The effect of in vitro simulated digestion on peptide release of Torreya grandis meal proteins and bioactivity assessment of the hydrolysates

IF 2.9 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Measurement and Characterization Pub Date : 2025-02-25 DOI:10.1007/s11694-025-03146-4

Shiqing Song, Yuying Wu, Huatian Wang, Kun Xie, Hao Liu, Min Sun, Li Shao, Heng Yue, Tao Feng, Lingyun Yao

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Abstract

The Torreya grandis meal (TGM) is a protein-rich by-product during the seed oil manufacturing process. In this study, the T. grandis meal protein (TGMP) was extracted from the defatted TGM by alkali extraction and isoelectric point precipitation, and the effect of in vitro digestion on peptide release of the TGMP was evaluated using static digestion model. The TGMP was composed of 17 amino acids with the molecular weight was major located at 35 kDa by SDS-PAGE. Under simulated digestion, the variation in peptide content, amino acid composition, and molecular weight distribution of the hydrolyzed TGMP were determined. The degree of hydrolysis (DH) of TGMP was revealed to be 16.52% after 120 min of gastric digestion and 18.85% after 270 min of gastrointestinal digestion, indicating that the simulated digestion is insufficient to hydrolyze the TGMP thoroughly. Meanwhile, the bioactivity assessment suggested that the antioxidant and anti-tyrosinase activity of the TGMP was significantly enhanced after simulated digestion. The obtained results would provide valuable information on the digestive characteristics of TGMP in the gastrointestinal tract, and would also help to develop functional peptides from the T. grandis meal.

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体外模拟消化对香榧粕蛋白肽释放的影响及水解产物的生物活性评价

香榧粉（TGM）是香榧籽油生产过程中富含蛋白质的副产品。本研究采用碱提法和等电点沉淀法从脱脂的大叶参粕蛋白中提取大叶参粕蛋白（TGMP），并采用静态消化模型评价体外消化对大叶参粕蛋白肽释放的影响。TGMP由17个氨基酸组成，SDS-PAGE鉴定其分子量主要在35 kDa左右。在模拟消化条件下，测定了水解后的TGMP的肽含量、氨基酸组成和分子量分布的变化。经胃消化120 min， TGMP水解度（DH）为16.52%，经胃肠消化270 min， DH为18.85%，说明模拟消化不足以使TGMP完全水解。同时，生物活性评价表明，经模拟消化后，TGMP的抗氧化和抗酪氨酸酶活性显著增强。所得结果将为研究TGMP在胃肠道中的消化特性提供有价值的信息，也将有助于从大鼠肉中开发功能肽。

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来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.