Premium
Effects of simulated gastric and intestinal digestion on chitooligosaccharides in two in vitro models
Author(s) -
Chen Jiayi,
Chen Qiming,
Xie Chuanqi,
Ahmad Waheed,
Jiang Lihua,
Zhao Liming
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14337
Subject(s) - digestion (alchemy) , chemistry , lipid digestion , pepsin , degradation (telecommunications) , matrix (chemical analysis) , lipase , food science , in vitro , biochemistry , chromatography , enzyme , telecommunications , computer science
Summary Chitooligosaccharides ( COS ) with different degree of polymerisation ( DP ) have different physiological activities such as anti‐tumour and anti‐hyperlipidemia activities. However, the digestive process might lead to the change of DP of COS as well as cause the change of physiological activities in vivo . In this study, two in vitro digestion models (static and dynamic) were used to investigate digestion behaviours of COS and the influencing factors during digestion with or without food matrix. The results showed that COS with DP 2–5 were indigestible and COS with DP 6–10 degraded with time during gastric and intestinal digestion. Pepsin, pancreatin and lipase were the main factors leading to degradation. Food matrix could protect COS with DP 6–10 from degradation during gastric digestion. However, the degradation of COS with DP 6–10 accelerated and the degradation of COS with DP 5 occurred during intestinal digestion with food matrix due to pancreatin, lipase and bile salt.