Literature DB >> 28784550

Peptide composition and dipeptidyl peptidase IV inhibitory properties of β-lactoglobulin hydrolysates having similar extents of hydrolysis while generated using different enzyme-to-substrate ratios.

Solène Le Maux1, Alice B Nongonierma1, Richard J FitzGerald2.   

Abstract

β-Lactoglobulin hydrolysates (βlgHs) were generated using elastase at enzyme-to-substrate ratios (E:S) of 0.5, 1.0 and 1.5% in order to reach target degree of hydrolysis (DH) values of 9 and 13%. The impact of different E:S during manufacture on hydrolysates having similar DHs was assessed. Samples with similar DHs generated with different E:S showed comparable molecular mass distribution profiles and in vitro dipeptidyl peptidase IV (DPP-IV) inhibitory activities (p>0.05). Liquid-chromatography tandem mass spectrometry (LC-MS/MS) analysis showed that 62 and 84% of the peptides identified were common within hydrolysates having a similar DH of 9 or 13%, respectively. Differences in the peptides identified within hydrolysates having similar DHs may be due to E:S dependent modifications in specificity and enzyme kinetics. Overall, this study showed that reduction in E:S while targeting the development of a similar DH for βlgHs may be employed to reduce the cost of hydrolysate production without having an adverse impact on the bioactivity and physicochemical properties studied herein.
Copyright © 2017. Published by Elsevier Ltd.

Entities:  

Keywords:  DPP-IV inhibition; Degree of hydrolysis; Elastase; Enzyme-to-substrate ratio; Peptide identification; β-Lactoglobulin

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Year:  2017        PMID: 28784550     DOI: 10.1016/j.foodres.2017.05.012

Source DB:  PubMed          Journal:  Food Res Int        ISSN: 0963-9969            Impact factor:   6.475


  2 in total

1.  Impact of Enzymatic Hydrolysis and Heat Inactivation on the Physicochemical Properties of Milk Protein Hydrolysates.

Authors:  Alice Gruppi; Maria Dermiki; Giorgia Spigno; Richard J FitzGerald
Journal:  Foods       Date:  2022-02-11

2.  Exploring the DPP-IV Inhibitory, Antioxidant and Antibacterial Potential of Ovine "Scotta" Hydrolysates.

Authors:  Roberto Cabizza; Francesco Fancello; Giacomo Luigi Petretto; Roberta Addis; Salvatore Pisanu; Daniela Pagnozzi; Antonio Piga; Pietro Paolo Urgeghe
Journal:  Foods       Date:  2021-12-17
  2 in total

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