Mechanisms underlying the effects of ultrasound-assisted alkaline extraction on the structural properties and in vitro digestibility of Tenebrio molitor larvae protein

Edible insects have been considered as a sustainable and novel protein source to replace animal-derived proteins. The present study aimed to extract Tenebrio molitor larvae proteins (TMP) using ultrasound-assisted alkaline extraction (UAE). Effects of different UAE times (10, 20, 30, 40, and 50 min) on the structural properties and in vitro digestibility of TMP were comparatively investigated with the traditional alkaline extraction method. The results revealed that ultrasonication could effectively alter the secondary/tertiary structures and thermal stability of TMP during UAE. The molecular unfolding and subsequent aggregation of TMP during UAE were mainly attributed to the formation of disulfide bonds and hydrophobic interactions. Moreover, TMP extracted by UAE had higher in vitro digestibility and digestion kinetics than those extracted without ultrasound, and the intermediate UAE time (30 min) was the optimal ultrasound parameter. However, longer UAE times (40 and 50 min) lowered the digestibility of TMP due to severe protein aggregation. The present work provides a potential strategy for the extraction of TMP with higher nutritional values.     

Production of biologically active peptides by hydrolysis of whey protein isolates using hydrodynamic cavitation

Whey protein isolate (WPI) hydrolysates have higher solubility in aqueous phase and enhanced biological properties. Hydrolysis of WPI was optimized using operating pressure (ΔP, bar), number of passes (N), and WPI concentration (C, %) as deciding parameters in hydrodynamic cavitation treatment. The optimum conditions for generation of WPI hydrolysate with full factorial design were 8 bar, 28 passes, and 4.5% WPI concentration yielding 32.69 ± 1.22 mg/mL soluble proteins. WPI hydrolysate showed alterations in binding capacity over WPI. SDS-PAGE and particle size analysis confirmed the hydrolysis of WPI. Spectroscopic, thermal and crystallinity analyses showed typical properties of proteins with slight variations after hydrodynamic cavitation treatment. ABTS, DPPH and FRAP assays of WPI hydrolysate showed 7–66, 9–149, and 0.038–0.272 µmol/mL GAE at 1–10, 0.25–4, and 3–30 mg/mL concentration, respectively. Further, a considerable enhancement in fresh weight, chlorophyll, carotenoids, reducing sugars, total soluble sugars, soluble proteins content and total phenolics content was noticed during in vitro growth of sugarcane in WPI hydrolysate supplemented medium at 50–200 mg/L concentration over the control. The process cost (INR/kg) to hydrolyze WPI was also calculated.     

Structural modification of swai-fish (Pangasius hypophthalmus)-based emulsions containing non-meat protein additives by ultra-high pressure and thermal treatments

Swai-fish emulsions containing fermented soybeans (thua nao and rice-koji miso) were pressurized at 600?MPa for 20 min or heated at 72°C for 30 min. The fish batters were blended with soy protein isolate (SPI) or whey protein concentrate (WPC) to stabilize the emulsions. The processed fish emulsions were then subjected to physical, chemical and microbiological examinations. The results of gel strength and water-holding potential showed that SPI addition yielded higher impact on these properties than WPC addition, which was also confirmed by the interactions between SPI and native fish proteins depicted by electrophoregrams. The frequency profiles suggested that the heated gels had a greater storage and loss moduli than pressurized gels, while pressurized WPC set-gel displayed larger loss tangent (the predominance of viscous moiety) than those pressurized SPI set-gel. High bacteria and spore counts of B. subtilis (residual of the thua nao) were observed in both pressurized and heated fish-based emulsions.     

High-intensity ultrasound pretreatment influence on whey protein isolate and its use on complex coacervation with kappa carrageenan: Evaluation of selected functional properties

The aim of this work was to evaluate the influence of high-intensity ultrasound (HIUS) treatment on whey protein isolate (WPI) molecular structure as a previous step for complex coacervation (CC) with kappa-carrageenan (KC) and its influence on CC functional properties. Protein suspension of WPI (1% w/w) was treated with an ultrasound probe (24 kHz, 2 and 4 min, at 50 and 100% amplitude), non HIUS pretreated WPI was used as a control. Coacervation was achieved by mixing WPI and KC dispersions (10 min). Time and amplitude of the sonication treatment had a direct effect on the molecular structure of the protein, FTIR-ATR analysis detected changes on pretreated WPI secondary structure (1600–1700 cm⁻¹) after sonication. CC electrostatic interactions were detected between WPI positive regions, KC sulfate group (1200–1260 cm⁻¹), and the anhydrous oxygen of the 3,6 anhydro-D-galactose (940–1066 cm⁻¹) with a partial negative charge. After ultrasound treatment, a progressive decrease in WPI particle size (nm) was detected. Rheology results showed pseudoplastic behavior for both, KC and CC, with a significant change on the viscosity level. Further, volume increment, stability, and expansion percentages of CC foams were improved using WPI sonicated. Besides, HIUS treatment had a positive effect on the emulsifying properties of the CC, increasing the time emulsion stability percentage. HIUS proved to be an efficient tool to improve functional properties in WPI-KC CC.     

Whole-body protein turnover in nephrotic subjects: A comparison between different degrees of proteinuria

In contrast to the increased hepatic albumin synthesis in subjects with proteinuria, little is known about the corresponding whole-body protein turnover rates (WPTR). The WPTR and the reutilisation rates (R) were investigated in 20 patients divided in three groups of different degrees of proteinuria (groups I–III: < 1, 1–3, > 3 g/m²/day, respectively). [¹⁵N]glycine was administered as a single oral pulse. Urine samples were taken over 2 days. After removing urinary proteins by trichloracetic acid, ¹⁵N-enrichment in the supernatant was measured by isotope ratio mass spectrometry. A three-compartment model was used to calculate WPTR and R, which showed a statistically significant difference between groups I and III (2.64 vs. 4.63 g/kg/day, and 70.4% vs. 80.8%, respectively, P < 0.01), whereas the net protein gain remained unchanged (0.13 vs. 0.22 g/kg/day). The higher the protein loss the higher the WPTR and the corresponding R. The severe protein loss provokes increased WPTR and R as well.     

The effect of high hydrostatic pressure on the survival of Saccharomyces cerevisiae in model suspensions and beetroot juice

The inactivation of Saccharomyces cerevisiae NCFB 3191 using high hydrostatic pressure of 300 MPa at 20°C with a holding time of 0, 1, 5 and 10 min was investigated with model suspensions in phosphate-buffered saline and in beetroot juice. The reduction in S. cerevisiae NCFB 3191 in model suspensions was about 5 log after 10 min of pressurization, irrespective of the initial level of cell concentration in the samples (5.4–8.7 log cfu/mL). The baroprotective effect of beetroot juice on yeast cells during pressurization was observed; the reduction was lower and was only 3.5 log (the inoculum was 5.4 log cfu/mL). No sublethal injury among the surviving cells of the studied yeast strain was found.     

High pressure inactivation of relevant target microorganisms in poultry meat products and the evaluation of pressure-induced protein denaturation of marinated poultry under different high pressure treatments

In this study, the possibility of extending shelf life of marinated poultry meat products by high pressure processing was evaluated. Relevant spoilage and pathogenic strains were selected and used as target microorganisms (MOs) for challenge experiments. Meat and brine were inoculated with MOs and treated at 450 MPa, 4 °C for 3 min. The results of inactivation show a decreasing pressure tolerance in the series Lactobacillus > Arcobacter > Carnobacterium > Bacillus cereus > Brochothrix thermosphacta > Listeria monocytogenes. Leuconostoc gelidum exhibited the highest pressure tolerance in meat. A protective effect of poultry meat was found for L. sakei and L. gelidum. In parallel, the influence of different marinade formulations (pH, carbonates, citrates) on protein structure changes during a pressure treatment was investigated. Addition of sodium carbonate shows a protection against denaturation of myofibrillar proteins and provides a maximum water-holding capacity. Caustic marinades allowed a higher retention of product characteristics than low-pH marinades.     

Reaction‐Induced Phase Separation in Polyoxyethylene/Polystyrene Blends. I. Ternary Phase Diagram

Abstract

Reaction‐induced, phase separation has been studied in polymer blends. A model crystalline‐amorphous system consisted of semicrystalline polyoxyethylene (POE) dissolved in the monomer styrene, which was used as a reactive solvent to ease processing. When the styrene was polymerized to polystyrene (PS) in the mold, phase separation and phase inversion are induced, and a polymer blend was formed. Polyoxyethylene was selected with a molar mass, M _n  = 8578 g mol^?1 and a polydispersity of 1.19, as determined by using gel permeation chromatography. The polymerization of styrene was initiated by using 1 wt% benzoin methyl ether and 0.2 wt% 2,2′‐azobisisobutyronitrile under ultraviolet light. The polymerization kinetics were determined by monitoring the reduction in the intensity of the C?C stretching vibration band at 1631 cm^?1 in the Raman spectrum of styrene. The onset times for the liquid–solid (L–S) phase separation and crystallization of POE from styrene/PS were observed by using simultaneous small‐angle x‐ray scattering (SAXS) and wide‐angle x‐ray scattering. Onset times for L–S phase separation determined from the SAXS data were combined with the styrene polymerization kinetics to plot the L–S phase separation data onto a ternary phase diagram for the reactive system POE/styrene/PS at 45°C and 50°C.     

Application of Experimental Design to the Optimization of a Wet Acid Digestion Procedure for Cd Determination in Plastic Materials by Atomic Absorption Spectrometry

ABSTRACT

A simple and reliable method for Cd determination in plastic materials using optimized wet acid digestion procedure and atomic absorption spectroscopy was developed. In order to obtain the best experimental conditions for plastic digestion, a 2^7–4 Plackett-Burman design for screening the significant factors and a 2^4–1 central composite design to optimize the significant experimental variables were carried out. The polyethylene European Reference Material ERM-EC680 with certified Cd content was used in both the screening and the optimization steps. The optimized experimental conditions 0.200 g of plastic material digested with 2 mL nitric acid (30 min, 130°C) followed by 1 mL sulfuric acid (30 min, 140°C). The accuracy and precision was checked using ERM-EC680. The Cd recovery was 101.3% and the relative standard deviation was 5.6%. The limit of detection obtained was 0.23 mg kg^?1. The method was applied in the analysis of one PVC plastic material, several commercial packaging materials, and plastic toys.     

The Mineral Content of Rhizona cyperi after Microwave-Assisted Digestion and Determination by AAS

ABSTRACT

Rhizoma cyperi (tuberal part of Cyperus rotundus Linn) obtained from 15 different zones of China was studied to determine the contents of 16 trace elements such as 4 minor (Ca, K, Mg, and Na), 9 trace (Co, Cr, Cu, Fe, Mn, Mo, Ni, V, and Zn), and 3 toxic (Ag, Cd, and Pb) elements. The concentration determination of 16 elements was performed by atomic absorption spectrophotometry (AAS) after microwave-assisted digestion. A microwave-assisted digestion procedure based on the mixture nitric acid–hydrogen peroxide was evaluated. The method was successfully validated with the good recoveries (97–105%) against CRM GBW07603 (bush twigs and leaves). The calibration curve furnished good linear correlation coefficients (r = 0.9956–0.9999), excellent recoveries (99.35–103.7%), and limits of detection (LOD = 1–50 ng·mL^?1) suitable to determine in Rhizoma cyperi. The results showed that K, Ca, Mg, and Na were the most abundant of the major elements in Rhizoma cyperi with average concentrations of K, 26,221 µg·g^?1; Ca, 1097 µg·g^?1; Mg, 714 µg·g^?1, and Na, 293 µg·g^?1, respectively. K element was determined for the first time in this plant.     

Influence of dietary fibre on gluten proteins structure – a study on model flour with application of FT‐Raman spectroscopy

Dietary fibres are regarded as the source of polysaccharides and antioxidants such as polyphenols. However, addition of dietary fibre to bread causes significant reduction in its quality. The bread quality is connected with the structure of gluten proteins. For this reason, Fourier transform Raman spectroscopy was applied to determine changes in structure of gluten proteins modified by seven dietary fibres. The fibres were added to model flour reconstituted with wheat gluten and wheat starch. The model flour was used to provide gluten proteins of definite structure. The obtained results showed that six out of seven fibres caused similar changes in β‐turn structures. The appearance of the band at 1642 cm⁻¹ and the shift toward lower wavenumbers of the band at 1670 cm⁻¹ in the difference spectra indicated hydrogen bonding of carbonyl groups in β‐turns leading to protein folding/aggregation. Addition of fibre preparations caused also changes in conformation of disulfide bridges (S–S), corresponding to transformation to trans‐gauche‐gauche and trans‐gauche‐trans conformations at the expense of the stable gauche‐gauche‐gauche conformation. The S–S bonds in less stable conformations were formed inside the protein complex as well as between protein complexes in the form of β‐structures. Generally, the observed changes in gluten proteins after addition of dietary fibres were results of interactions between fibre polysaccharides and gluten proteins rather than between polyphenols and gluten proteins. Copyright © 2015 John Wiley & Sons, Ltd.     

Possibility of Campylobacter jejuni inactivation in smoked salmon by high-pressure treatment

The sterile samples of cold-smoked salmon were placed in polyamide–polyethylene pouches and inoculated with three-strain composite of Campylobacter jejuni (inoculum ca 10⁷ CFU g^?1). The inoculated samples were sealed under vacuum and subjected to 200, 300 and 400 MPa of hydrostatic pressure for 0, 5, 10 and 15 min. The number of surviving C. jejuni per gram was determined by the 10-fold dilution method followed by plating on Karmali agar. D ₁₀ values were calculated. This work has shown that for reducing C. jejuni in cold-smoked salmon by 6 log units, the application of 200 MPa for 64.26 min or 300 MPa for 17.10 min or 400 MPa for less than 5 min is needed. Applying such parameters of high-pressure processing should not change significantly the organoleptic properties of the product.     

Effects of ultrasonic and graft treatments on grafting degree,structure, functionality,and digestibility of rapeseed protein isolate-dextran conjugates

Rapeseed protein isolate (RPI) and dextran conjugates were prepared by traditional and ultrasonic assisted wet-heating. The effects on the grafting degree (GD), structure, functionality, and digestibility of conjugates were studied. Ultrasonic frequency, temperature, and time all significantly affected the GD. Under the optimum conditions (temperature of 90 °C and time of 60 min), compared to traditional wet-heating, ultrasonic treatment at 28 kHz significantly increased the GD by 2.12 times. Compared to RPI, surface hydrophobicities of conjugates were significantly decreased by graft and ultrasonic treatments. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) and amino acid composition results confirmed that traditional graft reaction involved cysteine (Cys) and lysine (Lys) whereas the ultrasonic assisted one involved only Cys. Both were from the 12S globulin subunit and cruciferin. Fourier transform infrared spectrum (FT-IR) and circular dichroism (CD) results showed that graft treatment significantly changed secondary structure and ultrasonic treatment had the greatest impact on the decrease in the β-sheet (19.1%) and the increase in the random coil (49.6%). Graft and ultrasonic treatments both made surface structure looser and more porous. The two treatments also caused molecular weight to become bigger, and ultrasonic treatment had the greatest effect on the increase (68.2%) in 110–20.5 kDa. Structural modifications of RPI by grafting to dextran caused improvements of solubility (at pH 5–6), emulsifying activity (at pH 4–10), emulsion stability (at pH 4–5 and 9–10), and thermal stability (at temperature 90–100 °C). The digestibility of conjugates was decreased by graft and ultrasonic treatments and the conjugates were mainly digested in the intestinal phase. The ultrasonic assisted wet-heating was an efficient and safe method for producing RPI-dextran conjugates and improving the utilization value of rapeseed meal.     

Binding Study of Phenformin with Bovine Serum Album Using a Combined Technique of Equilibrium Dialysis with Flow-Injection Chemiluminescence Detection

ABSTRACT

The interaction between phenformin hydrochloride and bovine serum albumin (BSA) was investigated by the methods of chemiluminescence combined with equilibrium dialysis technique. A novel N-bromosuccinimide (NBS)–eosin Y (EY) chemiluminescence (CL) method was established for the determination of phenformin. The mechanism of this chemiluminescence system was proposed. Optimization studies were performed to determine the phenformin. Under the optimal conditions, the CL intensity was linear for a phenformin concentration over the range of 4.6 × 10^?8 to 5.0 × 10^?5 g/mL. The detection limit was 1.5 × 10^?8 g/mL. The data obtained by the present equilibrium dialysis–CL system were analyzed using the Klotz plot and the Scatchard analysis. The results showed that the Klotz plot and the Scatchard plot are linear with good correlation coefficient, indicating that the phenformin has only one type of binding site on BSA. The binding parameters were the number of the binding sites n (1.02) and the estimated association constant K (2.66 × 10⁴ L/mol). The chemiluminescence system combined with equilibrium dialysis developed in this work demonstrated its use for determination of interaction between drug and protein by using relatively simple instrument.     

Ultrasound-assisted preparation of ACE inhibitory peptide from milk protein and establishment of its in-situ real-time infrared monitoring model

A scheme for preparing milk ACE inhibitory peptides by in vitro proteolysis and simulated gastrointestinal digestion was constructed. The ultrasonic assisted pretreatment was used to improve the enzymolysis of milk protein. The in-situ real-time infrared was used to establish monitoring model of enzymatic process. Results showed that under the conditions of single frequency 28 kHz, ultrasound time 40 min, ultrasound power density 20 W/L, milk protein concentration 34 g/L, batch ratio 2:4 and initial temperature 30 °C, the ACE inhibition rate of gastric digestion of enzymatic hydrolysate reached 67.20%, which was 22.87% higher than that of non-ultrasound samples. The results of secondary structure studies of proteins showed that after the ultrasonic treatment, the content of α-helix and β-corner reduced, and the content of β-folding and random coil increased. Compared with the control group, the ultrasonic treatment increased surface hydrophobicity and the content of SH while reduced the content of SS in milk protein, thus improving the ACE inhibitory activity of enzymatic hydrolysates. Furthermore, three quantitative prediction models of PLS, iPLS and Si-PLS for ACE inhibition rate of milk protease hydrolysates were established. And all these three different in-situ real-time prediction models had good predictive effect on the ACE inhibition rate of milk proteolysis products and gastrointestinal simulated digestion products.     

The application of hybrid pixel detectors for in‐house SAXS instrumentation with a view to combined chromatographic operation

This study analyses the potential for laboratory‐based size‐exclusion chromatography (SEC) integrated small‐angle X‐ray scattering (SAXS) instrumentation to characterize protein complexes. Using a high‐brilliance home source in conjunction with a hybrid pixel X‐ray detector, the efficacy of SAXS data collection at pertinent protein concentrations and exposure times has been assessed. Scattering data from SOD1 and from the complex of SOD1 with its copper chaperone, using 10 min exposures, provided data quality in the range 0.03 < q < 0.25 Å^?1 that was sufficient to accurately assign radius of gyration, maximum dimension and molecular mass. These data demonstrate that a home source with integrated SEC–SAXS technology is feasible and would enable structural biologists studying systems containing transient protein complexes, or proteins prone to aggregation, to make advanced preparations in‐house for more effective use of limited synchrotron beam time.     

Effect of ultrasonic treatment on the structure and functional properties of mantle proteins from scallops (Patinopecten yessoensis)

In this study, scallop mantle protein was treated by ultrasound at different powers, and then analyzed by ANS fluorescent probes, circular dichroism spectroscopy, endogenous fluorescence spectrum, DNTB colorimetry and in-vitro digestion model to elucidate the structure–function relationship. The results indicated that ultrasound can significantly affect the secondary structure of scallop mantle protein like enhancing hydrophobicity, lowering the particle size, increasing the relative contents of α-helix and decreasing contents of β-pleated sheet, β-turn and random coil, as well as altering intrinsic fluorescence intensity with blue shift of maximum fluorescence peak. But ultrasound had no effect on its primary structure. Moreover, the functions of scallop mantle protein were regulated by modifying its structures by ultrasound. Specifically, the protein had the highest performance in foaming property and in-vitro digestibility under ultrasonic power of 100 W, oil binding capacity under 100 W, water binding capacity under 300 W, solubility and emulsification capacity under 400 W, and emulsion stability under 600 W. These results prove ultrasonic treatment has the potential to effectively improve functional properties and quality of scallop mantle protein, benefiting in comprehensive utilization of scallop mantles.     

Interaction of chlorogenic acid with milk proteins analyzed by spectroscopic and modeling methods

Polyphenols are powerful antioxidants implicated in reducing the risk of human cancer and cardiovascular disease. Chlorogenic acid is a principal polyphenol in coffee, a beverage consumed worldwide on an immense scale. In many countries, coffee is consumed with milk, which has been shown to affect the bioavailability of polyphenols. Here we assessed the interactions of chlorogenic acid with five major milk proteins (α-casein, β-casein, κ-casein, α-lactalbumin, and β-lactoglobulin) by spectroscopy and molecular docking calculations. The data showed that the number of binding sites in each chlorogenic acid–milk protein complex was close to 1. Fluorescence quenching of milk proteins by chlorogenic acid occurred through a static mechanism and the binding distance was smaller than 8 nm. Binding constant for chlorogenic acid–β-lactoglobulin was larger than those for chlorogenic acid-α-lactalbumin, chlorogenic acid–α-casein, chlorogenic acid–β-casein, and chlorogenic acid–κ-casein. Thermodynamic parameters revealed that Van der Waals forces and hydrogen bond interactions predominated in chlorogenic acid–α-casein and chlorogenic acid–α-lactalbumin complexes; hydrophobic interactions were predominant in chlorogenic acid–β-casein, chlorogenic acid–κ-casein, and chlorogenic acid–β-lactoglobulin. Molecular docking calculations identified chlorogenic acid was located near Pse66, Ile65, and Pro29 in the chlorogenic acid–α-casein adduct, Leu138, Thr126, Gln123, Ser124, Gln167, Ser166, Ser168 in the chlorogenic acid–β-casein adduct, Glu147, Asn123, Val143, Pse149, Pro120, Leu79, Ala148 in the chlorogenic acid–κ-casein adduct, Glu49, Tyr103, Gln54, His32, Trp104, Leu110 in the chlorogenic acid–α-lactalbumin adduct, and Cys66, Leu22, Lys60, Trp61, Ser21, Lys69, Gln59 in the chlorogenic acid–β-lactoglobulin adduct. Notably, the antioxidant activity of chlorogenic acid decreased significantly on interaction with each of the milk proteins (p < 0.05). This study reveals the binding behaviors of chlorogenic acid with five milk proteins and provides basic data that can help to clarify the binding mechanism.     

Surface modification and adhesion of wood-plastic composite (WPC) treated with UV/ozone

Because of the surfaces of wood-plastic composite (WPC) materials are enriched in polymers of low surface energy, they exhibit low adhesion properties. UV/ozone is proposed as surface treatment for increasing the surface energy and adhesion of WPC materials made with different polymers (polyethylene, polypropylene and polyvinyl chloride). UV lamp-WPC surface distance and time of UV exposure were varied for optimizing UV/ozone treatment of WPC, and UV dose used ranged between 2.02 × 10^?14 and 5.05 × 10^?12 J·s/m². UV/ozone treatment created new carbon-oxygen polar groups in WPC surfaces and increased their surface energy, mainly their polar component. Furthermore, ablation of the outermost WPC surface was produced, more noticeably by reducing the distance between WPC surface and UV lamp and by increasing the duration of the treatment. Noticeable increase in 180° peel adhesion was obtained in the joints made with UV/ozone treated WPC at 10–30 mm distance during 1–5 min (i.e., UV dose between 5.61 × 10^?14 and 2.53 × 10^?12 J·s/m²). Although 180° peel strength of joints made with acrylic adhesive tape and UV/ozone treated WPC for 10 min and 10 mm distance (UV dose: 5.05 × 10^?12 J·s/m²) was not increased because of dominant effect of ablation over creation of polar groups, the cross-hatch adhesion to different coatings was highly improved, irrespective of the polymer used and the wood content of WPC; however, the surface modifications and adhesion of UV/ozone treated WPC were more marked when its wood content was higher and by using UV dose between 0.10 × 10^?12 and 2.53 × 10^?12 J·s/m².     

High Pressure Effect on Meat and Lupin Protein Digestibility

High pressure treatment is a mild treatment concerning the nutritional characteristics: for instance vitamins content is very few affected by high-pressure treatment. But the impact of high-pressure on protein digestibility remains poorly understood. This work presents effect of high-pressure treatment on in vitro digestibility of meat and lupin proteins. Two high-pressure conditions (200 and 500 MPa 10 min.) and a heat treatment of 95 °C, 30 min were studied. In vitro digestibility was evaluated with a pepsin reaction. Results show than for both type of proteins, samples pressurised at 500 MPa were the most hydrolysed. Meat proteins were less hydrolysed than control either after heat or 200 MPa treatment. Lupin proteins where more hydrolysed than control after heat or 200 MPa treatment. Thus we revealed that high-pressure treatment presents an effect on the in vitro digestibility of proteins, opening a new perspective of investigations.