Shiqing Song, Yuying Wu, Huatian Wang, Kun Xie, Hao Liu, Min Sun, Li Shao, Heng Yue, Tao Feng, Lingyun Yao
{"title":"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","authors":"Shiqing Song, Yuying Wu, Huatian Wang, Kun Xie, Hao Liu, Min Sun, Li Shao, Heng Yue, Tao Feng, Lingyun Yao","doi":"10.1007/s11694-025-03146-4","DOIUrl":null,"url":null,"abstract":"<div><p>The <i>Torreya grandis</i> meal (TGM) is a protein-rich by-product during the seed oil manufacturing process. In this study, the <i>T. grandis</i> 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 <i>T. grandis</i> meal.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 4","pages":"2777 - 2790"},"PeriodicalIF":2.9000,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The effect of in vitro simulated digestion on peptide release of Torreya grandis meal proteins and bioactivity assessment of the hydrolysates\",\"authors\":\"Shiqing Song, Yuying Wu, Huatian Wang, Kun Xie, Hao Liu, Min Sun, Li Shao, Heng Yue, Tao Feng, Lingyun Yao\",\"doi\":\"10.1007/s11694-025-03146-4\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The <i>Torreya grandis</i> meal (TGM) is a protein-rich by-product during the seed oil manufacturing process. In this study, the <i>T. grandis</i> 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 <i>T. grandis</i> meal.</p></div>\",\"PeriodicalId\":631,\"journal\":{\"name\":\"Journal of Food Measurement and Characterization\",\"volume\":\"19 4\",\"pages\":\"2777 - 2790\"},\"PeriodicalIF\":2.9000,\"publicationDate\":\"2025-02-25\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Measurement and Characterization\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s11694-025-03146-4\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Measurement and Characterization","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11694-025-03146-4","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
The effect of in vitro simulated digestion on peptide release of Torreya grandis meal proteins and bioactivity assessment of the hydrolysates
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.
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.