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Improved digestibility and bioavailability of pea protein following enzymatic treatment and fermentation by lactic acid bacteria

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Abstract

Peas (Pisum sativum L.) have a potential commercial value because of their high protein content, non-GMO status, low allergenicity. This study examined changes in the digestion and absorption properties of enzyme-modified and fermented pea protein (EFPP) produced through enzymatic treatment of pea protein and fermentation with lactic acid bacteria. EFPP was digested 22.50% more than isolated pea protein (IPP) during the first 15 min in vitro digestion model. Based on the Caco-2 cell monolayer model, EFPP showed 38.40% higher bioavailability than IPP. Gel Permeation Chromatography showed that the average molecular weight of EFPP was 98.79% lower than that of IPP. The secondary structure of protein was analyzed by Fourier transform infrared spectrometry and it showed a 53.92% reduction in β-sheet of EFPP than IPP. These results indicate that enzyme treatment and fermentation of pea protein reduced the molecular weight, modified the secondary structure, and improved digestibility and bioavailability.

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Authors and Affiliations

  1. R&D Center, Chong Kun Dang Healthcare, Seoul, 07249, Republic of Korea

    Hyeon Deok Kim, Keun Suk Lee, Kyung Eun Lee & Byung-Yong Kim

  2. Department of Public Health Science, Korea University, Seoul, 02841, Republic of Korea

    Hyeon Deok Kim & Hyung Joo Suh

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  1. Hyeon Deok Kim
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  2. Keun Suk Lee
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Kim, H.D., Lee, K.S., Lee, K.E. et al. Improved digestibility and bioavailability of pea protein following enzymatic treatment and fermentation by lactic acid bacteria. Food Sci Biotechnol 33, 607–615 (2024). https://doi.org/10.1007/s10068-023-01335-9

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  • DOI: https://doi.org/10.1007/s10068-023-01335-9

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