Ex vivo digestion of carp muscle tissue – ACE inhibitory and antioxidant activities of the obtained hydrolysates

Abstract

In the digestive tract of humans, bioactive peptides, i.e. protein fragments impacting the physiological activity of the body, may be released during the digestion of food proteins, including those of fish. The aim of the study was to establish the method of human ex vivo digestion of carp muscle tissue and evaluate the angiotensin I-converting enzyme inhibitory and antioxidant activities of hydrolysates obtained after digestion. It was found that the hydrolysates of carp muscle tissue obtained with the three-stage method of simulated ex vivo digestion showed ACE inhibitory as well as antioxidative activities. It was demonstrated that the degree of hydrolysis depended on the duration of individual stages and the degree of comminution of the examined material. Although the applied gastric juices initiated the process of hydrolysis of carp muscle tissue, the duodenal juices caused a rapid increase in the amount of hydrolysed polypeptide bonds. The antihypertensive and antioxidative activities of the hydrolysates of carp muscle tissue increased together with progressive protein degradation. However, the high degree of protein hydrolysis does not favour an increase in the activity of free radical scavenging. The presented results are an example of the first preliminary screening of the potential health-promoting biological activity of carp muscle tissue in an ex vivo study.

Antioxidant properties of carp (Cyprinus carpio L.) protein ex vivo and in vitro hydrolysates

“…New and intensive band was detected for the myofibrillar protein chains with MW $ 35 kDa. A similar result was observed in a previous study on the hydrolysis of carp muscle tissue (Borawska et al, 2015) and salmon myofibrillar proteins (Darewicz et al, 2014).…”

“…The ex vivo hydrolysis was carried out according to Borawska, Darewicz, Vegarud, Iwaniak, and Minkiewicz (2015). Gastric (HGJ) and duodenal (HDJ) juices were obtained from 6 volunteers as previously described (Ulleberg et al, 2011).…”

Antioxidant properties of salmon (Salmo salar L.) protein fraction hydrolysates revealed following their ex vivo digestion and in vitro hydrolysis

“…Simulation of human digestion was carried out according to Borawska et al Gastric (HGJ) and duodenal (HDJ) juices were collected from six healthy volunteers according to Ulleberg et al The aspiration was approved by the Norwegian Ethical Committee, and all volunteers had given written consent to participate in the study. Pepsin activity of HGJ was 36.85 U mL −1 , and the total proteolytic activity of HDJ was 12.35 U mL −1 assayed according to Ulleberg et al …”

“…A number of digestion models and methods have been suggested and designed to this end. The best way to simulate human enzymatic digestion and physiological conditions is to aspirate gastrointestinal juices from human volunteers to be used in the ex vivo digestion method …”

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

“…Results showed that GI digestion in general increased their antioxidant properties measured by diff erent in vitro assays. In contrast, Borawska et al (28) showed that high degree of hydrolysis of carp muscle tissue led to products with lower free radical scavenging activity. *analytical variation of the amino acid analyses ranged from 6 to 11 %, N=1; HAA=hydrophobic amino acids (alanine, valine, isoleucine, leucine, tyrosine, phenylalanine, proline, methionine and cysteine), PCAA= positively charged amino acids (arginine, histidine and lysine), NCAA=negatively charged amino acids (aspartic+asparagine, glutamic+glutamine, threonine and serine), AAA=aromatic amino acids (phenylalanine and tyrosine), SAA=sulfur-containing amino acids (methionine and cysteine)…”