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Heat treatments of peptides from oyster (Crassostrea gigas) and the impact on their digestibility and angiotensin I converting enzyme inhibitory activity

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Abstract

The changes of protein digestibility, the peptides in the digestive juice and angiotensin I converting enzyme (ACE) inhibitory activity after heating of oysters were investigated. The digestibility of raw oysters was 71.1%, and that of oysters heated at 100 °C was 67.9%. A total of 169 and 370 peptides were identified from the digestion of raw oysters and heated oysters, respectively. According to UPLC-Q-TOF-MS spectra, the peptides with a molecular weight below 2000 Da accounted for 87.6% of the total peptides of raw oysters and 94% of heated oysters. Testing the ACE inhibitory activity in vitro, the IC50 values of raw oyster and cooked oyster were 6.77 μg/mL and 3.34 μg/mL, respectively. Taken together, the results showed that heated oysters could produce more active peptides and provide ACE inhibitory activity.

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Acknowledgements

This work was supported by the National Natural Science Foundation of China (31771926), the State Key Research and Development Plan “Modern Food Processing and Food Storage and Transportation Technology and Equipment” (2018YFD0400105).

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Authors and Affiliations

  1. School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, China

    Zixuan Guo, Hui Chen, Maolin Tu, Shuaifei Tao, Zhenyu Wang, Chao Wu, Shudong He & Ming Du

  2. Department of Food Science, College of Agricultural Sciences, Pennsylvania State University, State College, Pennsylvania, 16802, USA

    Fujunzhu Zhao

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  1. Zixuan Guo
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  3. Hui Chen
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Guo, Z., Zhao, F., Chen, H. et al. Heat treatments of peptides from oyster (Crassostrea gigas) and the impact on their digestibility and angiotensin I converting enzyme inhibitory activity. Food Sci Biotechnol 29, 961–967 (2020). https://doi.org/10.1007/s10068-020-00736-4

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