Effects of glycation with chitooligosaccharide on digestion and fermentation processes of lactoferrin in vitro

Wenduo Wang; Chun Chen; Chunxia Zhou; Zhongsheng Tang; Donghui Luo; Xiong Fu; Siming Zhu; Xinhe Yang

doi:10.1016/j.ijbiomac.2023.123762

Effects of glycation with chitooligosaccharide on digestion and fermentation processes of lactoferrin in vitro

Int J Biol Macromol. 2023 Apr 15:234:123762. doi: 10.1016/j.ijbiomac.2023.123762. Epub 2023 Feb 20.

Authors

Wenduo Wang¹, Chun Chen², Chunxia Zhou³, Zhongsheng Tang³, Donghui Luo³, Xiong Fu⁴, Siming Zhu⁵, Xinhe Yang³

Affiliations

¹ School of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China; SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
² SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
³ School of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China.
⁴ SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China. Electronic address: lfxfu@scut.edu.cn.
⁵ SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China. Electronic address: lfsmzhu@scut.edu.cn.

PMID: 36812963
DOI: 10.1016/j.ijbiomac.2023.123762

Abstract

This study aimed to investigate the digestion and fermentation processes of lactoferrin (LF) glycated with chitooligosaccharide (COS) under a controlled Maillard reaction, utilizing the in vitro digestion and fermentation model, and to compare the results of these processes to LF undertaken without glycation. After gastrointestinal digestion, the products of the LF-COS conjugate were found to have more fragments with lower molecular weight than LF, and the antioxidant capabilities (via ABTS and ORAC assay) of the LF-COS conjugate digesta also increased. In addition, the undigested fractions could be further fermented by the intestinal microbiota. Compared with LF, more short-chain fatty acids (SCFAs) were generated (from 2397.40 to 2623.10 μg/g), and more species of microbiota (from 451.78 to 568.10) were observed in LF-COS conjugate treatment. Furthermore, the relative abundance of Bacteroides and Faecalibacterium that could utilize carbohydrates and metabolic intermediates to produce SCFAs also increased in LF-COS conjugate than that of LF. Our results demonstrated that glycation with COS under the controlled wet-heat treatment Maillard reaction could modify the digestion of LF and have a potentially positive influence on the intestinal microbiota community.

Keywords: Chitooligosaccharide; Digestion; Fermentation; Glycation; Lactoferrin.

MeSH terms

Digestion
Fermentation
Lactoferrin* / metabolism
Maillard Reaction*

Substances

Lactoferrin
oligochitosan