Abstract
Surimi gels containing β-glucan stabilized virgin coconut oil (VCO) were subjected to simulated gastrointestinal digestion and the resulting digest was analyzed for nutraceutical properties. β-glucan stabilized VCO nanoemulsion (βG-V-N) remarkably improved antioxidant activities of the surimi digest. When epigallocatechin gallate (EGCG) was added in nanoemulsion, the surimi digest showed the highest antioxidant activities. Antidiabetic activity of the digest was also improved by the addition of βG-V-N comprising EGCG. Nevertheless, the addition of βG-V-N lowered ACE inhibitory activity of surimi digest. The surimi digest from the gel added with βG-V-N possessed an inhibitory effect on five cancer cell lines including HEK (Human embryonic kidney 293 cells), MCF-7 (breast cancer cell line), U87 (human glioma), HeLa (human cervical cancer), and IMR-32 (human neuroblastoma), regardless of EGCG or α-tocopherol incorporated. This study demonstrated that surimi gel supplemented with βG-V-N in the presence of EGCG exhibited nutraceutical potential and could be used as a functional food.
Similar content being viewed by others
References
Ahmad M, Mudgil P, Gani A, Hamed F, Masoodi FA, Maqsood S (2019) Nano-encapsulation of catechin in starch nanoparticles: characterization, release behavior and bioactivity retention during simulated in-vitro digestion. Food Chem 270:95–104
Bougatef A, Nedjar-Arroume N, Manni L, Ravallec R, Barkia A, Guillochon D, Nasri M (2010) Purification and identification of novel antioxidant peptides from enzymatic hydrolysates of sardinelle (Sardinella aurita) by-products proteins. Food Chem 118:559–565
Bozbulut R, Sanlier N (2019) Promising effects of β-glucans on glyceamic control in diabetes. Trends Food Sci Technol 83:159–166
Chalamaiah M, Jyothirmayi T, Diwan PV, Kumar BD (2015) Antiproliferative, ACE- inhibitory and functional properties of protein hydrolysates from rohu (Labeo rohita) roe (egg) prepared by gastrointestinal proteases. J Food Sci Technol 52:8300–8307
Chalamaiah M, Yu W, Wu J (2018) Immunomodulatory and anticancer protein hydrolysates (peptides) from food proteins: a review. Food Chem 245:205–222
Chanarat S, Benjakul S (2013) Impact of transglutaminase on gelling properties of Indian mackerel fish protein isolate. Food Chem 136:929–937
Chanarat S, Benjakul S, H-Kittikun A (2012) Comparative study on protein cross-linking and gel enhancing effect of microbial transglutaminase on surimi from different fish. J Sci Food Agric 92:844–852
Chi C, Hu F, Wang B, Li T, Ding G (2015) Antioxidant and anticancer peptides from the protein hydrolysate of blood clam (Tegillarca granosa) muscle. J Funct Foods 15:301–313
Choromanska A, Kulbacka J, Rembialkowska N, Pilat J, Oledzki R, Harasym J, Saczko J (2015) Anticancer properties of low molecular weight oat beta-glucan—an in vitro study. Int J Biol Macromol 80:23–28
Fang M, Xiong S, Hu Y, Yin T, You J (2019) In vitro pepsin digestion of silver carp (Hypophthalmichthys molitrix) surimi gels after cross-linking by microbial transglutaminase (MTGase). Food Hydrocoll 95:152–160
Gamez C, Zafra MP, Sanz V, Mazzeo C, Ibanez MD, Sastre J, del Pozo V (2015) Simulated gastrointestinal digestion reduces the allergic reactivity of shrimp extract proteins and tropomyosin. Food Chem 173:475–481
Gani A, Benjakul S (2019) Effect of β-glucan stabilized virgin coconut oil nanoemulsion on properties of croaker surimi gel. J Aquat Food Prod Technol 28:194–209
García-Moreno PJ, Batista I, Pires C, Bandarra NM, Espejo-Carpio FJ, Guadix A, Guadix EM (2014) Antioxidant activity of protein hydrolysates obtained from discarded Mediterranean fish species. Food Res Int 65:469–476
Hur SJ, Lim BO, Decker EA, McClements DJ (2011) In vitro human digestion models for food applications. Food Chem 125:1–12
Hussain PR, Rather SA, Suradkar PP (2018) Structural characterization and evaluation of antioxidant, anticancer and hypoglycemic activity of radiation degraded oat (Avena sativa) β-glucan. Radiat Phys Chem 144:218–230
Kardono LBS, Tjahja IP, Artanti N, Manuel J (2013) Isolation, characterization and α- glucosidase inhibitory activity of beta glucan from silver ear mushroom (Tremella fuciformis). J Biol Sci 13:406–411
Khantaphant S, Benjakul S, Kishimura H (2011) Antioxidative and ACE inhibitory activities of protein hydrolysates from the muscle of brownstripe red snapper prepared using pyloric caeca and commercial proteases. Process Biochem 46:318–327
Ko J-Y, Kang N, Lee J-H, Kim J-S, Kim W-S, Park S-J, Kim Y-T, Jeona Y-J (2016) Angiotensin I-converting enzyme inhibitory peptides from an enzymatic hydrolysate of flounder fish (Paralichthys olivaceus) muscle as a potent anti-hypertensive agent. Process Biochem 51:535–541
Lappano R, Sebastiani A, Cirillo F, Rigiracciolo DC, Galli GR, Curcio R, Malaguarnera R, Belfiore A, Cappello AR, Maggiolini M (2017) The lauric acid-activated signalling prompts apoptosis in cancer cells. Cell Death Dis 3:17063. https://doi.org/10.1038/cddiscovery.2017.63
Liu S, Yu Z, Zhu H, Zhang W, Chen Y (2016) In vitro α-glucosidase inhibitory activity of isolated fractions from water extract of Qingzhuan dark tea. BMC Complement Altern Med 16:e378
Liu Z, Nakashima S, Nakamura T, Munemasa S, Murata Y, Nakamura Y (2017) (–)–Epigallocatechin-3-gallate inhibits human angiotensin-converting enzyme activity through an autoxidation-dependent mechanism. J Biochem Mol Toxicol 31:e21932
Maqsood S, Benjakul S (2010) Comparative studies of four different phenolic compounds on in vitro antioxidative activity and the preventive effect on lipid oxidation of fish oil emulsion and fish mince. Food Chem 119:123–132
Matsui T, Oki T, Osajima Y (1999) Isolation and identification of peptidic α-Glucosidase inhibitors derived from Sardine muscle hydrolyzate. Z Naturforsch C Biol Sci 54:259–263
Neves AC, Harnedy PA, O’Keeffe MB, FitzGerald RJ (2017) Bioactive peptides from Atlantic salmon (Salmo salar) with angiotensin converting enzyme and dipeptidyl peptidase IV inhibitory, and antioxidant activities. Food Chem 218:396–405
Oh J-Y, Kim E-A, Lee H, Kim H-S, Lee J-S, Jeon Y-J (2019) Antihypertensive effect of surimi prepared from olive flounder (Paralichthys olivaceus) by angiotensin-I converting enzyme (ACE) inhibitory activity and characterization of ACE inhibitory peptides. Process Biochem 80:164–170
Ovissipour M, Rasco B, Shiroodi SG, Modanlow M, Gholami S, Nemati M (2013) Antioxidant activity of protein hydrolysates from whole anchovy sprat (Clupeonella engrauliformis) prepared using endogenous enzymes and commercial proteases. J Sci Food Agric 93:1718–1726
Palozza P, Krinsky NI (1992) β-Carotene and α-tocopherol are synergistic antioxidants. Arch Biochem Biophys 297:184–187
Persson IAL, Josefsson M, Persson K, Andersson RGG (2006) Tea flavanols inhibit angiotensin-converting enzyme activity and increase nitric oxide production in human endothelial cells. J Pharm Pharmacol 58:1139–1144
Petcharat T, Benjakul S (2018) Effect of gellan incorporation on gel properties of bigeye snapper surimi. Food Hydrocoll 77:746–753
Picot L, Bordenave S, Didelot S, Fruitier-Arnaudin I, Sannier F, Thorkelsson G, Berge JP, Guerard F, Chabeaud A, Piot JM (2006) Antiproliferative activity of fish protein hydrolysates on human breast cancer cell lines. Process Biochem 41:1217–1222
Quan TH, Benjakul S (2019) Duck egg albumen hydrolysate-epigallocatechin gallate conjugates: antioxidant, emulsifying properties and their use in fish oil emulsion. Colloids Surf A 579:e123711
Ramadhan AH, Nawas T, Zhang X, Pembe WM, Xia W, Xu Y (2017) Purification and identification of a novel antidiabetic peptide from Chinese giant salamander (Andrias davidianus) protein hydrolysate against α-amylase and α-glucosidase. Int J Food Prop 20:S3360–S3372
Rohman A, Che Man YB (2011) The use of Fourier transform mid infrared (FT-MIR) spectroscopy for detection and quantification of adulteration in virgin coconut oil. Food Chem 129:583–588
Sae-leaw T, O’Callaghan YC, Benjakul S, O’Brien NM (2016) Antioxidant activities and selected characteristics of gelatin hydrolysates from seabass (Lates calcarifer) skin as affected by production processes. J Food Sci Technol 53:197–208
Senphan T, Benjakul S (2014) Antioxidative activities of hydrolysates from seabass skin prepared using protease. J Funct Foods 6:147–156
Senphan T, Benjakul S (2017) Comparative study on virgin coconut oil extraction using protease from hepatopancreas of pacific white shrimp and alcalase. J Food Process Preserv 41:e12771
Shah A, Ahmad M, Ashwar BA, Gani A, Masoodi FA, Wani IA, Wani SM, Gani A (2015) Effect of γ-irradiation on structure and nutraceutical potential of β-D-glucan from barley (Hordeum vulgare). Int J Biol Macromol 72:1168–1175
Shah A, Gani A, Masoodi FA, Wani SM, Ashwar BA (2017) Structural, rheological and nutraceutical potential of β-glucan from barley and oat. Bioact Carbohydr Diet Fibre 10:10–16
Sheela DL, Narayanankutty A, Nazeem PA, Raghavamenon AC, Muthangaparambi SR (2019) Lauric acid induce cell death in colon cancer cells mediated by the epidermal growth factor receptor downregulation: an in silico and in vitro study. Hum Exp Toxicol 38:753–761
Shi L, Wang X, Chang T, Wang C, Yang H, Cui M (2014) Effects of vegetable oils on gel properties of surimi gels. LWT Food Sci Technol 57:586–593
Sinthusamran S, Benjakul S (2018) Physical, rheological and antioxidant properties of gelatin gel as affected by the incorporation of β-glucan. Food Hydrocoll 79:409–415
Steel RGD, Torrie JH (1980) Principles and procedures of statistics. A biometrical approach. McGraw-Hill, New York
Stohs SJ, Bagchi D (1995) Oxidative mechanisms in the toxicity of metal ions. Free Radic Biol Med 18:321–336
Wang L, Liang Q, Chen Q, Xu J, Shi Z, Wang Z, Liu Y, Ma H (2014) Hydrolysis kinetics and radical-scavenging activity of gelatin under simulated gastrointestinal digestion. Food Chem 163:1–5
Xu L, Li W, Chen Z, Guo Q, Wang C, Santhanam RK, Chen H (2019) Inhibitory effect of Epigallocatechin-3-O-gallate on α-glucosidase and its hypoglycemic effect via targeting PI3K/AKT signaling pathway in L6 skeletal muscle cells. Int J Biol Macromol 125:605–611
Zhong Y, Ma C-M, Shahidi F (2012) Antioxidant and antiviral activities of lipophilic epigallocatechin gallate (EGCG) derivatives. J Funct Foods 4:87–93
Zhou X, Chen T, Lin H, Chen H, Liu J, Lyu F, Ding Y (2019) Physicochemical properties and microstructure of surimi treated with egg white modified by tea polyphenols. Food Hydrocoll. 90:82–89
Acknowledgements
The first author is thankful to Department of Food Science and Technology, University of Kashmir, India for allowing to use their laboratories. Scholarship given to first author under Thailand’s Education Hub for Southern Region of ASEAN Countries (TEH-AC, 2015) is also acknowledged. Prince of Songkla University (Grant No. AGR6302013N) was acknowledged for financial support.
Author information
Authors and Affiliations
Corresponding author
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Gani, A., Benjakul, S. & ul Ashraf, Z. Nutraceutical profiling of surimi gel containing β-glucan stabilized virgin coconut oil with and without antioxidants after simulated gastro-intestinal digestion. J Food Sci Technol 57, 3132–3141 (2020). https://doi.org/10.1007/s13197-020-04347-z
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-020-04347-z