Characterization of peptides released by in vitro digestion of pork meat

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 8, 2010, Pages 5160-5165

  Escudero, Elizabeth ^a   Sentandreu, Miguel Ángel ^a   Toldrá, Fidel ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Mass spectrometry; Peptides; Pork meat; Protein digestion; Skeletal muscle

Indexed keywords

PEPTIDE;

ANIMAL; ARTICLE; DIGESTION; ELECTROSPRAY MASS SPECTROMETRY; LIQUID CHROMATOGRAPHY; MEAT; METABOLISM; SWINE;

ANIMALS; CHROMATOGRAPHY, LIQUID; DIGESTION; MEAT PRODUCTS; PEPTIDES; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; SWINE;

EID: 77951260257     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf904535m     Document Type: Article

References (35)

1. Hoffmann, K. Nutritional value of proteins and protein requirements of people with special reference to meat proteins Mitteilungsbl. Bundesanst. Fleischforsch. 1993, 32, 422-429
2. Friedman, M. Nutritional value of proteins from different food sources. A review J. Agric. Food Chem. 1996, 44, 6-29
3. Savoie, L.; Gauthier, S. F.; Marin, J.; Pouliot, Y. In vitro determination of the release kinetics of peptides and free amino acids during the digestion of food proteins J. AOAC Int. 2005, 88 (3) 935-948
4. Dangin, M.; Boirie, Y.; Guillet, C.; Beaufere, B. Influence of the protein digestion rate on protein turnover in young and elderly subjects J. Nutr. 2002, 132 (10) 3228S-3233S
5. Kitts, D. D.; Weiler, K. Bioactive proteins and peptides from food sources. Applications of bioprocesses used in isolation and recovery Curr. Pharm. Des. 2003, 9 (16) 1309-1323
6. Korhonen, H.; Pihlanto, A. Food-derived bioactive peptides-Opportunities for designing future foods Curr. Pharm. Des. 2003, 9 (16) 1297-1308
7. Roberts, P. R.; Zaloga, G. P. Dietary bioactive peptides New Horiz. (Baltimore) 1994, 2 (2) 237-243
8. Grimble, G. K. The Significance of Peptides in Clinical Nutrition Annu. Rev. Nutr. 1994, 14, 419-447
9. Siemensma, A. D.; Weijer, W. J.; Bak, H. J. The Importance of Peptide Lengths in Hypoallergenic Infant Formulas Trends Food Sci. Technol. 1993, 4 (1) 16-21
10. Silk, D. B.; Fairclough, P. D.; Clark, M. L.; Hegarty, J. E.; Marrs, T. C.; Addison, J. M.; Burston, D.; Clegg, K. M.; Matthews, D. M. Use of a peptide rather than a free amino acid nitrogen source in chemically defined elemental diet JPEN, Parenter. Enteral Nutr. 1980, 4 (6) 548-553
11. Grimble, G. K.; Rees, R. G.; Keohane, P. P.; Cartwright, T.; Desreumaux, M.; Silk, D. B. Effect of peptide chain length on absorption of egg protein hydrolysates in the normal human jejunum Gastroenterology 1987, 92, 136-142
12. Gómez-Ruiz, J. A.; Ramos, M.; Recio, I. Identification of novel antiotensin- converting enzyme-inhibitory peptides from ovine milk proteins by CE-MS and chromatographic techniques Electrophoresis 2007, 28, 4202-4211
13. Miguel, M.; Alonso, M. J.; Salaices, M.; Aleixandre, A.; Lopez-Fandiño, R. Antihypertensive, ACE-inhibitory and vasodilator properties of an egg white hydrolysate: Effect of a simulated intestinal digestion Food Chem. 2007, 104 (1) 163-168
14. Ono, S.; Hosokawa, M.; Miyashita, K.; Takahashi, K. Inhibition properties of dipeptides from salmon muscle hydrolysate on angiotensin I-converting enzyme Int. J. Food Sci. Technol. 2006, 41 (4) 383-386
15. Laville, E.; Sayd, T.; Morzel, M.; Blinet, S.; Chambon, C.; Lepetit, J.; Renand, G.; Hocquette, J. F. Proteome Changes during Meat Aging in Tough and Tender Beef Suggest the Importance of Apoptosis and Protein Solubility for Beef Aging and Tenderization J. Agric. Food Chem. 2009, 57 (22) 10755-10764
16. Ouali, A.; Herrera-Mendez, C. H.; Coulis, G.; Becila, S.; Boudjellal, A.; Aubry, L.; Sentandreu, M. A. Revisiting the conversion of muscle into meat and the underlying mechanisms Meat Sci. 2006, 74 (1) 44-58
17. Sentandreu, M. A.; Coulis, G.; Ouali, A. Role of muscle endopeptidases and their inhibitors in meat tenderness Trends Food Sci. Technol. 2002, 13 (12) 398-419
18. Sentandreu, M. A.; Toldra, F. Dipeptidyl peptidase activities along the processing of Serrano dry-cured ham Eur. Food Res. Technol. 2001, 213 (2) 83-87
19. Roberts, P. R.; Burney, J. D.; Black, K. W.; Zaloga, G. P. Effect of chain length on absorption of biologically active peptides from the gastrointestinal tract Digestion 1999, 60 (4) 332-337
20. Gill, I.; LopezFandino, R.; Jorba, X.; Vulfson, E. N. Biologically active peptides and enzymatic approaches to their production Enzyme Microb. Technol. 1996, 18 (3) 162-183
21. Bauchart, C.; Remond, D.; Chambon, C.; Mirand, P. P.; Savary-Auzeloux, I.; Reynes, C.; Morzel, M. Small peptides (< 5 kDa) found in ready-to-eat beef meat Meat Sci. 2006, 74 (4) 658-666
22. Bauchart, C.; Chambon, C.; Mirand, P. P.; Savary-Auzeloux, I.; Remond, D.; Morzel, M. Peptides in rainbow trout (Oncorhynchus mykiss) muscle subjected to ice storage and cooking Food Chem. 2007, 100 (4) 1566-1572
23. Chabance, B.; Marteau, P.; Rambaud, J. C.; Migliore-Samour, D.; Boynard, M.; Perrotin, P.; Guillet, R.; Jolles, P.; Fiat, A. M. Casein peptide release and passage to the blood in humans during digestion of milk or yogurt Biochimie 1998, 80 (2) 155-165
24. Hasan, F.; Kitagawa, M.; Kumada, Y.; Hashimoto, N.; Shiiba, M.; Katoh, S.; Terashima, M. Production Kinetics of ACE inhibitory peptides from bonito meat in artificial gastric juices Process Biochem. 2006, 41, 505-511
25. Clemente, A. Enzymatic protein hydrolysates in human nutrition Trends Food Sci. Technol. 2002, 11, 254-262
26. Kageyama, T. Pepsinogens, progastricsins, and prochymosins: structure, function, evolution, and development Cell. Mol. Life Sci. 2002, 59 (2) 288-306
27. Folk, J. E.; Schirmer, E. W.; Chymotrypsin, C.I. Isolation of Zymogen and Active Enzyme-Preliminary Structure and Specificity Studies J. Biol. Chem. 1965, 240 (1) 181
28. Gray, G. M.; Cooper, H. L. Protein Digestion and Absorption Gastroenterology 1971, 61 (4) 535
29. Hausch, F.; Shan, L.; Santiago, N. A.; Gray, G. M.; Khosla, C. Intestinal digestive resistance of immunodominant gliadin peptides Am. J. Physiol. 2002, 283 (4) G996-G1003
30. Kaspari, A.; Diefenthal, T.; Grosche, G.; Schierhorn, A.; Demuth, H. U. Substrates containing phosphorylated residues adjacent to proline decrease the cleavage by proline-specific peptidases Biochim. Biophys. Acta 1996, 1293 (1) 147-153
31. Sosulski, F. W.; Imafidon, G. I. Amino-Acid-Composition and Nitrogen-To-Protein Conversion Factors for Animal and Plant Foods J. Agric. Food Chem. 1990, 38 (6) 1351-1356
32. Arihara, K.; Nakashima, Y.; Mukai, T.; Ishikawa, S.; Itoh, M. Peptide inhibitors for angiotensin I-converting enzyme from enzymatic hydrolysates of porcine skeletal muscle proteins Meat Sci. 2001, 57 (3) 319-324
33. Katayama, K.; Tomatsu, M.; Fuchu, H.; Sugiyama, M.; Kawahara, S.; Yamauchi, K.; Kawamura, Y.; Muguruma, M. Purification and characterization of angiotensin I-converting enzyme inhibitory peptide derived from porcine troponin C Anim. Sci. J. 2003, 74, 53-58
34. Cheung, H. S.; Wang, F. L.; Ondetti, M. A.; Sabo, E. F.; Cushman, D. W. Binding of Peptide-Substrates and Inhibitors of Angiotensin-Converting Enzyme-Importance of the Cooh-Terminal Dipeptide Sequence J. Biol. Chem. 1980, 255 (2) 401-407
35. Ondetti, M. A.; Cushman, D. W. Design of Specific Inhibitors of Angiotensin-Converting Enzyme-New Class of Orally Active Antihypertensive Agents Science 1977, 196 (4288) 441-444