Metabolite release and protein hydrolysis during the in vitro digestion of cooked sea bass fillets. A study by 1H NMR. (October 2016)

• Record Type: Journal Article
• Authors: Vidal, Natalia P.; Picone, Gianfranco; Goicoechea, Encarnacion; Laghi, Luca; Manzanos, María J.; Danesi, Francesca; Bordoni, Alessandra; Capozzi, Francesco; Guillén, María D.
• Is Part Of: Food research international. Volume 88:Part B(2016:Oct.)
• Page Start: 293
• Page End: 301
• Publication Date: 2016-10
• Subjects: alanine (PubChem CID: 5950) -- choline (PubChem CID: 305) -- glycine (PubChem CID: 750) -- histidine (PubChem CID: 6274) -- inosine-5′-monophosphate (PubChem CID: 8582) -- lactic acid (PubChem CID: 612) -- phenylalanine (PubChem CID: 6140) -- taurine (PubChem CID: 1123) -- tryptophan (PubChem CID: 6305) -- tyrosine (PubChem CID: 6057); European sea bass -- In vitro digestion -- Proton Nuclear Magnetic Resonance (1H NMR) -- Molecular profiles -- Hydrophilic metabolites -- Proteolysis; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2016.01.013
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: Proton Nuclear Magnetic Resonance ( 1 H NMR) was used to study micro-wave cooked European sea bass ( Dicentrarchus labrax ) fillets, along five different points of their in vitro digestion: after oral digestion, after gastric digestion and subsequent increasing of the pH to 5.0, and after 90 and 180 min of duodenal digestion. During the gastric phase, the appearance of broad signals in different spectral regions, typical of amino acid protons, provided evidence for the expected release of unstructured fragments of denatured proteins, whilst smaller peptides, with sharper signals in the same spectral regions, were becoming visible only after duodenal digestion. Prior digestion, the spectral features of trichloroacetic acid extracts, from raw and cooked fish fillets, have been analysed to assess whether a significant protein hydrolysis or metabolite release ( e.g., amino acids, organic acids, saccharides, and nucleotide derivatives) already occurred during cooking, by comparing the spectral profiles of these extracts. No significant differences among the molecular profile of both extracts were found. The present study demonstrates the suitability of NMR spectroscopy to follow the kinetics of fish fillets digestion under in vitro conditions simulating human digestion. Highlights: 1 H NMR spectra of raw and cooked sea bass aqueous extracts have similar profiles. The changes in the NMR profiles occurring during simulated in vitro digestion were monitored at 5 points. Large peptides and unstructured fragments of proteins are released in solution during the gastric digestion step. Soluble protein fragments containing aromatic amino acids is 30 to 70 folds higher in duodenal than in gastric phase.