Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, via G. Celoria 2, Milan, Italy.
Unitech COSPECT - COmprehensive Substances characterization via advanced sPECTtroscopy, Università degli Studi di Milano, via C. Golgi 19, Milan, Italy.
Food Res Int. 2024 Sep;191:114622. doi: 10.1016/j.foodres.2024.114622. Epub 2024 Jun 8.
This study was aimed to evaluate the effect of heat damage on the release of total amino acids (AA), essential AA (EAA), branched-chain AA (BCAA) and bioactive peptides following in vitro static simulated gastrointestinal digestion (SGID) of four commercial whey-protein based sports supplements. The extent of protein glycation and denaturation was evaluated through the determination of the content of furosine and soluble whey proteins. The strongest protein breakdown (41.3 %) and the highest release of AA, EAA and BCAA (36.20, 27.78, and 11.30 g/100 g protein, respectively) was observed in the sports supplement characterised by the lowest (52.5 %) level of soluble whey proteins; whereas the protein glycation had a negligible impact on the studied parameters. The SGID also led to the release of several peptides with various reported bioactivities that may be beneficial to sports activity.
本研究旨在评估热损伤对四种市售乳清蛋白运动补剂在体外静态模拟胃肠道消化（SGID）后总氨基酸（AA）、必需氨基酸（EAA）、支链氨基酸（BCAA）和生物活性肽释放的影响。通过测定糠氨酸和可溶乳清蛋白的含量来评估蛋白质糖化和变性的程度。在可溶性乳清蛋白含量最低（52.5%）的运动补剂中观察到最强的蛋白质分解（41.3%）和 AA、EAA 和 BCAA 的最高释放（分别为 36.20、27.78 和 11.30 g/100 g 蛋白质）；而蛋白质糖化对研究参数几乎没有影响。SGID 还导致了多种具有各种报道生物活性的肽的释放，这些肽可能对运动活动有益。
