韩国本土和海外牛源肽消化诱导特性和生物活性变化的研究

IF 4.2 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Science of Animal Resources Pub Date : 2023-10-05 DOI:10.5851/kosfa.2023.e64

Jae Hyeon Kim, Da Young Lee, Seung Yun Lee, Ermie Jr. Mariano, Jae Won Jeong, Seung Hyeon Yun, Juhyun Lee, Jinmo Park, Yeongwoo Choi, Dahee Han, Jin Soo Kim, Cheorun Jo, Sun Jin Hur

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引用次数: 0

摘要

本研究比较分析了鹰嘴牛肉、韩宇牛肉和和牛的肽提取物在消化过程中生化特性和生物活性的变化。体外消化分析结果显示，鸡腰、小腿肌纤维蛋白的消化率、总游离氨基酸含量、抗氧化和降压活性显著高于对照组(p <0.05)，比韩宇和和牛腰小腿肌原纤维蛋白含量高。鸡腰和鸡腿的肽提取物具有较高的血管紧张素转换酶抑制活性。在小鼠体内消化实验中，饲喂鸡腰肽提取物(<10 kDa)的抗氧化酶活性最高。因此，鸡肽提取物与韩宇和和牛肽提取物具有相似或更高的生物活性，可以作为生物活性材料使用。

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Study on the digestion-induced changes in the characteristics and bioactivity of Korean native and overseas cattle-derived peptides

This study was conducted to compare and analyze the changes in the biochemical characteristics and biological activity of peptide extracts derived from Chickso, Hanwoo, and Wagyu beef during digestion. The results of the in vitro digestion analysis revealed that the digestion rate, total free amino acid content, and antioxidant and antihypertensive activities of Chickso loin and shank myofibrillar proteins were significantly higher (p < 0.05) than those of Hanwoo and Wagyu loin and shank myofibrillar proteins. Particularly, the peptide extracts of Chickso loin and shank had a high angiotensin-converting enzyme inhibitory activity. In mice in vivo digestion experiment, the blood serum of mice fed with Chickso loin peptide extract (< 10 kDa) showed the highest antioxidant enzyme activity. Thus, Chickso peptide extracts was deemed to be similar or more bioactive than Hanwoo and Wagyu peptide extracts, and can be used as bioactive materials.

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来源期刊

Food Science of Animal Resources Agricultural and Biological Sciences-Animal Science and Zoology

CiteScore

6.70

自引率

6.70%

发文量

期刊介绍： Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed journal publishing original research and review articles on scientific and technological aspects of chemistry, biotechnology, processing, engineering, and microbiology of meat, egg, dairy, and edible insect/worm products.