Tropical Journal of Pharmaceutical Research

Original Research Article | OPEN ACCESS

Influence of in vitro digestion on antioxidative activity of coconut meat protein hydrolysates

Bei Jin^1,2 , Xiaosong Zhou¹, Bing Li², Weiting Lai¹, Xiyin Li¹

¹School of Chemistry and Chemical Engineering, Lingnan Normal University, Zhanjiang 524048; ²Engineering Research Center of Starch and Vegetable Protein Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China.

For correspondence:- Bei Jin Email: jinbeikim2013@163.com Tel:+867593174025

Received: 17 April 2014 Accepted: 16 January 2015 Published: 31 March 2015

Citation: Jin B, Zhou X, Li B, Lai W, Li X. Influence of in vitro digestion on antioxidative activity of coconut meat protein hydrolysates. Trop J Pharm Res 2015; 14(3):441-447 doi: 10.4314/tjpr.v14i3.12

© 2015 The authors.
This is an Open Access article that uses a funding model which does not charge readers or their institutions for access and distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0) and the Budapest Open Access Initiative (http://www.budapestopenaccessinitiative.org/read), which permit unrestricted use, distribution, and reproduction in any medium, provided the original work is properly credited..

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