Comparing methods for the analysis of peptides from in vitro digestion for evaluating the digestibility of plant proteins

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal Pub Date : 2025-07-11 DOI:10.1016/j.nfs.2025.100240

Benno F. Zimmermann , Eva Maria Daniels , Marieke Katharina Leurs , Linus Rode , Ute Schweiggert-Weisz

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Abstract

In this article, two analytical topics and one nutritional topic are covered. 1. Analytical: the effects of formic acid and trifluoroacetic acid (TFA) at different concentrations in size exclusion chromatography (SEC) for peptide analysis were evaluated. 2. Analytical: three methods for the analysis of peptides after in vitro digestion according to the INFOGEST protocol were compared: photometric quantification after OPA derivatization, SDS–PAGE and SEC. 3. Nutritional: using the most suitable and optimized analytical method, the digestibility of nine protein concentrates from plants and two animal proteins was evaluated.

The results are as follows: 1. Alternative additives or low TFA concentrations compromise peak resolution. 2. When the digestibility of proteins is evaluated, it is necessary to determine the small peptides that are bioaccessible. This was possible only by SEC. 3. The digestibility of plant proteins – as determined by SEC after in vitro digestion – was found to be in the same range or higher than that of animal proteins.

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比较体外消化多肽分析方法对植物蛋白消化率的评价

在这篇文章中，包括两个分析主题和一个营养主题。1. 分析：评价了不同浓度的甲酸和三氟乙酸（TFA）在尺寸排除色谱（SEC）中对多肽分析的影响。2. 分析：根据INFOGEST方案，比较了三种分析体外消化后肽的方法：OPA衍生化后的光度法、SDS-PAGE法和SEC法。营养方面：采用最适合和优化的分析方法，对9种植物浓缩蛋白和2种动物浓缩蛋白的消化率进行了评价。研究结果如下：1。替代添加剂或低TFA浓度损害峰分辨率。2. 当评估蛋白质的消化率时，有必要确定生物可及的小肽。这只有通过第3条才有可能。植物蛋白的消化率——用体外消化后的SEC测定——与动物蛋白的消化率相同或更高。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

NFS Journal Agricultural and Biological Sciences-Food Science

CiteScore

11.10

自引率

0.00%

发文量

审稿时长

29 days

期刊介绍： The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production