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Kong HK, Wong KH, Lo SC. Identification of peptides released from hot water insoluble fraction of edible bird's nest under simulated gastro-intestinal conditions. Food Res Int. 2016;85:19-25doi: 10.1016/j.foodres.2016.04.002.
Kong, H. K., Wong, K. H., & Lo, S. C. (2016). Identification of peptides released from hot water insoluble fraction of edible bird's nest under simulated gastro-intestinal conditions. Food research international (Ottawa, Ont.), 8519-25. https://doi.org/10.1016/j.foodres.2016.04.002
Kong, Hang-Kin, et al. "Identification of peptides released from hot water insoluble fraction of edible bird's nest under simulated gastro-intestinal conditions." Food research international (Ottawa, Ont.) vol. 85 (2016): 19-25. doi: https://doi.org/10.1016/j.foodres.2016.04.002
Kong HK, Wong KH, Lo SC. Identification of peptides released from hot water insoluble fraction of edible bird's nest under simulated gastro-intestinal conditions. Food Res Int. 2016 Jul;85:19-25. doi: 10.1016/j.foodres.2016.04.002. Epub 2016 Apr 16. PMID: 29544834.
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Food Res Int. 2016 Jul;85:19-25. doi: 10.1016/j.foodres.2016.04.002. Epub 2016 Apr 16.

Identification of peptides released from hot water insoluble fraction of edible bird's nest under simulated gastro-intestinal conditions.

Food research international (Ottawa, Ont.)

Hang-Kin Kong, Ka-Hing Wong, Samuel Chun-Lap Lo

Affiliations

  1. Food Safety and Technology Research Center, Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hung Hom, Hong Kong; Shenzhen Key Laboratory for Food Biological Safety Control, PolyU Shenzhen Research Institute, Shenzhen, China.
  2. Food Safety and Technology Research Center, Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hung Hom, Hong Kong; Shenzhen Key Laboratory for Food Biological Safety Control, PolyU Shenzhen Research Institute, Shenzhen, China. Electronic address: [email protected].
  3. Food Safety and Technology Research Center, Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hung Hom, Hong Kong; Shenzhen Key Laboratory for Food Biological Safety Control, PolyU Shenzhen Research Institute, Shenzhen, China. Electronic address: [email protected].

PMID: 29544834 DOI: 10.1016/j.foodres.2016.04.002

Abstract

For centuries, edible bird's nest (EBN) has been consumed as a Chinese delicacy. In the past decades, numerous studies reported that water soluble extract of the EBN not only possessed epidermal growth factor, but also associated with a wide range of health-promoting effects. However, based on the traditional Chinese way of EBN preparation and consumption, the bioactive components should be originated from both its hot water soluble and insoluble fractions. Nevertheless, information on the hot water insoluble fraction (HWIF) of EBN is not currently available. In this study, peptides released from the HWIF of EBN under simulated gastro-intestinal conditions were identified for the first time by de novo sequencing using a combination of MALDI TOF/TOF MS and ESI-ion-trap MS/MS. The released peptides were found to share very high similarities to mucin, NADH dehydrogenase, acidic mammalian chitinase-like protein, immunoglobulin, proline-rich protein, von Willebrand factor and epidermal growth factor domain-containing protein.

Copyright © 2016 Elsevier Ltd. All rights reserved.

Keywords: Edible bird's nest; Hot water insoluble fraction; Peptides; Simulated gastro-intestinal conditions

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