Department of Biochemistry, School of Basic Medical Sciences, Hubei University of Medicine, Shiyan 442000, China; School of Food Science and Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi' an 710021, China.
Department of Biochemistry, School of Basic Medical Sciences, Hubei University of Medicine, Shiyan 442000, China.
Food Chem. 2024 Dec 15;461:140884. doi: 10.1016/j.foodchem.2024.140884. Epub 2024 Aug 14.
This study investigated the effects of sodium pyrophosphate (SPP) and catechin (C) on the in vitro enzymatic digestion of oxidatively damaged myofibrillar protein (MP) gel. The results indicated that SPP increased the β-sheet content and the gastric digestibility of the MP gel, while C hindered the transition from α-helix to β-sheet structure, leading to decreased digestibility. Notably, neither compound significantly affected intestinal digestibility. Furthermore, SPP and C significantly enhanced the antioxidant activity of MP gel digestion products. Notably, their synergistic hydrolysis products, simulating both gastric and gastrointestinal stages, chelated 91.4 % and 89.1 % of Fe and scavenged 59.4 % and 77.6 % of hydroxyl radicals, respectively. Moreover, the final digestion products of the MP gel treated with SPP and C exhibited the highest content of negatively charged amino acids and absolute Zeta potential values. Overall, this study demonstrated that incorporating SPP and C could positively impact the digestion of oxidatively damaged MP gels.
本研究探讨了焦磷酸钠（SPP）和儿茶素（C）对氧化损伤的肌原纤维蛋白（MP）凝胶体外酶解的影响。结果表明，SPP 增加了 MP 凝胶的β-折叠含量和胃消化率，而 C 则阻碍了从α-螺旋向β-折叠结构的转变，导致消化率降低。值得注意的是，这两种化合物都没有显著影响肠道消化率。此外，SPP 和 C 显著增强了 MP 凝胶消化产物的抗氧化活性。值得注意的是，它们的协同水解产物模拟了胃和胃肠道两个阶段，螯合了 91.4%和 89.1%的铁，并分别清除了 59.4%和 77.6%的羟基自由基。此外，用 SPP 和 C 处理的 MP 凝胶的最终消化产物表现出最高含量的带负电荷的氨基酸和绝对 Zeta 电位值。总的来说，本研究表明，添加 SPP 和 C 可以积极影响氧化损伤的 MP 凝胶的消化。
