The effect of steam cooking on the proteolysis of pacific oyster (Crassostrea gigas) proteins: Digestibility, allergenicity, and bioactivity. (15th June 2022)

• Record Type: Journal Article
• Authors: Feng, Chunsong; Tian, Li; Jiao, Yadan; Tan, Yuqing; Liu, Chune; Luo, Yongkang; Hong, Hui
• Is Part Of: Food chemistry. Volume 379(2022)
• Publication Date: 2022-06-15
• Subjects: TM tropomyosin -- ACE angiotensin I-converting enzyme -- ACEi angiotensin I-converting enzyme inhibitory -- Rw raw -- St steamed -- OGD samples from oral-gastric digestion -- OGID samples from oral-gastrointestinal digestion -- NCM460 the normal human colon-derived mucosal epithelial cell -- BL basolateral side -- DMEM Dulbecco's modified Eagle's medium -- HBSS Hank's Balanced Salt Solution -- HPLC-MS/MS high-performance liquid chromatography−mass spectrometry/mass spectrometry -- ACN acetonitrile -- GRAVY Grand Average of Hydropathy -- WIS Trp-Ile-Ser -- WLS Trp-Leu-Ser -- LSL Leu-Ser-Leu -- SGPF Ser-Gly-Pro-Phe -- LGPI Leu-Gly-Pro-Ile -- IGLP Ile-Gly-Leu-Pro -- MW molecular weight -- FC fold change; Oyster proteins -- Steam cooking -- Peptide profile -- ACEi peptides; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.132160
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Steam-cooking induced more thorough hydrolysis but less oyster-derived peptides. Two regions of Cra g 1 (residues 224–228 and 245–248) appeared to be digest-tolerant. Six novel ACEi peptides were screened and identified from C. gigas hydrolysates. Leu-Ser-Leu exhibited the best ACEi activity with a potential interaction to Zn 2+ . Abstract: This study aimed to investigate the effect of steam cooking on the proteolysis of Pacific oysters ( Crassostrea gigas ) using the simulated oral-gastrointestinal digestion model and a NCM460 cell monolayer. Steam cooking changed the peptide profile of the digests of oysters considerably and induced more thorough hydrolysis. However, the heat-stable allergen, Cra g 1, still had remnant fragments in the intestinal phase, which could be allergenic epitopes. Two regions of Cra g 1 (residues 224–228 and 245–248) were digestion-tolerant. Furthermore, more oligopeptides were derived from raw proteins than from steamed proteins. After molecular docking and in vitro determination, six novel angiotensin I-converting enzyme inhibitory (ACEi) peptides were finally identified in the hydrolysates (WIS, WLS, LSL, SGPF, LGPI, and IGLP). Among them, LSL exhibited the highest ACEi activity (IC50 = 107.17 nM). Our findings provide supportive information on the effective utilization of oyster proteins.