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Gallic acid oxidizes Met residues in peptides released from bovine β-lactoglobulin by in vitro digestion

Paper ID Volume ID Publish Year Pages File Format Full-Text
20998 43201 2012 9 PDF Available
Title
Gallic acid oxidizes Met residues in peptides released from bovine β-lactoglobulin by in vitro digestion
Abstract

Phenolic compounds (PCs) are frequently present in foods. However, little is known about the effect of PCs on enzymatic digestion process of food proteins and their products. In this study, the effect of gallic acid (GA) on in vitro digestion of β-lactoglobulin (β-LG) was investigated as a model system for analysis of the interaction between PCs and food proteins. GA showed no effect on the initial rate of β-LG digestion. However, after 1.5 h of digestion, the observed degree of hydrolysis of β-LG was lower in the presence than in the absence of GA. The peptides released from β-LG were characterized by LC/IT-TOF-MS and thirty peptides were identified. In particular, four new peaks were obtained following in vitro digestion of β-LG in the presence of GA. Met7, Met24 and Met145 in the peptides corresponding to these peaks were oxidized to methionine sulfoxide residues.

Keywords
Gallic acid; β-Lactoglobulin; Liquid chromatography/ion trap-time of flight-mass spectrometry (LC/IT-TOF-MS); Methionine sulfoxide; Trypsin digestion
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Gallic acid oxidizes Met residues in peptides released from bovine β-lactoglobulin by in vitro digestion
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Publisher
Database: Elsevier - ScienceDirect
Journal: Journal of Bioscience and Bioengineering - Volume 114, Issue 3, September 2012, Pages 297–305
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us