Glycation of tilapia protein hydrolysate decreases cellular antioxidant activity upon in vitro gastrointestinal digestion

Xiaogang Zhang; Parinya Noisa; Ali Hamzeh; Jirawat Yongsawatdigul

doi:10.1016/j.fochx.2024.101228

Glycation of tilapia protein hydrolysate decreases cellular antioxidant activity upon in vitro gastrointestinal digestion

Food Chem X. 2024 Feb 13:21:101228. doi: 10.1016/j.fochx.2024.101228. eCollection 2024 Mar 30.

Authors

Xiaogang Zhang^{1

2}, Parinya Noisa³, Ali Hamzeh², Jirawat Yongsawatdigul²

Affiliations

¹ School of Public Health, Zunyi Medical University, Zunyi, Guizhou 563000, China.
² School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, 111 University Avenue, Nakhon Ratchasima 30000, Thailand.
³ School of Biotechnology, Institute of Agricultural Technology, Suranaree University of Technology, 111 University Avenue, Nakhon Ratchasima 30000, Thailand.

Abstract

Changes in structural characteristics and antioxidant activity of tilapia hydrolysate glycated with glucose, fructose, or xylose at 90 °C for 12 h, and following in vitro gastrointestinal (GI) digestion were investigated. Fourier-transformed infrared (FTIR) band between 1,800 and 1,400 cm^-1 confirmed the structural modifications of hydrolysate under glycations. Glycation drastically increased ${ATBS}^{\cdot +}$ and ${ONOO}^{-}$ scavenging activities (p < 0.05) as well as ferric-reducing antioxidant power (FRAP). Xylose was the most effective sugar for glycation, yielding the highest chemical antioxidant activities (p < 0.05). However, glycated hydrolysates exhibited lower cellular antioxidant activity (CAA) on HepG2 cell when compared to hydrolysates. The extensive glycation of hydrolysates resulted in lower GI digestibility as confirmed by the FTIR spectra of C[bond, double bond]O, C-N, N-H, C-C, C-O, and C-H stretching vibrations. Glycation of tilapia hydrolysates only improved chemical antioxidant activities, but alleviated CAA, especially upon simulated GI digestion.

Keywords: Cellular antioxidant activity (CAA); Fourier-transformed infrared (FTIR) spectroscopy; Gastrointestinal (GI) digestion; Maillard reaction products (MRPs); Reducing power.