Effect of the glycosylation of tilapia proteins on the simulated in vitro digestive properties in the elderly

文献类型： 外文期刊

第一作者： Fu, Zirui

作者： Fu, Zirui;Fu, Zirui;Xiang, Huan;Hao, Shuxian;Wei, Ya;Hu, Xiao;Zhao, Yongqiang;Wu, Yanyan;Chen, Shengjun;Huang, Hui;Cen, Jianwei

作者机构：

关键词： Tilapia; Glycosylation; Protein structure; Vitro simulation; Older people; Digestive properties

期刊名称：FOOD BIOSCIENCE （ 影响因子：5.9； 五年影响因子：6.1 ）

ISSN： 2212-4292

年卷期： 2025 年 68 卷

页码：

收录情况： SCI

摘要： The objective of this study was to examine the impact of glycosylation reaction on the protein structure of tilapia and its digestibility for the elderly. It was established that an increase in glycosylation time resulted in a gradual transformation of the solution's colour from yellow to brown, accompanied by the generation of precipitation. Concurrently, the average particle size of the protein increased significantly, from 7.53 nm to 43.82 nm. This change was concomitant with alterations in protein structure. Gastric hydrolysis of glycated protein T0-12 decreased from 22.25 % to 5.23 %, which, in addition to the lack of gastric acid in the elderly, may be due to protein aggregation, induced by glycation. However, the process of intestinal digestion was less impacted, with hydrolysis of glycated protein T0-12 ranging from 54.65 % to 60.63 %, which may be due to multiple proteases in trypsin counteracting glycation. In conclusion, glycated tilapia proteins may limit gastric digestion, but have little effect on intestinal digestibility.

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