Fortification of yogurt with oyster hydrolysate and evaluation of its in vitro digestive characteristics and anti-inflammatory activity

In this study, goat and cow yogurts fortified with oyster hydrolysate (OTH) were produced to evaluate gastrointestinal digestion, digestive characterization, and bioactivities. 288 peptides were identified in the oyster goat yogurt (OGY) digestates and 17 peptides were predicted to be associated wit...

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Bibliographic Details
Published in:Food bioscience 2022-06, Vol.47, p.101472, Article 101472
Main Authors: Liu, Li, Jiang, Suisui, Xie, Wei, Xu, Jinjin, Zhao, Yuanhui, Zeng, Mingyong
Format: Article
Language:English
Subjects:
Digestibility
Goat yogurt
Inflammation
Oyster
Peptide
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Summary:In this study, goat and cow yogurts fortified with oyster hydrolysate (OTH) were produced to evaluate gastrointestinal digestion, digestive characterization, and bioactivities. 288 peptides were identified in the oyster goat yogurt (OGY) digestates and 17 peptides were predicted to be associated with the regulation of gastrointestinal mucosal activity. Moreover, the digestate fractions of molecular weight (MW) 
ISSN:2212-4292
2212-4306
DOI:10.1016/j.fbio.2021.101472