γ-Glutamylation Enhances the Taste and Anti-Inflammatory Effects in Caco-2 Cells of Chicken Protein Hydrolysates
XIAO Dongyue, ZHANG Yuqiang, DONG Hao, ZENG Xiaofang, BAI Weidong, YANG Juan
1. College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; 2. Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
Abstract：To improve the processing and utilization value of chicken protein, the γ-glutamylation conditions of chicken protein hydrolysates (CPH) were optimized based on sensory scores. A comparative evaluation was performed on the taste characteristics and anti-inflammatory effects of CPH and γ-glutamylated CPH (GCPH). The results showed that under optimized conditions (7% (m/m) glutamine, 4% (m/m) glutaminase, and glutaminase treatment for 3 h), the salty, umami, and kokumi taste of CPH was enhanced obviously. After enzymatic digestion of chicken proteins, the relative contents of peptides with molecular mass of 3-5 and 1-3 kDa were increased, the relative contents of macromolecular proteins with molecular mass > 5 kDa decreased, and the relative contents of peptides with molecular mass < 1 kDa increased significantly. The free amino acid content of GCPH was significantly lower than that of CPH ((145.00 versus 208.30 mg/g; P < 0.05). After γ-glutamylation, 11 γ-[Glu]n-AA (n = 1 or 2) and 9 γ-Glu-AA-AA were converted into γ-glutamyl peptides. Addition of 10 mg/mL CPH or GCPH significantly down-regulated pro-inflammatory factors in Caco-2 cells model (P < 0.05), and the anti-inflammatory effect of GCPH was better than that of CPH, indicating that both CPH and GCPH mitigate inflammatory response, the latter being more effective.
2025, Vol. 39 
