Changes in potato peptide bioactivity after gastrointestinal digestion. An in silico and in vitro study of different patatin-rich potato protein isolate matrices

Abstract

Potato protein has gained attention as a promising protein source, because of its amino acid profile and technological functionality; however, little is reported about its nutritional properties as a function of processing history. In this work, the digesta of the four potato protein matrices (suspension, foam, gel, and heated foam) were analyzed by LC-MS/MS and their bioactivity evaluated in vitro and in silico.Different treatments significantly influenced digestion efficiency and peptide distribution. Heat treatment enhanced the hydrolysis, which led to distinct peptide patterns and distributions compared to unheated proteins. Heated foams showed smallest concentration of residual protein in the intestinal stage, and the highest resistance to digestion. Peptides obtained after digestion exhibited a range of potential health benefits in silico, namely, antimicrobial, antihypertensive, and antioxidant activities. All intestinal digesta showed in vitro DPPH radical scavenging and ACE-inhibitory activity.

Keywords

• In vitro digestion
• Patatin
• Bioactive peptides
• Mass spectrometry
• Ace-inhibitory activity
• in silico bioactivity