Preparation, <i>in Vitro</i> Gastrointestinal Digestion and Antioxidant Activity of <i>Ginkgo biloba</i> Peptides-Zinc Chelate

ZHENG Yi; LI Shiying; LI Chuang; ZHOU Xiaorui; CHEN Yanan; ZHANG Xiuyun; ZHANG Yinyu

doi:10.13386/j.issn1002-0306.2022110135

Volume 44 Issue 17

Aug. 2023

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Science and Technology of Food Industry > 2023 > 44(17): 420-427. > DOI: 10.13386/j.issn1002-0306.2022110135

ZHENG Yi, LI Shiying, LI Chuang, et al. Preparation, in Vitro Gastrointestinal Digestion and Antioxidant Activity of Ginkgo biloba Peptides-Zinc Chelate[J]. Science and Technology of Food Industry, 2023, 44(17): 420−427. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022110135.

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Preparation, in Vitro Gastrointestinal Digestion and Antioxidant Activity of Ginkgo biloba Peptides-Zinc Chelate

1.
School of Food and Biological Engineering, Xuzhou University of Technology, Xuzhou 221018, China
2.
Jiangsu Key Construction Laboratory of Food Resource Development and Quality Safe, Xuzhou 221018, China

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Received Date: November 13, 2022
Available Online: July 04, 2023

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Abstract

Abstract

The aim of this study was to optimize the preparation process of Ginkgo biloba peptides-zinc chelate (Zn-GBP), and analyze its in vitro gastrointestinal digestion and antioxidant activity. The preparation process of Zn-GBP was optimized by single factor test and response surface method. The bioavailability of zinc ions in the Zn-GBP was determined by in vitro simulated gastrointestinal digestion. Furthermore, the in vitro antioxidant activity of Zn-GBP was evaluated using DPPH free radical scavenging ability, ABTS⁺ free radical scavenging ability and reducing ability. The results showed that the optimum preparation parameters were as follows: mass ratio of Ginkgo biloba peptides to zinc 3:1, chelating pH 8.2, chelating temperature 70 ℃, and chelating time 2 h. Under these parameters, the chelation rate was 49.23%±0.35%, and the chelate yield was 42.34%±0.45%. The solubility and permeability of zinc ions in Zn-GBP were significantly higher than those in inorganic zinc salts (P<0.05), indicating that Zn-GBP had better bioavailability. Zn-GBP showed strong scavenging activities against DPPH free radical and ABTS⁺ free radical, with EC₅₀ values of 101.0 and 83.6 mg/L, respectively, and it also has strong reducing ability. Moreover, the in vitro antioxidant activity of Zn-GBP was higher than that of Ginkgo biloba peptides.
- Ginkgo biloba,
- peptide,
- zinc,
- chelate,
- in vitro gastrointestinal digestion,
- antioxidant

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