In vitro digestion of Bresaola proteins and release of potential bioactive peptides

Ferranti, Pasquale; Nitride, Chiara; Nicolaï, M.; Mamone, Gianfranco; Picariello, Gianluca; Bordoni, Alessandra; Valli, Veronica; Nunzio, Mattia Di; Babini, Elena; Marcolini, Elena; Capozzi, Francesco

doi:10.1016/j.foodres.2014.02.008

Cited by 45 publications

(27 citation statements)

References 27 publications

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“…Peptides KAAAAP, AAPLAP, KPVAAP, IAGRP, and KAAAATP were the most active presenting IC 50 values in the range from 12.37 μM to 25.94 μM. Ferranti et al (2014) identifi ed more than 170 potential bioactive peptides liberated from the the myofi brillar and sarcoplasmic protein fractions of bovine muscle proteins from simulated in vitro digestion of a dry-cured meat product Bresaola. Antioxidant and ACE-inhibitory activities in fermented sausages has also been studied by Vaštag et al (2010) who found that the DPPH radical scavenging activity and the reducing power in protein extracts from Petrovac Sausage (Petrovská Kolbása) were 2 or 3 fold greater in the fi nal product than in the initial sausage mixture.…”

Section: Bioactive Peptides From Fermented Meat Productsmentioning

confidence: 99%

“…Since proteolytic degradation of meat proteins is one of the most important processes occurring in these products, bioactive peptides would be generated during the processing of meat into cured ham or fermented sausages (Arihara, 2006). In particular, meat proteins appear to encrypt ACE-I inhibitors and antioxidant peptides that are released during process-induced proteolysis (drycuring, ageing, fermentation) (Ferranti et al, 2014).…”

Section: Bioactive Peptides From Fermented Meat Productsmentioning

confidence: 99%

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Meat and fermented meat products as a source of bioactive peptides

Stadnik

Kęska

2015

Acta Sci Pol Technol Aliment

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Bioactive peptides are short amino acid sequences, that upon release from the parent protein may play different physiological roles, including antioxidant, antihypertensive, antimicrobial, and other bioactivities. They have been identifi ed from a range of foods, including those of animal origin, e.g., milk and muscle sources (with pork, beef, or chicken and various species of fi sh and marine organism). Bioactive peptides are encrypted within the sequence of the parent protein molecule and latent until released and activated by enzymatic proteolysis, e.g. during gastrointestinal digestion or food processing. Bioactive peptides derived from food sources have the potential for incorporation into functional foods and nutraceuticals. The aim of this paper is to present an overview of the muscle-derived bioactive peptides, especially those of fermented meats and the potential benefi ts of these bioactive compounds to human health.

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Section: Bioactive Peptides From Fermented Meat Productsmentioning

confidence: 99%

Section: Bioactive Peptides From Fermented Meat Productsmentioning

confidence: 99%

Meat and fermented meat products as a source of bioactive peptides

Stadnik

Kęska

2015

Acta Sci Pol Technol Aliment

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“…Three studies published in 2014 Ferranti et al, 2014;Pan et al, 2014) shed light on meat digestion by in vitro simulation and metabolomics. Bordoni et al (2014) focused on the evaluation of the protein bioaccessibility of Bresaola product (cured beef).…”

Section: Using Metabolomics To Identify the Geographical Origin Of Fomentioning

confidence: 99%

“…Bordoni et al (2014) focused on the evaluation of the protein bioaccessibility of Bresaola product (cured beef). Ferranti et al (2014) also focused on Breasola digestibility in order to assess the possible release of bioactive peptides from the food matrix. Protein digestion was evaluated with a holistic approach, by employing a combination of Bradford assays, sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE), 1 H NMR and time domain nuclear magnetic resonance (TD-NMR).…”

Section: Using Metabolomics To Identify the Geographical Origin Of Fomentioning

confidence: 99%

Using metabolomics to describe food in detail

Capozzi

Trimigno

2015

Metabolomics as a Tool in Nutrition Research

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“…In vitro digestion of the crude extracts, C-PE, C-PC, myxoxanthophyll, and lycopene were carried out according to Ferranti et al (2014). 1 ml crude extracts in either 0.1 M phosphate buffer (pH 7.2) or DMSO and the purified pigments in their appropriate solvents (0.1 M phosphate buffer, pH 7.2 for C-PC and C-PE and DMSO for carotenoids) were digested with 90 U ml −1 α-amylase in 4 ml of digestion buffer (120 mM NaCl, 5 mM KCl, 6 mM CaCl 2 ) for 5 min at 37 • C. After amylase digestion, 8 ml of the digestion buffer was added and the pH was adjusted to 2.0 using 37% (w/w) HCl.…”

Section: In Vitro Digestion Of Cyanobacterial Extracts and Purified Pmentioning

confidence: 99%

Cyanobacterial Pigments as Natural Anti-Hyperglycemic Agents: An In vitro Study

et al. 2016

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Traditional medicines for controlling postprandial hyperglycemia includes herbs and plant extracts as well as synthetic drugs like acarbose. Synthetic drug molecules frequently have side effects such as flatulence and diarrhea. Cyanobacterial pigments have excellent anti-oxidant and free radical scavenging properties. Thus, α-amylase and α-glucosidase inhibiting activities of purified pigments and crude extracts from three cyanobacterial species, Lyngbya, Microcoleus, and Synechocystis sp., were investigated. Lyngbya extract had the highest total anti-oxidant activity (TAC) before digestion (48.26 ± 0.04 µg AAE ml −1 ) while purified lycopene had the highest TAC after digestion (154.16 ± 0.96 µg AAE ml −1 ). The Microcoleus extract had the highest ABTS scavenging activity before digestion (98.23 ± 0.25%) while purified C-phycocyanin (C-PC) had the highest ABTS scavenging after digestion (99.69 ± 0.04%). None of the digested or undigested extracts performed better than acarbose in inhibiting α-amylase but the digested Microcoleus extract was able to inhibit its activity by ∼35%. The purified pigments gave inhibitory activities ranging from ∼8 to 16%. The Lyngbya extract had the highest inhibitory activity against α-glucosidase both before and after digestion (62.22 ± 0.02 and 97.82 ± 0.03%, respectively). Purified C-phycoerythrin (C-PE), C-PC, lycopene and myxoxanthophyll could inhibit α-glucosidase in a range of ∼83-96%. Considering the potent inhibitory activities of purified pigments against both α-amylase and α-glucosidase, cyanobacterial pigments could be used as food additives for their dual advantage of anti-oxidant and anti-hyperglycemic activities.

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In vitro digestion of Bresaola proteins and release of potential bioactive peptides

Cited by 45 publications

References 27 publications

Meat and fermented meat products as a source of bioactive peptides

Meat and fermented meat products as a source of bioactive peptides

Using metabolomics to describe food in detail

Cyanobacterial Pigments as Natural Anti-Hyperglycemic Agents: An In vitro Study

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