Title : Bioactive peptides derived after simulated gastrointestinal digestion of cooked catfish fillet for human health-promoting
Abstract:
Catfish fillet (CFF) has 30% protein, making it an interesting human protein source. Reports of bioactive peptides have been generated from the enzymatic hydrolysis of many fish proteins. However, the bioactive peptides generated from CFF digestion for health promotion are still unknown. The goal of this study was to investigate the bioactivity of the peptide from cooked CFF after being simulated by in vitro gastrointestinal (GI) digestion at different temperatures (raw meat, 50 °C, 70 °C, 90 °C, and 110 °C for 10 minutes). Cooked CFF GI digests had better degree of hydrolysis, antioxidant activity, DPP-IV inhibitory activity (antidiabetic), and ACE inhibitory activity (antihypertensive) than raw meat (uncooked). In indicating that thermal treatment could be improved the release of the potent bioactive peptide. In term of thermal treatment, at 70°C, the GI-digested CFF demonstrated the highest antioxidant activity, DPP-IV inhibitory activity (antidiabetic), and ACE inhibitory activity (antihypertensive). On the other hand, the digest at 110 °C for 10 minutes showed the least inhibitory activity. Furthermore, blood proteases can hydrolyse transported peptides when they enter the bloodstream via intestinal (epithelial) cells. Thus, to ensure the bioactivity of the GI-digest CFF/70 peptides, it was subjected to in vitro human blood plasma hydrolysis using plasmin. CFF/70 from GI digestion was slightly degraded but retained its bioactivities. As a result, our findings provided the first evidence that CFF is a new functional food with antioxidant activity, DPP-IV inhibition, and ACE inhibition following absorption via GI digestion and blood circulation.
What will the audience learn from your presentation?
• The degree of hydrolysis of CFF after GI digestion can be improved by thermal treatment. • The health-promoting peptide can be released after consuming the cooked CFF.
• The CFF subjected to cooking at 70 °C for 10 minutes could provide an excellent source of antioxidant, ACE, and DPP-IV inhibitory peptides upon GI and blood protease digestions, which could exert some health benefits in addition to its nutritional value.
