Effect of glycation degree on the in vitro simulated gastrointestinal digestion: A promising formulation for egg white gel with controlled digestibility

Yang, Meng; Liu, Jingbo; Yang, Xiaohan; Li, Shoulu; Li, Chuang; Zhang, Biying; Ma, Shanshan; Liu, Xuanting; Du, Zhiyang; Zhang, Ting; Yu, Yang

doi:10.1016/j.foodchem.2021.129096

Cited by 28 publications

(14 citation statements)

References 38 publications

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“…Several studies have reported a negative impact of glycation on the digestibility of food proteins. For example, Yang et al (2021) [ 133 ] reported a decrease in the digestibility of glycated egg white proteins, and Jiménez-Saiz et al (2011) [ 134 ] observed a decrease in the digestibility of ovalbumin after induced glycation through the Maillard reaction. Glycation changes the protein gel structure, making it denser and more compact and reducing the diffusion of digestive enzymes.…”

Section: Resultsmentioning

confidence: 99%

Effect of Dietary Protein and Processing on Gut Microbiota—A Systematic Review

Bhat

Gounder

et al. 2022

Nutrients

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The effect of diet on the composition of gut microbiota and the consequent impact on disease risk have been of expanding interest. The present review focuses on current insights of changes associated with dietary protein-induced gut microbial populations and examines their potential roles in the metabolism, health, and disease of animals. Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) protocol was used, and 29 highly relevant articles were obtained, which included 6 mouse studies, 7 pig studies, 15 rat studies, and 1 in vitro study. Analysis of these studies indicated that several factors, such as protein source, protein content, dietary composition (such as carbohydrate content), glycation of protein, processing factors, and protein oxidation, affect the digestibility and bioavailability of dietary proteins. These factors can influence protein fermentation, absorption, and functional properties in the gut and, consequently, impact the composition of gut microbiota and affect human health. While gut microbiota can release metabolites that can affect host physiology either positively or negatively, the selection of quality of protein and suitable food processing conditions are important to have a positive effect of dietary protein on gut microbiota and human health.

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Section: Resultsmentioning

confidence: 99%

Effect of Dietary Protein and Processing on Gut Microbiota—A Systematic Review

Bhat

Gounder

et al. 2022

Nutrients

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“…In our previous study, we found that PEW may have an effect on the regulation of intestinal bacteria groups (Yu et al ., 2020). Other researchers had found a decrease in the digestibility of egg white proteins after glycation, and the preferential glycation sites of OVT at lysine might be important for regulating gel structure and enzyme accessibility via changing the ratio of fibrous and granular aggregates (Yang et al ., 2021). Another study found that the antibacterial activity of OVT was significantly increased after glycation by enhancing the solubility and stability of the protein.…”

Section: Discussionmentioning

confidence: 99%

Identification of preserved egg white protein glycation and insight into the bioactivity

Wang

Meng

Qiu

et al. 2022

Int J of Food Sci Tech

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Preserved eggs have been reported to possess anti-inflammatory and antioxidant bioactivities, which are enhanced after protein glycation. However, it is still unknown which proteins are glycated during pickling process of preserved eggs and whether the glycated proteins are related to the bioactivity of preserved eggs. In this study, UPLC-ESI-MS/MS was used to identify glycation of proteins in preserved egg white (PEW) and duck egg white (DEW). Altogether, 142 sites on 53 glycated proteins were detected in PEW while 9 sites on 2 glycated proteins were found in DEW. Bioinformatic analysis suggested that the glycation of PEW proteins (e.g. Ovalbumin, Ovotransferrin, Albumin) were supposed to be connected with allergenicity reduction, and the enhancement of antibacterial and antioxidant bioactivities. These findings provide some indications for the future studies on the detailed bioactivities of glycated proteins in PEW, and pave the way for applied research on glycation and the development of functional foods.

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“…Several studies have reported variations in the digestive behavior between filamentous and particulate gels formed from whey and milk proteins (Guo et al, 2014;Macierzanka et al, 2012). Yang et al (2021) studied the effect of degree of glycation on the in vitro digestibility of egg white proteins. The nonenzymatic reactions between the free reducing sugars and the amino groups of the food proteins results in glycation during Maillard reaction that induces several favorable properties and flavors in the foods .…”

Section: Other Processing Factorsmentioning

confidence: 99%

“…Yang et al. (2021) studied the effect of degree of glycation on the in vitro digestibility of egg white proteins. The nonenzymatic reactions between the free reducing sugars and the amino groups of the food proteins results in glycation during Maillard reaction that induces several favorable properties and flavors in the foods (Wang, Li, et al., 2020).…”

Section: Food Processing and Its Impact On Functionality Structure An...mentioning

confidence: 99%

Effect of processing technologies on the digestibility of egg proteins

Morton

Bekhit

Kumar

et al. 2021

Comp Rev Food Sci Food Safe

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Egg and egg products are a rich source of highly bioavailable animal proteins.Several processing technologies can affect the structural and functional properties of these proteins differently and can influence their fate inside the gastrointestinal tract. The present review examines some of the processing technologies for improving egg protein digestibility and discusses how different processing conditions affect the digestibility of egg proteins under gastrointestinal digestion environments. To provide up-to-date information, most of the studies included in this review have been published in the last 5 years on different aspects of egg protein digestibility. Digestibility of egg proteins can be improved by employing some processing technologies that are able to improve the susceptibility of egg proteins to gastrointestinal proteases. Processing technologies, such as pulsed electric field, high-pressure, and ultrasound, can induce conformational and microstructural changes that lead to unfolding of the polypeptides and expose active sites for further interactions. These changes can enhance the accessibility of digestive proteases to cleavage sites. Some of these technologies may inactivate some egg proteins that are enzyme inhibitors, such as trypsin inhibitors. The underlying mechanisms of how different technologies mediate the egg protein digestibility have been discussed in detail. The proteolysis patterns and digestibility of the processed egg proteins are not always predictable and depends on the processing conditions. Empirical input is required to tailor the optimization of processing conditions for favorable effects on protein digestibility.

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Effect of glycation degree on the in vitro simulated gastrointestinal digestion: A promising formulation for egg white gel with controlled digestibility

Cited by 28 publications

References 38 publications

Effect of Dietary Protein and Processing on Gut Microbiota—A Systematic Review

Effect of Dietary Protein and Processing on Gut Microbiota—A Systematic Review

Identification of preserved egg white protein glycation and insight into the bioactivity

Effect of processing technologies on the digestibility of egg proteins

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