Influence of gastrointestinal digests of glycated whey protein on the hormone secretion of enteroendocrine cells

Kexin Zhang; Yuxuan Wang; Bulei Sheng; Di Zhao; Kexin Zhang; Yuxuan Wang; Bulei Sheng; Di Zhao

doi:10.48130/FMR-2023-0029

Figures (7) Tables (1)

Figure 1.
Changes in appearance during whey protein glycation, including control (CON), glucose (GLU), methylglyoxal (MGO) and glyoxal (GO) group.
Figure 2.
Fluorescence emission spectroscopy of whey protein after glycation, representing (a) control, (b) glucose, (c) methylglyoxal (MGO) and (d) glyoxal (GO) group at 120 min of glycation processing respectively.
Figure 3.
Changes in amino group releasing glycated whey protein after in vitro gastrointestinal digestion. Letters I−III denote significance levels (p < 0.05) between different treatment groups after the same digestion time, including control (CON), glucose (GLU), methylglyoxal (MGO) and glyoxal (GO) group.
Figure 4.
FPLC profiles for gastrointestinal digests from control or glycated whey protein, including control (CON), glucose (GLU), methylglyoxal (MGO) and glyoxal (GO) group.
Figure 5.
Influence of different concentration of whey protein digests treatment on STC-1 cells viability, which was tested by (a) Alamar blue and (b) CCK-8.
Figure 6.
The quantity of (a) GLP-1, (b) CCK, (c) GIP, (d) PYY secreted by STC-1 cells after glycated whey protein gastrointestinal digests treatment. Letters I−II denote significance levels (p < 0.05) between treatment groups after gastrointestinal digestion, including control (CON), glucose (GLU), methylglyoxal (MGO) and glyoxal (GO) group.
Figure 7.
GLP-1 and CCK mRNA levels in STC-1 cells after (a) glycated whey protein gastric and (b) intestinal digests treatment. Letters I and II denote significance levels (p < 0.05) between different treatment groups for the same hormones mRNA secreted after gastric and gastrointestinal digestion, including control (CON), glucose (GLU), methylglyoxal (MGO) and glyoxal (GO) group.

Sample	UV absorbance
Sample	0 min	15 min	60 min	120 min
CON	0.29 ± 0.01^c,B	0.33 ± 0.01^b,A	0.35 ± 0.01^b,A	0.34 ± 0.02^a,A
GLU	0.38 ± 0.01^a,B	0.42 ± 0.01^a,A	0.42 ± 0.02^a,A	0.37 ± 0.01^a,B
MGO	0.32 ± 0.01^b,B	0.32 ± 0.01^b,B	0.34 ± 0.01^b,A	0.31 ± 0.01^b,B
GO	0.28 ± 0.01^c,A	0.22 ± 0.01^c,B	0.13 ± 0.00^c,C	0.13 ± 0.00^c,C

Table 1.

Changes in free amino acids during whey protein glycation, including control (CON), glucose (GLU), methylglyoxal (MGO) and glyoxal (GO) group.