Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino, 7 46980, Paterna, Valencia, Spain.
Food Funct. 2017 Dec 13;8(12):4347-4355. doi: 10.1039/c7fo01148b.
Ageing is widely used in the meat industry to improve tenderness mainly as a result of the breakdown of muscular proteins through the action of endopeptidases during storage time. In addition, meat contains a large pool of other proteolytic enzymes, mainly exopeptidases, which cut from the outer edges of proteins and polypeptides generating a vast array of peptides and free amino acids. Some of these peptides could potentially exert bioactivities of interest for human health. In this study, ACE-inhibitory and antioxidant activities during meat ageing in chilled-storage at 4 °C for a period of time of 0, 1, 2, 3 and 4 weeks have been determined. Beef loin steak samples were analysed before and after cooking, and gastrointestinal digestion was simulated in order to study its effect on the bioactivity. Control and cooked samples showed an increase in the ACE-inhibitory activity from the third week of chilled storage whereas non-significant differences in the antioxidant activity between control and cooked samples were detected during the studied time. After gastrointestinal digestion of samples, there was a significant increment of the ACE-inhibitory and antioxidant activities in comparison with control and cooked samples at all the studied times. As a main conclusion, cooking does not significantly influence the bioactivity detected whereas the in vitro gastrointestinal digestion produces a significant increase in the ACE-inhibitory and antioxidant activities from the first week, probably due to the intense generation of small peptides as a result of the action of gastrointestinal enzymes.
衰老在肉类工业中被广泛用于改善嫩度，主要是由于在储存过程中，内肽酶的作用使肌肉蛋白分解。此外，肉中含有大量其他蛋白水解酶，主要是外肽酶，它们从蛋白质和多肽的外边缘切割，生成大量的肽和游离氨基酸。其中一些肽可能对人类健康具有潜在的生物活性。在这项研究中，确定了在 4°C 冷藏条件下，牛肉里脊在 0、1、2、3 和 4 周的老化过程中的 ACE 抑制活性和抗氧化活性。在烹饪前后分析了牛肉样本，并模拟了胃肠道消化，以研究其对生物活性的影响。在冷藏储存的第三周，对照和烹饪样品的 ACE 抑制活性增加，而在研究期间，对照和烹饪样品的抗氧化活性没有显著差异。与对照和烹饪样品相比，在所有研究时间点，经过胃肠道消化的样品的 ACE 抑制活性和抗氧化活性均显著增加。总之，烹饪并没有显著影响检测到的生物活性，而体外胃肠道消化会使 ACE 抑制活性和抗氧化活性从第一周开始显著增加，这可能是由于胃肠道酶的作用产生了大量的小肽。
