Food and Fermentation Industries >

2021 , Vol. 47 >Issue 13: 79 - 84

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026702

Effects of in vitro simulated digestion on the antioxidant activity of yak bone collagen peptides

  • YANG Yuliang ,
  • YI Dalong ,
  • LIU Chunyu ,
  • XIN Yu ,
  • GU Zhenghua ,
  • LIU Huaigao ,
  • GUO Zitao ,
  • ZHANG Liang
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  • 1(National Engineering Laboratory for Cereal Fermentation Technology(Jiangnan University),Wuxi 214122,China)
    2(Anhui Guotai Biotechnology CO.Ltd.,Xuancheng 242100,China)

Received date: 2021-01-09

  Revised date: 2021-02-01

  Online published: 2021-08-02

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Abstract

Yak bone collagen peptide (YBCP) produced by enzymatic hydrolysis of yak collagen protein has good antioxidant activity. To evaluate whether it is suitable for the development of nutrition or health care products, it is necessary to study the effect of gastrointestinal digestion on the antioxidant activity of YBCP. In this study, the degree of hydrolysis, molecular weight distribution, the amino acid composition of YBCP was characterized before and after simulated digestion. Moreover, the ability of hydroxyl radicals (·OH) scavenging, Fe2 + chelating and ABTS+ scavenging was measured to evaluate the effects of simulation digestion on the antioxidant capacity of YBCP. The results showed that the contents of hydrophobic amino acids, which play a decisive role in antioxidation, however, did not change significantly after simulated gastrointestinal digestion. The molecular weight >1 000 Da components decreased significantly that the average reduction ratio was more than 50%. The composition<500 Da was significantly increased, and the main part of the molecular weight between 180-1 000 Da had no significant changes. There was no significant difference in ·OH scavenging ability before and after digestion, but other antioxidant activities were increased. This indicated that severe gastrointestinal digestion could not destroy the antioxidant functional YBCP. Therefore, YBCP is suitable for the application of nutrition and health products.

Key words： yak bone collagen peptide; antioxidant; simulate gastrointestinal digestion Hydroxyl radical scavenging ability; Fe2+ chelating ability; ABTS+ clearance

Cite this article

YANG Yuliang , YI Dalong , LIU Chunyu , XIN Yu , GU Zhenghua , LIU Huaigao , GUO Zitao , ZHANG Liang . Effects of in vitro simulated digestion on the antioxidant activity of yak bone collagen peptides[J]. Food and Fermentation Industries, 2021 , 47(13) : 79 -84 . DOI: 10.13995/j.cnki.11-1802/ts.026702

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