In vitro gastrointestinal digestion of proteins in the presence of enzyme supplements: Details of antioxidant and antidiabetic properties

Jadhav, Swati B.; Gaonkar, Tejal; Rathi, Abhijit

doi:10.1016/j.lwt.2021.111650

Cited by 16 publications

(18 citation statements)

References 22 publications

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“…This method incorporates the main digestive enzymes at these three phases such as alpha amylase (oral), pepsin (gastric), and pancreatin (intestinal) as well as the bile salt. In study where there is a little or no starch, the oral phase may be removed 38 . Moreover, the methods also artificially formulates and utilizes the various digestive fluids (as solvents for the digestive enzymes) at the three phases and these include: simulated salivary fluid (SSF, pH 7), simulated gastric fluid (SGF, pH 3), and simulated intestinal fluid (SIF, pH 7).…”

Section: Methods For Production Of Bioactive Peptides From Cereals An...mentioning

confidence: 99%

“…In study where there is a little or no starch, the oral phase may be removed. 38 Moreover, the methods also artificially formulates and utilizes the various digestive fluids (as solvents for the digestive enzymes) at the three phases and these include: simulated salivary fluid (SSF, pH 7), simulated gastric fluid (SGF, pH 3), and simulated intestinal fluid (SIF, pH 7). As the sample is mixed with the digestive fluid, the pH and temperature of each simulated digestive fluid (a mixture of specific electrolyte solutions—potassium, sodium, magnesium, phosphate salts, bicarbonate, and calcium chloride) is adjusted and maintained at the optimum physiological pH and temperature (37°C).…”

Section: Methods For Production Of Bioactive Peptides From Cereals An...mentioning

confidence: 99%

“… 41 To promote efficiency of digestion (hydrolysis), appropriate and necessary conditions including shaking, temperature and control of digestion time are used for the different phases. 42 Although studies have confirmed the potential of IGD to release BAPs from food samples, 38 , 43 , 44 in some of these studies, the samples were also subjected to other forms of processing (e.g., fermentation), which could have influenced the effectiveness or otherwise of IGD in releasing BAPs from the sample. Therefore, it may be difficult to attribute the observed bioactivity solely to the IGD.…”

Section: Methods For Production Of Bioactive Peptides From Cereals An...mentioning

confidence: 99%

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Production, health‐promoting properties and characterization of bioactive peptides from cereal and legume grains

Aderinola

Duodu

2022

BioFactors

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The search for bioactive components for the development of functional foods and nutraceuticals has received tremendous attention. This is due to the increasing awareness of their therapeutic potentials, such as antioxidant, anti‐inflammatory, antihypertensive, anti‐cancer properties, etc. Food proteins, well known for their nutritional importance and their roles in growth and development, are also sources of peptide sequences with bioactive properties and physiological implications. Cereal and legume grains are important staples that are processed and consumed in various forms worldwide. However, they have received little attention compared to other foods. This review therefore is geared towards surveying the literature for an appraisal of research conducted on bioactive peptides in cereal and legume grains in order to identify what the knowledge gaps are. Studies on bioactive peptides from cereal and legume grains are still quite limited when compared to other food items and most of the research already carried out have been done without identifying the sequence of the bioactive peptides. However, the reports on the antioxidative, anticancer/inflammatory, antihypertensive, antidiabetic properties show there is much prospect of obtaining potent bioactive peptides from cereal and legume grains which could be utilized in the development of functional foods and nutraceuticals.

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Section: Methods For Production Of Bioactive Peptides From Cereals An...mentioning

confidence: 99%

Section: Methods For Production Of Bioactive Peptides From Cereals An...mentioning

confidence: 99%

Section: Methods For Production Of Bioactive Peptides From Cereals An...mentioning

confidence: 99%

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Production, health‐promoting properties and characterization of bioactive peptides from cereal and legume grains

Aderinola

Duodu

2022

BioFactors

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“…The degree of hydrolysis of the digested sample was analyzed using microplate OPA assay as described by Jadhav et al ( 22 ). Appropriately 25 μL of diluted samples after centrifuging (10,000g, at 4°C for 20min) was mixed with 175 μL OPA reagent in the microtiter plate.…”

Section: Methodsmentioning

confidence: 99%

Effect of Frying Process on Nutritional Property, Physicochemical Quality, and in vitro Digestibility of Commercial Instant Noodles

Wang

et al. 2022

Front. Nutr.

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The effects of frying process on the nutritional property, physicochemical quality, and in vitro digestibility of instant noodle products are investigated in this study. Scanning electron microscope (SEM) and Fourier transform infrared spectrometer (FT-IR) were also used to explore the changes in the microstructure and protein transformation. Noodles, after the frying process, showed a lower proportion of carbohydrate, protein, fiber, and also total starch and digestible starch, but higher content of fat and resistant starch in the proximate analysis. The frying process was also considered to improve the texture, surface color, and sensory properties of instant noodle products, accompanied by better cooking quality, including shorter cooking time and lower cooking loss during the rehydration. The honeycomb-like, porous, and less uniformed structure, and also the higher levels of β-sheets and β-turns, and the lower proportion of α-helixes of protein structure from fried instant noodle was also observed. The in vitro digestibility of starch and protein were downregulated in the fried group (81.96% and 81.31, respectively, on average) compared with the non-fried group (97.58% and 88.78, respectively, on average). Thus, the frying process lowered the glycemic index and regulated protein secondary structure by inhibiting continuous digesting enzyme activity, generating starch-lipid complexes, and changing the levels of protein transformation. In conclusion, our findings will provide an innovative evaluation of the frying process on instant noodles and even other various starch-based prepared food products.

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“…Several research studies have reported a positive effect of protease supplements on digestion (Craik et al 2011;Pavan et al 2012;Ianiro et al 2016;Sousa et al 2020). Previous studies have also suggested that protein intake accompanied with exogenous digestive protease is a better measure for protein digestion and absorption as compared to consuming protein hydrolysates (Jadhav et al 2021). Intake of protein hydrolysates have also been reported to negatively affect the synthesis and secretion of pancreatic protease in digestive system (Kinouchi et al 2012).…”

Section: International Journal For Multidisciplinary Research (Ijfmr)mentioning

confidence: 99%

Evaluation of Proprietary MDZenPro Formulation by Zenherb Labs in Mediating Protein Digestion under INFOGEST in-vitro Simulated Gastrointestinal Conditions

Upadhyay¹,

Gadan²,

Raut³

et al. 2022

IJFMR

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Protein breakdown by endogenous enzymes in the gastrointestinal (GI) tract results in generation of peptides and amino acids that act as building blocks in essential biological functions. Exogenous proteases possess immense potential as digestive enzyme supplements that can assist protein digestion in the GI system. Plant proteases, in addition to their promising activity, are considered to be safe in nature. The present study evaluated the potential application of a plant protease based proprietary formulation - MDZenPro in digesting raw whey protein, whey protein isolate and plant protein under INFOGEST simulated GI conditions. The gastric and GI digested protein products were analyzed for determining the degree of hydrolysis. The protein profiles were evaluated using SDS-PAGE. The results of the degree of hydrolysis study revealed that MDZenPro facilitated gastric and GI digestion of proteins. This increase in degree of hydrolysis was noted to be higher than that observed in proteins that were not treated with MDZenPro. The SDS-PAGE profile further supported these findings wherein, the MDZenPro treated protein samples displayed low molecular weight fragmented peptides in contrast to the profile of undigested proteins. The present study thus highlights the promising application of ‘MDZenPro’ as an effective supplement for protein digestion.

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In vitro gastrointestinal digestion of proteins in the presence of enzyme supplements: Details of antioxidant and antidiabetic properties

Cited by 16 publications

References 22 publications

Production, health‐promoting properties and characterization of bioactive peptides from cereal and legume grains

Production, health‐promoting properties and characterization of bioactive peptides from cereal and legume grains

Effect of Frying Process on Nutritional Property, Physicochemical Quality, and in vitro Digestibility of Commercial Instant Noodles

Evaluation of Proprietary MDZenPro Formulation by Zenherb Labs in Mediating Protein Digestion under INFOGEST in-vitro Simulated Gastrointestinal Conditions

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