed that cooking would not affect peptide bioactivity, whereas further digestion using gastrointestinal enzymes could lead to significant changes, producing an increase in ORAC (112.5 to 682.0 uM TE/g) and ABTS radical scavenging activities (164.0 to 848.9 uM TE/g), whereas a decrease in DPPH radical scavenging (from 36.1% to 4.4%), ferric-reducing power (OD 700 from 0.50 to 0.15) and ADH stabilization activities (from 44.1% to 20.5%) was observed. The peptidomic analysis resulted in the identification and relative quantitation of 777 peptides from 76 different parent proteins and evidenced that peptides derived from titin and collagen were mainly responsible for the differences detected in the peptide profile. The decrease of DPPH radical scavenging, ferric reducing power, and ADH stabilization activity may result from the release of inactive peptides containing oxidized residues, mainly from collagen, leading to the loss of efficacy of active sequences. The results confirmed the importance of collagen derived peptides on the antioxidant and ADH stabilization activity observed in chicken breast as well as the negative impact of oxidation on the bioactivity of generated peptides after simulated gastrointestinal digestion. Nevertheless, further work would be needed to confirm the peptide sequences responsible for the observed bioactivity.
本研究旨在探讨烹饪和模拟胃肠道消化对从鸡胸肉中提取的肽的抗氧化和乙醇脱氢酶（ADH）稳定活性的影响。结果表明，烹饪不会影响肽的生物活性，而使用胃肠道酶进一步消化会导致显著变化，使氧自由基吸收能力（ORAC）增加（从112.5至682.0 μM TE/g）和ABTS自由基清除活性增加（从164.0至848.9 μM TE/g），而二苯基苦味酰基自由基（DPPH）清除能力下降（从36.1%降至4.4%）、铁还原能力下降（OD 700从0.50降至0.15）以及ADH稳定活性下降（从44.1%降至20.5%）。肽组学分析鉴定并相对定量了来自76种不同母体蛋白的777种肽，并证明源自肌联蛋白和胶原蛋白的肽是肽谱中检测到的差异的主要原因。DPPH自由基清除能力、铁还原能力和ADH稳定活性的下降可能是由于含有氧化残基的无活性肽的释放，主要来自胶原蛋白，导致活性序列的功效丧失。结果证实了胶原蛋白衍生肽对鸡胸肉中观察到的抗氧化和ADH稳定活性的重要性，以及氧化对模拟胃肠道消化后产生的肽的生物活性的负面影响。然而，需要进一步的工作来确认负责观察到的生物活性的肽序列。
