In vitro digestibility and Caco-2 cell bioavailability of sea lettuce (Ulva fenestrata) proteins extracted using pH-shift processing

Seaweed is a promising sustainable source of vegan protein as its farming does not require arable land, pesticides/insecticides, nor freshwater supply. However, to be explored novel the content and nutritional quality in seaweed need improved. We assessed influence pH-shift processing on degree hydrolysis (%DH), protein/peptide size distribution, accessibility, cell bioavailability Ulva fenestrata proteins after vitro gastrointestinal digestion. Ulva, which concentrated 3.5-times, significantly improved %DH from 27.7±2.6% 35.7±2.1% amino acid accessibility 56.9±4.1% 72.7±0.6%. Due higher amount most acids transported across monolayers was extracts. Regarding bioavailability, both extracts were bioavailable casein. The molecular distribution digestion did disclose clear association with bioavailability.