Bioactivity of Cod and Chicken Protein Hydrolysates 
before and after in vitro Gastrointestinal Digestion

• Published in: Food technology and biotechnology 2017-07, Vol.55 (3), p.360-367
• Main Authors: Jamnik, Polona, Istenič, Katja, Koštomaj, Tatjana, Wulff, Tune, Geirsdóttir, Margrét, Almgren, Annette, Jónsdóttir, Rósa, Kristinsson, Hordur G, Undeland, Ingrid
• Format: Article
• Language: English
• Subjects: Amino acids; Antioxidants; Baking yeast; Bioenergetics; Biological activity; Cancer; chicken; Cod; Computer simulation; Cytochrome; Digestion; Digestive system; Energy metabolism; Enzymes; Eukaryotes; Fish; Functional foods & nutraceuticals; Gadus morhua; Gallus gallus domesticus; Gastrointestinal system; Gastrointestinal tract; Grocery stores; Hydrolysates; in vitro gastrointestinal digestion; Intracellular; Kinases; Metabolism; Muscles; Original Scientific Papers; Oxidation; Oxidative stress; Peptides; Physiological aspects; Protein hydrolysates; Proteins; Proteomes; proteomics; Saccharomyces cerevisiae; Studies; Yeast
• ISSN: 1330-9862; 1334-2606; 1334-2606
• DOI: 10.17113/ftb.55.03.17.5117

Bioactivity of cod ( ) and chicken ( ) protein hydrolysates before and after gastrointestinal (GI) digestion was investigated using yeast as a model organism. Both hydrolysates were exposed to GI digestion prior to cellular exposure to simulate digestion conditions in the human body and therefore investigate the role of modulations in the GI tract on the cell response. The effect of digested and undigested hydrolysates on intracellular oxidation, cellular metabolic energy and proteome level was investigated. No difference in the effect on intracellular oxidation activity was obtained between cod and chicken hydrolysates, while higher affect on intracellular oxidation was provided by digested hydrolysates, with relative values of intracellular oxidation of cod of (70.2±0.8) and chicken of (74.5±1.4) % than by undigested ones, where values of cod and chicken were (95.5±1.2) and (90.5±0.7) %, respectively. Neither species nor digestion had any effect on cellular metabolic energy. At proteome level, digested hydrolysates gave again significantly stronger responses than undigested counterparts; cod peptides here also gave somewhat stronger response than chicken peptides. The knowledge of the action of food protein hydrolysates and their digests within live cells, also at proteome level, is important for further validation of their activity in higher eukaryotes to develop new functional food ingredients, such as in this case chicken and cod muscle-derived peptides.