Antioxidative and antihypertensive activities of pig meat before and after cooking and in vitro gastrointestinal digestion: Comparison between Italian autochthonous pig Suino Nero Lucano and a modern crossbred pig

Protein oxidation and proteolysis during roasting and in vitro digestion of fish (Acipenser gueldenstaedtii)

“…A short-time heat treatment of protein may increase sulfhydryl groups for reduction of pre-existent disulfide bridges or for greater access of the DTNB to internal free thiols due to the thermal unfolding of proteins. 9,25,26 After longer roasting, however, the average free thiol content in fish fillets decreased, as described by other authors. 26,27 Such reduction can be explained by oxidation induced by a massive production of free radicals overweighing the reduction process after extended cooking.…”

“…Free thiols increased within the first 5 min, followed by a continuous decrease when heating time increased, which is on account of the superposition of two different reactions. A short‐time heat treatment of protein may increase sulfhydryl groups for reduction of pre‐existent disulfide bridges or for greater access of the DTNB to internal free thiols due to the thermal unfolding of proteins . After longer roasting, however, the average free thiol content in fish fillets decreased, as described by other authors .…”

Cooking‐Induced Protein Modifications in Meat

“…Even if digestion is unaffected or improved through heat treatment (Kakade and Evans ), a modified peptide may not be utilized in the same way as the unmodified one (Fernández García and others ). The study by Simonetti and others () on 2 contrasting pig breeds (Italian autochthonous and a modern crossbred) have demonstrated that cooked meat (to an internal temperature of 75 ± 3 °C) from the autochthonous breed exhibited a higher free thiol content ( P < 0.001) compared to the modern crossbred genotype after cooking, as well as a higher angiotensin I‐converting enzyme (ACE) inhibitory activity ( P < 0.001) after in vitro gastrointestinal digestion of cooked meat. The ACE inhibitory activity is widely used as an indicator of antihypertensive property.…”

Characterisation of the antioxidant peptide AEEEYPDL and its quantification in Spanish dry-cured ham

“…Gastrointestinal digestion has a major role in the release of peptides from parent proteins as well as in the modification or degradation of peptides, which determine their chemical composition and physical properties and thus their bioactivity (Elias et al, 2008). In this regard, several studies have reported an increase in the antioxidant activity of cooked pork and beef meats after in vitro digestion (Simonetti, Gambacorta, & Perna, 2016;Mora, Bolumar, Heres, & Toldrá, 2017), whereas other works have evidenced the generation of novel peptides by gastrointestinal enzymes with no significant effect or decrease on the antioxidant activity (Gallego, Mora, Hayes, Reig, & Toldrá, 2017;Gallego, Mora, Reig, & Toldrá, 2018). Simulation of digestion is very useful to evaluate the stability of the bioactive peptides against digestive enzymes, but it could also contribute to a greater knowledge about the active form, post-translational modifications, bioavailability, and involved mechanisms during digestion and transport processes to reach their target sites.…”