Enhancing Digestibility and Intestinal Peptide Release of <i>Pleurotus eryngii</i> Protein: An Enzymatic Approach
<i>Pleurotus eryngii</i> is a tasty and low-calorie mushroom containing abundant high-quality protein. This study aims to improve the digestibility of <i>P. eryngii</i> protein (PEP) and hence to facilitate its development as a healthy alternative protein. The extracted PEP w...
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MDPI AG
2024-12-01
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| Series: | Journal of Fungi |
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| author | Dandan Wang Meng Zhang Jianing Wan Haiquan Liu Ying Wang Ruiheng Yang Yingying Wu Dapeng Bao Hongyu Chen Gen Zou Yong Zhao |
| author_facet | Dandan Wang Meng Zhang Jianing Wan Haiquan Liu Ying Wang Ruiheng Yang Yingying Wu Dapeng Bao Hongyu Chen Gen Zou Yong Zhao |
| author_sort | Dandan Wang |
| collection | DOAJ |
| description | <i>Pleurotus eryngii</i> is a tasty and low-calorie mushroom containing abundant high-quality protein. This study aims to improve the digestibility of <i>P. eryngii</i> protein (PEP) and hence to facilitate its development as a healthy alternative protein. The extracted PEP was pretreated with 1000–5000 U of papain, neutral protease and alkaline protease. The Chyme collected from in vitro simulated gastrointestinal digestion was analyzed by fluorescence microscopy and protein particle analyzer, and the endpoint profiles of peptides and amino acids were determined by UHPLC-MS/MS and NanoLC-MS/MS. The particle size curve and fluorescence microscopy images jointly supported that protease hydrolysis improved decomposition and dispersion of PEP during digestion, particularly in the gastric phase. The impact on Zeta potential was minimal. Proteases effectively increased the abundance of amino acids after digestion, particularly L-isomer Lys and Arg Maximum release was achieved when pretreated with 5000 U of alkaline protease, reaching 7.54 times that of control. Pretreatments by proteases also notably increased digestive yields of 16,736–19,870 peptides, with the maximum reaching 1.70 times that of the control, which mainly consisted of small peptides composed of 7–15 amino acids with molecular weight below 800 Da. The findings indicated that protease hydrolysis, especially pretreatment with 5000 U of alkaline protease, effectively enhanced the digestibility of PEP, which shed light on providing enzymatic approaches for improving bioavailability and developing healthy fungal proteins. |
| format | Article |
| id | doaj-art-7142f985fd3c458b94f96b0ff59fabaf |
| institution | DOAJ |
| issn | 2309-608X |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Journal of Fungi |
| spelling | doaj-art-7142f985fd3c458b94f96b0ff59fabaf2025-08-20T02:56:48ZengMDPI AGJournal of Fungi2309-608X2024-12-01101289010.3390/jof10120890Enhancing Digestibility and Intestinal Peptide Release of <i>Pleurotus eryngii</i> Protein: An Enzymatic ApproachDandan Wang0Meng Zhang1Jianing Wan2Haiquan Liu3Ying Wang4Ruiheng Yang5Yingying Wu6Dapeng Bao7Hongyu Chen8Gen Zou9Yong Zhao10College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, ChinaCollege of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, ChinaNational Engineering Research Center of Edible Fungi, Key Laboratory of Applied Mycological Resources and Utilization, Ministry of Agriculture, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, ChinaCollege of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, ChinaNational Engineering Research Center of Edible Fungi, Key Laboratory of Applied Mycological Resources and Utilization, Ministry of Agriculture, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, ChinaNational Engineering Research Center of Edible Fungi, Key Laboratory of Applied Mycological Resources and Utilization, Ministry of Agriculture, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, ChinaNational Engineering Research Center of Edible Fungi, Key Laboratory of Applied Mycological Resources and Utilization, Ministry of Agriculture, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, ChinaNational Engineering Research Center of Edible Fungi, Key Laboratory of Applied Mycological Resources and Utilization, Ministry of Agriculture, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, ChinaNational Engineering Research Center of Edible Fungi, Key Laboratory of Applied Mycological Resources and Utilization, Ministry of Agriculture, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, ChinaNational Engineering Research Center of Edible Fungi, Key Laboratory of Applied Mycological Resources and Utilization, Ministry of Agriculture, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, ChinaCollege of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China<i>Pleurotus eryngii</i> is a tasty and low-calorie mushroom containing abundant high-quality protein. This study aims to improve the digestibility of <i>P. eryngii</i> protein (PEP) and hence to facilitate its development as a healthy alternative protein. The extracted PEP was pretreated with 1000–5000 U of papain, neutral protease and alkaline protease. The Chyme collected from in vitro simulated gastrointestinal digestion was analyzed by fluorescence microscopy and protein particle analyzer, and the endpoint profiles of peptides and amino acids were determined by UHPLC-MS/MS and NanoLC-MS/MS. The particle size curve and fluorescence microscopy images jointly supported that protease hydrolysis improved decomposition and dispersion of PEP during digestion, particularly in the gastric phase. The impact on Zeta potential was minimal. Proteases effectively increased the abundance of amino acids after digestion, particularly L-isomer Lys and Arg Maximum release was achieved when pretreated with 5000 U of alkaline protease, reaching 7.54 times that of control. Pretreatments by proteases also notably increased digestive yields of 16,736–19,870 peptides, with the maximum reaching 1.70 times that of the control, which mainly consisted of small peptides composed of 7–15 amino acids with molecular weight below 800 Da. The findings indicated that protease hydrolysis, especially pretreatment with 5000 U of alkaline protease, effectively enhanced the digestibility of PEP, which shed light on providing enzymatic approaches for improving bioavailability and developing healthy fungal proteins.https://www.mdpi.com/2309-608X/10/12/890<i>Pleurotus eryngii</i>fungal proteinpapainneutral proteasealkaline proteasegastrointestinal digestion |
| spellingShingle | Dandan Wang Meng Zhang Jianing Wan Haiquan Liu Ying Wang Ruiheng Yang Yingying Wu Dapeng Bao Hongyu Chen Gen Zou Yong Zhao Enhancing Digestibility and Intestinal Peptide Release of <i>Pleurotus eryngii</i> Protein: An Enzymatic Approach Journal of Fungi <i>Pleurotus eryngii</i> fungal protein papain neutral protease alkaline protease gastrointestinal digestion |
| title | Enhancing Digestibility and Intestinal Peptide Release of <i>Pleurotus eryngii</i> Protein: An Enzymatic Approach |
| title_full | Enhancing Digestibility and Intestinal Peptide Release of <i>Pleurotus eryngii</i> Protein: An Enzymatic Approach |
| title_fullStr | Enhancing Digestibility and Intestinal Peptide Release of <i>Pleurotus eryngii</i> Protein: An Enzymatic Approach |
| title_full_unstemmed | Enhancing Digestibility and Intestinal Peptide Release of <i>Pleurotus eryngii</i> Protein: An Enzymatic Approach |
| title_short | Enhancing Digestibility and Intestinal Peptide Release of <i>Pleurotus eryngii</i> Protein: An Enzymatic Approach |
| title_sort | enhancing digestibility and intestinal peptide release of i pleurotus eryngii i protein an enzymatic approach |
| topic | <i>Pleurotus eryngii</i> fungal protein papain neutral protease alkaline protease gastrointestinal digestion |
| url | https://www.mdpi.com/2309-608X/10/12/890 |
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