Fortification of yogurt with oyster hydrolysate and evaluation of its in vitro digestive characteristics and anti-inflammatory activity  

作　　者：Li Liu Suisui Jiang Wei Xie Jinjin Xu Yuanhui Zhao Mingyong Zeng 

机构地区：[1]College of Food Science and Engineering,Ocean University of China,Qingdao,Shandong Province,266003,China

出　　处：《Food Bioscience》2022年第3期889-897,共9页食品生物科学（英文）

基　　金：supported by the financial support from National key R&D Program of China(2018YFD0901003);National key R&D Program of China(2018YFD0700900);Natural Science Foundation of Shandong Province(ZR2019MC014).

摘　　要：In this study,goat and cow yogurts fortified with oyster hydrolysate(OTH)were produced to evaluate gastrointestinal digestion,digestive characterization,and bioactivities.288 peptides were identified in the oyster goat yogurt(OGY)digestates and 17 peptides were predicted to be associated with the regulation of gastrointestinal mucosal activity.Moreover,the digestate fractions of molecular weight(MW)<10 kDa showed high cellular antioxidant activity and anti-inflammatory activity as demonstrated in Caco-2 and HT-29 cell lines.OGY peptide fractions(MW<10 kDa)exhibited cellular anti-inflammatory activity as demonstrated in suppression of LPS-induced TNF-α,IL-1β,and IL-6 secretion.The Caco-2 and HT-29 cell lines pretreated with 500μg/mL OGY peptide fractions(MW<10 kDa)illustrated the expression inhibition of NF-κB p65 protein.The overall results suggested that OGY offered a promising functional yogurt.This work provides some insights for the oyster high value utilization and goat dairy development.

关 键 词：OYSTER Goat yogurt DIGESTIBILITY Peptide Inflammation 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]