Skip to main navigation menu Skip to main content Skip to site footer

Vol. 10 No. 11 (2023)
International Multidisciplinary Journal for Research & Development

Articles

STUDY OF THE EFFECT OF HYDROLYZED PROTEINS IN VARIOUS PH MEDIA ON BLOOD LIPID METABOLISM

Published 2023-11-16

  • Djalalova Ozoda Kasimzhanovna

Djalalova Ozoda Kasimzhanovna
Andijan State Medical Institute

Abstract

To study the effect of casein hydrolysates obtained with gastric and pancreatic juice on epidemic blood parameters in dogs. We have experimented on dogs. Triglyceride and cholesterol levels were measured in animal studies before and for 6 hours after protein or protein-fat emulsions were fed. Studies were conducted when feeding: 1 - 200 ml of a 30% solution of egg white; 2 - 200 ml of emulsion containing 30% egg white and 5% olive oil; 3-200 ml 30% egg white self-generating emulsion at pH-2 gastric juice in 5% olive oil; 4-200 ml 30% egg white emulsion, incubated for 2 hours with pancreatic juice pH-8 and 5% olive oil. Observations within 6 hours of feeding were taken into account, as well as indicators of overall change from baseline feeding.

Statistical processing was carried out by calculating the average values and their average errors, determining the reliability coefficient (t) of the Student-Fisher difference by the method of variational statistics. Differences of P<0.05 and less were considered statistically significant.

Protein hydrolysates obtained under the action of gastric juice help to improve digestion and absorption of fats. Egg white hydrolysates, obtained under the action of pancreatic juice, help to reduce the digestion and absorption of fats. The effect of egg protein hydrolysates on blood lipid parameters depends on the proteases from which egg protein hydrolysates are obtained, as well as on the sequence of action of proteases on egg protein when hydrolysates and peptides are obtained.

Keywords

Triglycerides, egg white hydrolysates, fats, lipidemic indices, gastric juice, pancreatic juice.

DOWNLOAD PDF CERTIFICATE

References

  1. Al-Shamsi, K. A., Mudgil, P., Hassan, H. M., & Maqsood, S. Camel milk protein hydrolysates with improved techno functional properties and enhanced antioxidant potential in in vitro and in food model systems //Journal of dairy science. – 2018. – Т. 101. – №. 1. – С. 47-60.
  2. Arihara K. Strategies for designing novel functional meat products //Meat science. – 2006. – Т. 74. – №. 1. – С. 219-229.
  3. Cheung, I. W., Nakayama, S., Hsu, M. N., Samaranayaka, A. G., & Li-Chan, E. C. Angiotensin-I converting enzyme inhibitory activity of hydrolysates from oat (Avena sativa) proteins by in silico and in vitro analyses //Journal of agricultural and food chemistry. – 2009. – Т. 57. – №. 19. – С. 9234-9242.
  4. Deming T. J. Polypeptide hydrogels via a unique assembly mechanism //Soft Matter. – 2005. – Т. 1. – №. 1. – С. 28-35.
  5. Doll, T. A., Raman, S., Dey, R., & Burkhard, P. Nanoscale assemblies and their biomedical applications //Journal of The Royal Society Interface. – 2013. – Т. 10. – №. 80. – С. 20120740.
  6. Erdmann K., Cheung B. W. Y., Schröder H. The possible roles of food-derived bioactive peptides in reducing the risk of cardiovascular disease //The Journal of nutritional biochemistry. – 2008. – Т. 19. – №. 10. – С. 643-654.
  7. Friedman, M. Nutritional value of proteins from different food sources: A review. J. Agric. Food Chem. 1996, 44, 6–29.
  8. Hall, F. G., Jones, O. G., O'Haire, M. E., & Liceaga, A. M. Functional properties of tropical banded cricket (Gryllodessigillatus) protein hydrolysates //Food Chemistry. – 2017. – Т. 224. – С. 414-422.
  9. Howard A., Udenigwe C. C. Mechanisms and prospects of food protein hydrolysates and peptide-induced hypolipidaemia //Food & Function. – 2013. – Т. 4. – №. 1. – С. 40-51.
  10. Ju-Hwan O., Lee Y. S. Hypolipidemic effects of peptide fractions of casein on serum lipids in rats fed normal or high fat diet //Journal-korean society of food science and nutrition. – 2002. – Т. 31. – №. 2. – С. 263-270.
  11. Kim, E.K.; Lee, S.J.; Jeon, B.T.; Moon, S.H.; Kim, B.; Park, T.K.; Han, J.S.; Park, P.J. Purification and characterization of antioxidative peptides from enzymatic hydrolysates of venison protein //Food Chemistry. – 2009. – Т. 114. – №. 4. – С. 1365-1370.
  12. Korhonen, H.; Pihlanto, A. Bioactive peptides: Production and functionality. Int. Dairy J. 2006, 16, 945–960.
  13. Lam R. S. H., Nickerson M. T. Food proteins: a review on their emulsifying properties using a structure–function approach //Food chemistry. – 2013. – Т. 141. – №. 2. – С. 975-984.
  14. Majumder K., Wu J. Angiotensin I converting enzyme inhibitory peptides from simulated in vitro gastrointestinal digestion of cooked eggs //Journal of agricultural and food chemistry. – 2009. – Т. 57. – №. 2. – С. 471-477.
  15. Mandal D., Shirazi A. N., Parang K. Self-assembly of peptides to nanostructures //Organic & Biomolecular chemistry. – 2014. – Т. 12. – №. 22. – С. 3544-3561.
  16. Matsui T., Matsumoto K. Antihypertensive peptides from natural resources //Advances in Phytomedicine. – 2006. – Т. 2. – С. 255-271.

Downloads

Download data is not yet available.