scholarly journals Effect of pH and Heat Treatment on the Antioxidant Activity of Egg White Protein-Derived Peptides after Simulated In-Vitro Gastrointestinal Digestion

Antioxidants ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1114
Author(s):  
Priyanka Singh Rao ◽  
Emerson Nolasco ◽  
Akihiro Handa ◽  
Michael J. Naldrett ◽  
Sophie Alvarez ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Antioxidant Activity ◽  
Protein Aggregation ◽  
Critical Factor ◽  
Protein Digestibility ◽  
Egg White ◽  
Egg White Protein ◽  
Heat Treated ◽  
Egg White Powder

The study aimed to analyze pH and heat treatment’s effect in modulating the release of peptides with antioxidant activity after simulated gastrointestinal (GI) digestion of Egg white powder (EWP). EWP samples with neutral (EWPN) and alkaline (EWPA) pH were heat-treated at 20, 60, and 90 °C and analyzed for protein aggregation, solubility, and GI digestibility. Heat treatment decreased solubility and induced protein aggregation, which was higher for EWPN as compared to EWPA. The unfolding of EWPA proteins at 60 °C exhibited a higher GI digestibility and antioxidant activity via Oxygen Radical Absorbance Capacity (ORAC) assay as compared to EWPN. Interestingly, a reverse trend was observed in the cellular antioxidant assay, and the GI-digest of EWPN exhibited a higher antioxidant activity. The LC-MS/MS analysis are in concordance with cellular antioxidant activity assay and showed a higher intensity for peptides with potential antioxidant activity in the GI-digest of EWPN. The results indicate that heat treatment but not the pH is a critical factor in improving the protein digestibility and releasing peptides with antioxidant activity after GI digestion.

scholarly journals BIOCHEMICAL EVALUATION OF SEED OF AN UNDER UTILIZED LEGUME (Mucuna utili)

2021 ◽  
Vol 25 (1) ◽  
pp. 40-45
Author(s):  
E. A. IYAYI ◽  
J. I. EGHAREVBA
Keyword(s):  
Heat Treatment ◽  
Crude Protein ◽  
Protein Digestibility ◽  
In Vitro Protein Digestibility ◽  
Ether Extract ◽  
Crude Fibre ◽  
Heat Treated ◽  
Biochemical Evaluation ◽  
Vitro Protein

The effect of heat treatment and germination on the proximate and mineral composition, HCH, tannins, phytic acid and the in vitro protein digestibility of Mucuna utilis seeds were studied. The raw seeds had a protein content of 35.4%, 7.7% crude fibre, 3.2% ether extract, 5.8% ash and 47.9% carbohydrates on a dry matter basis. The germinated and dehulled seeds had 40.5% crude protein 2.2% crude fibre, 3.4% ether extract, 7.0% ash 47.0% carbohydrates, while the heat -treated seeds had 34.4% crude protein, 11.9% crude fibre, 3.3% ether extract, 9.4% ash and 41.1% carbohydrates. Potassium and iron were the most abundant minerals while the least were sodium and copper. Germination caused a reduction in the levels of all minerals while heat treatment also caused a reduction in the levels of the minerals but with exception of Ca, Mg and Zn. Processing caused a reduction in all the levels of anti-nutritional factors assayed. The in-vitro protein digestibility of the raw seeds was 89.4%; 91.7% for the heat-treated seeds and 76.0% for the germinated seeds.

Effect of heating on canola meal protein degradation in the rumen and digestion in the lower gastrointestinal tract of steers

1992 ◽  
Vol 72 (1) ◽  
pp. 83-88 ◽  
Author(s):  
S. A. Moshtaghi Nia ◽  
J. R. Ingalls
Keyword(s):  
Heat Treatment ◽  
Protein Digestibility ◽  
Steam Pressure ◽  
Heating Time ◽  
Canola Meal ◽  
Gi Tract ◽  
Moist Heat ◽  
Heat Treated ◽  
Meal Protein

Commercially available canola meal (CM) was moist heat treated at 127 °C with steam-pressure of 117 kPa for 15, 30, 45, 60 and 90 min. The effect of moist heat treatment of CM on rumen degradability and lower gastrointestinal (GI) tract digestibility of rumen escape dry matter (DM) and nitrogen (N) was determined using three rumen and two duodenal cannulated steers. Rumen degradability was estimated by incubating sample-filled small nylon bags in the rumen of steers for 10 and 16 h. Lower GI tract digestibility was estimated using a sequence of ruminal in situ incubation, in vitro incubation in an acid-pepsin solution and a mobile nylon bag technique. DM and N degradation of treated CM were significantly (P < 0.01) reduced in the rumen while the digestibility of DM and N in the lower GI tract was increased at all treatment times. At 16 h incubation, N disappearance declined in the rumen from 74.4 to 18.9% and increased in the lower GI tract from 16.2 to 64.2% for control and for CM heat treated for 45 min, respectively. Analysis of heat treated CM showed a significant reduction (P < 0.01) in the soluble N while the concentration of pepsin insoluble N, acid detergent insoluble N and neutral detergent insoluble N were increased as heating time increased. These increases in general were not associated with a decrease in N disappearance in the lower GI tract. Moist heat treatment was effective in increasing rumen escape of CM protein without adverse effect on protein digestibility in the lower GI tract. Key words: Canola meal, rumen degradability, post ruminal digestion, moist heat treatment, insoluble nitrogen

scholarly journals Comparative effects of high pressure processing and heat treatment on in vitro digestibility of pea protein and starch

2022 ◽  
Vol 6 (1) ◽  
Author(s):  
Alexandra E. Hall ◽  
Carmen I. Moraru
Keyword(s):  
Heat Treatment ◽  
High Pressure ◽  
Protein Digestibility ◽  
High Pressure Processing ◽  
In Vitro Digestibility ◽  
Trypsin Inhibitor Activity ◽  
Pea Protein ◽  
Structural Modifications ◽  
Heat Treated

AbstractThe effects of high-pressure processing (HPP) and heat treatment on the digestibility of protein and starch in pea protein concentrate (PPC) were investigated. Samples of PPC with 5% (5 P) and 15% (15 P) protein were treated by HPP (600 MPa/5 °C/4 min) or heat (95 °C/15 min) and their in vitro static and dynamic digestibility were compared to untreated controls. HPP-treated PPC underwent a greater degree of proteolysis and showed different peptide patterns after static gastric digestion compared to untreated and heat-treated PPC. Differences in protein digestibility among treatments during dynamic digestion were only significant (p < 0.05) during the first 20 min of jejunal, ileal, and total digestion for 5 P, and during the first 60 min of ileal digestion for 15 P. Neither static nor dynamic starch digestibility were dependent on treatment. HPP did not reduce trypsin inhibitor activity, whereas heat treatment reduced it by ~70%. HPP-induced structural modifications of proteins and starch did not affect their overall in vitro digestibility but enhanced gastric proteolysis.

“In vitro” and in Animal Model Studies on a Double Virus- Inactivated Factor VIII Concentrate

1995 ◽  
Vol 74 (03) ◽  
pp. 868-873 ◽  
Author(s):  
Silvana Arrighi ◽  
Roberta Rossi ◽  
Maria Giuseppina Borri ◽  
Vladimir Lesnikov ◽  
Marina Lesnikov ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Animal Model ◽  
Factor Viii ◽  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Virus Inactivation ◽  
Enveloped Viruses ◽  
Model Studies ◽  
Heat Treated

SummaryTo improve the safety of plasma derived factor VIII (FVIII) concentrate, we introduced a final super heat treatment (100° C for 30 min) as additional virus inactivation step applied to a lyophilized, highly purified FVIII concentrate (100 IU/mg of proteins) already virus inactivated using the solvent/detergent (SID) method during the manufacturing process.The efficiency of the super heat treatment was demonstrated in inactivating two non-lipid enveloped viruses (Hepatitis A virus and Poliovirus 1). The loss of FVIII procoagulant activity during the super heat treatment was of about 15%, estimated both by clotting and chromogenic assays. No substantial changes were observed in physical, biochemical and immunological characteristics of the heat treated FVIII concentrate in comparison with those of the FVIII before heat treatment.

scholarly journals PSVII-35 Late-Breaking Abstract: Microwave heat treatment feed effect on ruminal degradability and intestinal protein digestibility - a brief review

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 342-343
Author(s):  
Md Safiqur Rahaman Shishir ◽  
Muhammad Jamal Khan ◽  
Hassan Khanaki ◽  
Graham Brodie ◽  
Brendan Cullen ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Protein Digestibility ◽  
Soya Bean ◽  
Canola Meal ◽  
Canola Seed ◽  
Intestinal Protein ◽  
Bean Meal ◽  
Ruminal Degradability ◽  
Soya Bean Meal

Abstract Rumen degradability of crude protein (CP) of feed is a major factor that determines the utilization of CP in ruminant production. This study briefly reviewed the findings from six international studies of microwave (MW) heat treatment effect on feed CP rumen degradability and intestinal CP digestibility. Six in vitro studies of concentrate feed (canola seed, canola meal, soya bean meal, cottonseed meal, corn, and barley) showed a decrease in effective rumen degradability of dry matter and protein by 4–40% and 17–40%, respectively compared to control group (untreated concentrate feed). Among the six studies, four studies identified the MW heat treatment effect on intestinal protein digestibility. Due to MW heat treatment, canola seed, canola meal, soya bean meal, and cottonseed meal showed an increase in intestinal CP digestibility by 17%, 20%, 21%, and 19%, respectively. Overall the briefly reviewed studies showed that, MW heat treatment substantially reduced feed CP ruminal degradability and increased in vitro CP digestibility of ruminally undegraded CP.

Sign in / Sign up

Export Citation Format

Share Document