Effects of glucose-glycine melanoidins on the digestive trypsin-like activity of the rainbow trout Oncorhynchus mykiss

Serrano, Xavier; Morales, Gabriel Alejandro; Hernández, Adrián; Díaz, Manuel; Moyano, Francisco Javier; Márquez, Lorenzo

doi:10.1016/j.aquaculture.2019.734513

Cited by 3 publications

(2 citation statements)

References 37 publications

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“…The rats in this study were fasted for 6 h prior to the sacrifice; thus, it was reasonable that lower digestive enzyme activities were measured in the rats. Furthermore, it was also found that the activities of digestive enzymes such as carboxypeptidase, aminopeptidase, and α-amylase were inhibited by the Maillard reaction product from various reaction systems, while trypsin extracted from the anterior intestine also could be inhibited by the melanoidins [ 42 , 43 , 44 ]. The three studies thus provided result support to the present study.…”

Section: Discussionmentioning

confidence: 99%

Lactose Glycation of the Maillard-Type Impairs the Benefits of Caseinate Digest to the Weaned Rats for Intestinal Morphology and Serum Biochemistry

Wang

Zhao

2021

Foods

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The Maillard reaction between the lactose and milk proteins unavoidably occurs during the thermal treatment of milk. Although the impact of this reaction on protein nutrition and safety has been well-studied, whether a lactose glycation of milk proteins of the Maillard-type might affect the rats in their growth and intestinal morphology needs an investigation. In this study, caseinate and lactose-glycated caseinate were digested using pepsin and trypsin. Afterward, the resultant caseinate digest and glycated caseinate digest (lactose content of 13.5 g/kg of protein) at 100, 200, and 400 mg/kg body weight (BW)/d were assessed for their effects on the female weaned Wistar rats in terms of daily body weight gain, intestinal morphology, digestive and brush-border enzyme activities, as well as serum chemical indices. The results showed that glycated caseinate digest always showed a weaker effect on rat than caseinate digest either at the 0–7 or 0–28 d feeding stage, and more importantly, at the highest dose of 400 mg/kg BW/d, it caused obvious adverse effect on the rats, reflected by lower values of these indices. Compared with caseinate digest, glycated caseinate digest in the rats caused 0.9–15.4% and 10.6–49.7% decreases in average daily gain of BW and small intestinal length, 1.1–21.5% and 2.3–33.3% decreases in villus height and the ratio of villus height to crypt depth of the small intestine, or 0.3–57.6% and 0.2–55.7% decreases in digestive and critical brush-border enzyme activities, respectively. In addition, when the rats were fed with glycated caseinate digest, some serum indices related to oxidative stress status were enhanced dose-dependently. Lactose glycation of the Maillard-type is thus considered as a negative event of the Maillard reaction on milk proteins because this reaction might impair protein benefits to the body.

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Section: Discussionmentioning

confidence: 99%

Lactose Glycation of the Maillard-Type Impairs the Benefits of Caseinate Digest to the Weaned Rats for Intestinal Morphology and Serum Biochemistry

Wang

Zhao

2021

Foods

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“…Tissue homogenates for enzymatic activity assays were prepared from each lyophilized tissue sample (52.27 ± 0.94 mg/mL) in cold MiliQ water, in order to detect the activity of digestive enzymes (Aguilera, Mendoza, Iracheta, & Marquez, 2012;Serrano et al, 2020;Zouiten, Khemis, Besbes, & Cahu, 2008). This process was performed in 4-7 pulses of few seconds until complete tissue disintegration on an ice bath to avoid enzyme denaturation, using a POLYTRON ® PT 1200 E homogenizer (Kinematica AG, Luzern, Switzerland).…”

Section: Digestive Enzyme Activity Assaysmentioning

confidence: 99%

Novel findings in sea cucumber's digestive capacities: Enzymatic activities in the respiratory tree, implications for aquaculture

Martínez-Milián

Olvera‐Novoa

Toledo-Cuevas

2021

J World Aquaculture Soc

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There is a demand for proper feed and feeding strategies in the growing sea cucumber aquaculture. The digestive system of holothurians seems to increase nutrient assimilation through the respiratory tree (RT), but digestive functioning in this organ has not been investigated. This study evaluated the enzymatic activity of the cytosolic leucine alanine peptidase (leu-ala) and acid phosphatase, the membranelinked aminopeptidase-N (APN), the bile salt-activated lipase, laminarinase (LAM), and β-glycosidase (BGL), in the RT and segments of the digestive tract (DT; foregut, midgut, and hindgut) of adult Isostichopus badionotus. All enzymes, except LAM and BGL, exhibited comparable activity levels in the RT and the DT segments, but APN and BGL activities were significantly higher in the whole DT compared with those in RT, with high activity of leu-ala in both organs.These results indicate a relevant role of the RT as an accessory organ in sea cucumber digestive physiology. Consequently, I. badionotus seems to be able to digest feeds from the water column through the RT, maximizing the use of available nutrients by luminal, intracellular, and apical membrane-linked digestive modes. These findings expand the knowledge of sea cucumber digestive mechanisms, with

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Evaluation on the physicochemical and digestive properties of melanoidin from black garlic and their antioxidant activities in vitro

Jin

Zhang

2021

Food Chemistry

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Effects of glucose-glycine melanoidins on the digestive trypsin-like activity of the rainbow trout Oncorhynchus mykiss

Cited by 3 publications

References 37 publications

Lactose Glycation of the Maillard-Type Impairs the Benefits of Caseinate Digest to the Weaned Rats for Intestinal Morphology and Serum Biochemistry

Lactose Glycation of the Maillard-Type Impairs the Benefits of Caseinate Digest to the Weaned Rats for Intestinal Morphology and Serum Biochemistry

Novel findings in sea cucumber's digestive capacities: Enzymatic activities in the respiratory tree, implications for aquaculture

Evaluation on the physicochemical and digestive properties of melanoidin from black garlic and their antioxidant activities in vitro

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