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Volume 1, Issue 3, June 2020, Pages 254 - 269

Antioxidant Properties and Transepithelial Transportation of Di-/tripeptides Derived from Simulated Gastrointestinal Digestion of Pig Blood Cells Hydrolysates

Authors
Xiaojun Ni, Zhenya Zhai, Zhongquan Xin, Chengquan Tan, Yiliang Chen, Jinping Deng, Pinfeng Liao, Limeng Zhang, Zaili Xiao, Baichuan Deng*
Guangdong Laboratory for Lingnan Modern Agriculture, College of Animal Science, South China Agricultural University, Guangzhou, China
National Engineering Research Center for Breeding Swine Industry, College of Animal Science, South China Agricultural University, Guangzhou, China
National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, College of Animal Science, South China Agricultural University, Guangzhou, China
Guangdong Provincial Key Laboratory of Animal Nutrition Control, College of Animal Science, South China Agricultural University, Guangzhou, China
Subtropical Institute of Animal Nutrition and Feed, College of Animal Science, South China Agricultural University, Guangzhou, China
*Corresponding author. Email: dengbaichuan@scau.edu.cn
Corresponding Author
Baichuan Deng
Received 12 March 2020, Accepted 21 April 2020, Available Online 30 April 2020.
DOI
10.2991/efood.k.200422.001How to use a DOI?
Keywords
Pig blood cells; di-/tripeptides; antioxidant activity; transepithelial transportation; Caco-2 cells
Abstract

Pig blood is an important by-product of the meat industry, which has not been fully utilized. In this study, Pig Blood Cells (PBC) were hydrolyzed by Alcalase and followed with simulated Gastrointestinal (GI) digestion to generate bioactive peptides. The antioxidant properties and the intestinal epithelial cells permeabilities of di-/tripeptides from PBC Hydrolysates (PBCH) were investigated. PBCH showed higher 1,1-diphenyl-2-picrylhydrazy and 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activities than PBC, although the activities were weakened by GI digestion. Besides, both PBCH and GI digested PBCH (PBCH-GI) significantly improved cell viability and suppressed the production of reactive oxygen species under oxidative stress conditions in Caco-2 cells. By using ultra performance liquid chromatography–orbitraptandem–mass spectrometry (UPLC–Orbitrap–MS/MS) technique, 5, 144, and 150 di-/tripeptides sequences were characterized in the PBC, PBCH and PBCH-GI groups, respectively. The transepithelial transportation revealed that the permeability of di-/tripeptides through intestinal epithelial cells varied from 0.48% to 10.80%, and the peptides SDL, GDL, KF, FE exhibit high permeability values of 10.80%, 10.62%, 8.79% and 7.54%, respectively. These results indicate that PBCH has strong antioxidant properties and contains absorbable di-/tripeptides, which is promising for functional food additive.

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Copyright
© 2020 International Association of Dietetic Nutrition and Safety. Publishing services by Atlantis Press International B.V.
Open Access
This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).

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<Previous Article In Issue
Next Article In Issue>
Journal
eFood
Volume-Issue
1 - 3
Pages
254 - 269
Publication Date
2020/04/30
ISSN (Online)
2666-3066
DOI
10.2991/efood.k.200422.001How to use a DOI?
Copyright
© 2020 International Association of Dietetic Nutrition and Safety. Publishing services by Atlantis Press International B.V.
Open Access
This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

risenwbib
TY  - JOUR
AU  - Xiaojun Ni
AU  - Zhenya Zhai
AU  - Zhongquan Xin
AU  - Chengquan Tan
AU  - Yiliang Chen
AU  - Jinping Deng
AU  - Pinfeng Liao
AU  - Limeng Zhang
AU  - Zaili Xiao
AU  - Baichuan Deng
PY  - 2020
DA  - 2020/04/30
TI  - Antioxidant Properties and Transepithelial Transportation of Di-/tripeptides Derived from Simulated Gastrointestinal Digestion of Pig Blood Cells Hydrolysates
JO  - eFood
SP  - 254
EP  - 269
VL  - 1
IS  - 3
SN  - 2666-3066
UR  - https://doi.org/10.2991/efood.k.200422.001
DO  - 10.2991/efood.k.200422.001
ID  - Ni2020
ER  -