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Tropical Journal of Pharmaceutical Research
Pharmacotherapy Group, Faculty of Pharmacy, University of Benin, Benin City, Nigeria
ISSN: 1596-5996
EISSN: 1596-9827
Vol. 14, No. 3, 2015, pp. 441-447
Bioline Code: pr15058
Full paper language: English
Document type: Research Article
Document available free of charge

Tropical Journal of Pharmaceutical Research, Vol. 14, No. 3, 2015, pp. 441-447

 en Influence of In vitro Digestion on Antioxidative Activity of Coconut Meat Protein Hydrolysates
Jin, Bei; Zhou, Xiaosong; Li, Bing; Lai, Weiting & Li, Xiyin

Abstract

Purpose: To investigate the antioxidative stability of coconut meat protein hydrolysates (CMPHs) in the gastrointestinal tract, and evaluate the changes in antioxidant activity, amino acid composition and molecular weight distribution of CMPHs during gastrointestinal (GI )digestion
Methods: A two-stage in vitro digestion model (pepsin treatment for 2 h followed by pancreatin treatment for 2 h, both at 37 °C) was used to simulate the process of GI digestion to determine changes in antioxidant activities, namely, 1,1- diphenyl-2-picrylhydrazyl and hydroxyl radical scavenging and reducing power, of CMPHs previously prepared by papain digestion.
Results: Based on the in vitro pepsin–pancreatin simulated GI digestion, it was found that there were more free amino acids and smaller oligopeptides with MW < 500 Da in the final GI digests. Compared with blank, enzymatic breakdown of the GI digests increased their hydroxyl (by 11.8 %) and reducing power (by 71.8 %).
Conclusion: CMPHs are high value-added antioxidants and possess a potential capacity to resist gastrointestinal digestion, which makes them promising ingredients for formulation of functional foods.

Keywords
Coconut meat protein; Hydrolysates; Simulated gastrointestinal digestion; Antioxidative stability; Oligopeptides; Functional foods

 
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