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| 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 |
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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.
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2025, Vol. 39 
