Analysis of Nutritional Components and Hypoglycemic Activity of Oyster (Crassostrea angulata) Hydrolysate
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Abstract:
Fresh Crassostrea angulata from Fujian was used as a raw material to produce oyster hydrolysate by enzymolysis using mixed enzymes, isolation and purification with an ultrafiltration membrane, and freeze-drying. Amino acid composition of the oyster hydrolysate was analyzed using an automatic amino acid analyzer. The hypoglycemic effects of the oyster hydrolysate were evaluated using streptozotocin (STZ)-induced diabetic mice that were divided into seven groups: normal control group, model control group, metformin group (Met, at a daily dose of 0.5 g/kg BW), homogenate group (oyster homogenate, at a daily dose of 2.0 g/kg BW ), low-dose group (enzymolysis product, at a daily dose of 0.5 g/kg BW), medium-dose group (enzymolysis product, at a daily dose of 1.0 g/kg BW), and high-dose group (enzymolysis product, at a daily dose of 2.0 g/kg BW). After 28 d of intragastric administration, the body weight, fasting blood glucose level, and glucose tolerance of mice were measured, and the mechanism of hypoglycemic activity of the oyster hydrolysate was explored. Nutritional component analysis showed that the oyster hydrolysate had high protein content and low fat content. It also showed that essential amino acids accounted for 42.34%of the total amino acids and 73.43% of the nonessential amino acids; this is in agreement with the ideal protein model suggested by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO). Furthermore, the oyster hydrolysate had no effect on the blood glucose level in normal mice, but improved symptoms such as body weight loss, heavy drinking, and binge eating in diabetic mice. Oyster hydrolysate administered at low, medium, and high doses significantly reduced fasting blood glucose levels in diabetic mice by 21.09%, 32.12%, and 37.05%, respectively (p<0.05), and the glucose area under the curve (AUC) value by 51.67, 47.30, and 43.41, respectively (p<0.01). The results indicate that the oyster hydrolysate exerts potent hypoglycemic activity in diabetic mice.
