Release of Protein-Bound N-ε -(γ -glutamyl)-Lysine during Simulated Gastrointestinal Digestion

M. Hellwig, J. Löbner, A. Schneider, U. Schwarzenbolz and T. Henle
Additional contact information
J. Löbner: Institute of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany *E-mail: michael.hellwig@chemie.tu-dresden.de
A. Schneider: Institute of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany *E-mail: michael.hellwig@chemie.tu-dresden.de
U. Schwarzenbolz: Institute of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany *E-mail: michael.hellwig@chemie.tu-dresden.de
T. Henle: Institute of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany *E-mail: michael.hellwig@chemie.tu-dresden.de

Czech Journal of Food Sciences, 2009, vol. 27, issue SpecialIssue1, S153-S155

Abstract: N-ε -(γ -glutamyl)-lysine is a crosslinking amino acid formed in food mainly during treatment with microbial transglutaminase (mTG). The purpose of this study was to investigate to which amount isopeptides are detectable in a low-molecular weight peptide fraction after simulated gastrointestinal digestion. Casein, which had been enriched with N-ε -(γ-glutamyl)-lysine by mTG to different extents, was subjected to simulated gastrointestinal digestion and the resulting peptide mixture fractionated into a low- and a high molecular weight fraction (below or above 200-500 Da, respectively) using semipreparative gel permeation chromatography. N-ε -(γ-glutamyl)-lysine was analysed in these fractions by RP-HPLC after enzymatic hydrolysis and derivatisation with phenyl isothiocyanate. N-ε -(γ-glutamyl)-lysine was found nearly exclusively in the high-molecular weight fraction, indicating that dietary N-ε -(γ-glutamyl)-lysine present in mTG-modified food proteins is not available for absorption in the intestine.

Keywords: crosslinking; isopeptide; transglutaminase; simulated gastrointestinal digestion (search for similar items in EconPapers)
Date: 2009
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/962-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/962-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:27:y:2009:i:specialissue1:id:962-cjfs

DOI: 10.17221/962-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().