Effect of high hydrostatic pressure treatment on the antioxidant activity of lactoferrin before and after gastrointestinal digestion

Ruibin Guo; Jinzhao Xu; Yinlong Ma; Guoxin Teng; Yidan Chen; Xiaoxi Xu

doi:10.1016/j.foodchem.2023.137350

Effect of high hydrostatic pressure treatment on the antioxidant activity of lactoferrin before and after gastrointestinal digestion

Food Chem. 2024 Feb 1:433:137350. doi: 10.1016/j.foodchem.2023.137350. Epub 2023 Sep 1.

Authors

Ruibin Guo¹, Jinzhao Xu¹, Yinlong Ma², Guoxin Teng³, Yidan Chen³, Xiaoxi Xu⁴

Affiliations

¹ Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
² Hubei Danone Food & Beverage Co., LTD., Wuhan, Hubei 430040, China.
³ Inner Mongolia Mengniu Dairy Co., Ltd, Inner Mongolia 011500, China.
⁴ Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: xiaoxi_xu01@163.com.

PMID: 37683477
DOI: 10.1016/j.foodchem.2023.137350

Abstract

In this study, high hydrostatic pressure treatment of lactoferrin was used to investigate its effect on the hydrolysis and antioxidant activity of lactoferrin. The results showed that high hydrostatic pressure treatment at 600 MPa increased the exposure level of tryptophan residues of lactoferrin by 82.29%, which significantly altered the tertiary structure of lactoferrin, and this change was observed in scanning electron microscopy as an increase in the contact area of lactoferrin that could be contacted by proteases. Pressure treatments of 400 MPa and above increased the hydrolysis of lactoferrin for gastrointestinal digestion by 21.19%, which increased the release of antioxidant-related amino acids and increased the free radical scavenging capacity of lactoferrin intestinal digestive fluid by 35.12%. Meanwhile, two lactoferrin antioxidant peptides, QAYPNLCQLCK and NCPDKFCLFK, were identified in the lactoferrin intestine digest. These findings indicate that high hydrostatic pressure treatment could be a potentially beneficial method for processing lactoferrin.

Keywords: Amino acid content; Antioxidant activity; High hydrostatic pressure; In vitro digestion; Lactoferrin; Polypeptide.