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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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| Published in: | Food research international 2013-06, Vol.52 (1), p.334-341 |
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| description | 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 |
| doi_str_mv | 10.1016/j.foodres.2013.03.036 |
| format | article |
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•Both acidic peptides and basic peptides possessed high antioxidative activity.•Acidic peptide fractions showed better digestive stability in vitro.•Antioxidant efficacy of negatively charged peptides reserved almost 100%.•The weak polar fractions were preferentially degraded during intestinal digestion.•Acidic peptides could be potential antioxidants resistant to digestive enzymes.</description><identifier>ISSN: 0963-9969</identifier><identifier>EISSN: 1873-7145</identifier><identifier>DOI: 10.1016/j.foodres.2013.03.036</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>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</subject><ispartof>Food research international, 2013-06, Vol.52 (1), p.334-341</ispartof><rights>2013 Elsevier Ltd</rights><rights>2014 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c565t-9c4f1463cffa72c6cae8b68986ab37d2b866584c77de69e5d240b3b695f0db183</citedby><cites>FETCH-LOGICAL-c565t-9c4f1463cffa72c6cae8b68986ab37d2b866584c77de69e5d240b3b695f0db183</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=27349782$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Ao, Jing</creatorcontrib><creatorcontrib>Li, Bo</creatorcontrib><title>Stability and antioxidative activities of casein peptide fractions during simulated gastrointestinal digestion in vitro: Charge properties of peptides affect digestive stability</title><title>Food research international</title><description>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<0.05). Moreover, weak polar fractions were preferentially degraded during intestinal digestion. The results suggest that acidic antioxidant peptides resistant to gastrointestinal digestion should be developed as potential functional foods or nutraceuticals.
•Both acidic peptides and basic peptides possessed high antioxidative activity.•Acidic peptide fractions showed better digestive stability in vitro.•Antioxidant efficacy of negatively charged peptides reserved almost 100%.•The weak polar fractions were preferentially degraded during intestinal digestion.•Acidic peptides could be potential antioxidants resistant to digestive enzymes.</description><subject>Amino acids</subject><subject>Antioxidant peptides</subject><subject>Antioxidants</subject><subject>Bioavailability</subject><subject>Biological and medical sciences</subject><subject>Casein</subject><subject>casein hydrolysates</subject><subject>Charge property</subject><subject>Charging</subject><subject>Degradation</subject><subject>derivatization</subject><subject>Digestion</subject><subject>Feeding. Feeding behavior</subject><subject>Food industries</subject><subject>free amino acids</subject><subject>functional foods</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>gastrointestinal system</subject><subject>in vitro digestion</subject><subject>juices</subject><subject>Milk and cheese industries. Ice creams</subject><subject>molecular weight</subject><subject>oxygen radical absorbance capacity</subject><subject>Peptides</subject><subject>reversed-phase high performance liquid chromatography</subject><subject>Simulated gastrointestinal digestion</subject><subject>Simulation</subject><subject>size exclusion chromatography</subject><subject>Stability</subject><subject>Vertebrates: anatomy and physiology, studies on body, several organs or systems</subject><issn>0963-9969</issn><issn>1873-7145</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><recordid>eNqFkcGKFDEQhhtRcFx9BDEXwUuPSaeTdHsRGdxVWPCw7jmkk0pbQ0-nTTKL-1i-oWlmxutChQTy1V8_9VfVW0a3jDL5cb_1IbgIadtQxrd0Lfms2rBO8VqxVjyvNrSXvO572b-sXqW0p5RKofpN9fcumwEnzI_EzK6cjOEPOpPxAYix5cKMkEjwxJoEOJMFlowOiI_rd5gTcceI80gSHo6TyeDIaFKOAecMKeNsJuJwXJ9hJkWgKMbwiex-mTgCWWJYIF5mnMUTMd6DzZfG4iVdfL6uXngzJXhzvq-q--uvP3ff6tsfN993X25rK6TIdW9bz1rJrfdGNVZaA90gu76TZuDKNUMnpehaq5QD2YNwTUsHPsheeOoG1vGr6sNJtzj8fSwu9AGThWkyM4Rj0kxxylgjOHsaFYy3fdOxtqDihNoYUorg9RLxYOKjZlSvaeq9Pqep1zQ1XUuWvvfnESZZM5XlzxbT_-ZGlQGqawr37sR5E7QZY2Hu74qQWBOniq_E5xMBZXkPCFEnizBbcBjLyrUL-ISXf5mVx0s</recordid><startdate>20130601</startdate><enddate>20130601</enddate><creator>Ao, Jing</creator><creator>Li, Bo</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>20130601</creationdate><title>Stability and antioxidative activities of casein peptide fractions during simulated gastrointestinal digestion in vitro: Charge properties of peptides affect digestive stability</title><author>Ao, Jing ; Li, Bo</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c565t-9c4f1463cffa72c6cae8b68986ab37d2b866584c77de69e5d240b3b695f0db183</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Amino acids</topic><topic>Antioxidant peptides</topic><topic>Antioxidants</topic><topic>Bioavailability</topic><topic>Biological and medical sciences</topic><topic>Casein</topic><topic>casein hydrolysates</topic><topic>Charge property</topic><topic>Charging</topic><topic>Degradation</topic><topic>derivatization</topic><topic>Digestion</topic><topic>Feeding. Feeding behavior</topic><topic>Food industries</topic><topic>free amino acids</topic><topic>functional foods</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>gastrointestinal system</topic><topic>in vitro digestion</topic><topic>juices</topic><topic>Milk and cheese industries. Ice creams</topic><topic>molecular weight</topic><topic>oxygen radical absorbance capacity</topic><topic>Peptides</topic><topic>reversed-phase high performance liquid chromatography</topic><topic>Simulated gastrointestinal digestion</topic><topic>Simulation</topic><topic>size exclusion chromatography</topic><topic>Stability</topic><topic>Vertebrates: anatomy and physiology, studies on body, several organs or systems</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ao, Jing</creatorcontrib><creatorcontrib>Li, Bo</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>Food research international</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ao, Jing</au><au>Li, Bo</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Stability and antioxidative activities of casein peptide fractions during simulated gastrointestinal digestion in vitro: Charge properties of peptides affect digestive stability</atitle><jtitle>Food research international</jtitle><date>2013-06-01</date><risdate>2013</risdate><volume>52</volume><issue>1</issue><spage>334</spage><epage>341</epage><pages>334-341</pages><issn>0963-9969</issn><eissn>1873-7145</eissn><abstract>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<0.05). Moreover, weak polar fractions were preferentially degraded during intestinal digestion. The results suggest that acidic antioxidant peptides resistant to gastrointestinal digestion should be developed as potential functional foods or nutraceuticals.
•Both acidic peptides and basic peptides possessed high antioxidative activity.•Acidic peptide fractions showed better digestive stability in vitro.•Antioxidant efficacy of negatively charged peptides reserved almost 100%.•The weak polar fractions were preferentially degraded during intestinal digestion.•Acidic peptides could be potential antioxidants resistant to digestive enzymes.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.foodres.2013.03.036</doi><tpages>8</tpages></addata></record> |
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| ispartof | Food research international, 2013-06, Vol.52 (1), p.334-341 |
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| 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 |
| title | Stability and antioxidative activities of casein peptide fractions during simulated gastrointestinal digestion in vitro: Charge properties of peptides affect digestive stability |
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