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

Food Research International

Volumn 63, Issue , 2014, Pages 157-169

  Ferranti, Pasquale ^a,b   Nitride, Chiara ^a,b   Nicolai, Maria Adalgisa ^a   Mamone, Gianfranco ^b   Picariello, Gianluca ^b   Bordoni, Alessandra ^c   Valli, Veronica ^c   Di Nunzio, Mattia ^c   Babini, Elena ^c   Marcolini, Elena ^c   Capozzi, Francesco ^c  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b CNR   (Italy)

^c UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Bioactive peptides; Bresaola; In vitro digestion; Mass spectrometry; Proteomics

Indexed keywords

HYDROLYSIS; MAMMALS; MASS SPECTROMETRY; MOLECULAR BIOLOGY;

BIOACTIVE PEPTIDES; BRESAOLA; IN-VITRO DIGESTIONS; MYOFIBRILLAR PROTEINS; NUTRITIONAL PROPERTIES; PROTEOMICS; SARCOPLASMIC PROTEIN; TECHNOLOGICAL PROCESS;

PEPTIDES;

BOVINAE;

EID: 84904994523     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.02.008     Document Type: Article

References (29)

1. Arihara K. Functional properties of bioactive peptides derived from meat proteins. Advanced technologies for meat processing 2006, 245-273. CC Press, Boca Raton, FL, USA. L. Nollet, F. Toldrà (Eds.).
2. Arihara K., Ohata M. Bioactive compounds in meat. Meat biotechnology 2008, 231-247. Springer, New York, USA. F. Toldrà (Ed.).
3. Ayuso R., Lehrer S.B., Tanaka L., Ibañez M.D., Pascual C., Burks A.W., et al. IgE antibody response to vertebrate meat proteins including tropomyosin. Annals of Allergy, Asthma, and Immunology 1999, 83:399-405.
4. Bauchart C., Rémond D., Chambon C., Patureau Mirand P., Savary-Auzeloux I., Reynès C., et al. Small peptides (<5kDa) found in ready-to-eat beef meat. Meat Science 2006, 74:658-666.
5. Bauchart C., Morzel M., Chambon C., Patureau Mirand P., Reyres C., Buffiere C., et al. Peptides reproducibly released by in vivo digestion of beef meat and trout flesh in pigs. British Journal of Nutrition 2007, 98:1187-1195.
6. Bax M.L., Buffière C., Hafnaoui N., Gaudichon C., Savary-Auzeloux I., Dardevet D., et al. Effects of meat cooking, and of ingested amount, on protein digestion speed and entry of residual proteins into the colon: a study in minipigs. PLoS One 2013, 8:e61252.
7. Bjellquist B., Sanchez J.C., Pasquali C., Ravier F., Paquet N., Frutiger S., et al. Micropreparative two-dimensional electrophoresis allowing the separation of samples containing milligram amounts of proteins. Electrophoresis 1993, 14:1375-1378.
8. Blotnick E., Muhlrad A. Effect of actin on the tryptic digestion of myosin subfragment 1 in the weakly attached state. European Journal of Biochemistry 1992, 210:873-879.
9. Bordoni A., Picone G., Babini E., Vignali M., Danesi F., Valli V., et al. NMR comparison of in vitro digestion of Parmigiano Reggiano cheese aged 15 and 30months. Magnetic Resonance in Chemistry 2011, 49:S61-S70.
10. Di Luccia A., Picariello G., Cacace G., Scaloni A., Faccia M., Liuzzi V., et al. Proteomic analysis of water soluble and myofibrillar protein changes occurring in dry-cured hams. Meat Science 2005, 69:479-491.
11. Escudero E., Mora L., Fraser P.D., Aristoy M.C., Toldrá F. Identification of novel antioxidant peptides generated in Spanish dry-cured ham. Food Chemistry 2013, 138:1282-1288.
12. Escudero E., Mora L., Fraser P.D., Aristoy M.C., Arihara K., Toldrá F. Purification and Identification of antihypertensive peptides in Spanish dry-cured ham. Journal of Proteomics 2013, 78:499-507.
13. Escudero E., Sentandreu M.A., Toldrá F. Characterization of peptides released by in vitro digestion of pork meat. Journal of Agricultural Food Chemistry 2010, 58:5160-5165.
14. Escudero E., Sentandreu M.A., Arihara K., Toldrá F. Angiotensin I-converting enzyme inhibitory peptides generated from in vitro gastrointestinal digestion of pork meat. Journal of Agricultural and Food Chemistry 2010, 58:2895-2901.
15. Huang Y.Y., Liu G.M., Cai Q.F., Weng W.Y., Maleki S.J., Su W.J., et al. Stability of major allergen tropomyosin and other food proteins of mud crab (Scylla serrata) by in vitro gastrointestinal digestion. Food and Chemical Toxicology 2010, 48:1196-1201.
16. Lametsch R., Roepstorff P., Bendixen E. Identification of protein degradation during post-mortem storage of pig meat. Journal of Agricultural and Food Chemistry 2002, 50:5508-5512.
17. Lametsch R., Karlsson A., Rosenvold K., Andersen H.J., Roepstorff P., Bendixen E. Postmortem proteome changes of porcine muscle related to tenderness. Journal of Agricultural and Food Chemistry 2003, 51:6992-6997.
18. Liu G.M., Huang Y.Y., Cai Q.F., Weng W.Y., Su W.J., Cao M.J. Comparative study of in vitro digestibility of major allergen, tropomyosin and other proteins between Grass prawn (Penaeus monodon) and Pacific white shrimp (Litopenaeus vannamei). Journal of the Science of Food and Agriculture 2011, 91:163-170.
19. Mora L., Sentandreu M.A., Koistinen K.M., Fraser P.D., Toldrà F., Bramley P.M. Naturally generated small peptides derived from myofibrillar proteins in Serrano dry-cured ham. Journal of Agricultural and Food Chemistry 2009, 57:3228-3234.
20. Picariello G., De Martino A., Mamone G., Ferranti P., Addeo F., Faccia M., et al. Proteomic study of muscle sarcoplasmic proteins using AUT-PAGE/SDS-PAGE as two-dimensional gel electrophoresis. Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences 2006, 833:101-108.
21. Purintrapiban J., Wang M., Forsberg N.E. Identification of glycogen phosphorylase and creatine kinase as calpain substrates in skeletal muscle. International Journal of Biochemistry and Cell Biology 2001, 33:531-540.
22. Ryan J.T., Ross R.P., Bolton D., Fitzgerald G.F., Stanton C. Bioactive peptides from muscle sources: Meat and fish. Nutrients 2011, 3:765-791.
23. Sharp A., Offer G. The mechanism of formation of gels from myosin molecules. Journal of the Science of Food and Agriculture 1992, 58:63-73.
24. Stoeva S., Byrne C.E., Mullen A.M., Troy D.J., Voelter V. Isolation and identification of proteolytic fragments from TCA soluble extracts of bovine M. longissimus dorsi. Food Chemistry 2000, 69:365-370.
25. Toldrà F., Rico E., Flores J. Cathepsin B, D, H and L activities in the processing of dry-cured ham. Journal of the Science of Food and Agriculture 1993, 62:157-161.
26. Toldrà F. The role of muscle enzymes in dry-cured meat products with different drying conditions. Trends in Food Science and Technology 2006, 17:164-168.
27. Tornberg E. Effects of heat on meat proteins - Implications on structure and quality of meat products. Meat Science 2005, 70:493-508.
28. Yates L.D., Dutson T.R., Caldwell J., Captenter Z.L. Effect of temperature and pH on the post-mortem degradation of myofibrillar proteins. Meat Science 1983, 9:157-179.
29. Zhang W., Xiao S., Samaraweera H., Lee E.J., Ahn D.U. Improving functional value of meat products. Meat Science 2010, 86:15-31.