Dynamic gastrointestinal digestion of tilapia (Oreochromis mossambicus) skin gelatin: changes of hydrolysate properties and dipeptidyl peptidase IV inhibitory activity.

IF 3.3 2区 农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY
Ritian Jin, Chang Liu, Jing Song, Duo Liang, Rong Lin, Zhongyang Ren, Cheng Li, Jiaqi Shang, Shen Yang
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引用次数: 0

Abstract

Background: It is important to study the physicochemical properties of tilapia (Oreochromis mossambicus) skin gelatin and the changes in dipeptidyl peptidase IV (DPP-IV) inhibition activity during gastrointestinal digestion in order to understand and exploit the potential of tilapia as a source of DPP-IV inhibitory peptides.

Results: The DPP-IV inhibition of fish-skin gelatin increased from 9.92 ± 0.76% to 36.75 ± 0.98%, and further to 51.06 ± 1.23%, following simulated intestinal digestion for a period of 60 min. After gastric digestion, the degree of hydrolysis (DH) was 18.19 ± 0.48%, the average molecular weight (AMW) was 219 ± 7.19 kDa, the sum of charged groups was -5.08 ± 0.32, and the surface hydrophobicity of the hydrolysate was 24.81 ± 0.25. After intestinal digestion, these values changed to 27.72 ± 0.47%, 146.56 ± 8.16 kDa, -8.09 ± 0.32, and 13.04 ± 0.53, respectively. The DH and sum of charged groups exhibited positive correlations with DPP-IV inhibition (0.94 and 0.71, respectively), but AMW showed a negative correlation (-0.96). MATLAB fit functions were applied to predict theoretical inhibition values, with the fitted equation: DPP-IV inhibition = 2.5885 × DH - 0.0983 × AMW - 1.0047 × sum of charged groups + 3.5118. The test set for the multiple linear regression model demonstrated an R2 equal to or greater than 0.8.

Conclusion: The DH, AMW, and sum of charged groups in the hydrolysate correlated with DPP-IV inhibition, and the fitted equation predicted DPP-IV inhibition effectively in tilapia skin gelatin. © 2024 Society of Chemical Industry.

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来源期刊
CiteScore
8.10
自引率
4.90%
发文量
634
审稿时长
3.1 months
期刊介绍: The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.
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