期刊
MEAT SCIENCE
卷 180, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2021.108561
关键词
Meat proteins; Proteolysis; Bioactive peptides; Meat by-products; Maillard reaction; Maillard reaction products; DMHF
资金
- JSPS KAKENHI [21H02348]
- Grants-in-Aid for Scientific Research [21H02348] Funding Source: KAKEN
Bioactive peptides are released from meat proteins through enzymatic hydrolysis from meat and meat by-products. These peptides have diverse physiological functions, affecting circulatory, nervous, alimentary, and immune systems. It is important to consider the impact of the Maillard reaction on these peptides during processing, cooking, and storage.
Bioactive peptides are released from meat proteins by enzymatic hydrolysis (i.e., gastrointestinal digestion, aging/storage, fermentation, and protease treatment). Such peptides attribute physiological functions to meat and meat products and are promising food ingredients for developing functional foods. Meat by-products (e.g., blood and collagen) are also good sources for generating bioactive peptides, since they are produced in large quantities and are rich in proteins. Although protein-derived bioactive peptides are attractive ingredients, their changes by the Maillard reaction during processing, cooking, and storage should be investigated. This article briefly reviews the production of bioactive peptides from meat and meat by-products. Such diverse peptides affects circulatory, nervous, alimentary, and immune systems. Then, the bioactivities of Maillard reaction products (MRPs) generated from protein hydrolysates are discussed. Special attention is paid to bioactivities of 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) inhalation. As such activities, we have evaluated the impact of DMHF on blood pressure, moods, brainwaves, and dietary intake. Our efforts for understanding various aspects and implication of peptides and MRPs from meat proteins would open new avenues in the meat and food industry.
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