4.5 Article

Unlocking the bioactivity of meat proteins: Comparison of meat and meat hydrolysate via simulated gastrointestinal digestion

期刊

JOURNAL OF PROTEOMICS
卷 273, 期 -, 页码 -

出版社

ELSEVIER
DOI: 10.1016/j.jprot.2022.104806

关键词

Meat; Enzyme hydrolysate; Bioactive peptides; Simulated gastrointestinal digestion

向作者/读者索取更多资源

Understanding the functional attributes of meat proteins is crucial for determining their nutritional benefits. Liquid chromatography-mass spectrometry (LC-MS) was used to compare the molecular peptide features during the digestion process of powdered meat and its enzymatically produced hydrolysate. The results showed that the hydrolysate did not undergo extensive digestion, while the powdered meat was digested in both gastric and intestinal phases.
Understanding the functional attributes of meat proteins is crucial for determining their nutritional benefits. Depending on the form in which meat proteins are available, the digestive process can release peptides which are valuable for nutrition and may also possess bioactive properties, affecting physiology. Liquid chromatography - mass spectrometry (LC-MS) was used to quantitatively compare the molecular peptide features (representing non-redundant peptides), during the different stages of a simulated gastrointestinal digestion process of a minimally processed powdered meat and its enzymatically produced hydrolysate. Results from a principal component analysis (PCA) indicated that the hydrolysate did not undergo extensive additional digestion whereas the powdered meat was digested both at the gastric and in the intestinal phases. Bioactive peptide sequence prediction identified the meat hydrolysate but not the meat powder as the only source of exact and partial bioactive matches in the angiotensin-I converting enzyme and dipeptidyl peptidase IV inhibition categories. Also, a higher source of cryptides (encrypted bioactive peptides), indicated that meat hydrolysates are potentially a better substrate for the release of these enzyme inhibitory peptides. These observations thus suggest that pre-digestion of a complex food matrix such as meat, may enhance its bioavailability following oral consumption early in the digestion process.Significance: This work highlights enzymatic hydrolysis of meat proteins prior to ingestion allows for potentially higher bioavailability of bioactive peptides that inhibit angiotensin-I converting enzyme and dipeptidyl pepti-dase IV, thus possibly aiding high blood pressure and type 2 diabetes management.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.5
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据