Heat treatments of peptides from oyster ( Crassostrea gigas ) and the impact on their digestibility and angiotensin I co
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Heat treatments of peptides from oyster (Crassostrea gigas) and the impact on their digestibility and angiotensin I converting enzyme inhibitory activity Zixuan Guo1 • Fujunzhu Zhao2 • Hui Chen1 • Maolin Tu1 • Shuaifei Tao1 Zhenyu Wang1 • Chao Wu1 • Shudong He1 • Ming Du1
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Received: 31 January 2019 / Revised: 18 January 2020 / Accepted: 23 January 2020 The Korean Society of Food Science and Technology 2020
Abstract The changes of protein digestibility, the peptides in the digestive juice and angiotensin I converting enzyme (ACE) inhibitory activity after heating of oysters were investigated. The digestibility of raw oysters was 71.1%, and that of oysters heated at 100 C was 67.9%. A total of 169 and 370 peptides were identified from the digestion of raw oysters and heated oysters, respectively. According to UPLC-Q-TOF-MS spectra, the peptides with a molecular weight below 2000 Da accounted for 87.6% of the total peptides of raw oysters and 94% of heated oysters. Testing the ACE inhibitory activity in vitro, the IC50 values of raw oyster and cooked oyster were 6.77 lg/mL and 3.34 lg/ mL, respectively. Taken together, the results showed that heated oysters could produce more active peptides and provide ACE inhibitory activity. Keywords Oyster Peptides Molecular weight Digestibility ACE Electronic supplementary material The online version of this article (https://doi.org/10.1007/s10068-020-00736-4) contains supplementary material, which is available to authorized users.
Introduction As highly nourishing aquatic products, oysters are the world’s largest aquaculture shellfish. Oyster is considered a popular marine organism with high-quality nutritional and medicinal value. It is rich in proteins, active polysaccharides, and taurine, low in fats and a good source of several kinds of vitamins and minerals (Carlson-Bremer et al., 2014; Padula et al., 2015). Thus, oysters have been used widely in the general food, health food and medicine (Haberkorn et al., 2010; Martı´nez-Ferna´ndez et al., 2006). Proteins of oyster not only provide a source of vital nutrition to human beings, but they also contribute with various kinds of bioactivity. By enzymes hydrolysis, oyster proteins can be decomposed into a considerable number of peptides, with remarkable bioactive activities. Oyster protein hydrolysates have been shown to exhibit strong antioxidant potential against diphenylpicrylhydrazyl and hydroxyl radicals (Asha et al., 2016; Qian et al., 2008), and they display immune activity as proved in recent years (Cai
& Ming Du [email protected]
Zhenyu Wang [email protected]
Zixuan Guo [email protected]
Chao Wu [email protected]
Fujunzhu Zhao [email protected]
Shudong He [email protected]
Hui Chen [email protected] Maolin Tu [email protected] Shuaifei Tao [email protected]
1
School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
2
Department of Food Science, College of Agricultural Sciences, Pennsylvania State
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