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Caco-2 Cell Response Induced by Peptides Released after Digestion of Heat-Treated Egg White Proteins
Sara Benedé1,2, Leticia Pérez-Rodríguez1, Elena Molina1
1Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Calle Nicolás Cabrera 9, 28049 Madrid, Spain.
Abstract:
The heat treatment of food proteins induces structural modifications that influence their interaction with human fluids and cells. We aimed to evaluate the Caco-2 cell response induced by peptides produced after digestion of heat-treated egg white proteins. In vitro digestion of ovalbumin (OVA), ovomucoid (OM), and lysozyme (LYS), untreated or previously heated, was performed. The digestibility of proteins and the response of Caco-2 cells exposed to peptides (<10 kDa) generated during digestion were evaluated. Intact OVA and LYS persisted after the digestion of native proteins, whereas OM was completely hydrolysed. A heat treatment at 65 °C for 30 min did not alter the digestibility of OVA, whereas at 90 °C for 3 min, protein degradation was favoured. The digestibility of OM and LYS was not affected by heat treatment. Peptides derived from OVA and OM digestion induced IL-6 and IL-8 production. OVA and LYS digestion promoted the expression of Tslp, and Il6 and Il33, respectively. A heat treatment prior to OVA digestion reduced IL-6 production and Tslp expression. It was concluded that heat treatments can reduce the release of OVA-derived peptides, but not OM and LYS, with proinflammatory activity during digestion.
Insights
Heat treatment of egg white proteins alters peptide release during digestion. Specific heat conditions can reduce the release of inflammatory peptides from ovalbumin, impacting Caco-2 cell responses.
Area of Science:
- Food Science
- Immunology
- Protein Chemistry
Background:
- Food protein structure impacts biological interactions.
- Heat treatment modifies food proteins, affecting their digestion and cellular responses.
- Understanding these modifications is crucial for food safety and nutrition.
Purpose of the Study:
- To investigate how heat treatment of egg white proteins (ovalbumin, ovomucoid, lysozyme) affects their in vitro digestion.
- To evaluate the Caco-2 cell response to peptides generated from heat-treated egg white proteins.
- To determine if heat treatment can modulate the release of peptides with pro-inflammatory activity.
Main Methods:
- In vitro digestion of native and heat-treated ovalbumin (OVA), ovomucoid (OM), and lysozyme (LYS).
- Analysis of protein digestibility and peptide generation (<10 kDa).
- Assessment of Caco-2 cell response, including cytokine production (IL-6, IL-8, IL-33) and Tslp expression.
Main Results:
- Heat treatment at 90°C for 3 min enhanced OVA degradation, while 65°C for 30 min did not significantly alter digestibility.
- OM was completely hydrolyzed, and LYS digestibility was unaffected by heat treatment.
- Peptides from OVA and OM digestion induced IL-6 and IL-8. OVA and LYS digestion increased Tslp, IL-6, and IL-33.
- Pre-digestion heat treatment of OVA reduced IL-6 production and Tslp expression.
Conclusions:
- Heat treatment can modify the digestibility and peptide profiles of egg white proteins.
- Specific heat conditions can reduce the release of OVA-derived peptides with pro-inflammatory potential.
- The impact of heat treatment on peptide release and inflammatory activity varies among different egg white proteins (OVA, OM, LYS).
