Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola, 2 - Pad. Besta, 42100 Reggio Emilia, Italy.
Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola, 2 - Pad. Besta, 42100 Reggio Emilia, Italy.
J Proteomics. 2019 Sep 30;208:103500. doi: 10.1016/j.jprot.2019.103500. Epub 2019 Aug 24.
This study was designed to investigate the potential contribution of bioactive peptides to the biological activities related to the consumption of pork, beef, chicken and turkey meat following in vitro gastro-intestinal digestion. After extraction of the peptidic fractions from digested samples, the bioactivities were evaluated by in vitro antioxidant activity as well as angiotensin-converting enzyme (ACE) and dipeptidyl peptidase-IV (DPP-IV) inhibition assays. Pork and turkey meat appeared to be the best sources of antioxidant peptides. Pork was found to be the best source of DPP-IV-inhibitory peptides whereas chicken meat supplied peptides with the highest ACE-inhibitory activity. The comprehensive analysis of the peptidomic profile of digested samples was performed by nano-LC-ESI-QTOF MS/MS analysis. A total of 217, 214, 257 and 248 peptides were identified in digested pork, beef, chicken and turkey meat, respectively. Chicken and turkey meat showed the highest similarity in peptide sequences with 202 common peptides. Sixty-two peptides matched with sequences with previously demonstrated biological activity. In particular, 35 peptides showed ACE-inhibitory activity and 23 DPP-IV inhibitory activity. Twenty-two bioactive peptides were commonly released from the different types of meat. The relative amount of identified bioactive peptides were positively correlated to the biological activities of the different digested meats. BIOLOGICAL SIGNIFICANCE: The present study describes for the first time a comprehensive peptide profile of four types of meat after in vitro gastro-intestinal digestion. The peptide inventory was used to identify 62 bioactive peptides with ACE- and DPPIV-inhibitory and antioxidant activities. The bioactivity analysis revealed interesting and significant differences between the studied meats. The originality of this work lay in the description of intrinsic differences in physiological functions after the ingestion of meat proteins from different species. In a context in which the current research scene relates meat consumption to the onset of chronic pathologies, this peptide profiling and bioactivity analysis shed light on the possible health benefits of peptides released from meat proteins. In fact, this paper represents a sort of detailed peptide list that may help to predict which peptides could be generated after meat intake and detectable at gastro-intestinal level. It also provides a thorough investigation of novel biological activities associated to meat protein hydrolysates, giving a new positive aspect to meat consumption.
本研究旨在探讨生物活性肽在经过体外胃肠消化后与猪肉、牛肉、鸡肉和火鸡肉消费相关的生物活性中的潜在贡献。在从消化样品中提取肽段后，通过体外抗氧化活性以及血管紧张素转换酶 (ACE) 和二肽基肽酶-IV (DPP-IV) 抑制测定来评估生物活性。猪肉和火鸡肉似乎是抗氧化肽的最佳来源。猪肉被发现是 DPP-IV 抑制肽的最佳来源，而鸡肉则提供了具有最高 ACE 抑制活性的肽。通过纳升液相色谱-电喷雾-四极杆飞行时间质谱/质谱联用 (nano-LC-ESI-QTOF MS/MS) 分析对消化样品的肽组学图谱进行综合分析。分别在消化的猪肉、牛肉、鸡肉和火鸡肉中鉴定出 217、214、257 和 248 种肽。鸡肉和火鸡肉的肽序列具有最高的相似性，有 202 种共同肽。62 种肽与具有先前证明的生物活性的序列匹配。特别是，有 35 种肽具有 ACE 抑制活性，23 种具有 DPP-IV 抑制活性。22 种生物活性肽通常从不同类型的肉中释放出来。鉴定出的生物活性肽的相对数量与不同消化肉类的生物活性呈正相关。生物学意义：本研究首次描述了四种类型的肉经过体外胃肠消化后的综合肽谱。肽清单用于鉴定具有 ACE 和 DPPIV 抑制和抗氧化活性的 62 种生物活性肽。生物活性分析揭示了研究肉类之间有趣且显著的差异。这项工作的新颖之处在于描述了不同物种的肉蛋白摄入后生理功能的内在差异。在当前的研究领域将肉类消费与慢性疾病的发生联系起来的背景下，这种肽谱分析和生物活性分析揭示了从肉蛋白释放的肽可能带来的健康益处。事实上，本文代表了一种详细的肽列表，可能有助于预测摄入肉类后可能产生的肽，并在胃肠水平上检测到。它还对与肉蛋白水解物相关的新生物学活性进行了深入研究，为肉类消费带来了新的积极方面。
