In vitro digestibility and Caco-2 cell bioavailability of sea lettuce (Ulva fenestrata) proteins extracted using pH-shift processing
(2021) In Food Chemistry 356. p.1-11- Abstract
Seaweed is a promising sustainable source of vegan protein as its farming does not require arable land, pesticides/insecticides, nor freshwater supply. However, to be explored as a novel protein source the content and nutritional quality of protein in seaweed need to be improved. We assessed the influence of pH-shift processing on protein degree of hydrolysis (%DH), protein/peptide size distribution, accessibility, and cell bioavailability of Ulva fenestrata proteins after in vitro gastrointestinal digestion. pH-shift processing of Ulva, which concentrated its proteins 3.5-times, significantly improved the %DH from 27.7±2.6% to 35.7±2.1% and the amino acid accessibility from 56.9±4.1% to 72.7±0.6%. Due to the higher amino acid... (More)
Seaweed is a promising sustainable source of vegan protein as its farming does not require arable land, pesticides/insecticides, nor freshwater supply. However, to be explored as a novel protein source the content and nutritional quality of protein in seaweed need to be improved. We assessed the influence of pH-shift processing on protein degree of hydrolysis (%DH), protein/peptide size distribution, accessibility, and cell bioavailability of Ulva fenestrata proteins after in vitro gastrointestinal digestion. pH-shift processing of Ulva, which concentrated its proteins 3.5-times, significantly improved the %DH from 27.7±2.6% to 35.7±2.1% and the amino acid accessibility from 56.9±4.1% to 72.7±0.6%. Due to the higher amino acid accessibility, the amount of most amino acids transported across the cell monolayers was higher in the protein extracts. Regarding bioavailability, both Ulva and protein extracts were as bioavailable as casein. The protein/peptide molecular size distribution after digestion did not disclose a clear association with bioavailability.
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- author
- Trigo, João P. ; Engström, Niklas LU ; Steinhagen, Sophie ; Juul, Louise ; Harrysson, Hanna ; Toth, Gunilla B. LU ; Pavia, Henrik ; Scheers, Nathalie and Undeland, Ingrid
- publishing date
- 2021
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Caco-2 cells, Phenolic content, Protein isolation, Protein size distribution, Seaweed, Simulated gastrointestinal digestion
- in
- Food Chemistry
- volume
- 356
- article number
- 129683
- pages
- 1 - 11
- publisher
- Elsevier
- external identifiers
-
- scopus:85103764942
- pmid:33845254
- ISSN
- 0308-8146
- DOI
- 10.1016/j.foodchem.2021.129683
- language
- English
- LU publication?
- no
- additional info
- Funding Information: The study was supported by the Swedish Foundation for Strategic Research (SFF) and Formas and conducted within the projects ‘Sweaweed’ (Grant no. RBP14-0045) and ‘CirkAlg’ (Grant no. 2018-01839), respectively. The authors are grateful to Rikard Fristedt for the help with amino acid quantification, to Darja Dobermann for the help with the bioavailability preliminary trials, and to Mursalin Sajib for the assistance with the size exclusion chromatography. Publisher Copyright: © 2021 The Author(s) Copyright: Copyright 2021 Elsevier B.V., All rights reserved.
- id
- 7f5e9b4c-db61-4a6a-8f60-6e61f933d6b1
- date added to LUP
- 2021-09-08 10:10:39
- date last changed
- 2024-06-16 18:32:48
@article{7f5e9b4c-db61-4a6a-8f60-6e61f933d6b1, abstract = {{<p>Seaweed is a promising sustainable source of vegan protein as its farming does not require arable land, pesticides/insecticides, nor freshwater supply. However, to be explored as a novel protein source the content and nutritional quality of protein in seaweed need to be improved. We assessed the influence of pH-shift processing on protein degree of hydrolysis (%DH), protein/peptide size distribution, accessibility, and cell bioavailability of Ulva fenestrata proteins after in vitro gastrointestinal digestion. pH-shift processing of Ulva, which concentrated its proteins 3.5-times, significantly improved the %DH from 27.7±2.6% to 35.7±2.1% and the amino acid accessibility from 56.9±4.1% to 72.7±0.6%. Due to the higher amino acid accessibility, the amount of most amino acids transported across the cell monolayers was higher in the protein extracts. Regarding bioavailability, both Ulva and protein extracts were as bioavailable as casein. The protein/peptide molecular size distribution after digestion did not disclose a clear association with bioavailability.</p>}}, author = {{Trigo, João P. and Engström, Niklas and Steinhagen, Sophie and Juul, Louise and Harrysson, Hanna and Toth, Gunilla B. and Pavia, Henrik and Scheers, Nathalie and Undeland, Ingrid}}, issn = {{0308-8146}}, keywords = {{Caco-2 cells; Phenolic content; Protein isolation; Protein size distribution; Seaweed; Simulated gastrointestinal digestion}}, language = {{eng}}, pages = {{1--11}}, publisher = {{Elsevier}}, series = {{Food Chemistry}}, title = {{In vitro digestibility and Caco-2 cell bioavailability of sea lettuce (Ulva fenestrata) proteins extracted using pH-shift processing}}, url = {{http://dx.doi.org/10.1016/j.foodchem.2021.129683}}, doi = {{10.1016/j.foodchem.2021.129683}}, volume = {{356}}, year = {{2021}}, }