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Artículo

Gastrointestinal digestion and colonic fermentation of brewer's spent yeast peptides modulate their antioxidant properties and effect on intestinal barrier

Aquino, Marilín EstefaníaIcon ; Sánchez de Medina, Fermín; Drago, Silvina RosaIcon ; Martínez Augustin, Olga; Cian, Raúl EstebanIcon
Fecha de publicación: 08/2024
Editorial: Elsevier
Revista: Food Bioscience
ISSN: 2212-4292
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Alimentos y Bebidas

Resumen

The aims of this work were to obtain bioactive peptides from brewer’s spent yeast (BSY) and to evaluate the effect of simulated gastrointestinal digestion (SGID) followed by in vitro colonic fermentation (CF) on biopeptide activity. β-Glucuronidase and mucinase inhibitory activities, antioxidant properties, and modulation of intestinal barrier function of BSY bioactive peptides using mouse jejunum organoids were assesed. For this, two BSY hydrolysates were obtained using β-glucanase and alkaline protease. Then, each hydrolyzate was subjected to SGID, generating a dialysate and a digested product. The digested product was subsequently subjected to CF, yielding a colonic dialysate and a fermented product. The SGID produced an effective degradation of proteins and polypeptides from BSY hydrolysates, increasing the proportion of low molecular weight peptides (≈415 Da). Moreover, CF degraded peptides from digested products and released new species with high hydrophilicity and low molecular weight (≈1000 and 550 Da). The dialysates obtained after SGID down-regulated Cxcl1 expression in mouse jejunal organoids, induced antibacterial genes, and had hydrolysate-specific effects on Muc4, antiviral and proliferation associated genes. Moreover, SGID and CF increased electron donor capacity (FRAP assay), β-glucuronidase and mucinase inhibitory activity. For FRAP this effect was due to release of non-glycosylated peptides, while for β-glucuronidase and mucinase enzymes the increase in the inhibitory activity was associated to mannose-linked peptides. Digested products increased the production of acetic and propionic acid during CF, suggesting microbial modulation. Thus, SGID and CF processing of BSY peptides modulates their antioxidant capacity and the regulation of intestinal barrier function in intestinal organoids.
Palabras clave: BREWER’S SPENT YEAST PEPTIDES , IN VITRO GASTROINTESTINAL DIGESTION , COLONIC FERMENTATION , ANTIOXIDANT ACTIVITY
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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/236634
URL: https://linkinghub.elsevier.com/retrieve/pii/S2212429224007247
DOI: http://dx.doi.org/10.1016/j.fbio.2024.104294
Colecciones
Articulos(CCT - SANTA FE)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - SANTA FE
Citación
Aquino, Marilín Estefanía; Sánchez de Medina, Fermín; Drago, Silvina Rosa; Martínez Augustin, Olga; Cian, Raúl Esteban; Gastrointestinal digestion and colonic fermentation of brewer's spent yeast peptides modulate their antioxidant properties and effect on intestinal barrier; Elsevier; Food Bioscience; 60; 8-2024; 1-11
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