Kęska Paulina, Rohn Sascha, Halagarda Michał, M Wójciak Karolina
Department of Animal Raw Materials Technology, University of Life Sciences in Lublin, 20033 Lublin, Poland.
Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, 20146 Hamburg, Germany.
Antioxidants (Basel). 2020 Sep 7;9(9):835. doi: 10.3390/antiox9090835.
The growing consumer interest in organic foods, as well as, in many cases, the inconclusiveness of the research comparing organic and conventional foods, indicates a need to study this issue further. The aim of the study was to compare the effects of meat origin (conventional vs. organic) and selected elements of the pork carcass (ham, loin, and shoulder) on the meat proteome and the antioxidant potential of its peptides. The peptidomic approach was used, while the ability of antioxidants to scavenge 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid (ABTS), to chelate Fe(II) ions, and to reduce Fe(III) was determined. Most peptides were derived from myofibrillary proteins. The meat origin and the element of the pork carcass did not have a significant effect on the proteome. On the other hand, the pork origin and the carcass element significantly affected the iron ion-chelating capacity (Fe(II)) and the reducing power of peptides. In particular, pork ham from conventional rearing systems had the best antioxidant properties in relation to potential antioxidant peptides. This could be a factor for human health, as well as for stabilized meat products (e.g., toward lipid oxidation).
消费者对有机食品的兴趣日益浓厚，而且在许多情况下，比较有机食品和传统食品的研究尚无定论，这表明有必要进一步研究这个问题。本研究的目的是比较肉类来源（传统养殖与有机养殖）以及猪胴体的选定部位（火腿、里脊肉和肩部）对肉蛋白质组及其肽类抗氧化潜力的影响。采用了肽组学方法，同时测定了抗氧化剂清除2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸（ABTS）、螯合Fe(II)离子以及还原Fe(III)的能力。大多数肽来源于肌原纤维蛋白。肉类来源和猪胴体部位对蛋白质组没有显著影响。另一方面，猪肉来源和胴体部位对肽类的铁离子螯合能力（Fe(II)）和还原能力有显著影响。特别是，来自传统养殖系统的猪火腿在潜在抗氧化肽方面具有最佳的抗氧化性能。这可能是对人类健康以及对稳定肉类产品（例如，防止脂质氧化）而言的一个因素。
