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Molecules, Vol. 23, Pages 1591: Protein Hydrolysates’ Absorption Characteristics in the Dynamic Small Intestine In Vivo

Molecules, Vol. 23, Pages 1591: Protein Hydrolysates’ Absorption Characteristics in the Dynamic Small Intestine In Vivo

Molecules doi: 10.3390/molecules23071591

Authors: Yuanqing He Lingling Shen Chaoyue Ma Min Chen Ye Pan Lijing Yin Jie Zhou Xiaochun Lei Qian Ren Yuqing Duan Haihui Zhang Haile Ma

Background: Dietary proteins are known for their wide range of nutritional, functional and biological properties. Although the total amount of proteins may be obtained from mixtures, its “availability” for absorption in the gut is in many cases quite uncertain or even varies for the same food depending on processing conditions, the presence of other components, and so on. Methods: To obtain accurate protein hydrolysate absorption data, we have developed a small intestine model (SIM) to test them. Results: The results indicated that the protein hydrolysates were absorbed rapidly during the first 15 min, and then decreased to 90 min, then they were absorbed again from 90 min to the endpoint. The protein absorption was also affected by the protein processing method used. The Enzyme + Ultrasound (EU) processing method group had a higher absorption rate than the Enzyme (E) processing method group, and the absorption of the Enzyme + Artificial gastric juice processing method (EH) and Enzyme + Ultrasound + Artificial gastric juice processing method (EUH) groups was reduced compared to the E group alone. The amino acid analysis results showed that the amino acids were reduced and absorbed by our SIM in almost all groups except for cysteine and methionine. In general, the Pearson relation value of the amino acid contents between before SIM and after SIM was 0.887, which indicated that single amino acid absorption was mainly related to its content in the whole amino acids. The single amino acid absorption ratio among different groups also displayed differences, which ranged from 31% to 46% (E group from 39% to 42%; EU group from 40% to 47%; EH group from 31% to 39%; EUH group from 35% to 41%). Conclusions: The protein hydrolysates’ varied from startpoint to endpoint, and the protein absorption was affected by processing method.

Authors:   He, Yuanqing ; Shen, Lingling ; Ma, Chaoyue ; Chen, Min ; Pan, Ye ; Yin, Lijing ; Zhou, Jie ; Lei, Xiaochun ; Ren, Qian ; Duan, Yuqing ; Zhang, Haihui ; Ma, Haile
Journal:   Molecules
Volume:   23
edition:   7
Year:   2018
Pages:   1591
DOI:   10.3390/molecules23071591
Publication date:   29-Jun-2018
Facts, background information, dossiers
  • absorption
  • ultrasound
  • Single
  • proteins
  • molecules
  • amino acids
More about Molecular Diversity Preservation International
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