Monitoring protein hydrolysis by pepsin using pH-stat: In vitro gastric digestions in static and dynamic pH conditions

Mat, Damien; Cattenoz, Thomas; Souchon, Isabelle; Michon, Camille; Feunteun, Steven Le

doi:10.1016/j.foodchem.2017.06.115

Cited by 70 publications

(34 citation statements)

References 30 publications

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“…A possible explanation is that under acid conditions, the protein solubility could be better, facilitating a better bioaccessibility to be hydrolysed by the pepsin enzyme. This bioaccessibility has been also found in some other in vitro methodologies, when the digestion in acid conditions is simulated, especially in species with important digestive activity in the stomach (Hamdan et al., 2009; Mat et al., 2018). It should be mentioned that not all the meals from animal origin have a good bioaccessibility, for example the beef meal and chicken guts (PM) and the hydrolysed feather meal (HFM).…”

Section: Discussionsupporting

confidence: 60%

Potential bioavailability of protein and lipids in feed ingredients for the three‐spot cichlidAmphilophus trimaculatus: An in vitro assessment

et al. 2020

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For the commercial culture of the three‐spot cichlid (Amphilophus trimaculatus), it is important to have available a set of protein and lipid ingredients suitable for feed manufacturing, which allow to optimize the culture at affordable costs. The in vitro digestibility was evaluated with pH‐stat technique, using stomach and intestine multi‐enzymatic extracts from A. trimaculatus juveniles. The digestion of protein ingredients was taken place both in acid and in alkaline conditions, quantifying the total of free amino acids at the end of the hydrolysis, whereas the digestion of lipid ingredients was taken place only in alkaline conditions. The digestive enzymes of this species showed a better affinity to raw materials of animal origin such as beef meal, fish meal and premium chicken meal, which presented better digestibility. The best lipid ingredient that could be used is the fish oil. However, it is possible to use ingredients from the plant sources, such as soy or cereals, and vegetable oils such as olive, corn or soy oil. It is necessary to complement this study in vitro with the digestibility analysis in vivo, in order to determine the inclusion percentages in feeds and costs and therefore to develop an efficient feed formulation for the aquaculture of A. trimaculatus.

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Section: Discussionsupporting

confidence: 60%

Potential bioavailability of protein and lipids in feed ingredients for the three‐spot cichlidAmphilophus trimaculatus: An in vitro assessment

et al. 2020

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“…Among the four foods, seitan demonstrated the least amount of Values of DH in the gastric phase were low compared to final values in the intestinal phase. The differences we observed here between the DH in gastric and intestinal phases of in vitro digestion, which were based on similar quantities of protein, were consistent with those obtained from the gastric digestion of pasta (DH 8% after 180 min of pepsin incubation; Petitot et al, 2009) or whey protein (DH around 3-4%; Mat, Cattenoz, Souchon, Michon, & Le Feunteun, 2018). Following standard practice, we also digested a skim milk powder (diluted 1:10 in water) in order to compare our results to previous studies.…”

Section: Degree Of Hydrolysis (Dh) Of Food Matricessupporting

confidence: 88%

Hydrolysis of plant proteins at the molecular and supra-molecular scales during in vitro digestion

Reynaud

Lopez²,

Riaublanc

et al. 2020

Food Research International

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The digestion of plant protein is highly dependent on multiple factors, with two of the most important being the protein source and the food matrix. The present study investigated the effects of these two factors on the digestion of seitan (a wheat-based food), tofu, soya juice, and a homemade emulsion of soy oil and water that was stabilised with pea protein. The four plant matrices and their respective protein isolates/concentrates (wheat gluten, soya protein, pea protein) were subjected to in vitro static digestion following the INFOGEST consensus protocol. We monitored the release of α-amino groups during digestion. We found that food matrix had a strong influence on protein digestion: soya juice was more hydrolysed than fresh tofu (51.1% versus 33.1%; P = 0.0087), but fresh tofu was more hydrolysed than soya protein isolate (33.1% versus 17.9%; P < 0.0001). Likewise, the pea-protein emulsion was better hydrolysed than the pea-protein isolate (P = 0.0033). Differences were also detected between the two solid foods investigated here: a higher degree of hydrolysis was found for tofu compared to seitan (33.1% versus 11.8%), which was perhaps a function of the presence of numerous dense protein aggregates in the latter but not the former. Furthermore, freeze-drying more than doubled the final degree of hydrolysis of seitan (P < 0.0001), but had no effect on tofu (P = 1.0000). Confocal microscopy revealed that protein networks in freeze-dried seitan were strongly altered with respect to the fresh product; instead, protein networks in freeze-dried and fresh tofu were largely similar. Finally, we found that the protease:protein ratio had a strong effect on the kinetics of proteolysis: a 3.7-fold increase in the concentration of the soya protein isolate with respect to that of the soya juice decreased the final degree of hydrolysis from 50.3 to 17.9% (P = 0.0988).

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“…This lyophilized sample was referred to as degraded glycinin hydrolysate (DGH). The degree of hydrolysis (DH) of the DGH was 1.87% ± 0.08% according to the pH-STAT measurement [ 13 ]. A control SPI sample (CSPI) was prepared in the same manner (incubated for 40 min) without the addition of pepsin.…”

Section: Methodsmentioning

confidence: 99%

High-Intensity Ultrasound Treatment on Soy Protein after Selectively Proteolyzing Glycinin Component: Physical, Structural, and Aggregation Properties

Xia

Pan

Cheng

et al. 2020

Foods

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In this study, a novel method called selective proteolysis was applied to the glycinin component of soy protein isolate (SPI), and a degraded glycinin hydrolysate (DGH) was obtained. The effects of high-intensity ultrasound (HIU) treatment (20 kHz at 400 W, 0, 5, 20, and 40 min) on the physical, structural, and aggregation properties of DGH were investigated with the aim to reveal the influence of the selectively hydrolyzing glycinin component on the HIU treatment of soy protein. The effects of HIU on DGH and a control SPI (CSPI) were both time-dependent. HIU induced the formation of soluble aggregates in both samples at an early stage, while it dissociated these newly formed aggregates after a longer duration. Selectively hydrolyzing glycinin contributed to the soluble aggregation by exposing the compact protein structure and producing small protein fractions. The larger extent of hydrophobic interactions and disulfide bonds imparted a higher stability to the soluble protein aggregates formed in DGH. As a result, DGH displayed more ordered secondary structures, a higher solubility, and better gelling properties after the HIU treatment, especially at 20 min. The results of this study will be beneficial to the scientific community as well as industrial application.

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Monitoring protein hydrolysis by pepsin using pH-stat: In vitro gastric digestions in static and dynamic pH conditions

Cited by 70 publications

References 30 publications

Potential bioavailability of protein and lipids in feed ingredients for the three‐spot cichlidAmphilophus trimaculatus: An in vitro assessment

Potential bioavailability of protein and lipids in feed ingredients for the three‐spot cichlidAmphilophus trimaculatus: An in vitro assessment

Hydrolysis of plant proteins at the molecular and supra-molecular scales during in vitro digestion

High-Intensity Ultrasound Treatment on Soy Protein after Selectively Proteolyzing Glycinin Component: Physical, Structural, and Aggregation Properties

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