Stability and antioxidative activities of casein peptide fractions during simulated gastrointestinal digestion in vitro: Charge properties of peptides affect digestive stability

The alcalase-treated casein hydrolysate was separated into positively charged fraction (PCF) and negatively charged fraction (NCF), which were then digested in simulated gastrointestinal juices. RP-HPLC, gel filtration chromatography, and RP-HPLC with pre-column derivatization were respectively used...

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Bibliographic Details
Published in:Food research international 2013-06, Vol.52 (1), p.334-341
Main Authors: Ao, Jing, Li, Bo
Format: Article
Language:English
Subjects:
Amino acids
Antioxidant peptides
Antioxidants
Bioavailability
Biological and medical sciences
Casein
casein hydrolysates
Charge property
Charging
Degradation
derivatization
Digestion
Feeding. Feeding behavior
Food industries
free amino acids
functional foods
Fundamental and applied biological sciences. Psychology
gastrointestinal system
in vitro digestion
juices
Milk and cheese industries. Ice creams
molecular weight
oxygen radical absorbance capacity
Peptides
reversed-phase high performance liquid chromatography
Simulated gastrointestinal digestion
Simulation
size exclusion chromatography
Stability
Vertebrates: anatomy and physiology, studies on body, several organs or systems
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Summary:The alcalase-treated casein hydrolysate was separated into positively charged fraction (PCF) and negatively charged fraction (NCF), which were then digested in simulated gastrointestinal juices. RP-HPLC, gel filtration chromatography, and RP-HPLC with pre-column derivatization were respectively used to analyze HPLC chromatogram, molecular weight distribution, and amino acid composition of differently charged fractions before digestion, after gastric digestion and after intestinal digestion. Trolox-equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity (ORAC) values were also tested to evaluate the antioxidant activities of two peptide fractions during the gastrointestinal digestion. Results showed that PCF, with high basic amino acid content, exhibited stronger degradation during digestion, releasing about 34% of free amino acids. By contrast, NCF, containing high acidic amino acids, showed better digestive stability, producing additional smaller peptides during digestion. The bioavailability of NCF was higher than PCF after gastrointestinal digestion. No significant difference in antioxidative activities was observed between NCF and its final digest (P>0.05). However, the PCF digest activity was significantly lower than that of undigested PCF (P
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2013.03.036