Quantification of peptides released during in vitro digestion of cooked meat

Food Chemistry

Volumn 197, Issue , 2016, Pages 1311-1323

  Sayd, T ^a   Chambon, C ^a   Sante Lhoutellier V ^a  

^a UR370 QuaPA   (France)

Author keywords

Cooking; In vitro digestion; Label free mass spectroscopy; Meat; Protein

Indexed keywords

COOKING; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MEATS; PEPTIDES; SPECTROMETERS; THERMAL PROCESSING (FOODS);

COOKING CONDITIONS; HIGH RESOLUTION; IN-VITRO DIGESTIONS; MASS SPECTROSCOPY; MEAT PROTEINS; MUSCLE CONTRACTIONS; QUALITATIVE DIFFERENCES; SMALL INTESTINE;

PROTEINS;

PEPTIDE; PROTEIN INTAKE;

ANALYSIS; ANIMAL; BOVINE; COOKING; LIQUID CHROMATOGRAPHY; MEAT; PROTEIN DEGRADATION; PROTEIN INTAKE; TANDEM MASS SPECTROMETRY;

ANIMALS; CATTLE; CHROMATOGRAPHY, LIQUID; COOKING; DIETARY PROTEINS; MEAT; PEPTIDES; PROTEOLYSIS; TANDEM MASS SPECTROMETRY;

EID: 84949293253     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.11.020     Document Type: Article

References (31)

1. T. Astruc, P. Gatellier, R. Labas, V. Santé-Lhoutellier, and P. Marinova Microstructural changes in m. rectus abdominis bovine muscle after heating Meat Science 85 2010 743 751
2. F. Barbé, O. Ménard, Y. Le Gouar, C. Buffière, M.H. Famelart, and B. Laroche D. Remond The heat treatment and the gelation are strong determinants of the kinetics of milk proteins digestion and of the peripheral availability of amino acids Food Chemistry 136 2013 1203 1212
3. C. Bauchart, D. Remond, C. Chambon, M. Patureau-Mirand, I. Savary-Auzeloux, C. Reynes, and M. Morzel Small peptides (5 kDa) found in ready to eat beef meat Meat Science 74 2006 658 666
4. C. Bauchart, I. Savary-Auzeloux, M. Patureau-Mirand, E. Thomas, M. Morzel, and D. Remond Carnosine concentration of ingested meat affects carnosine net release into the portal vein of minipigs J Nut 137 2007 589 593
5. M.L. Bax, L. Aubry, C. Ferreira, J.D. Daudin, P. Gatellier, D. Rémond, and V. Santé-Lhoutellier Cooking temperature is a key determinant of in vitro protein digestion rate: Investigation of underlying mechanisms Journal of Agriculture and Food Chemistry 60 2012 2569 2576
6. M.L. Bax, C. Buffière, N. Hafnaoui, C. Gaudichon, I. Savary-Auzeloux, and D. Dardevet D. Remond Effect 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 8 2013 e61252
7. G. Caraux, and S. Pinloche PermutMatrix: A graphical environment to arrange gene expression profiles in optimal linear order Bioinformatics 21 2005 1280 1281
8. M. Herrero, C. Simo, V. Garcia-Canas, E. Ibanez, and A. Cifuentes Foodomics: MS-based strategies in modern food science and nutrition Mass Spectrometry Reviews 31 2012 49 69
9. E. Escudero, M. Sentandreu, and F. Toldra Characterization of peptides released by in vitro digestion of pork meat Journal of Agriculture and Food Chemistry 58 2010 5160 5165
10. C. Furlund, E. Ulleberg, T. Devold, R. Flengsrud, M. Jacobsen, and C. Sekse G. Vegarud Identification of lactoferrin peptides generated by digestion with human gastrointestinal enzymes Journal of Dairy Science 96 2013 1 14
11. D. Kavan, and P. Man MSTools - Web based application for visualization and presentation of HXMS data International Journal of Mass Spectrometry 302 2011 53 58
12. A. Kondjoyan, J.D. Daudin, and V. Sante-Lhoutellier Modelling of pepsin digestibility of myofibrillar proteins and of variations due to heating Food Chemistry 172 2015 265 271
13. A. Kaspari, T. Diefenthal, G. Grosche, A. Schierhorn, and H. Demuth Substrates containing phosphorylated residues adjavent to proline decrease the cleavage by proline specific peptidases Biochimica et Biophysica Acta 1293 1996 147 153
14. E. Laville, T. Sayd, M. Morzel, S. Blinet, C. Chambon, and J. Lepetit J.F. Hocquette Proteome changes during meat aging in tough and tender beef suggest the importance of apoptosis and protein solubility for beef ageing and tenderization Journal of Agriculture and Food Chemistry 57 2009 10755 10764
15. A. Macierzanka, F. Böttger, L. Lansonneur, R. Groizard, A.S. Jean, and N. Rigby A. Mackie The effect of gel structure on the kinetics of simulated gastrointestinal digestion of bovine b-lactoglobulin Food Chemistry 134 2012 2156 2163
16. A. Mackie, and A. Macierzanka Colloidal aspects of protein digestion Current Opinion in Colloid and Interface Science 15 2010 102 108
17. G. Mamone, G. Picariello, S. Caira, F. Addeo, and P. Ferranti Analysis of food proteins and peptides by mass spectrometry-based techniques Journal of Chromatography A 1216 2009 7130 7142
18. M. Montowska, W. Rao, M. Alexander, G. Tucker, and D. Barrett Tryptic digestion coupled with ambient desorption electrospray ionization and liquid extraction surface analysis mass spectrometry enabling identification of skeletal muscle proteins in mixtures and distinguishing between beef, horse, chicken and turkey meat Analytical Chemistry 86 2014 4479 4487
19. K. Nyemb, C. Guérin-Dubiard, D. Dupont, J. Jardin, S. Rutherfurd, and F. Nau The extent of ovalbumin in vitro digestion and the nature of generated peptides are modulated by the morphology of protein aggregates Food Chemistry 157 2014 429 438
20. K. Nyemb, J. Jardin, D. Causeur, C. Guérin-Dubiard, D. Dupont, S. Rutherfurd, and F. Nau Investigating the impact of ovalbumin aggregate morphology on in vitro ovalbumin digestion using label-free quantitative peptidomics and multivariate data analysis Food Research International 63 2014 192 202
21. M. Oe, I. Nakajima, S. Muroya, M. Shibata, and K. Chikuni Relationships between tropomyosin and myosin heavy chain isoforms in bovine skeletal muscle Animal Science Journal 80 2009 193 197
22. G. Picariello, G. Mamone, C. Nitride, F. Addeo, and P. Ferranti Protein digestomics: Integrated platforms to study food-protein digestion and derived functional and active peptides Trends in Analytical Chemistry 52 2013 120 134
23. A. Promeyrat, M.L. Bax, S. Traoré, L. Aubry, V. Santé-Lhoutellier, and P. Gatellier Change dynamics in myofibrillar aggregation as a consequence of heating time and temperature Meat Science 85 2010 625 631
24. A. Promeyrat, P. Gatellier, B. Lebret, K. Kajak-Siemasko, L. Aubry, and V. Santé-Lhoutellier Evaluation of protein aggregation in cooked meat Food Chemistry 121 2010 412 417
25. J. Ryan, R. Ross, D. Bolton, G. Fitzgerald, and C. Stanton Bioactives peptides from muscle sources: Meat and fish Nutrients 3 2011 765 791
26. L. Sanchez Rivera, D. Martinez-Maqueda, E. Cruz-Huerta, B. Miralles, and I. Recio Peptidomics for discovery, bioavailability and monitoring of dairy bioactive peptides Food Research International 63 2014 170 181
27. K.R. Silvester, and J.H. Cumings Does digestibility of meat protein help explain large bowel cancer risk Nut Cancer 24 1995 279 288
28. N. Stanciuc, I. Aprodu, G. Rapeanu, I. van der Plancken, G. Bahrim, and M. Hendrickx Analysis of the thermally induced structural changes of bovine lactoferrin Journal of Agriculture and Food Chemistry 61 2013 2234 2243
29. D. Szklarczyk, A. Franceschini, M. Kuhn, M. Simonovic, A. Roth, and P. Minguez C. von Mering The STRING database in 2011: Functional interaction networks of proteins, globally integrated and scored Nucleic Acids Research 39 2011 561 568
30. R. Tian, L. Ren, H. Ma, X. Li, L.H. Hu, and M.L. Ye H.F. Zou Selective enrichment of endogenous peptides by chemically modified porous nanoparticles for peptidome analysis Journal of Chromatography A 1216 2009 1270 1278
31. S. Zhang, and B. Vardhanabhuti Effect of initial protein concentration and pH on in vitro gastric digestion of heated whey proteins Food Chemistry 145 2014 473 480