Effect of pH and Heat Treatment on the Antioxidant Activity of Egg White Protein-Derived Peptides after Simulated In-Vitro Gastrointestinal Digestion
The study aimed to analyze pH and heat treatment’s effect in modulating the release of peptides with antioxidant activity after simulated gastrointestinal (GI) digestion of Egg white powder (EWP). EWP samples with neutral (EWPN) and alkaline (EWPA) pH were heat-treated at 20, 60, and 90 °C and analy...
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doaj-87898650d0aa4b699f62122fd8c060762020-11-25T04:07:26ZengMDPI AGAntioxidants2076-39212020-11-0191114111410.3390/antiox9111114Effect of pH and Heat Treatment on the Antioxidant Activity of Egg White Protein-Derived Peptides after Simulated In-Vitro Gastrointestinal DigestionPriyanka Singh Rao0Emerson Nolasco1Akihiro Handa2Michael J. Naldrett3Sophie Alvarez4Kaustav Majumder5Dairy Chemistry Division, National Dairy Research Institute (ICAR-NDRI), Karnal, Haryana 132001, IndiaDepartment of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, USAInstitute of Technology Solution, R&D Division, Kewpie Corporation, 2-5-7 Sengawa, Tokyo 1820002, JapanProteomics and Metabolomics Facility, Nebraska Center for Biotechnology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, USAProteomics and Metabolomics Facility, Nebraska Center for Biotechnology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, USADepartment of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, USAThe study aimed to analyze pH and heat treatment’s effect in modulating the release of peptides with antioxidant activity after simulated gastrointestinal (GI) digestion of Egg white powder (EWP). EWP samples with neutral (EWPN) and alkaline (EWPA) pH were heat-treated at 20, 60, and 90 °C and analyzed for protein aggregation, solubility, and GI digestibility. Heat treatment decreased solubility and induced protein aggregation, which was higher for EWPN as compared to EWPA. The unfolding of EWPA proteins at 60 °C exhibited a higher GI digestibility and antioxidant activity via Oxygen Radical Absorbance Capacity (ORAC) assay as compared to EWPN. Interestingly, a reverse trend was observed in the cellular antioxidant assay, and the GI-digest of EWPN exhibited a higher antioxidant activity. The LC-MS/MS analysis are in concordance with cellular antioxidant activity assay and showed a higher intensity for peptides with potential antioxidant activity in the GI-digest of EWPN. The results indicate that heat treatment but not the pH is a critical factor in improving the protein digestibility and releasing peptides with antioxidant activity after GI digestion.https://www.mdpi.com/2076-3921/9/11/1114egg white powderheat treatmentprotein aggregationsimulated digestionantioxidant activitypeptide profile |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Priyanka Singh Rao Emerson Nolasco Akihiro Handa Michael J. Naldrett Sophie Alvarez Kaustav Majumder |
spellingShingle |
Priyanka Singh Rao Emerson Nolasco Akihiro Handa Michael J. Naldrett Sophie Alvarez Kaustav Majumder Effect of pH and Heat Treatment on the Antioxidant Activity of Egg White Protein-Derived Peptides after Simulated In-Vitro Gastrointestinal Digestion Antioxidants egg white powder heat treatment protein aggregation simulated digestion antioxidant activity peptide profile |
author_facet |
Priyanka Singh Rao Emerson Nolasco Akihiro Handa Michael J. Naldrett Sophie Alvarez Kaustav Majumder |
author_sort |
Priyanka Singh Rao |
title |
Effect of pH and Heat Treatment on the Antioxidant Activity of Egg White Protein-Derived Peptides after Simulated In-Vitro Gastrointestinal Digestion |
title_short |
Effect of pH and Heat Treatment on the Antioxidant Activity of Egg White Protein-Derived Peptides after Simulated In-Vitro Gastrointestinal Digestion |
title_full |
Effect of pH and Heat Treatment on the Antioxidant Activity of Egg White Protein-Derived Peptides after Simulated In-Vitro Gastrointestinal Digestion |
title_fullStr |
Effect of pH and Heat Treatment on the Antioxidant Activity of Egg White Protein-Derived Peptides after Simulated In-Vitro Gastrointestinal Digestion |
title_full_unstemmed |
Effect of pH and Heat Treatment on the Antioxidant Activity of Egg White Protein-Derived Peptides after Simulated In-Vitro Gastrointestinal Digestion |
title_sort |
effect of ph and heat treatment on the antioxidant activity of egg white protein-derived peptides after simulated in-vitro gastrointestinal digestion |
publisher |
MDPI AG |
series |
Antioxidants |
issn |
2076-3921 |
publishDate |
2020-11-01 |
description |
The study aimed to analyze pH and heat treatment’s effect in modulating the release of peptides with antioxidant activity after simulated gastrointestinal (GI) digestion of Egg white powder (EWP). EWP samples with neutral (EWPN) and alkaline (EWPA) pH were heat-treated at 20, 60, and 90 °C and analyzed for protein aggregation, solubility, and GI digestibility. Heat treatment decreased solubility and induced protein aggregation, which was higher for EWPN as compared to EWPA. The unfolding of EWPA proteins at 60 °C exhibited a higher GI digestibility and antioxidant activity via Oxygen Radical Absorbance Capacity (ORAC) assay as compared to EWPN. Interestingly, a reverse trend was observed in the cellular antioxidant assay, and the GI-digest of EWPN exhibited a higher antioxidant activity. The LC-MS/MS analysis are in concordance with cellular antioxidant activity assay and showed a higher intensity for peptides with potential antioxidant activity in the GI-digest of EWPN. The results indicate that heat treatment but not the pH is a critical factor in improving the protein digestibility and releasing peptides with antioxidant activity after GI digestion. |
topic |
egg white powder heat treatment protein aggregation simulated digestion antioxidant activity peptide profile |
url |
https://www.mdpi.com/2076-3921/9/11/1114 |
work_keys_str_mv |
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