Heat treatments of peptides from oyster (Crassostrea gigas) and the impact on their digestibility and angiotensin I converting enzyme inhibitory activity

• Published in: Food Science and Biotechnology
• Main Authors: Guo, Zixuan, Zhao, Fujunzhu, Chen, Hui, Tu, Maolin, Tao, Shuaifei, Wang, Zhenyu, Wu, Chao, He, Shudong, Du, Ming
• Format: Text
• Language: English
• Published: Springer Singapore 2020
• Subjects: Article; Crassostrea gigas
• Online Access: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7297881/; http://www.ncbi.nlm.nih.gov/pubmed/32582458; https://doi.org/10.1007/s10068-020-00736-4

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 IC(50) values of raw oyster and cooked oyster were 6.77 μg/mL and 3.34 μg/mL, respectively. Taken together, the results showed that heated oysters could produce more active peptides and provide ACE inhibitory activity. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s10068-020-00736-4) contains supplementary material, which is available to authorized users.