Effect of emulsification on the antioxidant capacity of beef myofibrillar protein-derived bioactive peptides during in vitro human digestion and on the hepatoprotective activity using HepG2 cells.

Autor: Lee, Seung Yun, Lee, Da Young, Kang, Hea Jin, Kang, Ji Hyeop, Hur, Sun Jin
Zdroj: Journal of Functional Foods; Jun2021, Vol. 81, pN.PAG-N.PAG, 1p
Abstrakt: [Display omitted] • Emulsified peptide extracts increased antioxidant activity during in vitro digestion. • Antioxidant activities of emulsified peptide extracts were affected by gut microbiota. • Emulsified and non-emulsified peptide extracts showed hepatoprotective effect. • Emulsification can be used as a delivery substance to improve bioavailability. This study aims to determine the effect of emulsification on the antioxidant capacity of bioactive peptide extracts during in vitro human digestion and on their hepatoprotective activity in human liver hepatoma (HepG2) cells. Bioactive peptide extracts are obtained from myofibrillar proteins in beef by alkaline-AK and papain hydrolysis. In addition, emulsions are prepared using lard oil. The antioxidant activity of emulsified bioactive peptide extracts during in vitro human digestion was higher than that of non-emulsified bioactive peptide extracts. Furthermore, both emulsified bioactive peptide extracts and non-emulsified bioactive peptide extracts increased cell viability and decreased cytotoxicity and aspartate aminotransferase activity in HepG2 cells. Hence, emulsification treatment did not influence the hepatoprotective effect. The effect of the emulsification of bioactive peptides used as drug delivery substances can thus be considered to be limited only to the antioxidant activity of the peptides. [ABSTRACT FROM AUTHOR]
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