Bioactivity of Cod and Chicken Protein Hydrolysates before and after in vitro Gastrointestinal Digestion

Abstract

SummaryBioactivity of cod (Gadus morhua) and chicken (Gallus domesticus) protein hydrolysates before and aft er in vitro gastrointestinal (GI) digestion was investigated using yeast Saccharomyces cerevisiae as a model organism. Both hydrolysates were exposed to in vitro GI digestion prior to cellular exposure to simulate digestion conditions in the human body and therefore investigate the role of modulations in the GI tract on the cell response. The eff ect of digested and undigested hydrolysates on intracellular oxidation, cellular metabolic energy and proteome level was investigated. No diff erence in the eff ect on intracellular oxidation activity was obtained between cod and chicken hydrolysates, while higher aff ect on intracellular oxidation was provided by digested hydrolysates, with relative values of intracellular oxidation of cod of (70.2±0.8) and chicken of (74.5±1.4) % than by undigested ones, where values of cod and chicken were (95.5±1.2) and (90.5±0.7) %, respectively. Neither species nor digestion had any eff ect on cellular metabolic energy. At proteome level, digested hydrolysates gave again signifi cantly stronger responses than undigested counterparts; cod peptides here also gave somewhat stronger response than chicken peptides. The knowledge of the action of food protein hydrolysates and their digests within live cells, also at proteome level, is important for further validation of their activity in higher eukaryotes to develop new functional food ingredients, such as in this case chicken and cod muscle-derived peptides.

Marine Bioactive Peptides in Supplements and Functional Foods - A Commercial Perspective

“…While there has been much interest Fig. (1). The traditional value pyramid for marine biomass demonstrates higher value from the products used towards nutraceutical and functional food markets, however, before venturing into the development of new products in these sections, it is important to understand the underlaying requirements for academic and industrial research and leadership.…”

“…The amount of development and processing needed in order to reach the different markets is illustrated in Fig. (1). From the figure, it can be seen that the need for processing generally increases as the value of the product increases.…”

“…Longer peptides typically further digest in the body. For bioactive peptides, activity retention during digestion can be evaluated in-vitro [1] and, if needed, in vivo [12]. The most common bioactivities that are used in functional foods are anti-inflammatory, anti-hypertensive, anti-oxidant, anti-bacterial and anti-diabetic activities [7,13,16,17,24]; however a wide range of activities have been reported [10,13,14].…”

“…The marine space is known to be a potential source of new chemistry and bioactive components, and much of the marine space is currently unexplored. Many bioactive substances from marine sources are reported in the literature [1][2][3][4][5][6][7][8][9][10][11][12][13][14][15][16][17][18][19], and the compounds can be used in many different products, including food, feed, pharmaceuticals, cosmetics, agriculture and other applications. The value of the product and the degree of processing varies from very low to very high [5,6,14,[20][21][22] and this is connected to the resources needed in development, as well as the availability of the resources [20].…”