Changes in the stability and antioxidant activities of different molecular weight bioactive peptide extracts obtained from beef during in vitro human digestion by gut microbiota. (March 2021)

• Record Type: Journal Article
• Authors: Lee, Seung Yun; Lee, Da Young; Hur, Sun Jin
• Is Part Of: Food research international. Volume 141(2021)
• Publication Date: 2021-03
• Subjects: Stability -- Bioactive peptide -- In vitro digestion -- Gut microbiota; 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.2021.110116
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Peptide extracts were obtained by alkaline-AK and papain. Antioxidative activities of the peptide extracts decreased during in vitro digestion. Stability and antioxidative activity of peptide extracts affected by gut microbiota. Changes in stability and bioavailability can help develop functional materials. Abstract: This study was conducted to determine changes in the stability and antioxidant activity of extracts of bioactive peptides with different molecular weights (<3 and <10 kDa) obtained from beef myofibrillar protein using commercial enzymes (alkaline-AK and papain) during in vitro human digestion by gut microbiota. After the digestion in the large intestine, the stability of the bioactive peptide extracts decreased regardless of their molecular weight. However, the peptides obtained following alkaline-AK treatment were less stable than those obtained following papain digestion. The radical scavenging activities of the peptide extracts also decreased during in vitro human digestion, regardless of the molecular weights of the peptides and the commercial enzymes used. These results indicate that the stability and antioxidative activity of the bioactive peptides were affected by the digestion process by the gut microbiota. This study provides data supporting the changes in the stability and bioavailability of functional materials within the human body.