Interplay between transglutaminase treatment and changes in digestibility of dietary proteins

Wang, Yuxuan; Xin, Qipu; Miao, Yujia; Zeng, Xianming; Li, Hao; Shan, Kai; Nian, Yingqun; Zhao, Di; Jian, Wu; Li, Chunbao

doi:10.1016/j.foodchem.2021.131446

Cited by 7 publications

(2 citation statements)

References 36 publications

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“…It was found that GSNO treatment could decrease the peptide abundance of MP myosin 1 (Q9BE40), myosin light chain (A0JNJ5), and actin (P68138) but increased the peptide abundance of alphaactinin-2 (Q3ZC55), troponin T (Q8MKI3), and the tropomyosin beta chain (Q5KR48). Considering that the major components of MP are actin and myosin, 46 the reduction of their released peptides may be corresponded to the decreased digestibility of MP under the high concentration of GSNO (Figure 6).…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

Effect of Nitric Oxide and Its Induced Protein S-Nitrosylation on the Structures and In Vitro Digestion Properties of Beef Myofibrillar Protein

Feng

Yin

Zhou

et al. 2023

J. Agric. Food Chem.

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This study aimed to investigate the effects of nitric oxide (NO) and its induced protein S-nitrosylation on the structures and digestion properties of beef myofibrillar protein (MP). The MP was treated with 0, 50, 250, 500, and 1000 μM concentrations of NO-donor S-nitrosoglutathione (GSNO) for 30 min at 37 °C. The results indicated that GSNO treatment significantly decreased the sulfhydryl contents whereas the carbonyl contents increased. Meanwhile, compared with the control group, the surface hydrophobicity, the intrinsic fluorescence intensity, and the α-helix content of proteins were decreased significantly with the enhancement of GSNO concentrations. In addition, 250 μM GSNO treatment increased the gastric digestibility of MP, while the gastrointestinal digestibility and the release of peptides were both inhibited by 500 and 1000 μM GSNO treatments. These data demonstrate that protein S-nitrosylation can affect the in vitro digestion properties of proteins by altering the physicochemical properties and structure of MP.

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Section: ■ Materials and Methodsmentioning

confidence: 99%

Effect of Nitric Oxide and Its Induced Protein S-Nitrosylation on the Structures and In Vitro Digestion Properties of Beef Myofibrillar Protein

Feng

Yin

Zhou

et al. 2023

J. Agric. Food Chem.

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“…Simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) were prepared according to Wang et al [ 12 ]. Each sample (3.0 g) in pieces was added in 7 mL of SGF, and the mixture was homogenized at 9500 rpm for 40 s. The pH of the mixture was adjusted to pH 3.0 using 1 M hydrochloric acid.…”

Section: Methodsmentioning

confidence: 99%

Digestion Profiles of Protein in Edible Pork By-Products

Zeng

Zhang

et al. 2022

Foods

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Edible pork by-products are widely consumed in many areas, whereas their digestion characteristics have rarely been evaluated. This work compared the digestibility of protein in boiled pork liver, heart, tripe and skin with tenderloin as a control. Cooked skin showed the highest digestibility in the simulated gastric digestion, whereas its gastric digests were less digested in the simulated intestinal stage. In contrast, cooked tripe showed the lowest gastric digestibility but relatively higher intestinal digestibility. All the edible by-products showed lower digestibility than tenderloin, especially for pork liver, in which large undigested fractions (>300 μm) could be observed. Corresponding to these results, larger amount of bigger peptides was found in the digests of pork liver and skin. In addition, peptides in tripe (average bioactive probability = 0.385) and liver digests (average bioactive probability = 0.386) showed higher average bioactive probability than other samples. Tripe digests contained the highest level of free Asp, Gln, Cys, Val, Phe, Pro, Ser, Thr, Ile and Asn, whereas heart digests contained the highest level of free Leu, Met and Arg. These results could help to reveal the nutrition value of pork by-products.

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A structural explanation for protein digestibility changes in different food matrices

et al. 2023

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Interplay between transglutaminase treatment and changes in digestibility of dietary proteins

Cited by 7 publications

References 36 publications

Effect of Nitric Oxide and Its Induced Protein S-Nitrosylation on the Structures and In Vitro Digestion Properties of Beef Myofibrillar Protein

Effect of Nitric Oxide and Its Induced Protein S-Nitrosylation on the Structures and In Vitro Digestion Properties of Beef Myofibrillar Protein

Digestion Profiles of Protein in Edible Pork By-Products

A structural explanation for protein digestibility changes in different food matrices

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