Ageing-Time Dependent Changes of Angiotensin I-Converting Enzyme-Inhibiting Activity of Protein Hydrolysates Obtained from Dry-Cured Pork Loins Inoculated with Probiotic Lactic Acid Bacteria

Abstract

This study aimed to determine the ageing-time dependent changes of the angiotensin I-converting enzyme (ACE)-inhibition of protein extracts obtained from LAB-inoculated dry-cured pork loins over 360 days of ageing and their hydrolysates obtained after in vitro hydrolysis and absorption. The increasing ageing time was accompanied by a growth in the ACE inhibitory activity of the water-soluble and salt-soluble protein extracts. Based on the hierarchical cluster analysis, 180 days was indicated as the optimal time for ageing of dry-cured pork loins in terms of ACE inhibition. The effect of the strain used on the ACE inhibition varied over long-term aging. The peptides generated during in vitro hydrolysis have between 6 and 22 amino acids in a sequence; the Pro, Ala, Lys, and Glu molecules comprise the largest share. This study demonstrated that pork muscle proteins may lead to production of numerous peptides with ACE inhibitory properties.

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

“…They may also be effective in the prevention of the need for and/or assist in the treatment of T2DM, and they may become an important therapeutic strategy [12]. The bioinformatic approach to the discovery of bioactive peptides enables the characterization of peptides produced in terms of their theoretical physico-chemical, bioactive properties [13,14] and sensory properties [15]. Thus, information obtained from in silico analyses may help food technologists to take steps to remove or limit the production of allergenic, toxic or bitter peptides while maintaining the desired bioactivity.…”

“…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. Recently Sayd et al [18] used combined in vivo and in silico approaches for predicting the bioactive peptides from meat digestion and confirmed the presence of biologically active sequences after the digestion of cooked beef in the digestive tract of mini pigs fitted with gastric cannulas received.…”

Potential DPP IV Inhibitory Peptides from Dry-Cured Pork Loins after Hydrolysis: An In Vitro and In Silico Study

“…The analysis of the aging period showed that the majority of DPP-IV inhibitors were associated with the initial phase (test period 1-3) or the end phase (test period [3][4][5]. This is likely due to progressive proteolysis over time; thus, it is not surprising that some sequences are period-specific.…”

“…Currently, there is a strong trend in scientific research to discover, validate, and demonstrate the added value of food and its nutritional effect [2]. Recently, peptide extracts from drycured or fermented meat products have been used in peptidomics research because of their angiotensin I-converting enzyme (ACE-I) inhibitory activity and antioxidant effects [1,[3][4][5][6]. The influence of aging time on the content of peptides in protein extracts and on their biological activity as an ACE-I inhibitor and antioxidants was determined earlier [4,5].…”

“…Recently, peptide extracts from drycured or fermented meat products have been used in peptidomics research because of their angiotensin I-converting enzyme (ACE-I) inhibitory activity and antioxidant effects [1,[3][4][5][6]. The influence of aging time on the content of peptides in protein extracts and on their biological activity as an ACE-I inhibitor and antioxidants was determined earlier [4,5]. A new class of biopeptides, namely dipeptidyl peptidase IV (DPP-IV) inhibitors, has recently gained interest from researchers.…”