ArticleFoods (Basel, Switzerland)2020
Chemical and Cellular Antioxidant Activities of In Vitro Digesta of Tilapia Protein and Its Hydrolysates.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 28 citations in OpenAlex.
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- Article
- Antioxidant Peptides and Protein Hydrolysates from Tilapia: Cellular and In Vivo Evidences for Human Health Benefits.Foods (Basel, Switzerland) · 2024Review
- Glycation of tilapia protein hydrolysate decreases cellular antioxidant activity uponFood chemistry: X · 2024Article
- Effect of ficin-hydrolyzed wheat gluten on bread quality and in vitro antioxidant activity before and after simulated gastrointestinal digestion.Food science & nutrition · 2024Article
- Enzymatic Hydrolysis of Water Lentil (Duckweed): An Emerging Source of Proteins for the Production of Antihypertensive Fractions.Foods (Basel, Switzerland) · 2024Article
- Mineral Bioaccessibility and Antioxidant Capacity of Protein Hydrolysates from Salmon (Marine drugs · 2023Article
- Pro- and Antioxidant Effect of Food Items and Matrices during Simulated In Vitro Digestion.Foods (Basel, Switzerland) · 2023Article
- Health Beneficial Bioactivities of Faba Bean Gastrointestinal (In Vitro) Digestate in Comparison to Soybean and Pea.International journal of molecular sciences · 2022Article
- Effects of Extraction Processes on the Oxidative Stability, Bioactive Phytochemicals, and Antioxidant Activity of Crude Rice Bran Oil.Foods (Basel, Switzerland) · 2022Article
- Antioxidant and Cryoprotective Effects of Bone Hydrolysates from Bighead Carp (Foods (Basel, Switzerland) · 2021Article
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
Abstract
Production of protein hydrolysate as nutraceuticals is typically based on the activity of the hydrolysate, which might not yield the optimal activity under physiological condition due to structural modification of peptides upon gastrointestinal (GI) digestion. This study systematically compared the chemical and cellular antioxidant activities of the in vitro digesta of tilapia protein and its hydrolysates prepared with various degree of hydrolysis (DH) by Alcalase. The enzymes used in the in vitro GI digestion analysis significantly contributed to the peptide content, Trolox equivalent antioxidant capacity (TEAC), and oxygen radical absorbance capacity (ORAC). Proteins and all hydrolysates were slightly digested by pepsin but hydrolyzed extensively by pancreatin. Both hydrolysate and digesta predominantly scavenged free radicals via hydrogen atom transfer (HAT). The antioxidant activities of the hydrolysates increased with the increasing DH up to 16 h of hydrolysis. However, the digesta of 10-h hydrolysate displayed the highest chemical and HepG2 cellular antioxidant activities, while the protein digesta displayed the lowest. Principal component analysis (PCA) showed that the TEAC of the digesta was positively correlated with the cellular antioxidant activity (CAA). Therefore, the production of protein hydrolysate should be optimized based on the activity of the hydrolysate digesta rather than that of hydrolysates.
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