Bioactive Peptides from Muscle Sources: Meat and Fish

Ryan, Joseph Thomas; Ross, R. Paul; Bolton, Declan; Fitzgerald, Gerald F.; Stanton, Catherine

doi:10.3390/nu3090765

Cited by 425 publications

(351 citation statements)

References 132 publications

(210 reference statements)

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“…It is also proved that the 20e30% of ACE was highly resistant to inhibition caused by the protein. However, the inhibition of a significant portion of ACE activity by hazelnut proteins suggested the considerable affinity of these proteins to the hydrophobic enzyme active site or anionic enzyme inhibitor binding site that is distinct from enzyme's catalytic site (Guang & Phillips, 2009;Ryan, Ross, Bolton, Fitzgerald, & Stanton, 2011). Moreover, it is also important to note that the ranking of the antihypertensive activities of extracts showed parallelism with those of FRS based antioxidant capacities and antiproliferative activities.…”

Section: Antihypertensive Activity Of Isolated Proteinsmentioning

confidence: 99%

Bioactive, functional and edible film-forming properties of isolated hazelnut (Corylus avellana L.) meal proteins

et al. 2014

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a b s t r a c tThis study aimed characterization of bioactive, functional and edible film making properties of isolated proteins from untreated (HPI), hot extracted (HPI-H), acetone washed (HPI-AW), and acetone washed and hot extracted (HPC-AW-H) hazelnut meals. The most bioactive protein extract was HPC-AW-H, followed by HPI-AW, HPI-H and HPI, based on antioxidant activity (TEAC and ORAC: 158 e461 mmol Trolox/kg), iron chelation (60.7e126.7 mmol EDTA/kg), angiotensin-converting enzyme inhibition (IC 50 : 0.57e1.0 mg/mL) and antiproliferative activity on colon cancer cells (IC 50 : 3.0e4.6 mg/ ml). Protein contents of HPI, HPI-H and HPI-AW (93.3e94.5%) were higher than that of HPC-AW-H (86.0%), but HPC-AW-H showed the best pH-solubility profile. The extracts showed good oil absorption (7.4e9.4 g/g) and foaming, but limited water holding and gelling capacities, and emulsion stability. The protein extracts gave transparent, yellowish to brownish and reddish colored and water soluble edible films. The HPI gave the lightest colored films with acceptable mechanical properties (elongation up to 144% and tensile strength up to 4.9 MPa). 1-D and 2-D electrophoresis clearly showed the molecular and isoelectric profiles of hazelnut proteins. The overall results of this study showed that the bioactive, solubility and gelation properties of hazelnut proteins could be improved by simple processes like acetone washing and/or heat treatment. The hazelnut proteins are valuable as multipurpose food ingredients.

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Section: Antihypertensive Activity Of Isolated Proteinsmentioning

confidence: 99%

Bioactive, functional and edible film-forming properties of isolated hazelnut (Corylus avellana L.) meal proteins

et al. 2014

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“…Leu-Lys-Pro (LKP) was isolated from chicken and fish muscle after digestion by the bacterial enzyme, thermolysin (11). Both tripeptides are established as ACE inhibitors in vitro, with respective IC 50 values of 5 µM and 0.32 µM (12). Hypotensive effects of the tripeptides on systolic blood pressure were demonstrated in the Spontaneously Hypertensive Rat (SHR) following intravenous administration.…”

Section: Introductionmentioning

confidence: 99%

Stability, toxicity and intestinal permeation enhancement of two food-derived antihypertensive tripeptides, Ile-Pro-Pro and Leu-Lys-Pro

et al. 2015

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Publication information Peptides, 71 : 1-7Publisher Elsevier Item record/more information http://hdl.handle.net/10197/8723 Publisher's statementThis is the author's version of a work that was accepted for publication in Peptides. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Peptides (VOL 71, ISSUE 2015, (2015 colonic mucosae were low, but were significantly increased in each tissue type by the medium chain fatty acids (MCFA) permeation enhancers, sodium caprate (C 10 ) and the sodium salt of 10-undecylenic acid (uC 11 ). IPP and LKP were therefore stable against intestinal and liver peptidases and were non-cytotoxic; their P app values across rat intestinal mucosae were low, but could be increased by MCFA. There is potential to make on oral dosage form once in vivo pharmacology is confirmed.

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“…Poultry meat may also be considered as a functional food as it provides bioactive substances with favourable effects on human health, e.g. long-chain n-3 polyunsaturated fatty acids (PUFA), conjugated linoleic acid (CLA), bioactive peptides, vitamins and antioxidants (Cavani et al, 2009;Gibbs et al, 2010;Ryan et al, 2011) Recently, it has been observed that chicken meat does not still keep the same nutritional features as in the past. Some studies showed that today's poultry meat contains higher lipid content compared with that produced some years ago (Wang et al, 2009;Crawford et al, 2010;Kuttappan et al, 2012a).…”

Section: Introductionmentioning

confidence: 99%

Effect of White Striping on Chemical Composition and Nutritional Value of Chicken Breast Meat

Petracci

Mudalal

Babini

et al. 2014

Italian Journal of Animal Science

120

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White striping defect (appearance of white striations parallel to muscle fiber on surface of breast) is considered an emerging issue in chicken breast meat which is related to increasing growth rate of modern hybrid birds. This study was aimed at evaluating the effect of white striping on chemical composition and nutritional value of chicken breast meat. During three replications, a total of 108 Pectoralis major muscles representing three degrees of white striping (absence=normal; presence classified in 2 levels as moderate or severe) were selected to determine proximate composition (moisture, protein, lipid and collagen) as well as sarcoplasmic and myofibrillar protein profile by sodium dodecyl sulphatepolyacrylamide gel electrophoresis analysis. The results showed that both severe and moderate white-striped fillets had higher fat content (2.53 vs 1.46 vs 0.78%; P<0.001), lower protein level (20.9 vs 22.2 vs 22.9%; P<0.001), decreased quality of protein as proven by higher collagen content (1.30 vs 1.37 vs 1.43%; P<0.001), and different pattern on myofibrillar and sarcoplasmic fractions when compared to normal fillets. Moreover, severe white-striped fillets exhibited higher energy content (450.7 vs 421.1 kJ/100g; P<0.01) with respect to normal meat. In conclusion, there was a large worsening of nutritional value of chicken breast meat following occurrence of white striping and this might impair consumer attitude towards poultry meat.

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Bioactive Peptides from Muscle Sources: Meat and Fish

Cited by 425 publications

References 132 publications

Bioactive, functional and edible film-forming properties of isolated hazelnut (Corylus avellana L.) meal proteins

Bioactive, functional and edible film-forming properties of isolated hazelnut (Corylus avellana L.) meal proteins

Stability, toxicity and intestinal permeation enhancement of two food-derived antihypertensive tripeptides, Ile-Pro-Pro and Leu-Lys-Pro

Effect of White Striping on Chemical Composition and Nutritional Value of Chicken Breast Meat

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