School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand.
National Center for Genetic Engineering and Biotechnology, Pathumthani 12120, Thailand.
Food Chem. 2018 Jun 15;251:77-85. doi: 10.1016/j.foodchem.2018.01.047. Epub 2018 Jan 5.
Korat-chicken breast and thigh were subjected to heating at 70, 100 or 121 °C for 30 min and simulated in vitro gastrointestinal digestion. At 70 or 100 °C heating, digests of breast possessed higher ACE inhibitory activity than those of thigh. The highest ACE inhibitory activity was found in the digest of breast cooked at 70 °C (B/H-70), whereas breast heated at 121 °C (B/H-121) exhibited the lowest. The 1-kDa permeate of the B/H-70 digest revealed higher permeability through colorectal adenocarcinoma monolayers and ACE inhibitory activity than did B/H-121. Among nine transported peptides, APP derived from myosin showed the highest ACE inhibition, with a non-competitive characteristic (K 0.93 μM). Molecular docking showed that APP interacts with ACE via hydrogen bonds, electrostatic and van der Waals interactions. In conclusion, mild thermal treatment of chicken breast resulted in a higher amount of transported peptides, exerting higher ACE inhibitory activity, which could lead to potential health benefits.
泰国乌骨鸡鸡胸和鸡腿在 70、100 或 121°C 下加热 30 分钟，并进行模拟体外胃肠消化。在 70 或 100°C 的加热条件下，鸡胸消化物的 ACE 抑制活性高于鸡腿消化物。在 70°C 加热的鸡胸（B/H-70）中发现了最高的 ACE 抑制活性，而在 121°C 加热的鸡胸（B/H-121）中则发现了最低的 ACE 抑制活性。B/H-70 消化物的 1kDa 渗透物通过结直肠腺癌单层的渗透性和 ACE 抑制活性均高于 B/H-121。在九种转运肽中，来源于肌球蛋白的 APP 表现出最高的 ACE 抑制作用，具有非竞争性特征（K i 0.93 μM）。分子对接表明，APP 通过氢键、静电和范德华相互作用与 ACE 相互作用。综上所述，轻度热加工鸡胸可产生更多的转运肽，发挥更高的 ACE 抑制活性，可能带来潜在的健康益处。
