title: Hydrolysis kinetics and radical-scavenging activity of gelatin under simulated gastrointestinal digestion.
abstract: The hydrolysis kinetics and radical-scavenging activity of gelatin were investigated under simulated gastrointestinal digestion in this study. In the gastric phase, the degree of gelatin hydrolysis increased from 0.17% to 1.20%, while the DPPH radical-scavenging rate increased from 6.27% to 24.56%. Further digestion in the intestinal phase brought the degree of hydrolysis and radical-scavenging rate to 26.08% and 44.76%, respectively. After digestion, the gelatin hydrolysates were separated into two fractions by ultrafiltration. The fraction with an average molecular weight of 312.98 Da exhibited the higher yield (78.26%) and radical-scavenging activity (IC50=2.09 mg/ml), suggesting the high digestibility and bioactivity of gelatin after oral administration. The fraction was further purified with multi-step column chromatography and identified to be Gly-Pro-Met (303.38 Da) by UPLC-ESI-MS. These results may help us to better understand its physiological effects and to use it properly in foods and pharmaceuticals.
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China. Electronic address: linwang@ujs.edu.cn.
authors.forename: Lin
authors.initials: L
authors.lastname: Wang
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
authors.forename: Qiufang
authors.initials: Q
authors.lastname: Liang
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
authors.forename: Qiuhong
authors.initials: Q
authors.lastname: Chen
authors.affiliation: Zhenjiang Kehua Aquaculture Development Company Limited, Zhenjiang 212134, PR China.
authors.forename: Junmin
authors.initials: J
authors.lastname: Xu
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
authors.forename: Zhujun
authors.initials: Z
authors.lastname: Shi
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
authors.forename: Zhenbin
authors.initials: Z
authors.lastname: Wang
authors.affiliation: Zhenjiang Entry-Exit Inspection and Quarantine Burea, Zhenjiang 212008, PR China.
authors.forename: Yang
authors.initials: Y
authors.lastname: Liu
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
authors.forename: Haile
authors.initials: H
authors.lastname: Ma
mesh_terms: D000595:Amino Acid Sequence; D004063:Digestion; D016166:Free Radical Scavengers / Q000494:pharmacology*; D041981:Gastrointestinal Tract / Q000378:metabolism*; D005780:Gelatin / Q000737:chemistry / Q000378:metabolism* / Q000494:pharmacology; D006868:Hydrolysis; D007700:Kinetics; D014462:Ultrafiltration
chemical_list: D016166:Free Radical Scavengers; D005780:Gelatin
keywords: Gelatin; Hydrolysis kinetics; Radical-scavenging activity; Simulated gastrointestinal digestion