Bioactive peptides from beef products fermented by acid whey – in vitro and in silico study

Abstract

This research investigated the potential of beef products with acid whey to release bioactive peptides and thereby emphasize their health-promoting potential. Peptide sequences were isolated and identified by liquid chromatography-electrospray ionization-mass spectrometry (LC-ESI-MS). Firstly, the antihealth properties (toxicity, allergenicity) of the peptides were estimated based on the peptide sequences. Next, their health-promoting potential was demonstrated based on an in silico analysis by determining their bioactivity scores (PeptideRanker). Their various biological actions were also determined using BIOPEP-UWM tools. We presented peptide sequences with properties relevant to ensuring good health and well-being, including cardiovascular system, nervous and immune systems, or their support for the maintenance of general homeostasis. We obtained information on generation of biologically active peptides in uncured beef with acid whey and it can be considered as a new knowledge as it contributes to science development of functional and nutraceutical foods. In the long term, this information can be used in designing products with desired nutritional and health-promoting properties that are important for the well-being and for preventing the occurrence of noncommunicable diseases.

Meat Proteins as Dipeptidyl Peptidase IV Inhibitors and Glucose Uptake Stimulating Peptides for the Management of a Type 2 Diabetes Mellitus In Silico Study

“…As an example, in silico and in vitro approaches were combined to determine the potency of antimicrobial peptides derived from porcine proteins ( Sus scrofa ) and beef proteins ( Bos taurus ) isolated from dry-cured meat products [16]. Also, the allergen potential of peptides isolated from beef fermented with acid whey after 31 days of ripening was determined using in silico methods [17]. In other studies, the in vitro and in silico approach were combined for determination of the potential of pork peptides and proteins as antioxidants [13] and angiotensin-converting enzyme inhibitors [14] obtained from dry-cured pork loins after in vitro digestion with gastrointestinal enzymes.…”

Effect of Marination Time on the Antioxidant Properties of Peptides Extracted from Organic Dry-Fermented Beef

“…Low molecular weight peptides have strong antioxidant activity (15.21–24.86 mg Trolox equivalents/mg peptide); this gives them their capacity to inhibit the formation of lipid peroxides (thiobarbituric acid reactive substances; TBARS) <3.0 mg malondialdehyde (MDA/kg) and reduces discoloration of the meat during the storage period [8]. Nevertheless, marinating beef in acid whey (24 h) does not significantly affect the number of peptide fractions which according with the peptidomics and bioinformatics approaches used in previous study [9] have great antioxidant activity (268 bioactive sequences) present in the final product [8]. Therefore, in this study, we aimed to determine the effect of prolonged marination time (48 h) in acid whey on the physicochemical characteristics of the products and the antioxidant activity of peptides extracted from organic dry-fermented beef.…”

“…The peptides were separated based on the method described by Kęska et al [9]. The analysis was carried out after 62 days.…”

“…The use of acid whey for marinating meat is technologically advantageous and yields quality product [6,7,8]. In the previous work [9] we showed using in silico study the potential of beef products with acid whey to release the bioactive peptides with health-promoting potential in particular ability to act as angiotensin converting enzyme inhibitor (ACE I, 449) and dipeptidyl peptidase IV inhibitor (DPP IV, 452) but also antioxidant agent [9]. Moreover, we proved using in vitro tests that low (<3.5 kDa) and high (>3.5 kDa) molecular weight peptides could be generated in uncured roasted beef.…”

In vitro antihypertensive activity of bioactive peptides derived from porcine blood corpuscle and plasma proteins

“…Bioactive peptides are short protein fragments which have positive impacts on bodily functions, such as antihypertensive, antioxidant, antimicrobial and immunostimulatory effects. They can be derived from any sources of proteins, including milk (Pan et al, 2012), plant (Maestri et al, 2016), beef (Kęska et al, 2019), chicken (Terashima et al, 2010), pork (Hou et al, 2017) and marine (Kim & Wijesekara, 2010). The bioactive peptides derived from these food proteins and their products have demonstrated many benefits in promoting health.…”