Comparative study on the in vitro digestibility of chicken protein after different modifications

Jiahui Chen; Zhengdong Zhao; Guanghong Zhou; Xinglian Xu

doi:10.1016/j.foodchem.2022.132652

Comparative study on the in vitro digestibility of chicken protein after different modifications

Food Chem. 2022 Aug 15:385:132652. doi: 10.1016/j.foodchem.2022.132652. Epub 2022 Mar 9.

Authors

Jiahui Chen¹, Zhengdong Zhao¹, Guanghong Zhou¹, Xinglian Xu²

Affiliations

¹ Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
² Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: xlxus@njau.edu.cn.

PMID: 35278732
DOI: 10.1016/j.foodchem.2022.132652

Abstract

The effects of tea polyphenols (TPPs) and ultrasound treatment (UDT) on the digestibility of chicken myofibrillar protein (MPN) in anenhanced oxidation system were investigated. As observed, the original aggregates of MPN were much lower in the UDT-assisted group than in the control protein group, and the difference widened after the incorporation of TPPs. The covalent structures of the UDT-assisted oxidation groups were verified via mass spectrometry and amino acid (AAD) measurements. The peptide abundance increased after the UDT-assisted covalent reaction and most of these peptides were derived from the structural proteins of MPNs according to the results of nano-LC-ESI-MS/MS. Digestion kinetic analysis showed that the digestion level of the EGCG-treated group was better than that of the other treated groups, regardless of the UDT-assisted covalent reaction. Overall, the combination of EGCG oxidation and UDT may be an efficient way to promote the nutritional value of the final MPN products.

Keywords: (−)-Epigallocatechin gallate (EGCG); (−)-Epigallocatechin gallate (PubChem CID: 65064); (−)-epicatechin (PubChem CID: 72276); (−)-epigallocatechin (PubChem CID: 72277); 5,5′-Dithio-bis(2-nitrobenzoic acid) (PubChem CID: 6254); 8-Anilino-1-naphthalenesulfonic acid (PubChem CID: 1369); Covalent interaction; Digestive properties; Myofibrillar protein; Tea polyphenols; Ultrasound treatment.

MeSH terms

Animals
Catechin* / chemistry
Chickens / metabolism
Kinetics
Polyphenols / analysis
Proteins
Tandem Mass Spectrometry
Tea / chemistry

Substances

Polyphenols
Proteins
Tea
Catechin