Food and Fermentation Industries >

2022 , Vol. 48 >Issue 5: 173 - 179

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025654

The effect of simulated digestion in vitro on structure and antioxidant activity of marine fish bone collagen oligopeptides

  • FENG Xiaowen ,
  • ZHAO Xiaohan ,
  • PAN Xiaoqi ,
  • PEI Chenhao ,
  • GU Ruizeng ,
  • LIU Wenying
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  • 1(Beijing Engineering Research Center of Protein and Functional Peptides,China National Research Institute of Food and Fermentation Industries,Beijing 100015,China)
    2(Biochemical School,Beijing City University,Beijing 100094,China)

Online published: 2022-04-06

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Abstract

Marine fish bone collagen oligopeptides (MFBCO) were used as the raw material in this study to explore their molecular mass distribution before and after simulated gastrointestinal digestion in vitro. The components with molecular weight less than 1000 u and the average molecular weight decreased by up to 23.95% after simulating digestion of gastric fluid before intestinal fluid, and the molecular weight changes of other digestion mode treatment groups were more stable. Ultraviolet full-wavelength scanning results showed that the change of tyrosine in the solution before and after digestion was less than 5%. Furthermore, circular dichroism spectroscopy analysis results showed that the content of antiparallel beta-folding decreased by 24.12% after simulating digestion of gastric fluid before intestinal fluid, and the changes of other secondary structures did not exceed 8.33%. Moreover, the secondary structure composition of other treatment groups was relatively stable which indicating that MFBCO could tolerate pepsin and trypsin in the gastrointestinal tract to some extent. DPPH free radical scavenging activity, ABTS free radical scavenging activity, ferric reduction ability plasma assay (FRAP) and oxygen radical absorbance capacity (ORAC) were further determined. It was inferred that MFBCO not only had anti-digestion stability in molecular weight and structure, but also had anti-digestion stability in antioxidant activity. This study provides a theoretical basis for the application of MFBCO in natural antioxidant food.

Key words： collagen oligopeptides; simulated digestion in vitro; ultraviolet spectrum; circular dichroism spectrum; antioxidant activity

Cite this article

FENG Xiaowen , ZHAO Xiaohan , PAN Xiaoqi , PEI Chenhao , GU Ruizeng , LIU Wenying . The effect of simulated digestion in vitro on structure and antioxidant activity of marine fish bone collagen oligopeptides[J]. Food and Fermentation Industries, 2022 , 48(5) : 173 -179 . DOI: 10.13995/j.cnki.11-1802/ts.025654

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