Bile Acid Binding Peptides from Defatted Corn Protein
Author Information
Author(s): Kongo-Dia-Moukala Jauricque, Zhang Hui, Irakoze Pierre Claver
Primary Institution: State Key Laboratory of Food Science and Technology, Jiangnan University
Hypothesis
The study aims to determine the best enzyme for hydrolyzing defatted corn protein to generate peptides with higher bile acid binding capacity.
Conclusion
Flavourzyme hydrolysate from defatted corn protein shows strong bile acid binding capacity and is stable after gastrointestinal digestion.
Supporting Evidence
- Flavourzyme hydrolysate exhibited significantly stronger bile acid binding capacity than other hydrolysates tested.
- The binding capacity of Flavourzyme hydrolysate was almost preserved after gastrointestinal proteases digestion.
- Most peptides from Flavourzyme hydrolysate were found between 500–180 Da.
Takeaway
This study found that a special corn protein can help bind bile acids, which might help lower cholesterol levels.
Methodology
Defatted corn protein was hydrolyzed using five different proteases, and the bile acid binding capacity was analyzed in vitro.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
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