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Bioactive Protein Hydrolysate Obtained from Canned Sardine and Brewing By-products: Impact of Gastrointestinal Digestion and Transepithelial Absorption

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Abstract

A sardine protein hydrolysate (SPH) was prepared by hydrolysis of sarcoplasmic proteins from canned sardine by-product with proteases from brewer’s spent yeast (BSY). The SPH presented in vitro angiotensin converting enzyme-inhibitory (ACE-I) and ferric reducing antioxidant potential (FRAP). However, the challenge before in vivo efficacy studies is to understand the impact of ultrafiltration (UF), simulated gastrointestinal (GI) digestion, and the intestinal cell permeability. Thus, this work was carried out to study the influence of these parameters on SPH bioactivity; two predictive models for human intestinal absorption were compared. Results showed that ACE-I and antioxidant activities were improved after UF of SPH through a 10 kDa cut-off membrane; simulated GI increased the FRAP value whereas the ACE-I remained similar. The apparent permeability coefficients of < 10 kDa fraction evaluated using Caco-2 and Caco-2/HT29-MTX cell models were 5.89 × 10−6 cm/s and 10.93 × 10−6 cm/s, respectively. Mass spectrometry revealed that molecules with m/z between 1000 and 5000 were transported across Caco-2/HT29-MTX cell monolayer. Basolateral permeates presented antioxidant activity but no ACE-I activity was detected. These results suggest that SPH prepared by BSY proteases is promising as functional ingredient with enhanced antioxidant activity and justifies further in vivo studies to confirm its pharmacological efficacy.

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Acknowledgements

This work received financial support from project UID/QUI/50006/2013—POCI/01/0145/FEDER/007265 with financial support from FCT/MEC through national funds and co-financed by FEDER, under the Partnership Agreement PT2020. One of the authors (Elsa F. Vieira) wishes to thank the Fundação para a Ciência e a Tecnologia, Portugal the grant SFRH/BD/81845/2011. Authors declare no conflict of interest.

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Authors and Affiliations

  1. LAQV/REQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, 4050-313, Porto, Portugal

    Elsa F. Vieira & Isabel M. P. L. V. O. Ferreira

  2. LAQV/REQUIMTE, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, R. Dr. António Bernardino de Almeida 431, 4200-072, Porto, Portugal

    Elsa F. Vieira

  3. i3S – Instituto de Investigação e Inovação em Saúde, Universidade do Porto, 4200-135, Porto, Portugal

    José das Neves

  4. INEB – Instituto de Engenharia Biomédica, Universidade do Porto, 4200-135, Porto, Portugal

    José das Neves

  5. CESPU, Instituto de Investigação e Formação Avançada em Ciências e Tecnologias da Saúde & Instituto Universitário de Ciências da Saúde, 4585-116, Gandra, Portugal

    José das Neves

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  1. Elsa F. Vieira
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Vieira, E.F., das Neves, J. & Ferreira, I.M.P.L.V.O. Bioactive Protein Hydrolysate Obtained from Canned Sardine and Brewing By-products: Impact of Gastrointestinal Digestion and Transepithelial Absorption. Waste Biomass Valor 12, 1281–1292 (2021). https://doi.org/10.1007/s12649-020-01113-2

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