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Antihyperuricemic effect of tuna protein hydrolysate and derived products after in vitro digestion or Maillard reaction on oteracil potassium‐induced hyperuricemia rats

Author:
Liu, Yang, Zou, Jing, Zhao, Yaqi, Sun‐Waterhouse, Dongxiao, Zhao, Mouming, Su, Guowan
Source:
International journal of food science & technology 2019 v.54 no.1 pp. 263-270
ISSN:
0950-5423
Subject:
Maillard reaction, digesta, gastrointestinal system, gene expression, gene expression regulation, hyperuricemia, in vitro digestion, messenger RNA, protein hydrolysates, rats, tuna
Abstract:
To investigate the effect of Maillard reaction (MR) and gastrointestinal digestion (GID) on the antihyperuricemic activity of tuna protein hydrolysate (TPH), hyperuricemia rats were treated with TPH, its MR products (TPH‐M) and gastrointestinal digesta (TPH‐D) in this work. Although the XO inhibitory activity of TPH‐M was higher than TPH, TPH‐M exhibited even lower serum‐uric‐acid‐lowering activity than TPH. Additionally, there was no significant (P < 0.05) difference observed in the inhibition of XO activity in vitro and antihyperuricemic activity of TPH and TPH‐D, indicated that the antihyperuricemic activity of TPH would not decrease after GID. Additionally, TPH, TPH‐M and TPH‐D could effectively inhibit XO activity and downregulate XO mRNA expression in vivo, suggesting the mechanisms of antihyperuricemic effect was related to XO inhibitory activity and XO mRNA expression. As a whole, TPH could be a useful functional ingredient against hyperuricemia.
Agid:
6268068