Improved digestibility and bioavailability of pea protein following enzymatic treatment and fermentation by lactic acid bacteria

Hyeon Deok Kim, Keun Suk Lee, Kyung Eun Lee, Hyung Joo Suh, Byung Yong Kim

Research output: Contribution to journalArticlepeer-review

Abstract

Peas (Pisum sativum L.) have a potential commercial value because of their high protein content, non-GMO status, low allergenicity. This study examined changes in the digestion and absorption properties of enzyme-modified and fermented pea protein (EFPP) produced through enzymatic treatment of pea protein and fermentation with lactic acid bacteria. EFPP was digested 22.50% more than isolated pea protein (IPP) during the first 15 min in vitro digestion model. Based on the Caco-2 cell monolayer model, EFPP showed 38.40% higher bioavailability than IPP. Gel Permeation Chromatography showed that the average molecular weight of EFPP was 98.79% lower than that of IPP. The secondary structure of protein was analyzed by Fourier transform infrared spectrometry and it showed a 53.92% reduction in β-sheet of EFPP than IPP. These results indicate that enzyme treatment and fermentation of pea protein reduced the molecular weight, modified the secondary structure, and improved digestibility and bioavailability.

Original languageEnglish
Pages (from-to)607-615
Number of pages9
JournalFood Science and Biotechnology
Volume33
Issue number3
DOIs
Publication statusPublished - 2024 Feb

Bibliographical note

Publisher Copyright:
© 2023, The Korean Society of Food Science and Technology.

Keywords

  • Bioavailability
  • Digestibility
  • Fermentation
  • Low molecular weight
  • Pea protein

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology

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