Consumption of Pork-Liver Protein Hydrolysate Reduces Body Fat in Otsuka Long-Evans Tokushima Fatty Rats by Suppressing Hepatic Lipogenesis

Shimizu, Masaharu; Tanabe, Soichi; Morimatsu, Fumiki; Nagao, Koji; Yanagita, Teruyoshi; Katô, Norihisa; Nishimura, Toshihide

doi:10.1271/bbb.70.112

Cited by 21 publications

(21 citation statements)

References 29 publications

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“…Egg white protein hydrolysate (Yang, Wang, & Xu, 2007) Hypolipidemic Meat and meat products Pork liver hydrolysate (Shimizu et al, 2006) Lower hypocholesterolaemic effect of untreated pork meat compared to papain hydrolysate (Morimatsu et al, 1996)…”

Section: Eggsmentioning

confidence: 99%

Meta‐Analysis for Correlating Structure of Bioactive Peptides in Foods of Animal Origin with Regard to Effect and Stability

Maestri

Pavlićević

Montorsi

et al. 2018

Comp Rev Food Sci Food Safe

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Amino acid (AA) sequences of 807 bioactive peptides from foods of animal origin were examined in order to correlate peptide structure with activity (antihypertensive, antioxidative, immunomodulatory, antimicrobial, hypolipidemic, antithrombotic, and opioid) and stability in vivo. Food sources, such as milk, meat, eggs, and marine products, show different frequencies of bioactive peptides exhibiting specific effects. There is a correlation of peptide structure and effect, depending on type and position of AA. Opioid peptides contain a high percentage of aromatic AA residues, while antimicrobial peptides show an excess of positively charged AAs. AA residue position is significant, with those in the first and penultimate positions having the biggest effects on peptide activity. Peptides that have activity in vivo contain a high percentage (67%) of proline residues, but the positions of proline in the sequence depend on the length of the peptide. We also discuss the influence of processing on activity of these peptides, as well as methods for predicting release from the source protein and activity of peptides.

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Section: Eggsmentioning

confidence: 99%

Meta‐Analysis for Correlating Structure of Bioactive Peptides in Foods of Animal Origin with Regard to Effect and Stability

Maestri

Pavlićević

Montorsi

et al. 2018

Comp Rev Food Sci Food Safe

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“…[33][34][35] Additionally, specific dietary amino acids have hepatoprotective effects. 36) Protein fractions of FCE suppressed lipid deposition and cell damage in hepatocytes (Table 2 and Fig.…”

Section: Discussionmentioning

confidence: 99%

Dietary freshwater clam (Corbicula fluminea) extract suppresses accumulation of hepatic lipids and increases in serum cholesterol and aminotransferase activities induced by dietary chloretone in rats

Chijimatsu

Umeki

Kobayashi

et al. 2015

Bioscience, Biotechnology, and Biochemistry

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“…Porcine liver, a by‐product of pig slaughtering, is rich in proteins and various nutrients (Shimizu et al ., ). In addition to being edible, liver extract has been reported to prevent coeliac syndrome, liver cirrhosis, hepatic failure, and gastrointestinal bleeding (Shimizu et al ., ). Increasing the utility of this by‐product and profiting from it is a challenge for producers.…”

Section: Introductionmentioning

confidence: 97%

“…Protein hydrolysates, obtained from animal sources and their by‐products, such as porcine liver (Shimizu et al ., ), porcine plasma (Liu et al ., ), sheep visceral mass (Bhaskar et al ., ), and whey (Lourenco da Costa et al ., ; Jambrak et al ., ), exhibit antioxidant activities and inhibit lipid oxidation. The controlled conditions employed in the processing of protein hydrolysates, including the pretreatment of substrates, proteases used, and DH, evidently affect the yield of functional peptides, antioxidant activity, and nutritional value of hydrolysates.…”

Section: Introductionmentioning

confidence: 99%

Effect of ultrasonic pretreatment on the antioxidant properties of porcine liver protein hydrolysates

Tan

2017

Int J of Food Sci Tech

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In this study, the effect of ultrasonic pretreatment on the antioxidant activity of porcine liver protein hydrolysates (PLPHs) was investigated. The results showed that the degree of hydrolysis (DH) and peptide contents of the PLPHs increased as the time of ultrasonication increased. The hydrolysate pretreated with ultrasonication for 60 s exhibited the highest DH and peptide contents. The hydrolysate pretreated with ultrasonication for 45 s exhibited the highest ferrous ion chelating ability and reducing power. The hydrolysate pretreated with ultrasonication for 30 s exhibited the highest 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and the higher inhibitory activity in the linoleic acid autoxidation system. The molecular weight of peptides in the hydrolysates was less than 6.2 kDa. The results clearly demonstrated that ultrasonic pretreatment enhances the antioxidant activities of the PLPHs in a short period of time (15-30 s).

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Consumption of Pork-Liver Protein Hydrolysate Reduces Body Fat in Otsuka Long-Evans Tokushima Fatty Rats by Suppressing Hepatic Lipogenesis

Cited by 21 publications

References 29 publications

Meta‐Analysis for Correlating Structure of Bioactive Peptides in Foods of Animal Origin with Regard to Effect and Stability

Meta‐Analysis for Correlating Structure of Bioactive Peptides in Foods of Animal Origin with Regard to Effect and Stability

Dietary freshwater clam (Corbicula fluminea) extract suppresses accumulation of hepatic lipids and increases in serum cholesterol and aminotransferase activities induced by dietary chloretone in rats

Effect of ultrasonic pretreatment on the antioxidant properties of porcine liver protein hydrolysates

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