Dynamic gastrointestinal digestion of tilapia (Oreochromis mossambicus) skin gelatin: changes of hydrolysate properties and dipeptidyl peptidase IV inhibitory activity.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2024-12-26 DOI:10.1002/jsfa.14090

Ritian Jin, Chang Liu, Jing Song, Duo Liang, Rong Lin, Zhongyang Ren, Cheng Li, Jiaqi Shang, Shen Yang

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Abstract

Background: It is important to study the physicochemical properties of tilapia (Oreochromis mossambicus) skin gelatin and the changes in dipeptidyl peptidase IV (DPP-IV) inhibition activity during gastrointestinal digestion in order to understand and exploit the potential of tilapia as a source of DPP-IV inhibitory peptides.

Results: The DPP-IV inhibition of fish-skin gelatin increased from 9.92 ± 0.76% to 36.75 ± 0.98%, and further to 51.06 ± 1.23%, following simulated intestinal digestion for a period of 60 min. After gastric digestion, the degree of hydrolysis (DH) was 18.19 ± 0.48%, the average molecular weight (AMW) was 219 ± 7.19 kDa, the sum of charged groups was -5.08 ± 0.32, and the surface hydrophobicity of the hydrolysate was 24.81 ± 0.25. After intestinal digestion, these values changed to 27.72 ± 0.47%, 146.56 ± 8.16 kDa, -8.09 ± 0.32, and 13.04 ± 0.53, respectively. The DH and sum of charged groups exhibited positive correlations with DPP-IV inhibition (0.94 and 0.71, respectively), but AMW showed a negative correlation (-0.96). MATLAB fit functions were applied to predict theoretical inhibition values, with the fitted equation: DPP-IV inhibition = 2.5885 × DH - 0.0983 × AMW - 1.0047 × sum of charged groups + 3.5118. The test set for the multiple linear regression model demonstrated an R² equal to or greater than 0.8.

Conclusion: The DH, AMW, and sum of charged groups in the hydrolysate correlated with DPP-IV inhibition, and the fitted equation predicted DPP-IV inhibition effectively in tilapia skin gelatin. © 2024 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.