Impact of glycated pea proteins on the activity of free-swimming and immobilised bacteria.
BACKGROUND
Glycation (non-enzymatic glycosylation), a spontaneously occurring process, is responsible for alteration of the structures and biological activities of proteins, making them highly active. Regrettably, information regarding the impact of glycated food proteins on intestinal bacteria still remains sparse. Pea seeds are considered to be a biological material of a high nutritional value, low content of anti-nutritional substances and proven health-promoting action and therefore they were used in this study. Since glycated pea proteins are proven to display a lowered susceptibility to the enzymatic digestion, their impact on the activity of both free-swimming and immobilised bacteria was studied.


RESULTS
In vitro model systems were used to prove the stimulatory impact of glycated pea proteins on the proliferation rate and survival, as well as on the metabolic activity of free-swimming and immobilised bacteria.


CONCLUSIONS
This phenomenon is of great importance because glycated food proteins are not only a source of nutrients and energy but also display new properties and increased biological activities. Additionally, they are able to modify the bacterial intestinal ecosystem, thus affecting the general health status of a consumer.
Swiatecka
Dominika
D
Food Immunology and Microbiology Department at the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, ul. J. Tuwima 10, 10-747 Olsztyn, Poland. d.swiatecka@pan.olsztyn.pl
Kostyra
Henryk
H
Swiatecki
Aleksander
A
D001419:Bacteria / Q000187:drug effects* / Q000254:growth & development / Q000378:metabolism; D006031:Glycosylation; D050296:Microbial Viability / Q000187:drug effects*; D018532:Pisum sativum / Q000737:chemistry*; D010940:Plant Proteins / Q000494:pharmacology*; D012639:Seeds
D010940:Plant Proteins