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韩国本土牛和海外牛源肽消化诱导的特性及生物活性变化研究

Study on the Digestion-Induced Changes in the Characteristics and Bioactivity of Korean Native and Overseas Cattle-Derived Peptides.

作者信息

Kim Jae Hyeon, Lee Da Young, Lee Seung Yun, Mariano Ermie, Jeong Jae Won, Yun Seung Hyeon, Lee Juhyun, Park Jinmo, Choi Yeongwoo, Han Dahee, Kim Jin Soo, Jo Cheorun, Hur Sun Jin

机构信息

Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea.

Division of Animal Science, Division of Applied Life Science (BK21 Four), Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea.

出版信息

Food Sci Anim Resour. 2024 May;44(3):551-569. doi: 10.5851/kosfa.2024.e64. Epub 2024 May 1.

DOI:10.5851/kosfa.2024.e64
PMID:38765291
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11097022/
Abstract

This study was conducted to compare and analyze the changes in the biochemical characteristics and biological activity of peptide extracts derived from Chickso, Hanwoo, and Wagyu beef during digestion. The results of the digestion analysis revealed that the digestion rate, total free amino acid content, and antioxidant and antihypertensive activities of Chickso loin and shank myofibrillar proteins were significantly higher (p<0.05) than those of Hanwoo and Wagyu loin and shank myofibrillar proteins. Particularly, the peptide extracts of Chickso loin and shank had a high angiotensin-converting enzyme inhibitory activity. In mice digestion experiment, the blood serum of mice fed with Chickso loin peptide extract (<10 kDa) showed the highest antioxidant enzyme activity. Thus, Chickso peptide extracts were deemed to be similar or more bioactive than Hanwoo and Wagyu peptide extracts, and can be used as bioactive materials.

摘要

本研究旨在比较和分析来自Chickso、韩牛和和牛牛肉的肽提取物在消化过程中的生化特性和生物活性变化。消化分析结果显示，Chickso里脊和小腿肌原纤维蛋白的消化率、总游离氨基酸含量以及抗氧化和降压活性显著高于（p<0.05）韩牛和和牛里脊及小腿肌原纤维蛋白。特别是，Chickso里脊和小腿的肽提取物具有较高的血管紧张素转换酶抑制活性。在小鼠消化实验中，喂食Chickso里脊肽提取物（<10 kDa）的小鼠血清显示出最高的抗氧化酶活性。因此，Chickso肽提取物被认为与韩牛和和牛肽提取物具有相似或更高的生物活性，可作为生物活性材料使用。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d99e/11097022/e344ae183319/kosfa-44-3-551-g8.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d99e/11097022/df5f52311b24/kosfa-44-3-551-g1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d99e/11097022/d1927f5f3c7a/kosfa-44-3-551-g2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d99e/11097022/bd2cfdf4c13d/kosfa-44-3-551-g3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d99e/11097022/74e33f44203c/kosfa-44-3-551-g4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d99e/11097022/07f8d1574110/kosfa-44-3-551-g5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d99e/11097022/2938122be442/kosfa-44-3-551-g6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d99e/11097022/b7b7da631853/kosfa-44-3-551-g7.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d99e/11097022/e344ae183319/kosfa-44-3-551-g8.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d99e/11097022/df5f52311b24/kosfa-44-3-551-g1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d99e/11097022/d1927f5f3c7a/kosfa-44-3-551-g2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d99e/11097022/bd2cfdf4c13d/kosfa-44-3-551-g3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d99e/11097022/74e33f44203c/kosfa-44-3-551-g4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d99e/11097022/07f8d1574110/kosfa-44-3-551-g5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d99e/11097022/2938122be442/kosfa-44-3-551-g6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d99e/11097022/b7b7da631853/kosfa-44-3-551-g7.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d99e/11097022/e344ae183319/kosfa-44-3-551-g8.jpg

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Korean J Food Sci Anim Resour. 2018 Dec;38(6):1168-1178. doi: 10.5851/kosfa.2018.e48. Epub 2018 Dec 31.
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ACEI-Inhibitory Peptides Naturally Generated in Meat and Meat Products and Their Health Relevance.
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