Glycation of tilapia protein hydrolysate decreases cellular antioxidant activity upon in vitro gastrointestinal digestion
Changes in structural characteristics and antioxidant activity of tilapia hydrolysate glycated with glucose, fructose, or xylose at 90 °C for 12 h, and following in vitro gastrointestinal (GI) digestion were investigated. Fourier-transformed infrared (FTIR) band between 1,800 and 1,400 cm−1 confirme...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2024-03-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524001159 |
| _version_ | 1797244841312124928 |
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| author | Xiaogang Zhang Parinya Noisa Ali Hamzeh Jirawat Yongsawatdigul |
| author_facet | Xiaogang Zhang Parinya Noisa Ali Hamzeh Jirawat Yongsawatdigul |
| author_sort | Xiaogang Zhang |
| collection | DOAJ |
| description | Changes in structural characteristics and antioxidant activity of tilapia hydrolysate glycated with glucose, fructose, or xylose at 90 °C for 12 h, and following in vitro gastrointestinal (GI) digestion were investigated. Fourier-transformed infrared (FTIR) band between 1,800 and 1,400 cm−1 confirmed the structural modifications of hydrolysate under glycations. Glycation drastically increased ATBS·+ and ONOO- scavenging activities (p < 0.05) as well as ferric-reducing antioxidant power (FRAP). Xylose was the most effective sugar for glycation, yielding the highest chemical antioxidant activities (p < 0.05). However, glycated hydrolysates exhibited lower cellular antioxidant activity (CAA) on HepG2 cell when compared to hydrolysates. The extensive glycation of hydrolysates resulted in lower GI digestibility as confirmed by the FTIR spectra of CO, CN, NH, CC, CO, and CH stretching vibrations. Glycation of tilapia hydrolysates only improved chemical antioxidant activities, but alleviated CAA, especially upon simulated GI digestion. |
| first_indexed | 2024-03-07T23:59:46Z |
| format | Article |
| id | doaj.art-68a4c3351c704f2cb3b074b471114278 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-24T19:17:25Z |
| publishDate | 2024-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-68a4c3351c704f2cb3b074b4711142782024-03-26T04:27:41ZengElsevierFood Chemistry: X2590-15752024-03-0121101228Glycation of tilapia protein hydrolysate decreases cellular antioxidant activity upon in vitro gastrointestinal digestionXiaogang Zhang0Parinya Noisa1Ali Hamzeh2Jirawat Yongsawatdigul3School of Public Health, Zunyi Medical University, Zunyi, Guizhou 563000, China; School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, 111 University Avenue, Nakhon Ratchasima 30000, ThailandSchool of Biotechnology, Institute of Agricultural Technology, Suranaree University of Technology, 111 University Avenue, Nakhon Ratchasima 30000, ThailandSchool of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, 111 University Avenue, Nakhon Ratchasima 30000, ThailandSchool of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, 111 University Avenue, Nakhon Ratchasima 30000, Thailand; Corresponding author.Changes in structural characteristics and antioxidant activity of tilapia hydrolysate glycated with glucose, fructose, or xylose at 90 °C for 12 h, and following in vitro gastrointestinal (GI) digestion were investigated. Fourier-transformed infrared (FTIR) band between 1,800 and 1,400 cm−1 confirmed the structural modifications of hydrolysate under glycations. Glycation drastically increased ATBS·+ and ONOO- scavenging activities (p < 0.05) as well as ferric-reducing antioxidant power (FRAP). Xylose was the most effective sugar for glycation, yielding the highest chemical antioxidant activities (p < 0.05). However, glycated hydrolysates exhibited lower cellular antioxidant activity (CAA) on HepG2 cell when compared to hydrolysates. The extensive glycation of hydrolysates resulted in lower GI digestibility as confirmed by the FTIR spectra of CO, CN, NH, CC, CO, and CH stretching vibrations. Glycation of tilapia hydrolysates only improved chemical antioxidant activities, but alleviated CAA, especially upon simulated GI digestion.http://www.sciencedirect.com/science/article/pii/S2590157524001159Maillard reaction products (MRPs)Reducing powerGastrointestinal (GI) digestionFourier-transformed infrared (FTIR) spectroscopyCellular antioxidant activity (CAA) |
| spellingShingle | Xiaogang Zhang Parinya Noisa Ali Hamzeh Jirawat Yongsawatdigul Glycation of tilapia protein hydrolysate decreases cellular antioxidant activity upon in vitro gastrointestinal digestion Food Chemistry: X Maillard reaction products (MRPs) Reducing power Gastrointestinal (GI) digestion Fourier-transformed infrared (FTIR) spectroscopy Cellular antioxidant activity (CAA) |
| title | Glycation of tilapia protein hydrolysate decreases cellular antioxidant activity upon in vitro gastrointestinal digestion |
| title_full | Glycation of tilapia protein hydrolysate decreases cellular antioxidant activity upon in vitro gastrointestinal digestion |
| title_fullStr | Glycation of tilapia protein hydrolysate decreases cellular antioxidant activity upon in vitro gastrointestinal digestion |
| title_full_unstemmed | Glycation of tilapia protein hydrolysate decreases cellular antioxidant activity upon in vitro gastrointestinal digestion |
| title_short | Glycation of tilapia protein hydrolysate decreases cellular antioxidant activity upon in vitro gastrointestinal digestion |
| title_sort | glycation of tilapia protein hydrolysate decreases cellular antioxidant activity upon in vitro gastrointestinal digestion |
| topic | Maillard reaction products (MRPs) Reducing power Gastrointestinal (GI) digestion Fourier-transformed infrared (FTIR) spectroscopy Cellular antioxidant activity (CAA) |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524001159 |
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