Food and Fermentation Industries >

2025 , Vol. 51 >Issue 10: 145 - 151

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039271

Antioxidant effects of pigeon meat in vitro digestive fluid and its secretagogue effects on cholecystokinin and glucagon-like peptide-1 in cells

  • GUO Siqi ,
  • PAN Xiaona ,
  • DONG Hao ,
  • ZHAO Wenhong ,
  • ZENG Xiaofang ,
  • BAI Weidong ,
  • CHEN Weibo ,
  • YANG Juan
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  • 1(College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China)
    2(Academy of Contemporary Agricultural Engineering Innovations, Guangzhou 510225, China)
    3(Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou 510225, China)
    4(Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China)
    5(Meizhou Golden Green Modern Agriculture Development Co.Ltd., Meizhou 514500, China)

Received date: 2024-03-19

  Revised date: 2024-08-14

  Online published: 2025-06-11

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Abstract

As a common food cooking and processing raw material, the nutritional and functional properties of the digestive products of pigeons have not been systematically studied.To determine the main nutritional and functional characteristics of pigeon meat, the degree of hydrolysis, total free amino acids content, molecular weight of peptides, and antioxidant activity of the in vitro digestive fluid of pigeon meat were determined, and the secretion-promoting effects of cholecystokinin (CCK) and glucagon-like peptide-1 (GLP-1) of STC-1 cells were evaluated.Results showed that pigeon meat were decomposed gradually after simulated digestion, and the degree of hydrolysis varied from 24.24%-34.12%.During in vitro digestion, protein was decomposed into small molecular peptides and free amino acids.After digestion for 4 h, the maximum content of total free amino acids reached 37.54 mg/g, and the proportion of small molecular peptides<3 kDa was about 60%,the iron reduction rate, DPPH free radical scavenging rate and hydroxyl free radical scavenging rate reached 9.05%, 38.81% and 51.67%, respectively, indicating that pigeon meat digestion fluid had good nutritional value and antioxidant activity.The effect of digestive fluid on the secretion of cholecystokinin and glucagon-like peptide-1 in STC-1 cells was significantly higher than that in the control group.In conclusion, the in vitro digestive fluid of pigeon meat had certain antioxidant capacity and the function of regulating feeding and lowering blood sugar.

Key words： pigeon meat; simulated digestion in vitro; antioxidant research; cholecystokinin (CCK); glucagon-like peptide-1 (GLP-1)

Cite this article

GUO Siqi , PAN Xiaona , DONG Hao , ZHAO Wenhong , ZENG Xiaofang , BAI Weidong , CHEN Weibo , YANG Juan . Antioxidant effects of pigeon meat in vitro digestive fluid and its secretagogue effects on cholecystokinin and glucagon-like peptide-1 in cells[J]. Food and Fermentation Industries, 2025 , 51(10) : 145 -151 . DOI: 10.13995/j.cnki.11-1802/ts.039271

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