scholarly journals Pepsin activity as a function of pH and digestion time on caseins and egg white proteins in static in vitro conditions

2021 ◽  
Author(s):  
Lea Salelles ◽  
J. Floury ◽  
Steven Le Feunteun

The activity of pepsin, the gastric protease, is generally considered to be negligible for pH ≥ 4, based on results obtained with few purified globular proteins. The present study aimed...

2020 ◽  
Vol 11 (7) ◽  
pp. 6632-6642 ◽  
Author(s):  
Behzad Gazme ◽  
Karamatollah Rezaei ◽  
Chibuike C. Udenigwe

Immune-reactivity reduction of egg white proteins by free and immobilized enzymes and determination of degraded IgE epitopes.


2019 ◽  
Vol 18 (1) ◽  
Author(s):  
Ryosuke Matsuoka ◽  
Yayoi Takahashi ◽  
Ayano Muto ◽  
Mamoru Kimura

Abstract Background We previously reported the abdominal fat-reducing effect of unheated egg white proteins (EWP); however, unheated egg white is actually rarely consumed. We thus investigated the effect of heated egg white on abdominal fat in rats. Methods Male SD rats were divided into two groups that were allowed to consume different dietary preparations containing casein or heated egg white for 4 weeks (Trial 1). We studied whether a heated form and a lactic fermented form of egg white (FLE) are as effective as unheated egg white for reducing abdominal fat. For this, we divided male SD rats into four groups that were allowed to consume different dietary preparations containing casein, unheated egg white, heated egg white, or lactic fermented egg white for 4 weeks (Trial 2). Results Animals in the heated egg white group showed no significant difference in abdominal fat weight compared with those in the casein group (Trial 1). Animals in the unheated egg white group and the FLE group had significantly lower levels of abdominal fat weight than those in the casein group (Trial 2). Ovalbumin in heated egg white was degraded by pepsin, whereas ovalbumin in unheated egg white and lactic acid fermented egg white was not degraded appreciably by pepsin. It was reported that EWP inhibit triglyceride absorption in rat. In the present study, EWP pepsin hydrolysate inhibited the micellar solubility of fatty acids in vitro. In particular, ovalbumin inhibited the micellar solubility of fatty acids. Conclusions These results indicate that lactic fermented egg white reduces visceral fat in rats and suggest that different levels of susceptibility of ovalbumin to pepsin digestion underlie the varying effectiveness among the egg white preparations.


2000 ◽  
Vol 37 (4) ◽  
pp. 234-244
Author(s):  
Ken-ichi SAKURAI ◽  
Yutaka KARASAWA ◽  
Katsuki KOH

2015 ◽  
Vol 6 (5) ◽  
pp. 1578-1590 ◽  
Author(s):  
Valerie Lechevalier ◽  
Nuttinee Musikaphun ◽  
Angelique Gillard ◽  
Maryvonne Pasco ◽  
Catherine Guérin-Dubiard ◽  
...  

In vitrodigestion of egg white powders: multiple factor analysis to follow the dry-heating effect.


2016 ◽  
Vol 24 (1) ◽  
pp. 12-25 ◽  
Author(s):  
Jindong Ren ◽  
Jianhong Hu ◽  
Li Chen ◽  
Yali Liu ◽  
Xiaoqin Xu ◽  
...  

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Maxim Voropaiev ◽  
Deborah Nock

Abstract Background Calcium carbonate antacids are potent over-the-counter antacids, made more effective by adding magnesium carbonate (as in Rennie, Bayer). However, published studies on their onset of action are scarce. Therefore, we carried out an in vitro study comparing Rennie and placebo under simulated conditions of the human stomach (artificial stomach model) to reconfirm the onset of action of Rennie. Methods The validated Simulator of the Human Intestinal Microbial Ecosystem apparatus (SHIME, ProDigest, Belgium) was used, comprising five reactors simulating different parts of the human gastrointestinal tract. Both Rennie and placebo were dosed at two tablets per incubation over six independent, 2-h stomach incubations each. Primary objectives: to evaluate the time required to achieve pH 3.0, 3.5, 4.0 and 4.5, as well as the maximum pH reached. Secondary objective: to evaluate pepsin activity over the entire 2-h gastric incubation. Results After addition of Rennie, the gastric medium reached a pH of 3.0 within 40 s. The maximum pH of 5.24 was maintained for almost 10 min. In contrast, the maximum pH with placebo was 1.28 during the entire gastric simulation. Furthermore, Rennie strongly reduced the activity of mucosa-damaging pepsin during the period of increased pH. With placebo, the lower pH resulted in consistently high loads of digested peptides, reflecting the high cumulative and instantaneous pepsin activity. Conclusions New data is a critical component in informed decision making. Our data confirm the high efficacy and fast onset of acid-neutralizing action of Rennie, which begins to work within seconds.


1950 ◽  
Vol 184 (1) ◽  
pp. 377-383 ◽  
Author(s):  
Richard H. Forsythe ◽  
Joseph F. Foster
Keyword(s):  

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