State Key Laboratory of Digital Medical Engineering, School of Biological Science and Medical Engineering, Southeast University, Nanjing 210096, China; Institute of Marine Biomedicine, Shenzhen Polytechnic University, Shenzhen 518055, China.
State Key Laboratory of Digital Medical Engineering, School of Biological Science and Medical Engineering, Southeast University, Nanjing 210096, China.
Int J Biol Macromol. 2024 Oct;278(Pt 1):134649. doi: 10.1016/j.ijbiomac.2024.134649. Epub 2024 Aug 10.
Immunoglobulin G (IgG) exhibits potent antiviral, antibacterial, and immunological activities. The digestion process and bioavailability of IgG are often a concern. Dietary hydrocolloids are crucial for regulating healthy digestion and the bioavailability of protein as functional components. Understanding the effects of dietary hydrocolloids on the digestive kinetics of IgG is requisite. Herein, the pepsin and trypsin digestion of IgG was investigated using ordered porous layer interferometry (OPLI). The real-time variation in the interference spectral shift reflected by OPLI can be converted into changes in the optical thickness (OT) to obtain a degradation kinetics curve. The impact of dietary hydrocolloids, including alginic acid sodium salt (ALG), polydextrose (PD), and konjac glucomannan (KG), on IgG degradation was evaluated using OPLI. The results demonstrated that ALG significantly inhibited the degradation of IgG by pepsin under acidic conditions, whereas the addition of PD increased the Michaelis-Menten constant for IgG degradation by trypsin. Notably, this dependence is not based on the hydrocolloid viscosity, but relies more on the electrical properties. The study enhances our understanding of how hydrocolloids affect IgG digestion and could provide valuable insights into preserving IgG activity and facilitating the development of oral drugs or health products related to IgG.
免疫球蛋白 G（IgG）具有强大的抗病毒、抗菌和免疫活性。IgG 的消化过程和生物利用度常常令人关注。膳食胶体是调节健康消化和蛋白质作为功能成分生物利用度的关键。了解膳食胶体对 IgG 消化动力学的影响是必要的。在此，使用有序多孔层干涉仪（OPLI）研究了 IgG 的胃蛋白酶和胰蛋白酶消化。OPLI 反映的干涉光谱位移的实时变化可以转换为光学厚度（OT）的变化，从而获得降解动力学曲线。使用 OPLI 评估了包括海藻酸钠（ALG）、聚葡萄糖（PD）和魔芋葡甘露聚糖（KG）在内的膳食胶体对 IgG 降解的影响。结果表明，ALG 在酸性条件下显著抑制了胃蛋白酶对 IgG 的降解，而 PD 的添加增加了胰蛋白酶对 IgG 降解的米氏常数。值得注意的是，这种依赖性不是基于胶体的粘性，而是更多地依赖于其电学性质。该研究增进了我们对胶体如何影响 IgG 消化的理解，并为保护 IgG 活性和促进与 IgG 相关的口服药物或保健品的开发提供了有价值的见解。
