Bioaktivnost hidrolizata proteina iz mesa bakalara i kokoši prije i nakon in vitro gastrointestinalne probave
Bioaktivnost hidrolizata proteina iz mesa bakalara (Gadus morhua) i kokoši (Gallus domesticus) prije i nakon in vitro gastrointestinalne (GI) probave istražena je pomoću kvasca Saccharomyces cerevisiae kao modelnog organizma. Kako bi simulirali uvjete probave u ljudskom organizmu i istražili utjecaj...
Published in: | Food Technology and Biotechnology |
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Main Authors: | , , , , , , , , |
Format: | Article in Journal/Newspaper |
Language: | Croatian English |
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Faculty of Food Technology and Biotechnology, University of Zagreb
2017
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Subjects: | |
Online Access: | http://hrcak.srce.hr/186545 http://hrcak.srce.hr/file/275141 http://hrcak.srce.hr/file/275142 |
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fthrcak:oai:hrcak.srce.hr:186545 |
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Open Polar |
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Hrčak - Portal of scientific journals of Croatia |
op_collection_id |
fthrcak |
language |
Croatian English |
topic |
hidrolizati proteina bakalar kokoš gastrointestinalna probava in vitro kvasac proteomika protein hydrolysates cod chicken in vitro gastrointestinal digestion yeast proteomics |
spellingShingle |
hidrolizati proteina bakalar kokoš gastrointestinalna probava in vitro kvasac proteomika protein hydrolysates cod chicken in vitro gastrointestinal digestion yeast proteomics Jamnik, Polona Istenič, Katja Koštomaj, Tatjana Wulff, Tune Geirsdóttir, Margrét Almgren, Annette Jónsdóttir, Rósa Kristinsson, Hordur G. Undeland, Ingrid Bioaktivnost hidrolizata proteina iz mesa bakalara i kokoši prije i nakon in vitro gastrointestinalne probave |
topic_facet |
hidrolizati proteina bakalar kokoš gastrointestinalna probava in vitro kvasac proteomika protein hydrolysates cod chicken in vitro gastrointestinal digestion yeast proteomics |
description |
Bioaktivnost hidrolizata proteina iz mesa bakalara (Gadus morhua) i kokoši (Gallus domesticus) prije i nakon in vitro gastrointestinalne (GI) probave istražena je pomoću kvasca Saccharomyces cerevisiae kao modelnog organizma. Kako bi simulirali uvjete probave u ljudskom organizmu i istražili utjecaj modulacije GI sustava na stanični odgovor, oba hidrolizata su prije dodavanja stanicama bila izložena GI probavi in vitro. Istražen je učinak neprobavljenih i probavljenih hidrolizata na unutarstaničnu oksidaciju, staničnu metaboličku energiju i proteom. Između proteinskih hidrolizata dobivenih iz mesa bakalara i kokoši nisu utvrđene razlike u antioksidacijskom učinku. Veća antioksidacijka aktivnost utvrđena je kod probavljenih hidrolizata, pri čemu je vrijednost unutarstanične oksidacije u mesu bakalara iznosila (70,20,8) %, a u mesu kokoši (74,51,4) %, dok su kod neprobavljenih hidrolizata te vrijednosti iznosile (95,51,2) % u mesu bakalara te (90,50,7) % u mesu kokoši. Izvor proteinskog hidrolizata kao i probava nisu imali nikakvog utjecaja na staničnu metaboličku energiju. Na razini proteoma, probavljeni hidrolizati su imali bitno jači učinak na odgovor stanica nego njihovi neprobavljeni ekvivalenti; također, peptidi iz mesa bakalara utjecali su nešto više na stanični odgovor nego peptidi iz mesa kokoši. Poznavanje djelovanja proteinskih hidrolizata iz hrane te njihove probave u živim stanicama, kao i na razini proteoma, važno je za daljnje vrednovanje njihove aktivnosti u višim eukariotima, a radi razvoja novih proizvoda, što bi u ovom slučaju bili peptidi dobiveni iz mesa bakalara i kokoši koji se mogu upotrijebiti kao funkcionalni sastojci. Bioactivity of cod (Gadus morhua) and chicken (Gallus domesticus) protein hydrolysates before and aft er in vitro gastrointestinal (GI) digestion was investigated using yeast Saccharomyces cerevisiae as a model organism. Both hydrolysates were exposed to in vitro GI digestion prior to cellular exposure to simulate digestion conditions in the human body and therefore investigate the role of modulations in the GI tract on the cell response. The eff ect of digested and undigested hydrolysates on intracellular oxidation, cellular metabolic energy and proteome level was investigated. No diff erence in the eff ect on intracellular oxidation activity was obtained between cod and chicken hydrolysates, while higher aff ect on intracellular oxidation was provided by digested hydrolysates, with relative values of intracellular oxidation of cod of (70.2±0.8) and chicken of (74.5±1.4) % than by undigested ones, where values of cod and chicken were (95.5±1.2) and (90.5±0.7) %, respectively. Neither species nor digestion had any eff ect on cellular metabolic energy. At proteome level, digested hydrolysates gave again signifi cantly stronger responses than undigested counterparts; cod peptides here also gave somewhat stronger response than chicken peptides. The knowledge of the action of food protein hydrolysates and their digests within live cells, also at proteome level, is important for further validation of their activity in higher eukaryotes to develop new functional food ingredients, such as in this case chicken and cod muscle-derived peptides. |
format |
Article in Journal/Newspaper |
author |
Jamnik, Polona Istenič, Katja Koštomaj, Tatjana Wulff, Tune Geirsdóttir, Margrét Almgren, Annette Jónsdóttir, Rósa Kristinsson, Hordur G. Undeland, Ingrid |
author_facet |
Jamnik, Polona Istenič, Katja Koštomaj, Tatjana Wulff, Tune Geirsdóttir, Margrét Almgren, Annette Jónsdóttir, Rósa Kristinsson, Hordur G. Undeland, Ingrid |
author_sort |
Jamnik, Polona |
title |
Bioaktivnost hidrolizata proteina iz mesa bakalara i kokoši prije i nakon in vitro gastrointestinalne probave |
title_short |
Bioaktivnost hidrolizata proteina iz mesa bakalara i kokoši prije i nakon in vitro gastrointestinalne probave |
title_full |
Bioaktivnost hidrolizata proteina iz mesa bakalara i kokoši prije i nakon in vitro gastrointestinalne probave |
title_fullStr |
Bioaktivnost hidrolizata proteina iz mesa bakalara i kokoši prije i nakon in vitro gastrointestinalne probave |
title_full_unstemmed |
Bioaktivnost hidrolizata proteina iz mesa bakalara i kokoši prije i nakon in vitro gastrointestinalne probave |
title_sort |
bioaktivnost hidrolizata proteina iz mesa bakalara i kokoši prije i nakon in vitro gastrointestinalne probave |
publisher |
Faculty of Food Technology and Biotechnology, University of Zagreb |
publishDate |
2017 |
url |
http://hrcak.srce.hr/186545 http://hrcak.srce.hr/file/275141 http://hrcak.srce.hr/file/275142 |
genre |
Gadus morhua |
genre_facet |
Gadus morhua |
op_source |
Food Technology and Biotechnology ISSN 1330-9862 (Print) ISSN 1334-2606 (Online) Volume 55 Issue 3 |
op_relation |
info:eu-repo/semantics/altIdentifier/doi/10.17113/ftb.55.03.17.5117 http://hrcak.srce.hr/186545 |
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info:eu-repo/semantics/openAccess The contents of the Food Technology and Biotechnology can be used for personal, educational or scientific purposes, provided that the credit is given to the Journal (under Creative Commons licence CC BY-NC 4.0). Annual subscription price for all countries (except Croatia) is 40 euro for citizens and 100 euro for organizations and institutions. Discount is offered to the members of Croatian Society of Biotechnology and Slovenian Microbiological Society. For subscription please contact the Editorial Office at the E-mail address: ftb@pbf.hr |
op_rightsnorm |
CC-BY-NC |
op_doi |
https://doi.org/10.17113/ftb.55.03.17.5117 |
container_title |
Food Technology and Biotechnology |
container_volume |
55 |
container_issue |
3 |
_version_ |
1766005617171890176 |
spelling |
fthrcak:oai:hrcak.srce.hr:186545 2023-05-15T16:19:15+02:00 Bioaktivnost hidrolizata proteina iz mesa bakalara i kokoši prije i nakon in vitro gastrointestinalne probave Bioactivity of Cod and Chicken Protein Hydrolysates before and after in vitro Gastrointestinal Digestion Jamnik, Polona Istenič, Katja Koštomaj, Tatjana Wulff, Tune Geirsdóttir, Margrét Almgren, Annette Jónsdóttir, Rósa Kristinsson, Hordur G. Undeland, Ingrid 2017-09-19 application/pdf http://hrcak.srce.hr/186545 http://hrcak.srce.hr/file/275141 http://hrcak.srce.hr/file/275142 hrv eng hrv eng Faculty of Food Technology and Biotechnology, University of Zagreb info:eu-repo/semantics/altIdentifier/doi/10.17113/ftb.55.03.17.5117 http://hrcak.srce.hr/186545 info:eu-repo/semantics/openAccess The contents of the Food Technology and Biotechnology can be used for personal, educational or scientific purposes, provided that the credit is given to the Journal (under Creative Commons licence CC BY-NC 4.0). Annual subscription price for all countries (except Croatia) is 40 euro for citizens and 100 euro for organizations and institutions. Discount is offered to the members of Croatian Society of Biotechnology and Slovenian Microbiological Society. For subscription please contact the Editorial Office at the E-mail address: ftb@pbf.hr CC-BY-NC Food Technology and Biotechnology ISSN 1330-9862 (Print) ISSN 1334-2606 (Online) Volume 55 Issue 3 hidrolizati proteina bakalar kokoš gastrointestinalna probava in vitro kvasac proteomika protein hydrolysates cod chicken in vitro gastrointestinal digestion yeast proteomics text info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion 2017 fthrcak https://doi.org/10.17113/ftb.55.03.17.5117 2017-09-20T22:50:13Z Bioaktivnost hidrolizata proteina iz mesa bakalara (Gadus morhua) i kokoši (Gallus domesticus) prije i nakon in vitro gastrointestinalne (GI) probave istražena je pomoću kvasca Saccharomyces cerevisiae kao modelnog organizma. Kako bi simulirali uvjete probave u ljudskom organizmu i istražili utjecaj modulacije GI sustava na stanični odgovor, oba hidrolizata su prije dodavanja stanicama bila izložena GI probavi in vitro. Istražen je učinak neprobavljenih i probavljenih hidrolizata na unutarstaničnu oksidaciju, staničnu metaboličku energiju i proteom. Između proteinskih hidrolizata dobivenih iz mesa bakalara i kokoši nisu utvrđene razlike u antioksidacijskom učinku. Veća antioksidacijka aktivnost utvrđena je kod probavljenih hidrolizata, pri čemu je vrijednost unutarstanične oksidacije u mesu bakalara iznosila (70,20,8) %, a u mesu kokoši (74,51,4) %, dok su kod neprobavljenih hidrolizata te vrijednosti iznosile (95,51,2) % u mesu bakalara te (90,50,7) % u mesu kokoši. Izvor proteinskog hidrolizata kao i probava nisu imali nikakvog utjecaja na staničnu metaboličku energiju. Na razini proteoma, probavljeni hidrolizati su imali bitno jači učinak na odgovor stanica nego njihovi neprobavljeni ekvivalenti; također, peptidi iz mesa bakalara utjecali su nešto više na stanični odgovor nego peptidi iz mesa kokoši. Poznavanje djelovanja proteinskih hidrolizata iz hrane te njihove probave u živim stanicama, kao i na razini proteoma, važno je za daljnje vrednovanje njihove aktivnosti u višim eukariotima, a radi razvoja novih proizvoda, što bi u ovom slučaju bili peptidi dobiveni iz mesa bakalara i kokoši koji se mogu upotrijebiti kao funkcionalni sastojci. Bioactivity of cod (Gadus morhua) and chicken (Gallus domesticus) protein hydrolysates before and aft er in vitro gastrointestinal (GI) digestion was investigated using yeast Saccharomyces cerevisiae as a model organism. Both hydrolysates were exposed to in vitro GI digestion prior to cellular exposure to simulate digestion conditions in the human body and therefore investigate the role of modulations in the GI tract on the cell response. The eff ect of digested and undigested hydrolysates on intracellular oxidation, cellular metabolic energy and proteome level was investigated. No diff erence in the eff ect on intracellular oxidation activity was obtained between cod and chicken hydrolysates, while higher aff ect on intracellular oxidation was provided by digested hydrolysates, with relative values of intracellular oxidation of cod of (70.2±0.8) and chicken of (74.5±1.4) % than by undigested ones, where values of cod and chicken were (95.5±1.2) and (90.5±0.7) %, respectively. Neither species nor digestion had any eff ect on cellular metabolic energy. At proteome level, digested hydrolysates gave again signifi cantly stronger responses than undigested counterparts; cod peptides here also gave somewhat stronger response than chicken peptides. The knowledge of the action of food protein hydrolysates and their digests within live cells, also at proteome level, is important for further validation of their activity in higher eukaryotes to develop new functional food ingredients, such as in this case chicken and cod muscle-derived peptides. Article in Journal/Newspaper Gadus morhua Hrčak - Portal of scientific journals of Croatia Food Technology and Biotechnology 55 3 |